2. Seasoning water: garlic juice: peeled and washed garlic, mashed into a thick paste and diluted with cold boiled water. Stuffy mustard: Try mustard when you buy it. No bitterness is fake, but bitterness is real. Fill a 2kg jar with mustard, add 70-80 degree hot water, stir while adding water, add semi-vinegar when the mustard is stirred into a thick paste, screw on the lid after stirring, and put it on for 8 hours. Dilute sesame paste: Dilute sesame paste as much as possible according to the situation. First, pour sesame sauce into a bowl, add a little less salt (for puffing) and a little soy sauce (for coloring). Then stir in one direction, adding a small amount of 70-80 degree hot water while stirring. Salt water preparation: 5-6 kg of boiling water, 2 kg of salt, 4 kg of monosodium glutamate 1 kg and sugar are needed for cooling, and they can be used after all are deepened.
Spicy oil formula: (1) Raw materials [g]: Fructus Amomi 3, Fructus Amomi 3, Kaempferol 3, Fructus Tsaoko 3, Nutmeg 3, Radix Angelicae Dahuricae 3, Fructus Anisi 3, Flos Caryophylli 2, Semen Ziziphi Spinosae 2, Fructus Zanthoxyli 2, Rhizoma Alpiniae Officinalis 4, Fructus Foeniculi 4, and Cortex Cinnamomi 10. (2) Production method: When the peanut oil is heated to 70% heat (150- 170 degrees, the oil surface turns from the periphery to the middle, and a little smoke is emitted), the ground mixed spices and Chili noodles are poured into the red oil. After feeding, the oil temperature should be below 70% and keep it for 3-5 minutes. When the oil temperature drops to 50% heat, sprinkle some raw sesame seeds. When preparing sesame oil, the Chili noodles should be removed, but the spices should be supplemented in proportion. The specific operation is the same as before.