Practice of seasoning water: 1. Pour a bowl of water into a small pot, add a little pepper and 2-3 aniseed. (If possible, you can also add 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. Method of vinegar, garlic, salt and monosodium glutamate: 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 cool it in cold water (after the first one is chilled, put the second one in the pot to continue steaming) ... >>

What are the seasonings for cold rice noodles?

Basic ingredients: aged vinegar, soy sauce, sugar, sesame oil, shredded fruits and vegetables, and chopped peanuts. Accessories such as shredded chicken or duck intestines, shredded chicken cold rice noodles, sausage cold rice noodles, etc. can be added according to everyone's taste.

How to mix cold rice noodles? What seasoning does cold rice noodles need?

The recipe of this dish was recommended to me by my colleagues. He said that adding more sesame oil to the cold rice noodles was very refreshing. I tried to cook it and it was really delicious. The child also said to let me do it again.

food

condiments

cold noodles with sauce

200 grams

condiments

oil

Proper amount

salt

Proper amount

cucumber

Proper amount

soybean

Proper amount

sesame oil

Proper amount

capsicol

Proper amount

vinegar

Proper amount

refined sugar

Proper amount

step

1. Soak cold rice noodles in cold water 10 minutes. So the cold rice noodles won't stick together.

2. Put the cold noodles in a dish filled with dry water, and then shred the cucumber and carrot together for later use.

3. Add salt, soy sauce, sesame oil, garlic, vinegar, sugar and other seasonings to the cold noodles and mix well.

4. Stir well and serve.

skill

You can add more vinegar and sugar when mixing vermicelli.

How to make cold cold rice noodles? What ingredients do you need? Thank you.

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How many kinds of spices are used to mix cold rice noodles?

Method for making cold rice noodles seasoning

1, peeled garlic, pressed into garlic paste, put into a bowl, add appropriate amount of water and salt, and stir well;

2, clear water sesame sauce, add a little salt to taste;

3, vinegar should also be diluted with water, if it is used directly, it will be too sour;

4. Wash and shred cucumbers;

5. Wash mung bean sprouts and blanch them with boiling water.

How to make cold rice noodles seasoning?

Garlic paste, vinegar, mustard oil, salt water, Chili oil, peanuts and sesame seeds, as well as cooked bean sprouts ~ shredded cucumber and coriander powder.

What seasoning is used for cold rice noodles? Is there any secret recipe?

If you want to mix cold noodles, you should first drain the sesame sauce with water, and you also need salt, sugar, chicken essence, a little soy sauce, vinegar and squeezed Chili oil. It doesn't matter. If you need to add accessories, add shredded cucumber or bean sprouts.

How many ingredients are there in the cold noodle seasoning formula?

There are many kinds. [How to make cold noodle seasoning]

-Seasoning water

5g fennel, 20g pepper, star anise 10g, 2g clove, 2g cinnamon, salt 10g,

Boil in1000g clean water for10min, turn off the fire, stand for10h and filter to obtain water.

In addition, the goods that are a bit like screws in the middle are cloves, which have a strong fragrance and must be in moderation.

As long as three bowls of cold rice noodles are cold, in the kitchen, 1000 grams, with the least units, boil out half a bowl.

-Boil vinegar

Do you still need to boil vinegar? Yes! The professional seller of local cold rice noodles in Shaanxi uses boiled vinegar and adds ingredients according to various secret recipes. There is a difference in taste between raw vinegar and aged vinegar. After adding seasoning, you can get a more fragrant compound fragrance, and the processed aged vinegar does not have the sour taste that stings the throat and nose, reaching the state of vinegar without vinegar taste.

Release official cheats:

300g of water, vinegar 1 500g, 2 tsaoko, 2g of cinnamon, 3 star anise and geranium1g..

Cooling after boiling 10 minute. Choose grain vinegar and rice vinegar as vinegar. The more you want to taste something close to the authentic Shaanxi, the more serious you are. You choose Qishan vinegar airlifted from Baoji caijiapo, Shaanxi. Students who really can't do it in Shenzhen, I tried Shanxi mature vinegar, which is acceptable. The amount of cooking is too large, which can be reduced according to the proportion. Cooked vinegar can be served cold in the refrigerator for about a month, and you can make a little more at a time. Besides cold noodles, it is also good to cook cold dishes.

Oil splashing tutorial:

"Fold-Teng-Edition-Oil-Spill-Spicy-Zi"

1. Chili noodles: Select dry peppers produced in Shaanxi, wipe the bottom of the pot with oil, bake and stir-fry, and then grind into powder.

Pepper seed Chili noodles are spicy, but the color is light.

Chili noodles without Chili seeds are not too spicy, but they are great and red.

2, cold rice noodles seasoning

In the lower left corner, a small bag of things suspected of thirteen incense is actually a special cold noodle seasoning-Shaanxi ten N powder.

30g of Zanthoxylum bungeanum, 25g of star anise, 25g of cinnamon, 0/0g of clove/kloc, 0/0g of white pepper/kloc, 0/0g of black pepper, Amomum villosum, Amomum tsaoko, Amomum villosum, cardamom, galangal, dried ginger, cardamom, and long pepper 15.

Stir-fry the prepared spices in an iron pot with slow fire for about 30 minutes, cool them and put them in a grinding pot to grind them into powder.

It is best not to use a pulverizer for processing, because high temperature will affect the taste.

So many ingredients 1500 grams of Chili powder, 2 or 5 kilograms of rapeseed oil.

3. vinegar

4. Refined sugar

5, cooked sesame seeds

6. Oil: This one didn't appear because it was used up by air last time.

Rapeseed oil is highly recommended.

The thick texture and special fragrance,

1. Put the chili noodles into a container, add seasoning powder and sesame seeds, heat the rapeseed to 100%, turn off the fire and let it stand until there is no oil fume, and pour it into the oil noodles three times, stirring evenly each time.

2. Pour the oil, stir-fry the pepper until it doesn't bubble, and drop a few drops of vinegar to see that the oil is rolling again. Stir immediately, the Chili noodles are bright red and shiny, and they smell thick and spicy.

3. When the pepper doesn't bubble after the fragrance is excited, add a little white sugar into the pepper, stir it evenly, and use the residual heat of the pepper to make the white sugar fully dissolve in the oil pepper. The polished oil is ruddy and thick, and the Chili oil is sticky. Can achieve the visual effect of tightly wrapped on cold rice noodles.

Chili powder 1500g

Rapeseed oil 2.5 kg

80 grams of seasoning powder

20g sesame (absolute excess)

200 grams of vinegar (minus points)

Sugar 100g (reduced a little)

Prepare a little garlic paste, add salt, or add monosodium glutamate and cold boiled water to make garlic water (enough salt, because Shaanxi cold rice noodles are basically not seasoned with soy sauce).

Cold rice noodles companion

Four donkey kong-seasoning water, bittern vinegar, oil chili pepper and garlic water.

Three French kings-mung bean sprouts, shredded cucumber and gluten

Seven stars accompany the moon to make a bowl of ordinary but not mediocre cold rice noodles.

Sprinkle some cold water or a little vegetable oil on the chopping board, put the cold rice noodles on the chopping board, cut them into even strips with your favorite width, then put them in a bowl, add the four donkey kong and the three French kings and stir.

Method 2: Prepare dried Chili noodles100g (preferably coarse) and white sesame seeds10g, and eat ... >>

How to make cold rice noodles delicious? What seasonings do you have?

The practice of cold rice noodles with cold sauce introduces the cuisines and their functions in detail: home-cooked recipes, constipation recipes and anti-aging recipes.

Taste: slightly spicy technology: cold cold rice noodles. Ingredients: Main ingredients: 400g of wheat flour.

Accessories: spinach 200g, yeast 2g, cucumber100g, pork100g.

Seasoning: Chili oil 10g, garlic (white skin) 3g, soy sauce 2g, aged vinegar 10g, salt 3g to teach you how to make cold noodles and how to make them delicious 1. Wash spinach, blanch it with boiling water, scoop up cold water, grind it into spinach paste, and take juice;

2. Sift a little salt in the flour, add spinach juice to make dough, and wake up for a while;

3. Grab the dough with the remaining spinach juice to separate gluten and starch;

4. Gluten can be fermented with yeast powder, steamed or cold;

5. The washed starch water is a clear surface. After standing for several hours, water and starch will be layered;

6. Slowly pour out the top layer of water and stir the remaining batter evenly;

7. Brush a layer of oil on the flat bottom plate, add a spoonful of batter, shake well, steam in a boiling pot for five minutes, and take it out;

8. After cold water backwashing, open the cold rice noodles and take them out of the plate;

9. Cut the steamed cold rice noodles into strips of moderate size;

10. The easiest way to eat steamed cold rice noodles is to be cold. Add shredded cucumber, white meat and oil pepper, garlic oil, soy sauce and aged vinegar and mix well. The key to making cold cold rice noodles: garlic oil: wash garlic, fry it in an oil pan, and take it out to get garlic oil.