foodstuff

Vegetable oil 100g

Raw Chili noodles, garlic and vinegar 50g.

Mustard 1 kg

2 Jin of salt

Monosodium glutamate 1 kg

Sugar 4 Liang

Methods/steps

Chili oil, fry in a vegetable oil pan until the oil temperature is above 100 degrees, and take it out in a container.

Wait for the oil temperature to drop, about 60 to 70 degrees, and you can release the Chili noodles into the oil.

Garlic juice, garlic peeled and washed, mashed into a sticky paste, diluted with cold boiled water.

Stuffy mustard, fill mustard with a two-catty jar, add 70-80 degree hot water, and stir while adding water.

When the mustard is stirred into a thick paste, add half a vinegar, stir well, screw on the lid, and leave it for 8 hours to eat.

Dilute sesame paste, pour sesame paste into a bowl, add a little salt, add a little soy sauce, add a small amount of 70-80 degree hot water while stirring, and stir well.

Salt water, boiled water to cool, need 5 to 6 kg, put 2 kg of salt, monosodium glutamate 1 kg, sugar 4 Liang, all deepened can be used.