Main Ingredients
Salt 80g
Monosodium glutamate 40
Methods/Steps
Preparation of materials: nutmeg 30g, 25g of allspice, 45g of trinitrotoluene, 30g of sand nuts, 85g of angelica dahuricae, 15g of cloves, 108g of cumin, 85g of fennel, 80g of cinnamon, 25g of cardamom.
Prepare a small pot, put 3 pounds of water weighed in advance just into the pot, boil on the gas stove, basically 3-5 minutes is enough.Boiling after the purchase of seasonings wrapped in gauze into the pot on low heat for 30 minutes, in the process constantly stirring with a spatula to make the seasonings absorb water evenly, so that the flavor of the seasonings faster soak into the water.
After half an hour of boiling the dashi, fish out the dashi and collect it, this dashi can be recycled 2 times.
After the dashi is taken out, bring the water to a boil again, then put 80g of salt in it and let the salt melt well.
Wait for 3 pounds of water to be cold and cool, then put in the monosodium glutamate (MSG) and let it melt well.
Shanxi Liangpi seasoning water in the Liangpi flavor inside plays a large part of the role, if the material selection is not right, do the taste may be diametrically opposed to the results of a few fellows here in my further study of the Liangpi seasoning, his business is slowly improving, so do catering to do snacks is not their own blind elusive, inside the random small details you do not understand the estimate to be pondered for half a day, if you can find a man! A little guidance is estimated to be twice the effort with half the effort! Finally, I wish all the friends who do Shaanxi cold skin can make their favorite flavor.
Note
Monosodium glutamate (MSG) must wait until the water is cold before putting it into the pot.
The seasoning must be of good quality or the flavor will not be pure.