1. Introduction of spices
Illicium verum 100g, Zanthoxylum bungeanum 100g, nutmeg 80g, Amomum tsaoko 70g, Amomum tsaoko 7 (the seeds need to be removed, because they are a little bitter and can be used because they are wasted), fennel 70g, Amomum villosum 60g, fragrant sand 40g, fragrant leaves 40g and cinnamon 40g. The seeds are good.
According to the above ratio, grind it into powder with a mill. If you think the dosage is too much, you can halve it appropriately. If you feel that the dosage is too small, you can double it appropriately, and so on, and use it flexibly. It is best to have both, not less, otherwise it will affect the taste.
Spices should be divided into good and bad, only bitter, no fragrance. Generally, most seasonings are useless after half a year. It is best to go to Taobao to buy some shops with high sales. For example, some spices in local pharmacies have been preserved for a long time, and some have even been preserved for several years, and the most basic fragrance is gone, so it is not recommended to buy them locally, and the quality cannot be guaranteed. It is better not to use them.
Before using spices, be sure to remove impurities, rotten and bad, then soak them in clear water for half an hour and drain them for later use.
Chili powder selection
Millet pepper (the hottest)
Pepper (high spiciness)
Linear pepper (two watts, medium spicy)
Plate pepper (Xinjiang iron plate pepper, slightly spicy, mainly used for coloring)
Extra spicy: 80 grams of millet pepper, 20 grams of morning pepper, 25 grams of line pepper and 25 grams of board pepper.
Medium spicy: 50g millet pepper 50g chaotian pepper 50g line pepper 50g plate pepper.
Low spicy: 20g millet pepper 20g morning pepper 50g line pepper 60g plate pepper.
Not spicy: all peppers (you can add some other kinds of garbage)
Super spicy: all millet peppers or other highly spicy peppers, such as devil peppers. Because the spicy degree of each region is different, everyone can use it flexibly or mix it freely.
If you can't buy the above peppers, you can buy Chili powder, especially plate peppers, which are very common in Xinjiang. If you can't buy it locally, you can buy it from Taobao according to our ratio, not to say that the above ratio is the best.
Some peppers are dirty. Get rid of the moldy, corrupt and bad. It's best to wash it once and dry it before powdering.
Proportional formula of other materials
1. oil 1000g (it is best to use rapeseed oil, which is fragrant and expensive, and soybean oil can also be used).
2. 20g of spice powder (the above spices are ground into powder in proportion and 20g is used).
3. Pepper powder 150g (several peppers are mixed and divided into three parts)
4.30 grams of onion
5.30g ginger
6.30 g garlic
7. 5 grams of white wine (high-degree white wine above 60 degrees, fragrant and sterilized)
8. 5 grams of balsamic vinegar (reduce the spicy taste and make the spicy taste softer)
9. 50 grams of white sesame seeds (preferably raw)
Chilli oil is cooled and sealed in a bottle. It tastes better and smells stronger after being left for a day.
When using it at ordinary times, try to use it up within 15 days, otherwise the fragrance will be reduced and the taste will be worse.
Simple judgment of oil temperature
If there is no oil temperature gauge, you can only rely on feeling. It is important to buy an oil temperature gauge.
Warm oil pan, 30% to 40% hot and low-temperature oil, the oil temperature is 90- 120℃, the oil surface is white and bubbly, smokeless. When the raw material is put into the pot, a small amount of bubbles appear around the raw material, while 50% to 60% of the oil is hot and medium temperature, and the oil temperature 150- 180℃ turns over and the smoke rises slightly.
Wang oil pan, 70% to 80% hot and high temperature oil, the oil temperature is 200-240℃, the oil level turns calm, and smoke is emitted. When the raw materials are put into the pot, a large number of bubbles appear with a slight explosion.
Second, fennel water
1.3000g water
2. Salt 150g (salt can be increased or decreased according to local taste).
3. 50 grams of monosodium glutamate. 20 grams of sugar
5. Spice part
3 grams of pepper, 3 grams of star anise, 7 grams of fennel, citronella 1 g (this spice smells a little heavy, but it tastes good. If you are really not used to it, you can leave it alone), 2 grams of fragrant leaves, 3 pieces of nutmeg, 3 pieces of tsaoko (seeded) and 2 grams of cinnamon.
Spices should be of high quality. Before use, they need to be washed and soaked in water for half an hour to remove the odor of the medicine, and then drained for later use.
Third, vinegar water
1. Five-grain vinegar 1500g (Five-grain vinegar is vinegar brewed from five grains, also called balsamic vinegar, which is sold on Taobao).
2.500 g water
3. Sugar 10- 100g (mainly to neutralize the sour taste of vinegar with little or no acid).
4. Spice part
3 grams of Zanthoxylum bungeanum, 2 grams of star anise, 3 grams of fragrant leaves, 2 grams of Amomum tsaoko (seeded) and 2 grams of cinnamon.
Spices should be of high quality. Before use, they need to be washed and soaked in water for half an hour to remove the odor of the medicine, and then drained for later use.
Fourthly, the preparation of sesame sauce.
1. Sesame paste 100g
2. Warm water 100g or so (because the quality of sesame paste is different, there is no standard amount of water, so warm water is about 30 degrees).
3. Salt 1 g (not for salty taste, mainly to make sesame sauce easier to debug)
4.2 grams of sesame oil
5. Sesame chips 10g
Five, garlic water
1. Garlic cloves 200g
2.500 grams of water (preferably pure water or boiled water)
3. 2 grams of salt (not for salty taste, mainly to make garlic dissolve better)
Six, onion oil (can be done or not, mainly for customers who don't eat spicy food at all)
Oil 1000g, onion 250g, onion 50g, garlic clove 25g, carrot 25g.
Spices:
Zanthoxylum bungeanum 10g, star anise 10g, and fragrant leaves 5g.
Seven, boiled shredded chicken
1.2 pieces of chicken breast (or chicken leg)
2. Appropriate amount of water
Eight, boiled mung bean sprouts
1. mung bean sprouts 1000g
2. Appropriate amount of water
When the mung bean sprouts are ripe, soak them in water if they are not used for a long time.
Nine, fried peanuts
1 .500g peanuts
2. Appropriate amount of oil (preferably just with peanuts) Before frying peanuts, rinse them with clear water to remove impurities, and then dry them naturally, so that peanuts contain a small amount of water and are not easy to fry black.
Ten, facial cleanser and gluten
knead flour into dough
1. Flour1000g
2. About 500g of water
3. Salt10g
If the steamed cold noodles are not strong enough, you can add 2 grams of alkaline noodles.
(This video is not added. As the saying goes, salt is bone, alkali is tendon, and steaming with alkaline noodles is even more tendon. If you use high-gluten flour, you can do without it. It is best to add more salt and alkaline flour to ordinary flour. As for how much to add, there is no standard dosage because of different flour and climate. Please do it several times according to your own situation. )
(Because the degree of dryness and wetness of flour is different in different seasons, the amount of water should be increased or decreased within this range as appropriate, and the dough should not be too dry, otherwise it is easy to get pimples when washing gluten. )
Most of the flour production is mainly based on local small workshops and small manufacturers, and there is no strict classification. For example, high-gluten flour is now considered good. Basically, most bags are written with high gluten or high precision and super precision. In fact, most of them are not necessarily accurate, and even those who sell flour can't tell clearly. So I want to give you the best advice, such as going to a place where the local flour is relatively large, and it is best to buy a slightly higher price (generally, the price of high-gluten flour is higher). If you eat the remaining flour, you won't waste it.
The classification of high gluten flour and low gluten flour is related to the content of protein in flour. The protein content of high gluten flour is above 10%, and the protein content of low gluten flour is 6.5~8.5%. The content of protein near wheat husk is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high-gluten flour. Soft wheat is used to produce low-gluten flour, and medium-gluten flour is in between. It is best to use high gluten flour, which has higher gluten content.
Xi。 Steamed gluten
If your gluten is steamed without holes, or the hole ratio is less, you can add some angel yeast to the gluten, leave it for about an hour, and then steam it. Angel yeast has no specific dosage, as long as it promotes gluten fermentation, it is porous. Generally, the gluten 1 g washed out by adding a catty of flour is about 0/g, but it also has a lot to do with the weather. It should be added appropriately according to the climate, with more when it is cold and less when it is hot. )
Twelve, color cold rice noodles
1.500g water
2.250g colored vegetables
When pulping with a refiner, water will not pass through the vegetables.
The color can be adjusted according to your own preferences, and you can observe the color while adding and stirring.
Spinach juice and pumpkin juice are commonly used.
Thirteen, cold rice noodles
If it is your first time to make cold rice noodles, there will be a series of situations, such as cold rice noodles cracking, easy to break, not forming, uneven thickness and so on. Please practice a few more times. The main problems are skill and flour (no high-gluten flour). If you don't do it a few times, you can't do it. If you have done it many times according to the specified formula, materials, time, technology, or for various reasons, let me explain the cause analysis of common problems.
1. Cold rice noodles are cracked and hard to taste. This is mainly because the batter is too thick, so add some water appropriately.
2. Cold rice noodles are not strong enough
There are mainly the following reasons: "the heat is too small, the temperature is not enough, and it is not cooked" (steaming for a long time, it has been cooked)
(The batter for making cold noodles is too thin) (and the batter water is not thorough when washing your face) In addition, adding a gluten source B (you can search and buy it directly from Taobao if necessary, and the batter water washed out by one kilogram of flour is about 1 g) can effectively improve the taste of cold noodles. This is a gluten enhancer, mainly to increase the gluten of cold noodles.
Emphasize that cold rice noodles must be practiced more. The unsuccessful cold rice noodles are often related to the way you make them. If you don't do it a few times, it's hard to find out why.
Proportion of ingredients, ingredients are randomly added according to taste, and the following proportions are for reference only:
1. Chili oil: 10g.
2.8 grams of scallion oil
3.8 grams of sesame paste
4. Vinegar water 10g
5. 20 grams of octagonal water.
6. Garlic water 10g
7.30g shredded cucumber
8. 20 grams of mung bean sprouts
9.20g shredded chicken
10. peanuts 10g
1 1. (steamed) gluten 30g
12. (Boiled) Gluten 20g
13 green pepper ring 5g
14.5g red pepper ring
Fourteen Handmade dough
1. Flour1000g of washed flour paste.
2. Yeast powder 10g (melted with a small amount of 30 degree warm water)
Fifteen, bean jelly
1. Mix 500g of pea starch and 500g of water and stir well.
2.2500 grams of water in the pot.
In addition, pure pea starch can be used as yellow bean jelly, and mung bean starch is also suitable for bean jelly. If you want to make bean jelly thicker, you can add less water.
Sixteen, rice skin
Rice flour mixed with water
1. 500 grams of special powder for rice skin.
2. Water1000g
Each product may be slightly different, so it is best to follow the product reference instructions.
Milling rice slurry
1. guichao rice1000g (other rice is not good, so you can go to Taobao if you can't buy it locally). You need to soak for one night before rice-beating. There is less water to soak rice than rice.
2. Water1300g
If you want to make rice skin not too sticky and taste good, it is best to grind rice pulp.
Seventeen. tool
1. The lid size of the pot (generally 50CM) should also be appropriate. 2. Liangpi Gong depends on the size of the pot, generally 35-40CM.
3. The heavier rolling pin should be solid, iron or stainless steel.
4. Oil temperature meter, preferably can be hung on the pot (also can be used as water temperature meter).
5. Lubricating oil brush
6. Scraper
Eighteen, ingredients
It is best to choose grain vinegar as vinegar.
Flour is preferably high gluten.
Guichao rice should be used for grinding rice slurry, and thousands of ground rice flour should be used for special rice flour.
In addition, if the business of the stall is really good, you can go to wholesale, and go to places where there are wholesale cold noodles, bean jelly, rolled noodles and gluten in your local market.