2. Seasoning water: garlic juice: peeled and washed garlic, mashed into a sticky paste, and diluted with cool boiled water. Stuffy mustard: try mustard when you buy it. It's not bitter, it's fake, but bitter is real. Fill the mustard with a 2 kg jar, add 70-80 degree hot water, stir while adding water, add half vinegar when the mustard is stirred into a thick paste, screw on the lid after stirring, and put it on for 8 hours to use. Dilute sesame paste: according to the situation, dilute as much as possible. First, pour sesame sauce into the bowl, add a little less salt (for puffing) and add a little soy sauce (for coloring). Then stir in one direction, and add a small amount of 70-80 degree hot water while stirring. Preparation of salt water: 5-6 kg of boiled water is needed for cooling, 2 kg of salt, monosodium glutamate 1 kg, and 4 kg of sugar, all of which can be used after deepening.
Formula of spicy oil:
(1) Raw materials [g]: Fructus Amomi 3, Fructus Amomi 3, Kaempferiae 3, Fructus Tsaoko 3, Fructus Myristicae 3, Radix Angelicae Dahuricae 3, Fructus Anisi 3, Flos Caryophylli 2, Fructus Zizaniae Caduciflorae 2, Fructus Amomi Rotundus 2, Fructus Zanthoxyli 2, Rhizoma Alpiniae Officinalis 4, Fructus Foeniculi 4, Cortex Cinnamomi Japonici 10.
(2) Preparation method: when the peanut oil is heated to 70% heat (150-170 degrees, the oil surface turns from all sides to the middle, and a small amount of 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% heat for 3-5 minutes, and when the oil temperature drops to 50% heat, sprinkle a proper amount of raw sesame seeds. When preparing sesame oil, the pepper noodles should be removed, but the spices should be supplemented in proportion. The specific operation is the same as before.