I'll give you a wonderful sesame oil, including10kg of edible oil, 0.5kg of secret spice powder, 0.2kg of chives, 0. 1 kg of garlic, 0. 1 kg of ginger, 0.5kg of white sesame seeds and 0.5kg of peanut paste.
Exercise:
1, pour the cooking oil into a cold pot and boil it until it smokes.
2. After turning off the fire for about 1 min, when the oil is slightly cold to 70% to 80% hot, add the shallots, ginger slices and garlic slices and fry them in the oil for about two or three minutes until the shallots and ginger slices are a little dry and yellow.
3. Then add raw white sesame seeds. You can try the oil temperature by putting a few proper grains of oil first. If the oil does not splash out, the oil will not roll so violently, which means that the oil temperature is just right. If the oil temperature is too high, sesame will burn at once, and the burnt sesame will turn black and bitter. Remember! Add sesame seeds slowly.
4. After adding sesame seeds, add peanut powder. This peanut powder can be mashed by buying raw peanuts yourself or broken by a pulverizer. Anyway, it's broken, and it's slowly added to the oil like sesame seeds.
Finally, add the secret spices, even if you come here, the fragrant sesame oil is ready.
I'm happy to answer it for you. I'll give you a spice formula: 8 grams of star anise, 3 grams of Chinese prickly ash 12 grams, 5 grams of white pepper, 5 grams of fennel, 6 grams of groundsel 1 gram, 6 grams of licorice, 5 grams of cinnamon, 7 grams of dried ginger, 20 grams of lotus seeds, 3 grams of nutmeg, 3 grams of white nutmeg, long pepper 1 gram, and white sesame/0/gram.
I'll give you a wonderful sesame oil, including10kg of edible oil, 0.5kg of secret spice powder, 0.2kg of chives, 0. 1 kg of garlic, 0. 1 kg of ginger, 0.5kg of white sesame seeds and 0.5kg of peanut paste.
Exercise:
1, pour the cooking oil into a cold pot and boil it until it smokes.
2. After turning off the fire for about 1 min, when the oil is slightly cold to 70% to 80% hot, add the shallots, ginger slices and garlic slices and fry them in the oil for about two or three minutes until the shallots and ginger slices are a little dry and yellow.
3. Then add raw white sesame seeds. You can try the oil temperature by putting a few proper grains of oil first. If the oil does not splash out, the oil will not roll so violently, which means that the oil temperature is just right. If the oil temperature is too high, sesame will burn at once, and the burnt sesame will turn black and bitter. Remember! Add sesame seeds slowly.
4. After adding sesame seeds, add peanut powder. This peanut powder can be mashed by buying raw peanuts yourself or broken by a pulverizer. Anyway, it's broken, and it's slowly added to the oil like sesame seeds.
Finally, add the secret spices, even if you come here, the fragrant sesame oil is ready.
I'm glad to give you a short answer.
I come from Shanxi. I'll give you a formula I used.
Make spaghetti.
Specific practices
1, pour the cooking oil into a cold pot and boil it until it smokes.
2. After turning off the fire for about 1 min, when the oil is slightly cold to 70% to 80% hot, add the shallots, ginger slices and garlic slices and fry them in the oil for about two or three minutes until the shallots and ginger slices are a little dry and yellow.
3. The oil temperature is 70% hot, put spices and pepper noodles. Put two spices in ten catties of oil.
4。 Finally, remember to order white wine. Cover the pot and let the fragrance fully blend.
I hope I can help you.
Shaanxi cold rice noodles are delicious because Chili oil is very fragrant and plays the role of finishing touch.
Shaanxi bean jelly is also divided into Qin Zhen rice noodles, Qishan handmade noodles, gluten noodles, Hanzhong bean jelly, and sesame paste stuffing noodles. All kinds of practices are open, but Chili oil is a secret, and each family adds different spices.
Roughly: white sesame seeds, spices (see below), vinegar, sugar and so on. Chili noodles and oil are also the key.
The specific methods are as follows (for reference only):
1. Grind the pepper noodles, add a little rapeseed oil into the pot, pour 1 kg long-line pepper (preferably long-line pepper produced in Guanzhong area of Shaanxi Province) into the pot, bake it with low fire, stir-fry it, then take it out of the pot and cool it, and press it into pepper noodles (not too thick, but not powdered).
2. Put the chili noodles into a porcelain bowl, add spice powder (about 50g per 1 kg chili noodles) and white sesame10g, and stir evenly;
Proportion and preparation of perfume powder;
30g of Zanthoxylum bungeanum, 25g of cinnamon, 25g of star anise and 0/0g of clove/kloc.
Black pepper, white pepper, Amomum tsaoko, Amomum villosum, Amomum villosum, Alpinia officinarum, Ginger, Amomum villosum and Piper longum each 15g,
Fennel 30g, tangerine peel10g.
Stir-fry the prepared spices with slow fire15min, cool and grind them into powder in a grinding tank (it is not recommended to use a pulverizer because high heat will affect the taste).
3. Burn the rapeseed oil to 10 (the ratio of pepper noodles to oil is about 1: 1.6), turn off the fire and let it stand still until it doesn't smoke, and then pour it into the pepper bowl three times, stirring evenly every time to make the pepper noodles heated evenly.
When Zanthoxylum bungeanum oil is stirred for the last time until it does not foam, add vinegar130g and stir while adding. When vinegar meets high temperature, it will stimulate fragrance, and it will make pepper oil bright red and shiny, emitting a strong spicy and slightly sour fragrance.
4. When the chili oil does not bubble after the fragrance is excited, add 60 grams of white sugar, stir evenly, and use the waste heat to dissolve the white sugar in the chili oil. After polishing, the pepper splashed with oil is ruddy and thick, and the pepper oil will be thicker.
I make my own jelly. I use Chili noodles produced in Shaanxi Pass, add thirteen spices and pour rapeseed oil. Cold rice noodles are also very fragrant (Chili noodles are the most important).
Hello everyone! Seeing this question, I was happy to answer it at first, but I must emphasize one point: I hope everyone can understand food-related knowledge objectively and scientifically. Food is the most important thing for the people, and Chinese food pursues taste, vision and even artistic enjoyment. So ... It is not easy for any food to make its own characteristics, let alone simply add a seasoning.
Simply put, it takes two steps to make cold bean jelly delicious and unique in flavor.
First: make cold rice noodles.
Second, cold rice noodles.
Use a spoonful of homemade Chili oil, a spoonful of sesame paste, a spoonful of white sugar, a spoonful of white vinegar and a spoonful of sesame oil, and a proper amount of salt to make a compound juice, and then pour it on the strip cold noodles and stir evenly. In addition, peanuts, shredded cucumbers and onions can be added according to personal tastes.
A cool, refreshing and fragrant cold rice noodle is ready. Don't make it so complicated, and you don't need to add anything special. It is the same common seasoning that we have been using, but it is made by skillfully using various seasonings.
Sense of ending:
I am Shaanxi Lengwa, and I love food and life.
What can be added to cold noodle spices to make it smell good? The weather is hot, and cold rice noodles are put on the agenda again. It's time to return to the Jianghu. Cold rice noodles are a general term for Xi, which can be divided into dough skin, rice skin, rolled skin and steamed stuffed bun skin. Xi people love them to a crazy degree. It is said that immortals can eat hundreds of thousands of bean jelly a day, and even the word Xi 'an in railway stations and airports is dubbed as like dough.
What can be added to cold noodle spices to make it smell good? The first thing to note is that cold noodles should also have a taste, and the most basic salt should be added. Salt is the first of all flavors. With salty taste, other tastes can better interact and make up for each other. In fact, the things to be added in cold noodle spices are not complicated. The most important thing is to add the flavor of other spices to the Chili oil for preparing cold noodles. The selected Chili noodles must have a special flavor. The spilled oil of pepper should be specially treated, and sesame seeds or other spices should be added to the pepper noodles.
The chilli oil used for preparing cold noodles in Shaanxi must be made of Qin pepper, which is very thick and fragrant, so I recommend you to use Qin pepper here. How to make it? The easiest way is to buy the Chili noodles of Qin pepper directly, then pour the Chili noodles with rapeseed oil to make Chili oil, and then prepare cold noodles to increase their flavor. Chili oil is red, bright and spicy, which lays the basic taste of cold noodles at once and ensures the quality of cold noodles.
Amomum tsao-ko is also very common in daily life. As a spice, it is well known when pickling vegetables. How to use Amomum tsaoko when adding fragrance to cold noodles? In fact, it is very simple, that is, the fragrance of Amomum tsao-ko is blended into Chili oil to prepare Chili noodles, then rapeseed oil is selected, added into the pot, and then Amomum tsao-ko is put into cold oil. When the rapeseed oil is 70% hot, with the increase of oil temperature, the fragrance of Amomum tsao-ko is released, blended into the oil, and poured into hot oil Chili noodles to make fragrant Chili oil.
The other is to eat white sesame or black sesame. White sesame is recommended here, because it has a good color and is easy to match. After mixing with Chili oil, red and white are very beautiful. You can mix sesame and Chili noodles together and directly stimulate the fragrance of sesame and Chili noodles with a little hot oil. The number of sesame seeds can be judged according to the number of Chili noodles, neither too much nor too little. When you use oil, you need more oil.
Hello, everyone, I am Bai Rong Wine World, and my answer is: What can be added to the cold noodle spice to make it delicious?
Summer is coming, and everyone likes to eat cold rice noodles. This is also my snack dish. I ate a bowl of 1 yuan when I was young. Now I'm in 78 yuan, and I'm not very full. After reading my sharing today, I can do it at home by myself.
If you want bean jelly to be delicious, the first thing we have to do is mix bean jelly. We must prepare some condiments.
Seasoning: fennel pepper, tsaoko, dried ginger, nutmeg, dried tangerine peel, Amomum villosum, black and white pepper and fennel.
When you prepare these raw materials, stir-fry them all in a pot and then make them into powder. In this way, we prepare some clean bowls, add some Chili noodles to the bowls, grind the powder, eat sesame sugar and salt in the pot at home, add some salt and mix well.
We must put bean jelly in a bowl, add some dishes we like and add some prepared sauces, so that we can make delicious food. Without fennel, star anise, clove, cinnamon and pepper, we can't make delicious food. As long as we prepare several spices when mixing bean jelly, it will be delicious and refreshing, and adults and children like it very much.
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