韩国面
Korean Noodle
材料A ：高汤
玉米 1条
沙葛 1 粒
白菜 数片
红萝卜 1 条
冬菇 2 朵
白味噌 适量
黑味噌 适量
材料B：青瓜海带酸
青瓜 半条（切幼片加少许盐腌片 刻去水）
苹果醋 2汤匙
糖 2茶匙
海带 适量
材料C：
韩国面 1 包
杏鲍菇 适量（撕开慢火煎香加入盐 和胡椒粉）
番茄 适量（切幼）
豆腐卜 适量（切幼）
鲍鱼菇 适量（撕开慢火煎香加入盐 和胡椒粉）
冬菇 适量（将煮成高汤后的冬菇 切幼）
生菜 适量（切幼）
白芝麻 适量
做法：
- 将材料A倒入半煲水熬成高汤备用。
- 将材料B搅拌均匀，腌至片刻成青瓜海
带酸备用。 - 将韩国面条烫熟，加入适量材料C，倒入高汤即可，配上青瓜海带腌醋或泡菜，即可享用。
Ingredients A: (Soap Stock)
1 sweet corn
1 carrot
1 yambean
2 mushroom
Slices of cabbage
Some white miso
Some black miso
Ingredients B: (Pickled cucumber And kelp）
½ cucumber (cut into small pieces and marinade with salt for a while & remove water)
2 tbsp apple cider
2 tsp sugar
Some kelp
Ingredients C：
1 packet Korean noodle
Some king oyster mushroom (tear into pieces & fried with salt and pepper under low heat)
Some tomatoes (cut into pieces)
Some tofu puff (cut into pieces)
Some abalone mushroom (tear into pieces & fried with salt and pepper under low heat)
Some mushroom (Cut the mushroom that have been boiled into broth)
Some lettuce (Cut into pieces)
Some white sesame
Method:
- Boil ingredients A with half pot of water to make soup stock.
- Mix & stir well ingredients B. Marinade for a while and set aside.
- Blanch Korean noodle, add ingredients C & pour in soap stock.
Serve with pickle cucumber & kelp.
摄影：普普
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