Actually I'm a very lazy person, and one thing usually evolves into multiple ways because I always cook too much. Braised beef tendon is my favorite dish. You can cut it and eat it directly with sauce, or you can eat it cold, and you can also order it with boiled noodles. The cold noodles prepared today are the beef tendon left over from the previous day, the cucumbers are picked from the yard, and the beef soup is cooked ahead of time and stored in the freezer, and then thawed to taste when used. The only thing to cook is noodles and soft eggs.

Materials-

buckwheat noodlesbuckwheat noodle-2Servings

Braised beef tendon a piece

Sliced cucumber Half

Duck eggs  p>

Tumbler Cold Noodle Sauce 1spoon

Korean Crystal Pear Half

The practice of soft-hearted eggs

-Take a small pot and add water, just half full of duck eggs. When the water boils, turn to low heat and continue to cook for 4minutes, turn off the heat and pour in the water, let the remaining heat cook the eggs.

Soak the noodles in ice water immediately after cooking, it will be relativelyQnone sticky together.

-Cucumber shredded with a pinch of salt will make it crisper.

-Peeling, slicing, and soaking pears can prevent pears from discoloring.

-Beef tendon slices

[Beef Soup Base]

Add one tablespoon of soy sauce to two cups of beef stock, two tablespoons of vinegar, and one tablespoon of sugar, the secret is to addsprite, a little not too much.

The easiest thing to do next is to stack everything together. Put the noodles on the bottom first, it will be easier to eat with a knife, and pile them all up as you like. You can stack as beautiful as you feel. Sprinkle some white sesame seeds at the end, and add Korean salad dressing if you like spicy food. The cold noodles are done!

PS ～Beef stock I usually use beef neck bone, add onion, ginger, bay leaf, star anise, bay leaf, boiled45minutes, cooled one Freeze directly in bags.

I hope you like it. If you have any questions, you can leave a message below and ask, and I will try my best to answer you.