A bowl of sweet potato powder, add a bowl and a half of water, stir, and filter out impurities with the filter screen that filters flour. Add some salt and stir it.

Boil a pot of boiling water in the pot, and any container that can boil water will do. Brush a layer of oil in the container "for good demoulding". Spoon a spoonful into a container, press it into the bottom of the pot, and cook until bubbles appear. Take it out and release it in cold water.

The cooked vermicelli is soaked in cold water several times, and it is better to have ice cubes and ice cubes.

Remove and cut into strips after the water is over.

Formula of aniseed water for cold rice noodles: 2g star anise, 0.5g pepper/kloc-0, 0.5g cinnamon/kloc-0, 0.5g fennel/kloc-0, 0.6g galangal/kloc-0, 0.6g Amomum villosum, and 0.5g Amomum tsaoko/kloc-0. The above aniseed are packed together and poured into boiling water for 5 minutes.

Boiling aniseed with water: bring water 1000g to a boil, put the soaked aniseed bag into a pot and cook for 5 minutes, and add 95g vinegar, 40g monosodium glutamate and 45g salt. Cold rice noodles and aniseed water are finished.

Staranise powder for cold rice noodles (used in Chili oil): 75g of nutmeg, 75g of tsaoko, 75g of angelica dahurica, 75g of cinnamon, 25g of cumin, 25g of clove, 250g of star anise, 250g of fennel, 250g of dried ginger and 250g of pepper, mixed and ground.

Cold-faced garlic water: garlic 10, water 1000g, mixed juice.

Formula of chilli oil for cold noodles: 300g of rapeseed oil, coarse powder of Shaanxi chilli noodles 15g, fine powder 15g (mixed coarse powder), 0.8g of white sugar, 20g of white sesame, 8g of aniseed powder, right amount of Arnebia euchroma (about 20g), and 4 slices of ginger.

Preparation of chilli oil for cold noodles: pour 300g rapeseed oil, 2 pieces of onion and 4 pieces of ginger on fire, fry in a pot until it turns black, and take it out. Add 20g of Arnebia euchroma, fry until the color is red wine, turn off the fire, take out Arnebia euchroma, fire after taking out Arnebia euchroma, heat the oil to 240 degrees, turn off the fire, and lift the oil. When the oil temperature drops below 200 degrees, put 20g of white sesame seeds, and the sesame seeds float to get oil. Pour 1/3 of the oil into the prepared Chili powder, and stir well to heat the Chili powder evenly. Then pour in one third of the oil. After the second oil extraction, drop 5-6 drops and 3-4 drops of vinegar into Chili oil (to make the oil brighter) and stir. Then pour in the remaining one third of the oil, add the white sugar and stir well.

Seasoning powder for cold rice noodles: 5g of chicken powder, 2g of sugar, 4g of monosodium glutamate, 2g of white pepper, 2g of pork ribs flavored king and 2g of fresh fragrant king, and mix well.

Cold noodle preparation: spread mung bean sprouts at the bottom of the bowl, put a handful of cold noodles, and put gluten, shredded cucumber and peanuts in moderation. Pour in 30-40g Chili oil, 30g garlic juice, 90g aniseed water and 3g seasoning powder. Stir well, and a delicious cold rice noodle will be made. (Authentic Shaanxi cold rice noodles don't have sesame sauce, but some areas like to eat sesame sauce, and friends who like sesame sauce can add about 20g sesame sauce to each serving.)