2. Method of dressing water with skin: prepare 1 kg of water, add a little pepper and 1g of aniseed powder, and add a few fennel seeds and cumin seeds according to personal taste. Boil these materials to taste, pour them out and let them cool for later use. There are 14 kinds of aniseed used as seasoning water for cold rice noodles in Shaanxi, namely, nutmeg, fragrant fruit, rhizoma kaempferiae, Amomum villosum, angelica dahurica, clove, fennel, anise, cinnamon, white button, licorice, hawthorn, fragrant leaves and magnolia flower.
3. Sesame paste can be bought as a finished product or made by yourself. Stir-fry sesame seeds with medium and small torches until brown. After the sesame seeds are slightly cooled, crush them. Soon the sesame seeds will become a little sticky and stick to the wall, which will affect further crushing. At this time, it is necessary to stop and put the sesame seeds in the middle to continue grinding, so that there will be more and more oil in them, and it won't take long for them to become paste-like.
4. The method of gluten, after washing the noodles, steam the leftover noodles directly in the pot for about 2 minutes. At this time, cool the steamed gluten in cold water, then take it out and cut it. Some places are cut into blocks, while others are cut into strips, according to local customs.
5. Garlic water is to smash garlic into pieces and add cold boiled water. Vinegar water, the ratio of vinegar to cold boiled water is 1:1, and mung bean sprouts are boiled in water for about 1 minute, until 7% is ripe.
6. Mix cold noodles with Chili oil, seasoning water, sesame sauce, vinegar water, garlic water, cold companion juice, shredded cucumber, mung bean sprouts and gluten, and add some coriander leaves if you want to match colors.