You don't have to learn to make cold noodles. Now there are people all over the country who specialize in making cold noodles. You can go directly to wholesale, including rice skin, dough, rolled noodles and baked dough.

To make cold noodles well, it must be delicious.

First of all, red oil, that is, the practice of Shaanxi oil spicy seeds: step one, fry scallion, scallion, coriander, star anise, cinnamon, fragrant leaves, small incense, white buttons, pepper and pepper for half an hour with low fire until the seasoning turns yellow, and then take it out. Then let the hot oil stand at room temperature for ten minutes, add Chili noodles (the thickness ratio of Chili noodles is 5: 1), white sesame seeds, and finally add a little white vinegar, so that the oil chili pepper is fragrant and colorful.

Secondly, the production of brine, seasoning wrapped in gauze, boiled in water for three minutes, fished out, one packet 10 Jin of water, 200 grams of salt, 80 grams of chicken essence, 80 grams of monosodium glutamate, plus a spoonful of Bajin chicken juice.

Thirdly, the production of vinegar water, a catty of fragrant vinegar, two or two white vinegar, add a spoonful of extremely fresh essence, half a spoonful of spicy fresh dew, a small amount of soy sauce, stir well, and finally sprinkle a little millet pepper.

Finally, add garlic water. If you like sesame paste, you can add sesame paste. The side dishes can be shredded cucumber, bean sprouts, shredded carrot, gluten, broccoli and so on.

The following is a recipe for cold noodle spices for everyone. Remember to like it, there will be more dry goods in the future.

Detailed method of cold noodles Chili oil and seasoning water

The seasonings of cold noodles are divided into: Chili oil, seasoning water, garlic water and balsamic vinegar.

] cold noodles Chili oil required materials:

Zanthoxylum bungeanum: 1.5kg cinnamon: 0.3kg bibb: 0.2kg

Fragrant leaves: 0.2kg white button: 0.2kg Amomum tsaoko: 0.6kg.

Fine Chili noodles: 5 kg of cold ginger: 0.3 kg of small incense: 0.8 kg

0. 15kg Amomum villosum: 0.2kg

Clove: 0.2kg vanilla: 0.2kg.

Put the above together and grind into powder.

Preparation method of Chili oil: heat the oil in a pot, and turn off the fire when the oil is heated to smoke. Put the mashed Amomum tsaoko, white sesame seeds and seasoning powder in, slowly stir for a while while cooling, turn off the heat and add Chili noodles, and continue to stir and cook.

Preparation of garlic water: Mash garlic into minced garlic, put it into a container, add appropriate amount of boiling water and stir.

Preparation of seasoning water: add water to the pot to boil, add spices, add chicken essence, monosodium glutamate and salt, cook for 10 minute, and then cool.

Choice of vinegar: Regarding the choice of vinegar, choose the one with better taste.

Click on my picture and a detailed video of cold rice noodles and Chili oil.

Chilli oil seems to have been answered several times. Today, I will share a secret recipe of chilli oil for cold noodles to meet the requirements of my friends.

1, get the materials ready first. Clean100g pepper, cut into sections, stir-fry and grind into powder. 100 gram long pepper is also fried, but it should be ground into powder and red oil. Stir-fried 30 grams of white sesame seeds. 800g of rapeseed oil. 6 grams of spices. Mix 1/2 white sesame seeds and spices into thick and thin peppers.

The spices are 3 grams of Senecio scandens, 4 grams of citronella, 5 grams of grass, 3 grams of rhizoma kaempferiae, 2 grams of star anise, 5 grams of clove 1 gram, 5 grams of cardamom, 4 grams of fennel, 6 grams of fragrant leaves, 5 grams of angelica dahurica, 5 grams of tsaoko, 6 grams of vanilla, 3 grams of dried tangerine peel, 8 grams of cinnamon and 5 grams of water. Cleaning, frying, frying, dry grinding, and use as needed.

2. Divide the mixed chili noodles into two containers, add 5g of aged vinegar respectively, pour the vegetable oil into the frying spoon and heat it to 180℃ when it is on fire, pour half of it into the chili noodles with chili peppers and mix well quickly, and when the oil temperature drops to about 130℃, pour the remaining oil into the long chili noodles and mix well quickly. Then pour two kinds of Chili oil into a container, stir and cool naturally, and then seal 12 hours.

What is the formula of chilli oil with cold skin?

The formula of chilli oil with cold noodles is as follows:

Cooking oil, pepper noodles (uneven thickness), white sesame seeds, scallions (scallions, whole scallions and scallions), ginger, star anise, rhizoma Dioscoreae Septemlobae, nutmeg, cinnamon, fragrant leaves, fennel and tsaoko.

Supplementary explanation:

The above is a supplementary explanation. The ingredients used in Chili oil in each place are slightly different. I summed up a routine. Throw in all the spices you can think of and fry them. If they turn a little yellow, take them out. It must be fragrant. You can eat anything, and you can easily fix cold noodles. Let's explain the specific production method of Chili oil! I will simply state it according to my production method!

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Prepare ingredients:

Rapeseed oil, pepper noodles, white sesame seeds, onion segments, onion bunches, diced onion, pepper granules, ginger slices, star anise, galangal, tsaoko, cinnamon, fragrant leaves, allspice powder, vinegar and edible salt.

Exercise:

I am a "quality snack", and I have been engaged in the cold-faced Chinese hamburger industry for more than 30 years. I want to ask, "What is the spicy red oil formula for cold noodles?" My answer is: professional skills and experience.

Really experienced cold noodle practitioners often scoff at the expression "formula", which is only used to attract those who are small and inexperienced in the industry. The so-called formula is actually to skillfully use the characteristics of various spices and mix them reasonably. As long as it can highlight the hot and sour cold noodles, it is a good formula, and there is no certain rule.

I remember that in 19 16, the pepper in Xi 'an market once rose to 130-40 yuan, and the tsaoko in 19 17 also rose to 120. At that time, many of our colleagues reduced their consumption to varying degrees in order to reduce costs. However, the taste and taste of cold rice noodles are not discounted, and there is no loss in normal revenue. So the so-called formula is actually the embodiment of experience and technology. Why do you say there are thousands of kinds of cold rice noodles and thousands of flavors? Actually, this is a fact.

Since there is no formula, can all kinds of raw materials be used at will?

Of course not. At the very least, we should master and understand the basic characteristics and dosage of some raw materials. For example, we usually cook at home. If a bowl of noodles weighs only about a catty, but you put 10 grams of salt and vinegar, do you think this bowl of noodles is still edible? Therefore, learning and mastering experience and technology is more important than understanding the formula.

Specifically, when it comes to Chili oil, generally ten kilograms of oil (pure rapeseed oil is best) is matched with about two kilograms of Chili noodles, and four or two to half kilograms of fragrant powder is enough. Shaanxi line pepper is the best to make Chili noodles with the best fineness. The five spices are mainly Tsaoko, Illicium verum, Zanthoxylum bungeanum, Cinnamomum cassia and Xiaoxiang (accounting for more than 70% of the total). Other spices can be added at will according to your own needs. As long as the amount of a single spice does not exceed half of the main spice, it will not have a great impact on the mellow degree of Chili oil.

The above is the consumption of Chili oil raw materials, which belongs to personal experience and is for reference only! As for the technology of burning Chili oil, it is actually the control and mastery of oil temperature. Generally speaking, the oil temperature is between 180-200 degrees, which is the best temperature for oil flavor in pepper. 130- 160 degrees, which is the key to ensure the original flavor of pepper. The oil temperature around 100 degrees is generally to add red and color to Chili oil. The specific operation depends on your own needs, and there is no implementation standard. Only those who are satisfied with themselves are the best! Self-satisfaction is the best! Do you think so?

For Zhou Jun, who loves cold rice noodles, it is the first time to hear that he refuses hot rice skin. I like delicious ice cream. What do you mean by giving me a hot drink?

However, when Zhou Jun ate hot rice skin for the first time, he felt tears in his eyes-it was really delicious: the skin was a bit like rice rolls, but it was a little more tough. The important thing is that the seasoning is very heavy, thick and rich.

Personal taste is mixed with spices, and the soft and spicy taste makes people want to stop.

The hot rice skin in Hanzhong now pays attention to eating and cooking. Steaming rice skins flew out of the cage and landed on the shiny desk. After a few wide knives dedicated to cutting rice skins, a rice skin became several Zhang Kuan-faced films, which were copied by hand, put in a bowl with bean sprouts, and mixed with Chili oil, spices and seasonings. In fact, everyone has their own opinions, but the core elements are indispensable.

Hot rice skin, the key is to put more peppers in the rice skin, as well as the proportion of spices, which is quite attractive, especially the thick peppers, which contain many ingredients and melon seeds. It tastes particularly fragrant, but it's not too spicy.

Seasonings such as salt, vinegar, soy sauce and garlic juice are flying all over the sky. Finally, the finale is poured with a spoonful of secret Chili oil made of dozens of seasonings, and a bowl of red and bright hot dough is served.

Stir the bowl of dough and side dishes, and the fragrant pepper will flow into the heart with the "heat" of the hot dough, warming the stomach.

Hot dough is gluten-free and won't break when eaten. This delicious taste is different from the gluten and spicy stimulation of rolling noodles. Boiled soybean teeth taste crisp, smooth and chewy. The best partner is a bowl of vegetable tofu and a bowl of peanut porridge.

Of course, you can also mix vegetable tofu into hot rice skin, and the delicious smell of tofu is even more amazing. The thick soybean flavor blends with the pulp flavor and volatilizes and spreads in your mouth.

Spicy salty sauce with light sour tofu is nothing unusual. They complement each other and are enjoyable! Tofu absorbs the acid of douban, the fragrance of soybean, the oil and spicy taste of dough juice, and becomes a new sense of taste.

In winter, a bowl of steaming dough is served with seasonal vegetables such as spinach, shredded carrots and bean sprouts (bottom mat), which tastes soft and spicy, and is really enjoyed by immortals.

What are the main components of Chili oil spice powder?

Illicium verum, Zanthoxylum bungeanum, fennel, Amomum tsaoko, Alpinia officinarum, Cinnamomum cassia, Cinnamomum cassia, Radix Aucklandiae, Radix Angelicae Dahuricae, Amomum tsaoko and Sophora alopecuroides. The most important of these ingredients is Sophora alopecuroides. There is no Sophora alopecuroides in Chili oil, which is basically not authentic. My friend sells cold rice noodles, and now he can sell more than 90 copies of a cold rice noodle Chili oil from me because of its bad taste. I am very happy, too. As I have introduced to you above, the total * * * is 15 kinds of aniseed, which need to be broken together according to a certain proportion. Many people don't know that Shaanxi cold rice noodles Chili oil also needs to be added. If you don't add ingredients, the taste will definitely not be as delicious as that of your peers.

Hello! I am a step-by-step kitchen, the creator of high-quality food. My family used to run a cold noodle Chinese hamburger shop. The following is a video of my detailed production of cold noodles Chili oil, and the seasoning formula is all in the video.

Welcome everyone to pay attention to the step-by-step kitchen. Click on my picture for more food videos!

The formula of Chili oil is simple to say, and it is nothing more than burning Chili noodles with oil, but really doing it is the unique beauty of each family!

Let's say Laoganma, which is sought after by people all over the world now. Ms Tao Huabi, a widowed female worker, first set up a stall to sell cold rice noodles.

"Laoganma" Tao Huabi only sold bean jelly and cold rice noodles at first, and made her own spicy red oil seasoning until she was too tired to make new Chili oil one morning. As a result, an old customer came to the door and heard that there was no Chili oil mixed by himself today, and immediately left in disappointment. This incident touched Tao Huabi a lot, so she simply settled down and concentrated on making Chili oil and Chili sauce, which gave her the now famous brand Laodopted Mother.

From this story, we can see that Chili oil is good, but it is not easy to make customers fall in love with your taste. You need not only good materials, but also some inspiration and talent.

Laoganma is from Guizhou. In fact, in the southwest of Sichuan, Chongqing, Yunnan and Guizhou, every company has its own secret recipe for preparing Chili oil, whether it sells cold noodles, Dandan Noodles or small noodles.

This year, South Korea filmed a documentary about food tourism called "The King of Eating on the Street". The first episode went deep into the streets of Chengdu, China, showing all kinds of mouth-watering street food in Sichuan.

In this documentary, a method of making street Chili oil in Sichuan was recorded with a high-definition camera. I think you can try:

Sichuan local rapeseed oil is heated, and spices such as anise cinnamon, onion and ginger are added to enhance fragrance. Sichuan local excellent sea pepper noodles, spicy but not dry, add a little salt, heated rapeseed oil rushed in.

By the way, you can also put some sesame seeds.

In a word, just like the story I told Tao Huabi Laoganma at the beginning, the best Chili oil is definitely the soul of cold noodles. If you spare no effort in the materials and make them carefully, you will definitely get the Chili oil that diners love.

Chilled Chili oil: 1, Hanzhong hot rice skin Chili oil, select high-quality dry red pepper, stir-fry with low fire, stir-fry until it changes color, air-cool and mash (slice the pepper, don't break it into powder) for later use. 1 kg of pepper noodles, 6 kg of pure rapeseed oil, 2 pieces of dried peppers, 2 pairs of prepared spice powders (there are special spice powders in the market, and the prices of 35 yuan/kg and 45 yuan/kg are different), 1 2 pepper powders.

First, cook the rapeseed oil, dry it, pour it into the pepper section, fry it with low fire for brittleness and discoloration, and take it out. When the temperature of soy sauce rises, it is poured on pepper in a large area. While adding high-alcohol liquor to increase the flavor, the flavor and color of pepper are fully released. When the temperature is low, add spice powder and pepper powder, and finally add the fried pepper segments (between paste and non-paste), and the pepper oil is finished.

2. Guanzhong cold rice noodles Chili oil: rapeseed oil 100 kg, big pepper 8 kg (fried), medium and coarse Chili noodles 5 kg (fried), and fine Chili powder 4 kg (used to improve the color and consistency of Chili oil). Step 1: Cooked rapeseed oil, add onion and ginger to remove fragrance, and pour sesame seeds to remove fragrance. First, pour large pieces of hot oil on the Chili noodles, then the medium and coarse Chili noodles overflow fragrance, cool down, add fine Chili powder, and finally add high-alcohol liquor or balsamic vinegar to stir. Honey can be added appropriately to improve the color and increase the viscosity. Let it stand for about 10 hour, filter out the pepper residue, add the fried sesame seeds and live together. Like a friend walking with the heart, a conscience course. thank you