2. Seasoning water:
Preparation: an iron pot, a strainer, a scale of 2 kg of water, 80g of salt, 40g of monosodium glutamate and 10g of aniseed powder.
Put 2 kg of water in the iron pot and bring to a boil; After boiling, add salt and aniseed powder and cook together. Let the fire boil for three minutes, then turn off the heat! Turn off the fire for one minute, then add 40g monosodium glutamate weighed in advance. And then filtering out the aniseed powder with a filter screen; The seasoning water for cold noodles is very simple, and the core thing is mainly on aniseed, and the formula of the seasoning will basically get started.
3. Chili oil:
Preparation: 1 kg salad oil, 60g pepper noodles (fine powder is better), 30--35g pepper oil aniseed powder, and sesame 15g2.
Oil temperature test: pour a catty of salad oil into a pot and bring it to a boil. After 2-3 minutes, test the oil temperature with sesame seeds; Constantly put a small amount of sesame seeds into the pot, and observe whether there is a single rapid rotation of sesame seeds. If sesame seeds do not react when put into oil, continue to heat the oil temperature; Until a single sesame quickly turns around; Then turn off the fire!
After turning off the fire, wait a few tens of seconds, add sesame seeds and pepper oil powder, stir evenly, then cool 1 minute and test the oil temperature with pepper noodles a little bit until the color of pepper noodles in the oil has no obvious change, and then put all pepper noodles in the oil; If the pepper noodles turn white directly in the pot, it means that the oil temperature is too high! If you want your cold noodles to taste good, you must work harder on Chili oil, which determines the taste of cold noodles!
4. Vinegar water: You can use aged vinegar to make cold noodles. In addition, when using aged vinegar, you must add a proper amount of white sugar, which will be better. Remember that aged vinegar is fermented vinegar, which will be very sour if put too much, and it will have a certain impact on the stomach. The ratio of vinegar to water is 1: 1.
5, garlic water: garlic cut into pieces and diluted with cold water, 4-5 garlic mashed or minced, plus half a bowl of cold water, a little salt.
6, soy sauce water: boil half a bowl of water, add half a bowl of soy sauce, add half a bowl of vinegar, add a small handful of pepper, and boil for 3 minutes.
7, sesame sauce water: scoop a spoonful of sesame sauce, add a quarter bowl of water and mix well, stir for a while, add a little salt;
8. Cut the cucumber into shreds. Mung bean sprouts can be cooked to 80% maturity, and it only takes half a minute to cook. Cut the finished gluten into cubes.
9. After all the above preparations are carried out, cut the dough into strips, put them in a pot, first add soy sauce water, then add garlic water, which is less than soy sauce water, then add 1 teaspoon sesame sauce, and finally add 1 teaspoon Chili oil, then add 1 teaspoon seasoning water, and then add mung bean sprouts and gluten blocks.