The method of seasoning water for cold rice noodles in Hanzhong, Shaanxi Province: (taking two Jin of water as an example)

Preparation: a wok, a strainer, a scale weighing 2 kg of water, 80g of salt, 40g of monosodium glutamate and 10g of aniseed powder.

Steps: 1, put 2 kg of water in the iron pot and boil it; After boiling, add salt and aniseed powder and cook together. Let the fire boil for three minutes, then turn off the heat!

2. Turn off the fire for one minute and put in 40g monosodium glutamate weighed in advance.

3. Then filter out the aniseed powder with a strainer;

Cold noodle seasoning water is very simple, the core thing is mainly on aniseed, and the formula of aniseed will basically get started;

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Chili oil 1, preparation: 1 kg salad oil, 60g Chili noodles (fine powder is better), 30--35g pepper oil aniseed powder 15g.

2. Steps

A, oil temperature test: pour a catty of salad oil into a pot and bring it to a boil, and test the oil temperature with sesame seeds after 2-3 minutes; Keep putting a small amount of sesame seeds into the pot, and observe whether the sesame seeds have a single fast turn.

If sesame seeds do not react when put into the oil, continue to heat the oil temperature; Until a single sesame quickly turns around; Then turn off the fire!

B, after turning off the fire, wait a few tens of seconds, add sesame seeds and chili oil aniseed powder, stir evenly, then cool for 1 min, and test the oil temperature with chili noodles little by little until the color of chili noodles in the oil has no obvious change, and then put all chili noodles in the oil; If the pepper noodles turn white directly in the pot, it means that the oil temperature is too high!

If you want your cold noodles to taste good, you must work harder on Chili oil, which determines the taste of cold noodles! A friend who used to make cold noodles, his business didn't improve every day, so he came to me to learn a Chili oil. As a result, his business changed in essence, which shows that Chili oil played an unforgivable role in cold noodles!

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Vinegar water:

You can use old vinegar to make cold noodles. In addition, when using old vinegar, you must add appropriate amount of white sugar to understand the acidity of old vinegar, which will be better. Remember that old vinegar is fermented vinegar, which will be very sour when put too much, and it will have a certain impact on the stomach. The ratio of vinegar to water is 1: 1.

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Garlic water:

Cut garlic into pieces and dilute with cold boiled water. Mash or chop 4-5 pieces of garlic, add half a bowl of cold boiled water and add a little salt.

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Soy sauce water:

Boil half a bowl of water, add half a bowl of soy sauce, add half a bowl of vinegar, add a small handful of pepper and boil for 3 minutes.

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Sesame paste water: scoop a spoonful of sesame paste, add a quarter bowl of water and mix well, stir for a while and add a little salt;

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Then cut the cucumber into silk.

Mung bean sprouts can be cooked to 80% maturity, and it only takes half a minute to cook.

Cut the finished gluten into cubes.

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After all the above preparations are carried out, cut the dough into strips, put them in a pot, first add soy sauce water, then add garlic water, which is less than soy sauce water, then add 1 teaspoon sesame sauce, finally add 1 teaspoon Chili oil, then add 1 teaspoon seasoning water, and then add mung bean sprouts, gluten blocks and shredded cucumber.