1. Chili oil: fry vegetable oil in the pot, and the oil temperature is above 100℃. Turn off the fire when it is almost smoking, and put it in a container and take it out (dry the water in the container, and be careful in operation. If there is water and oil, it will fry, and the oil will burn very painful). When the oil temperature drops, about 60~70 degrees, it can be put in.

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.

Formula of spicy oil:

(1) Raw materials [g]: Fructus Amomi 3, Fructus Amomi 3, Rhizoma Kaempferiae 3, Fructus Tsaoko 3, Semen Myristicae 3, Radix Angelicae Dahuricae 3, Fructus Anisi Stellati 3, Flos Caryophylli 2, Semen Ziziphi Spinosae 2, Fructus Zanthoxyli 2, Rhizoma Alpiniae Officinalis 4, Fructus Foeniculi 4, Cortex Cinnamomi 10, and Shaanxi Qin Zhen Pepper Noodles.

(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.

Shaanxi handmade noodles cold rice noodles seasoning formula (ancestral secret recipe)

Daxiang 1 kg, clove 0.2 kg, Xiaoxiang 1.2 kg, cinnamon 0.2 kg, pepper 1.7 kg, cinnamon 0.3 kg, Amomum tsaoko 1 kg, fragrant leaves 0.5 kg, bitter beans 0.3 kg and Alpinia officinarum 0.3 kg.

10kg peanut oil, 0.2kg seasoning,1.2kg bazin pepper and sesame. (The so-called Bazin pepper is Guizhou red oil, and its production method is very unique. First, soak the dried chillies in water, then add ginger and garlic and mash them together. )

Production method: 10 kg peanut oil is heated, then 0.2 kg seasoning and10.2 kg Ciba pepper are added, mixed into chaff and scattered.

Note: When the oil temperature is heated to smoke, let it dry for a while, add seasoning with 50% oil temperature, and then heat it with high fire until the oil turns red. Remember not to stir-fry the seasoning pepper, or stir-fry the sesame pepper first, and then stir-fry the seasoning after the oil temperature is slightly cool.

Seasoning formula of cold rice noodles

First, the practice of cold rice noodles 1, high-gluten flour with appropriate amount of water and flour. 2. Then, put the mixed dough into clear water repeatedly and clearly, and wash off the starch in the flour until the gluten comes out. 3. Put the washed flour water into the freezer. I usually put it for one night. Anyway, the longer the better. 4. The next day, take out the precipitated starch water and pour clear water on it, leaving a starch lake. Thin silk can be mastered by itself. 5. Boil the water, put the steamer in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. You can master it yourself if you want to be thicker, but it tastes better if you have a thinner skin. 6. Put the steamed skin in cold water, gently remove it by hand and put it in a plate. The middle of each layer of cold rice noodles should be smeared with appropriate amount of cooking oil, one is to prevent adhesion, the other is to look good.

Second, the practice of seasoning water: 1, pour a bowl of water into a small pot, add a little pepper, 2-3 aniseed, (if possible, you can also put a few fennel seeds and cumin seeds. Don't let it go until you tie a knot. Zanthoxylum bungeanum and star anise will do. ) Boil these ingredients to taste. Pour it out and let it cool.

Third, the practice of Chili oil. Put some small red dried peppers and peppers in a flat pan, stir-fry, pour into a container, mash, put oil in the pan, pour chopped dried peppers and peppers into oil seeds, then add white sesame seeds and add a little salt to stir-fry. This Chili oil is delicious, can be eaten in containers for a long time, and absolutely does not contain Sudan red. Don't worry about eating!

Fourth, prepare cold noodles, shred cold noodles, shred cucumbers, and add vinegar, salt, monosodium glutamate, sesame oil, Chili oil and seasoning water. These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles. If you are picky about delicious food, you must make your own Chili oil and seasoning water. There is another method: 1. Add a little salt to the flour, knead it into dough, cover it with a wet cloth and wake it for about 30 minutes. Put the obtained dough into a large container, add a proper amount of water, start washing gluten, knead the dough in water continuously, and when the clear water in the container becomes sticky, filter it into another container with a strainer. Repeat this until the water is no longer turbid, and the next yellow thing is gluten. Add some gum to the gluten, grab it evenly, steam it for 20 minutes, and let it cool and slice (PS: you can also fry it directly without steaming, and then eat it, which tastes good). Then the batter. Generally, it takes at least 3 hours to precipitate after standing and layering. Occasionally wash the night before and steam the next day. The longer the batter precipitates, the better the cold noodles will be. After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it. 6。 When the water boils, brush a little oil into the mold (there is a special mold for steaming cold noodles, and occasionally use the lid of the biscuit, the effect is ok), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise there will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand. Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, which is better. When the cold noodles are completely cool and the surface is brushed with some oil, you can peel them off slowly and cut them into strips at will. Then there are seasonings: garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste) and cucumber (even if the mung bean sprouts are scalded by water). Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, then add a little salt and monosodium glutamate and stir until it dissolves. Preparation of Chili oil: First heat 500 grams of oil and put 65438+ into a large bowl. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in the pepper. First pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), stir well with a spoon, then take a small spoon and pour a little cold water (never too much) into the pepper bowl and stir well. At this time, you will see that the bowl is just like boiling water, but because there is less water, it will not overflow. Stir well, then pour in the remaining oil and cool. Also: material 1. Flour, cold water, salt 1 teaspoon 2. Vinegar, garlic, salt, monosodium glutamate. Practice: 1. Stir the flour, salt and water into a batter bit by bit. Be sure to mix well, not caking, not too thick and not too thin. 2. Better batter should be refrigerated for more than 3 hours, preferably overnight. 3. The apparatus for steaming cold rice noodles is a flat container made of stainless steel or aluminum. I really don't know what to use. A stainless steel lunch box will do. There is no brush in the oil bowl and brush. If you don't iron it first, you can use your hands instead. 5. Control the water in the container, brush a small amount of oil, pour in the batter, and master the thickness by yourself. 6. Steam in a pot for about 10 minute. (Will it steam? Don't forget to drain. When you see the dough, bubble chamber is basically steamed. 8. Put on cotton gloves, take out the steamed model and put it in cold water for cooling (ice it first and then put it in the second pot to continue steaming). There are two options. First, turn the model upside down and wash it under the cold water pipe; The second one is to store a pool of cold water in the pool and float the model in it, but the effect is not as good as the first one. 9. Brush a layer of oil on the surface of steamed cold rice noodles with a brush and slowly peel off the cold rice noodles. 10. Brush both sides of steamed cold rice noodles with oil, dip them in cold water with a knife, then cut the cold rice noodles into your favorite width and mix in delicious seasoning. Seasoning: chop garlic, add salt and monosodium glutamate to boil hot water, and add vinegar after cooling. Preferably spicy seeds. Seasoning method of cold rice noodles-> Chili oil: vegetable oil is fried in a pot, and the oil temperature is above 100 degrees. Turn off the fire when it is almost smoking, and take it out in a container (the container used should be dry, and the operation should be careful. If there is water and oil, it will be fried, and the oil will be very painful). When the oil temperature drops, it will be about 60~70 degrees. You can put raw Chili noodles in oil. Oil should drown the Chili noodles. The Chili oil made in this way is red and bright, and it has no burnt taste and is very spicy. 2. Seasoning water: garlic juice: peeled and washed, smashed 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.