- 200g cold noodles
- 50g beef
- 1 egg
- 1 tomatoes
- 1/2 cucumber
- ice cubes
- white sesame
- green onions
- ginger slices
- garlic slices
- soy sauce
- white vinegar
Soak beef into the water for 20 minutes. Wash and remove the blood. Set aside.
Add water to a pot. Add beef, green onion strips, ginger slice, and garlic slice. Bring to a boil and stew for 30 minutes.
Remove beef from hot and cut into slices.
Filter out and remain beef soup. Season with a little light soy sauce, sugar, white vinegar, and salt. Stir evenly. Allow to cool and store in a refrigerator.
Soak cold noodles into the water for 15 minutes. Remove and rinse with water 3 times. Drain.
Add water to the pot and bring to a boil. Cook cold noodles and stir occasionally. Cook for 2 minutes. Turn off heat and discard noodle soup. Use cold water to rinse noodles 3 times. Remove noodles to a bowl and drain water.
Put ice cubes on the bottom of the bowl for cooling noodles.
Wash cucumber, cut into strips and sprinkle a little salt on cucumber strips. Peel eggs and cut into half. Wash and slice tomatoes. Cut pickle into strips. Set aside.
Use a bowl, add cold noodles, cucumber strips, tomato slices, pickle strips, beef slice, and 1/2 egg. Sprinkle coriander leaves, white sesame seeds. Serve.