Liaoyang high-power noodle machine, Korean noodle machine, fully automatic noodle machine

Korean cold noodles, also called longevity noodles, are named after they need to be eaten cold. They are the food eaten by the Korean people at noon on the fourth day of the first lunar month. It is also an indispensable food for their weddings and birthdays. Nowadays, you can eat it at any time except for the show Oriental brand or customs, especially suitable for consumption in midsummer
The preparation of cold noodles is very simple. First, boil the noodles made of soba noodles for a few minutes, drain them into cold boiling water, and serve them. Add the prepared pear slices, cucumber slices, beef and mutton slices and half an egg to the bowl, then add the chilled stock. Don’t underestimate this stock. It is the essence of cold noodles. It is simmered with beef, mutton, onions, ginseng, licorice and other ingredients. The nutritional value is very high. Add the broth and add some mustard vinegar and you can eat the cold noodles. The cold noodles are not only colorful and pleasing to the eye, but also soft and chewy. They are also cool, smooth, spicy and appetizing. It is very refreshing to have a bowl of Korean cold noodles in the middle of summer. When talking about Korean cold noodles, we cannot help but talk about Chinese ones. Cold noodles are actually very similar to cold noodles. You boil the noodles, take them out, pour some vegetable oil on them and mix them. This way the noodles are not only refreshing but will not stick to each other. Finally, add some cucumber shreds, mung bean sprouts and chili oil and garlic sauce. It’s done. A very critical link in whether Korean cold noodles or Chinese cold noodles are delicious is the method of cooking noodles. The three tips are taught to you. One is that the water should be wide, that is, the water for cooking noodles must be large, preferably two sides of the noodles. This way the noodles have room to stretch without sticking to each other. Second, the water should be boiled. If the noodles are not boiled, the taste of the noodles will be reduced and the noodles will become mushy and rotten, and the freshness will be insufficient. Third, add water according to the amount of noodles with different textures. For example, wide noodles and thick ramen noodles are difficult to cook. In order to achieve a cooked but not rotten texture, add a bowl of water once after the noodles are boiled, just like boiling dumplings.