-Seasoning water

5 g of fennel, 20 g of pepper, 0/0 g of star anise/kloc, 2 g of clove, 2 g of cinnamon, 0/0 g of salt,

Boil in1000g clean water10min, turn off the fire, stand for10h, and filter to get water.

In addition, the goods in the center that are a bit like screws are cloves, which have a strong fragrance, so they must be in moderation.

As long as three bowls of cold rice noodles are cold, in the kitchen, 1000 grams, it takes at least one unit to boil out half a bowl.

-boil vinegar

Does vinegar still need to be boiled? Yes! Professional sellers of local cold rice noodles in Shaanxi use boiled vinegar and add ingredients according to various secret recipes. There is a difference between raw vinegar and cooked vinegar in taste. After adding seasoning, you can get a more fragrant compound flavor, and the processed cooked vinegar does not have the sour taste that stings your throat and nose, reaching the state of vinegar and no vinegar taste.

Release official cheats:

300 grams of water, vinegar 1500 grams, 2 tsaoko, 2 grams of cinnamon, 3 star anise and fragrant leaves 1 gram,

After boiling, cool for 10 minute. Choose grain vinegar and rice vinegar as the vinegar. The more I want to have a taste close to Shaanxi's authenticity, the more serious I am, and I choose Qishan vinegar airlifted from caijiapo, Baoji, Shaanxi. Students who can't really achieve it in Shenzhen, I have tried Shanxi mature vinegar, which is acceptable. The amount of cooking is too large, so you can reduce it by yourself according to the proportion. The boiled vinegar can be used for cold meals for about a month in the refrigerator, and you can make a little more at a time. In addition to cold noodles, it is also very good for cold dishes.

Oil-splashing tutorial:

"Fold-Teng-Edition-Oil-Spill-Spicy-Zi"

1, Chili noodles: select the trunk pepper produced in Shaanxi, rub the bottom of the pot with oil, bake and fry until fragrant, and then grind it into powder.

Chili noodles with Chili seeds are spicy, but the color is light.

Chili noodles without Chili seeds are not too spicy, but they are excellent and red.

2, cold rice noodles seasoning

In the lower left corner, a small packet 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 cassia bark, 0/0g of clove/kloc, 0/0g of white pepper, black pepper, Amomum tsaoko, Amomum villosum, Amomum tsaoko, Amomum cardamom, Alpinia officinarum, dried ginger, nutmeg, piper longum15g, and dried tangerine peel10g.

Stir-fry the prepared spices in an iron pan with slow fire for about 30 minutes, cool them and grind them into powder in a grinding tank.

It is best not to use a pulverizer to process it, which will affect the taste due to high heat.

So many ingredients are matched with 1500 grams of Chili powder and 2 or 5 kilograms of rapeseed oil.

3. Vinegar

4. White 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.

That thick texture and special fragrance,

1, put chili pepper noodles into a container, add seasoning powder and sesame seeds, burn rapeseed to 100% heat, turn off the fire and let it stand until it doesn't emit oil fumes, and pour it into oily sub-noodles for three times, stirring evenly every time.

2. After pouring the oil and stirring the chili pepper until it doesn't bubble, drop a few drops of vinegar, and you can see that the oil is rolling again. Stir it immediately, and the chili pepper is bright red and shiny, and it smells strong and spicy.

3. When chili pepper doesn't bubble after the fragrance is stimulated, add a little white sugar into the chili pepper, stir it evenly, and use the waste heat of chili pepper to make the white sugar fully dissolve in the oily pepper. The polished oil is ruddy and thick in color, and chili pepper oil is sticky. It can achieve the visual effect of being wrapped tightly on the cold rice noodles.

Chili powder1500g

Rapeseed oil 2.5 kg

80g of seasoning powder

20 grams of sesame (absolute excess)

200 grams of vinegar (minus points)

Sugar100g (with a little reduction)

Prepare a little garlic paste, add salt, you can also add monosodium glutamate, and add 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, marinated vinegar, oil spicy seeds, garlic water

Three French kings-mung bean sprouts, shredded cucumber and gluten

Seven stars with the moon 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 the width you like, then put them in a bowl, add the four donkey kong and three French kings and stir.

Method 2: Prepare dried Chili noodles100g (preferably the thicker one), white sesame seeds10g, 400g of edible oil and 3 aniseed. Good Chili powder, pepper powder, spiced powder, sesame seeds and salt are mixed and put in 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 aniseed when the oil is cold. 3. When the oil burns to 90% heat (smoke), turn off the fire and remove the aniseed. 4. When the oil is slightly cool, pour it into the Chili noodles several times, stir well, and use it after cooling. The remaining red pepper can be bottled, so that the ratio of pepper to pepper is 2:11.After the pot is heated (smoking), pour in the oil (in fact, you can directly use the black oil that has been repeatedly fried, so as to save the cost and not spill the black oil that can't be reused), put in a spoonful of bean paste, and keep stirring with the spoon. The oil itself is moist, and the left wing is on. 2. When the boiling is not very strong, put two spoonfuls of water, then pour in the Chili noodles and continue to stir. At the same time, reduce the fire to medium heat. When the granules of Chili noodles are a little hard, put pepper, celery, parsley root, onion slices, carrot slices, ginger slices, garlic heads 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 during heating, and also drive away the fishy smell in the black oil). 3. Keep the fire in the middle, and keep stirring. When other things in the oil are no longer moist and dry, you can stop the fire (this process takes about 30 to 45 minutes), continue stirring until the oil no longer boils, and put it aside for about half an hour after cooling down. 4. Finally, filter out the impurities with a colander, and then filter the oil with gauze. Then, a red, bright, spicy and tasty red oil is refined. Method 3: Main ingredients: dried peppers, oil auxiliary materials: ginger, garlic, oil and salt. Practice: 1. Wash the peppers and soften them with boiling water. 2. Peel the ginger and garlic and smash the ginger. 3. Put the peppers in a blender, add ginger, garlic and appropriate salt, and add appropriate amount of water to smash them. 4. Put a lot of oil in the pot and heat the oil. Method 4: Take a small bowl special for microwave oven, pour in oil, and heat it in microwave oven with high fire (700 watts) for 2 to 3 minutes without covering the lid. Take the heated oil out of the bowl with a heat-insulating pad, and immediately pour it into the Chili noodles. This means that the oil surface is a little boiling, indicating that the oil temperature is appropriate. Then add the star anise. If the oil is not boiling, pour it into the Chili noodles and heat it for 1 to 2 minutes. Take out the heated Chili oil, and stir it slightly before eating. Method 5. 50g of fine red pepper powder, 20g of chopped green onion and 0/000g of oil (1 anise, a few fragrant leaves and 1 galangal), 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 should be dry. If it gets wet, people should stand by and watch to prevent the oil from overflowing. ) Put the oil in the wok, add the spices, and after the chopped green onion is burnt black 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: Seasoning 500 grams of fresh pepper, 20 grams of fresh pepper and 500 grams of rapeseed oil. Make 1. Fresh peppers, remove the pedicels, string them together with iron sticks, put them on charcoal fire until the skin is slightly wrinkled, then leave the Chili oil, take out the iron sticks, put them in a bowl, add fresh peppers and mash them into a paste. 2. Get the fire in the clean pot, refine the rapeseed oil and pour it into the Chili paste. Key 1. This is a folk method of making Chili oil, which is widely used in the border generation of Chongqing and Guizhou, especially eating new bean curd, which is particularly popular. 2. Because the moisture content of fresh pepper is large, the oil temperature should be a little higher. 3. This kind of chili oil will have a special taste when it is eaten with soy sauce, monosodium glutamate, green onions and fish-flavored juice, and a little crispy soybean and bean sprouts can also be added. 4. The fried chili is fresh, spicy and fragrant, with a long aftertaste. 5. Fresh peppers can also be ground into paste with meat grinder. Method 7 Seasoning Chili noodles 1 500g, scallion 1 kg, coriander root 250g, Arnebia euchroma100g, cinnamon bark 50g, star anise 40g, Amomum tsao-ko (smashed) 30g, ginger slices 750g, garlic cloves (smashed) 750g. Make 1. Heat the pan, add vegetable oil, boil, add onion root, ginger slices, garlic cloves, cinnamon, star anise, tsaoko, Arnebia euchroma and coriander, fry well, and remove all the residue. 2. Put the Chili noodles in a stainless steel bucket for later use. 3. Put Dahongpao Zanthoxylum bungeanum into the pot, fry the vegetables to get the fragrance and hemp taste, remove the Zanthoxylum bungeanum, pour the oil into the bucket filled with Chili noodles, stir well and stand for one night. Key 1. When frying spices, boil the oil and turn off the fire before frying, so as to prevent the oil from spilling 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 you pour the oil on the Chili noodles, stir it while pouring it. After the oil is poured, add a little water to stir it, so that the excited Chili oil is better in color and taste.

Processing instant rice flour products such as cold rice noodles, rice skin, river noodles, rice noodles, rolled noodles, etc. shall be in accordance with the Standard for the Use of Food Additives GB2760-20 1 1 and supplementary regulations: alum, natural putty, etc. are not allowed to be used beyond the scope, and non-edible substances or industrial raw materials such as borax are not allowed! 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 not only make cold noodles smooth and smooth, but also prevent hardening, cracking and breaking. Under the condition of good sanitary conditions and storage conditions, cold noodles can be kept fresh for 2-5 days, and they are not stiff or fluffy, and the taste is still as good as before.