夏天就得吃冷面！在家轻松复刻，酸甜爽滑，一碗下肚透心凉！

哈喽各位吃货们，你们好呀！眼瞅着这天儿是一天比一天热，是不是感觉胃口也跟着“夏眠”了？别急，今天我就给大伙儿安排一道夏日里绝对的“续命神器”——家庭版朝鲜冷面！

冰爽的汤汁“呲溜”一下滑过喉咙，Q弹筋道的面条在齿间跳舞，再配上酸甜辣爽的各色配料……哎呀，光是想想我这口水就已经控制不住啦！今天手把手教你在家轻松搞定冷面，真材实料，吃得更放心！

准备熬制牛肉高汤的食材：牛腱子或牛腩300克 ，大葱1个，姜片4片，洋葱1/4个。牛肉冷水下锅，加入1勺料酒，大火烧开煮出血沫，捞出牛肉，用温水冲洗干净表面的浮沫。

洗净的牛肉放入砂锅，加入葱段、姜片、洋葱和足量的清水。大火烧开后，用勺子仔细撇去表面可能再次产生的少量浮沫，转小火，盖上锅盖，慢炖1到1.5小时，直到牛肉可以用筷子轻松扎透，满屋子都是肉香味儿。

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等牛肉汤自然冷却后，过滤掉葱姜等杂质，取大约1000毫升汤，备用。准备调味料：生抽酱油4-5汤匙，米醋4-5汤匙，白砂糖3-4汤匙，食盐1茶匙，梨汁100毫升 ，味精少许，韩式辣椒粉1/2茶匙。

所有调味料加入冷却的牛肉高汤中，用勺子充分搅拌，直到糖和盐完全溶解。尝一下味道，根据自己的口味进行微调。喜欢酸的多加点醋，喜欢甜的可以多放点糖。调好的汤汁盖上保鲜膜，放入冰箱冷藏至少2-3小时，最好是能冻到汤汁边缘微微起冰碴儿的状态。

第三步：

准备冷面，有荞麦冷面、玉米冷面等，选你喜欢的就行。我个人偏爱荞麦的，更有韧劲儿。干冷面用足量冷水浸泡约30分钟到1小时，泡的时候用手轻轻把面条揉搓开，防止它们粘连在一起。

锅中烧一大锅开水，水沸腾后，下入泡好的冷面。用筷子迅速搅散，煮2到3分钟。尝一下，没有硬心，带点嚼劲就马上捞出。煮好的面条立刻捞出，放入准备好的冷水中反复揉搓、冲洗！搓洗到面条完全冷却，摸起来滑溜溜的就大功告成了，沥干水分。

第四步：

准备色彩缤纷、口感各异的配菜，黄瓜1根，洗净后切成细丝或薄片；梨或苹果半个，去皮去核，切成薄片；熟鸡蛋剥壳，对半切开；辣白菜切成小段，牛肉逆着纹理切成薄片。

取一个大碗，将处理好的冷面放入碗底。在面条上依次码好黄瓜丝、梨片、辣白菜、牛肉片，再放上对半切开的熟鸡蛋。轻轻从碗边倒入冰镇好的冷面汤，汤的量以没过面条大部分为宜。最后，撒上少许熟白芝麻和香菜，葱花点缀。

一碗冰爽诱人、酸甜开胃的家庭版冷面就大功告成啦！看着这丰富的色彩，闻着这清新的香气，是不是口水已经泛滥成灾了？赶紧拿起筷子，大口开吃吧！