The Homeemade Way to Make Yanji Cold Noodles

China's Ten Famous Noodles - Yanji Cold Noodles.Yanji Cold Noodles. As a Sichuan girl, I have never been to Yanji, but with the strong will of an eater, I must try it. I looked up information online and asked friends from Jilin province. With all my effort, I made these cold noodles. Without an old-established secret recipe, the cold noodles turned out quite well. If you find it worthwhile, then my efforts are valued. Ingredients

　　Main ingredients: Beef leg meat - 500g,Chicken breast - 200g, Egg - 1,Bok choy - a quarter of a head, Turnip - 100g,White radish - 200g, Rice noodles for cold noodles - as needed, green onion - as needed,Garlic - to taste,Tangyuan - to taste, Sichuan pepper - to taste,Star anise - to taste, Cooking wine - to taste,Salt - to taste, Monosodium glutamate (MSG) - to taste,Soysauce - to taste, Cold noodle soup - as needed, starch - to taste,Black pepper - to taste, Chili noodles - 100g Steps 1. Make cold noodle soup: Prepare beef leg meat and boil it in boiling water to remove blood.Add cooking wine for deodorization. 2. After removing the blood, remove the meat.3. Use a clay pot ( ). Place the beef leg meat into the pot, add 3-4 bowls of water.4. Cut turnips into chunks. 5. Add them to the pot together.6. Also cut white radishes into slices and place them in. Add green onions, ginger, garlic, star anise, fennel, and chili oil to taste.7. Boil until it's ready, then add sugar, salt, MSG, black pepper, a spoon of soy sauce, and simmer for 40 minutes on low heat. 8. Remove the beef and soup residue from the pot.

9. Put chicken meatballs into beef broth to cook until done.

10. Strain the cold noodle soup and refrigerate it in a container.11. Chicken meatball preparation: Grind chicken breast into a paste with green onions, ginger, then add cooking wine, black pepper, salt, starch, and egg; mix thoroughly in one direction. 12. Boil until the surface is cooked, remove, and cook again in beef broth.

13. This is the chicken meatballs for cold noodles.

14. Chili sauce preparation: Mix chili powder with green onions, ginger, garlic, salt, MSG, sugar, and a spoon of cold noodle soup; let it sit for one day.15. Continue mixing with another spoonful of cold noodle soup the next day. 16. Marinate cabbage in containers according to taste with chili powder, green onions, garlic, salt, MSG, and sugar; let it sit for one day.

17. Cold noodle soup adjustment: On top of the base soup, add vinegar, sugar, and salt.18. Slice beef and prepare a boiled egg cut in half. 19. Cook buckwheat cold noodles for 1 minute and 30 seconds, rinse with cold water.

20. Drain the cold noodles and put them into a large bowl, add chili sauce and side dishes.

. Small tips 1. Boiled noodles should be rinsed repeatedly in cold water until clear; this also helps cool the noodles down. 2. Adding ice-cold noodle soup with ice shards is recommended. Add chopped scallions, ginger, garlic, star anise, and fennel seeds.

7. After large ingredients are cooked, add sugar, salt, monosodium glutamate (MSG), black pepper, and one spoon of soy sauce to simmer for forty minutes on low heat.

8.beef and remove the stock and residue from the pot.

9.chicken mixture into beef broth to cook until fully done.

10. Cold noodle soup should be filtered and placed in a container to chill in the refrigerator.

11. Preparation of chicken meatballs: use ground chicken breast, mix with chopped scallions and ginger.

12. Add cooking wine, black pepper, salt, starch, and egg; stir in one direction until well combined.

13. Gently cook the chicken meatballs before the water boils, remove when surface is cooked, then simmer in beef broth until fully done.

14. These are the chicken meatballs for cold noodle side dishes.

15. Preparation of spicy sauce: mix chili powder with chopped scallions, ginger, garlic, salt, MSG, sugar, and one spoon of cold noodle soup; let sit for a day.

16. After a day, add another spoon of cold noodle soup to the spicy sauce.

17. Preparation of pickled vegetables: cut cabbage into strips, mix with chili powder, chopped scallions and ginger, salt, MSG, sugar as per taste; let marinate for a day..

18. Cold noodle soup preparation: add white vinegar, sugar, and salt to the base broth.

19. Slice the beef for later use.

20. Boil an egg in plain water, then cut it open.

21. Cook the buckwheat noodles for one and a half minutes, rinse with cold water.

22. Drain the noodles and place them in a large bowl; add spicy sauce and side dishes.

Tip

1. Cooked noodles should be rinsed repeatedly under cold water until clear to prevent cloudiness, and this process also helps cool down the noodles.2. Adding ice-cold noodle soup should have ice chunks in it. Cool down.

2 Add cold noodles soup with ice cubes.