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Making cold-rolled rice noodles
Curled cold rice noodles formula

First, the proportion of pepper materials

65,438+02g of nutmeg, 65,438+02g of cinnamon, 5g of pepper, 25g of star anise, 65,438+02g of tsaoko, 2g of clove, 25g of incense, 65,438+02g of angelica dahurica, 25g of dried ginger and 25g of pepper, and the above spices are crushed into powder.

Second, the ratio of cold rice noodles to water.

50g of Illicium verum, 50g of Radix Angelicae Dahuricae, 25g of Zanthoxylum bungeanum, 25g of Cinnamomum cassia, 25g of Alpinia officinarum, 5g of Amomum villosum 10g, 5g of meat, 25g of Amomum tsaoko, 4g of clove, 5g of Senecio scandens 10g, 5g of water chestnut, 5g of fragrant leaves, and 0/0g of rapeseed.

Third, sesame sauce modulation

200 grams of salad oil and 500 grams of finished sesame paste. Pour the oil into the pot and heat it to 160℃. Add the finished sesame paste and stir well.

Fourth, stir-fry peanuts.

Nowadays, the popular practice is salt frying or deep frying or direct dry frying. You can turn off the fire after frying until the fragrance is brown, and then remove the peanut skin to make peanuts. After cooling, put it in a plastic bag and seal it.

5. Boil water with salt water.

1. Fill a pot with 5 kilograms of water, and there are bubbles at the bottom of the pot. Add 200 grams of salt and stir into the water.

2. After the salt is dissolved, add the feed water (15g) and pour it into the water.

3. Add 100g soy sauce.

The fourth step is to boil and put it in.

5. It can be used after cooling.

Six, Chili oil production

Shaanxi pepper noodles 50g, pepper material 10g, liquor 10g, vinegar 10g, sesame 20g, garlic, onion, ginger and onion 30g, rapeseed oil 700g and chicken oil 300g.

manufacturing method

Pour chicken oil and rapeseed oil into the pot, then fry ginger, onion and garlic until golden brown, remove and set aside.

When the temperature reaches 200 degrees, turn off the heat and add sesame seeds.

Cooling to 180 degrees, and adding spices.

Reduce the temperature to 160 degrees, and add half of Chili noodles.

Reduce the temperature to 140℃ and add the remaining Chili noodles.

Then pour in vinegar and white wine.