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Tool materials:
250 grams of cold rice noodles, salt, delicious soy sauce, balsamic vinegar, coriander, purple garden vegetables, carrots, cucumbers, garlic, sesame oil, oil pepper and so on.
operational approach
0 1
Put the bought cold rice noodles in a bowl, add a spoonful of sesame oil and stir well.
02
Cut all cucumbers, carrots and purple garden vegetables into shreds, parsley into small pieces and garlic into powder.
03
Add 1 spoon of salt, 1 spoon of extremely fresh soy sauce and 2 tablespoons of balsamic vinegar to the cold noodle bowl.
04
Then add shredded cucumber, shredded carrot, shredded purple cabbage, minced coriander, minced garlic and oil pepper, and stir well, and you can have a good meal.
The seasoning moisture of cold rice noodles is divided into five parts: aniseed water, Chili oil, vinegar water, soy sauce and garlic water.
1. aniseed water: material: nutmeg 30g, Amomum tsaoko125g, kaempferia kaempferia 45g, angelica dahurica15g, clove10g, fennel108g, fennel 85g, cinnamon 80g and white button 25g. Practice: 1, weigh the aniseed according to the formula, break it with a machine and wrap it with gauze; 2. Add1000g of water to the pot to boil, add 80g of salt and10g of aniseed powder, cook together, boil over high fire for 20min, and then turn off the fire; 3. Turn off the fire 1 min and then add 40 grams of monosodium glutamate; 4. Pour the feed water into a bowl and filter out the aniseed powder in the water.
Second, Chili oil:
Material: 1 kg salad oil; 60g Chili noodles (fine powder is better); 30--35g； of chilli oil aniseed powder; Sesame 15g
Practice: 1, oil temperature test: pour a catty of salad oil into the pot and heat it. 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! 2. After turning off the fire, wait a few tens of seconds, add sesame and Chili oil powder, stir evenly, then cool down 1 minute and test the oil temperature with Chili noodles a little bit until the color of Chili noodles in the oil has no obvious change, and then put all Chili noodles in the oil; If the pepper noodles turn white directly in the pot, it means that the oil temperature is too high!
Third, vinegar water:
Vinegar for making cold noodles can be made of aged vinegar. In addition, when using aged vinegar, it is necessary to add appropriate amount of white sugar to understand the acidity of aged vinegar, 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 if eaten too much. The ratio of vinegar to water is 1: 1.
Fourth, garlic water:
Cut garlic into pieces and dilute with cold boiled water. Mash or chop 4-5 pieces of garlic, add half a bowl of cold boiled water and add a little salt.
Five, 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.