The weather is so hot, I really want to drink soup, but I'm afraid I will sweat profusely when I drink soup? South Korea has a cold noodle soup dish, which is most suitable for those who love soup to cool off in summer. The new crown pneumonia epidemic has been more than a year, and there is no way to go to South Korea to taste it. The reporter invited well-known chef Lin Dongli to teach readers to cook Korean cold soup and eat authentic Korean beef cold soup noodles without going abroad.
Cold soup? Can it be called cold soup as long as the hot soup is cooled, taken off the ice, and then drunk? Be careful that there is no special treatment for the soup head. There is white oil floating on the iced soup, and it may be difficult to eat a greasy mouth. Lin Dongli said that to make authentic Korean-style beef bone cold soup, there are skills just for boiling the soup, and it takes step by step to remove impurities and retain the sweetness of the big bone soup.
To remove impurities from beef bones, scald them in cold water.
The raw beef bones must have blood and impurities. Lin Dongli suggested that after buying it, rinse it with water first, soak it for at least half an hour, then add clean cold water to the beef bone, and scald it from cold water. Many people think that the scalding water needs to be thrown away and can be brewed directly with hot water from the faucet, which saves time and gas, and can also wash away large bone impurities. But in fact, if you use hot water directly to brew, it will make the surface of the beef bone cooked, and the blood and impurities inside will not come out.
Boil it until the water boils, and some impurities have run out and formed bubbles. At this time, you can wash the beef bones under cold water to wash away the impurities.
When boiling soup, you must first boil the water before putting the beef bones in it.
Step 2 is to start boiling the beef bonesSoup, but remember to dry the washed and scalded beef bones first and set aside for later use. Start cooking in a separate pot with clean water, wait until the water boils before throwing in the beef bones. In this way, the bone marrow sealed in the beef bones with bloody water will not seep into the soup, but will slowly release the umami after the beef bones are completely scalded and cooked. Lin Dongli reminded that all bone soup should be done in this way. If it is boiled in cold water at the beginning, you will find that the soup will become cloudy and even have impurity bubbles. The original scalding step is wasted.
If you want to increase the freshness and sweetness of the beef bone soup, you can add corn, onions, and carrots to stew together. After the water boils, turn to low heat, continue to simmer for 2 hours, and the beef bone soup is done. Lin Dongli said that the beef bones stewed in this way are clear and free of oil, and there will be no oil slick after freezing, and only the rich and umami flavor of the beef bones is retained.
Lin Dongli teaches everyone to make Korean beef cold noodle soup with beef bone cold soup. You can blanch baby corn, cucumbers, and shredded apples for use as a side dish. Beef slices can be blanched or fried according to personal preference. If you like the visual effect, you can make your own boiled egg and cut it in half and put it on the surface to look better.
Soft-hearted eggs are more smooth and tender.
Those who like to eat soft and tender egg yolks can make soft-hearted eggs. Add a little vinegar to boiling water and add eggs for 4 minutes and 40 seconds. At this time, the whites are cooked, the yolks are soft-hearted eggs with quicksand, and 5-6 minutes are half-cooked soft-hearted eggs. Those who dare not eat raw egg yolks, It can be boiled for 8 to 10 minutes before taking it out, which is a hard-boiled egg.
Boil the Korean-style soba noodles in boiling water for about 6 minutes. The soba noodles are cooked. Take them out and rinse them with cold water. Then soak them in cold water and ice cubes. The taste of the noodles is more flexible.
Take a beautiful glass bowl and put the soba noodles first, then put the spare vegetables, beef, and soft eggs on the noodles in order. Finally, put the iced beef bone soup in a beautiful teapot and pour it on the noodles, which is the authentic Korean beef bone cold noodles.
If you want to be a little more careful, you can prepare the fruit vinegar dipping sauce that Koreans use when eating cold noodles, and it will be more like being in a Korean street restaurant specializing in cold noodles. .
Cold Noodles and Fruit Vinegar Dipping Sauce
Ingredients:
Korean Chili Sauce, Apple, Garlic, Fruit Vinegar, Sugar to Moderate
Use a juicer to puree the above ingredients. It is more refreshing to eat with cold soba noodles.
◎ Image source/Lin Dongli Dongdong Private Chef Prince Facebook ◎ Consultant / Chef Lin Dongli
No comments:
Post a Comment