This kind of beef gluten noodles is from Jilin in the northeast, which is different from the beef gluten noodles in the northwest. Generally, it is used for mixing. Noodles are as strong and elastic as Korean cold noodles.


1 small handful of noodles
1 small handful of cabbage
1 shallot
3 ginger slices
3 cloves garlic
Shredded mustard
Proper amount of cooked peanuts
1 tablespoon raw soy sauce
1 / 2 teaspoon delicious
1 / 3 teaspoon chicken powder
4 tablespoons oil sprinkled with chili
1 tablespoon pepper powder
1 / 2 tablespoon lard
Appropriate amount of sesame paste
Appropriate amount of broth
2 tablespoons balsamic vinegar


Step 1
Prepare materials. Wash and cut the cabbage into sections, blanch it in cold water and set aside. Dice shredded mustard. Cut scallions into scallions. Mash peanuts, chop ginger and garlic, and brew with boiling water until cool through

Step 2
In the bowl, put the raw soy sauce and delicious in turn

Step 3
Pour sesame paste and boiling water in the ratio of (1:5) and stir to boil. (some sesame paste is salty and some are not salty. You can taste it when stirring. You can decide whether you need to add salt in the end. If you like it to be fragrant, you can add an appropriate amount of sesame oil and stir it together)

Step 4
Then add 1 tablespoon of chicken powder, oil sprinkled chili, pepper powder and ginger garlic water

Step 5
Soup, lard, vinegar 2 tablespoons

Step 6
Sit in the pot with water, add some salt, bring to a boil, add beef tendon noodles, and cook until the noodles are cooked and white

Step 7
Pick it up and put it into the adjusted bowl

Step 8
Sprinkle with chopped green onion, chopped peanuts, diced mustard and boiled cabbage