-Seasoning water

5g fennel, 20g Zanthoxylum bungeanum, 2g star anise 10g, 2g clove, 2g cinnamon, and salt 10g.

Boil in1000g clean water for10min, turn off the fire, add 5g chicken essence, 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, Alpinia officinarum, 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), white sesame seeds10g, 400g of edible oil and 3 pieces of aniseed. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put into a container that is not afraid of scalding. Make 1. Pour Chili noodles and some white sesame seeds into a heat-resistant container. Because Chili noodles will boil when heated, the container should be large enough. 2. Pour the right amount of oil into the pot, and put some big ingredients when the oil is cold. 3. When the oil burns to 90% heat (smoke), turn off the fire and take out the star anise. 4. When the oil is slightly cold, pour it into the Chili noodles several times, stir well, and then use it after cooling. The remaining red peppers can be bottled. Method 2: The ratio of pepper to pepper is 2: 1 1. After the pot is hot (smoking), pour in the oil (in fact, you can directly use the repeatedly fried black oil, which can save costs and avoid overflowing the black oil that cannot be reused), add a spoonful of bean paste, and keep stirring with a spoon. The oil itself is wet, and the left wing will be heated. 2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue stirring. At the same time, reduce the fire to medium fire. When the granules of Chili noodles are slightly hard, put Chili, celery, coriander root, onion slices, carrot slices, ginger slices, garlic and shallots into the oil (this will not only increase the fragrance of the oil, but also drive away the burnt gas of the oil when heating, and also drive away the fishy smell in the black oil). 3. Put the fire in the middle and keep stirring. When other things in the oil are no longer wet and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and let it stand for about half an hour after cooling. 4. Finally, filter out impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and delicious red oil is extracted. Method 3: Main ingredients: dried pepper, and oil accessories: ginger, garlic, oil and salt. Practice: 1. Wash the peppers and blanch them with boiling water. 2. Peel the ginger and garlic and mash the ginger. 3. Put the pepper into a blender, add ginger, garlic and appropriate amount of salt, and add appropriate amount of water to mash. 4. put a lot of oil in the pot, heat the oil and put it in. Method 4: Take a small bowl special for microwave oven, pour in oil, and heat it in the microwave oven with high fire (700 watts) for 2 to 3 minutes without covering the lid. Take the hot oil out of the bowl with a heat insulation pad and immediately pour it into the Chili noodles. This shows that the oil level is a little boiling, indicating that the oil temperature is suitable. Then add star anise. If the oil is not boiled, pour in the Chili noodles and heat 1 to 2 minutes. Take out the heated Chili oil and stir it a little before eating. Method five. 50g fine red pepper powder, 20g chopped green onion, 0/000g oil/kloc, a little spice (one star anise, several fragrant leaves and one ginger), put the pepper powder into a container and mix well with a little cold oil. There is no water in the container, and the pepper powder needs to be dried. If it gets wet, people should stand by and pay attention to prevent oil from spilling. ) Put the oil in the wok, add the spices, and after the chopped green onion is blackened with medium and small fire, remove the residue, pour the oil into a container filled with Chili powder and stir well. Put the oil in the bottle the next morning. Method 6: 500 grams of seasoned fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil. Make 1. Remove the pedicels of fresh peppers, string them together with iron bars, and bake them on charcoal fire until the epidermis is slightly wrinkled. Then, leave Chili oil, take out the iron bars, put them in a bowl, add fresh peppers, and mash them into paste. 2. Take fire in a clean pot, refine rapeseed oil and pour in Chili sauce. The key is 1. This is a folk method of making Chili oil, which is widely used in the generation at the junction of Chongqing and Guizhou, especially eating new bean curd, which is particularly popular. 2. Because of the high water content of fresh peppers, the oil temperature should be higher. 3. This Chili oil will have a special taste when eaten with soy sauce, monosodium glutamate, green onions and fish sauce, and you can also add a little crispy soybeans and bean sprouts. 4. The fried peppers are delicious and spicy, with a long aftertaste. Fresh peppers can also be ground into paste with a meat grinder. Method 7 Seasoned Chili noodles 1500g, onion 1kg, coriander root 250g, Arnebia euchroma 100g, cinnamon 50g, star anise 40g, Amomum tsaoko (mashed) 30g, ginger slices 750g, garlic cloves (mashed) 750g and Dahongpao pepper 65438. Make 1. Heat a pan, add vegetable oil, add onion root, ginger slices, garlic cloves, cinnamon bark, star anise, Amomum tsaoko, Lithospermum and coriander, stir well, and remove all residues. 2. Put the Chili noodles into a stainless steel bucket for later use. 3. Put Dahongpao Zanthoxylum bungeanum into the pot, stir-fry the vegetables to smell and hemp, take out the Zanthoxylum bungeanum, pour the oil into the bucket with Chili noodles, stir well and let it stand overnight. Key 1. When frying spices, you should boil the oil first, then turn off the fire to prevent the oil from overflowing and scalding. 2. When frying Dahongpao pepper, the oil temperature should not be too high. It is best to rely on a small fire for a while to bring out the hemp smell. When the temperature is high, it is easy to fry and the oil is bitter. 3. When pouring the oil on the Chili noodles, stir it while pouring. After the oil is poured out, add a little water and stir it, so that the fried Chili oil has better color and taste.

Processing convenient rice noodle products, such as cold rice noodles, rice noodles, rice noodles, rolling pins, etc. It shall comply with the Standard for the Use of Food Additives (GB2760-20 1 1) and supplementary provisions: alum, natural putty, etc. It is not allowed to be used beyond the scope, let alone borax, a non-edible substance or industrial raw material! Otherwise, it is a serious crime in violation of the food safety law! At present, the only legal additive with QS certificate is the source of strength, which can make cold noodles smooth and prevent hardening, cracking and fracture. Under good sanitary conditions and storage conditions, cold noodles can be kept fresh for 2-5 days, not stiff or fluffy, and the taste is as good as before.