-Seasoning water
5g fennel, 20g pepper, star anise 10g, 2g clove, 2g cinnamon, salt 10g,
Boil in1000g clean water for10min, turn off the fire, stand for10h and filter to obtain water.
In addition, the goods that are a bit like screws in the middle are cloves, which have a strong fragrance and must be in moderation.
As long as three bowls of cold rice noodles are cold, in the kitchen, 1000 grams, with the least units, boil out half a bowl.
-Boil vinegar
Do you still need to boil vinegar? Yes! The professional seller of local cold rice noodles in Shaanxi uses boiled vinegar and adds ingredients according to various secret recipes. There is a difference in taste between raw vinegar and aged vinegar. After adding seasoning, you can get a more fragrant compound fragrance, and the processed aged vinegar does not have the sour taste that stings the throat and nose, reaching the state of vinegar without vinegar taste.
Release official cheats:
300g of water, vinegar 1 500g, 2 tsaoko, 2g of cinnamon, 3 star anise and geranium1g..
Cooling after boiling 10 minute. Choose grain vinegar and rice vinegar as vinegar. The more I want to have a taste close to Shaanxi, the more serious I am. I chose Qishan vinegar flown in from caijiapo, Baoji, Shaanxi. For those students who can't do it in Shenzhen, I tried Shanxi mature vinegar, which is acceptable. The amount of cooking is too large, which can be reduced according to the proportion. Cooked vinegar can be served cold in the refrigerator for about a month, and you can make a little more at a time. Besides cold noodles, it is also good to cook cold dishes.
Oil splashing tutorial:
"Fold-Teng-Edition-Oil-Spill-Spicy-Zi"
1. Chili noodles: Select dry peppers produced in Shaanxi, wipe the bottom of the pot with oil, bake and stir-fry, and then grind into powder.
Pepper seed Chili noodles are spicy, but the color is light.
Chili noodles without Chili seeds are not too spicy, but they are great and red.
2, cold rice noodles seasoning
In the lower left corner, a small bag 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 cinnamon, 0/0g of clove/kloc, 0/0g of white pepper/kloc, 0/0g of black pepper, Amomum villosum, Amomum tsaoko, Amomum villosum, cardamom, galangal, dried ginger, cardamom, and long pepper 15.
Stir-fry the prepared spices in an iron pot with slow fire for about 30 minutes, cool them and put them in a grinding pot to grind them into powder.
It is best not to use a pulverizer for processing, because high temperature will affect the taste.
So many ingredients 1500 grams of Chili powder, 2 or 5 kilograms of rapeseed oil.
3. vinegar
4. Refined 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.
The thick texture and special fragrance,
1. Put the chili noodles into a container, add seasoning powder and sesame seeds, heat the rapeseed to 100%, turn off the fire and let it stand until there is no oil fume, and pour it into the oil noodles three times, stirring evenly each time.
2. Pour the oil, stir-fry the pepper until it doesn't bubble, and drop a few drops of vinegar to see that the oil is rolling again. Stir immediately, the Chili noodles are bright red and shiny, and they smell thick and spicy.
3. When the pepper doesn't bubble after the fragrance is excited, add a little white sugar into the pepper, stir it evenly, and use the residual heat of the pepper to make the white sugar fully dissolve in the oil pepper. The polished oil is ruddy and thick, and the Chili oil is sticky. Can achieve the visual effect of tightly wrapped on cold rice noodles.
Chili powder 1500g
Rapeseed oil 2.5 kg
80 grams of seasoning powder
20g sesame (absolute excess)
200 grams of vinegar (minus points)
Sugar 100g (reduced a little)
Prepare a little garlic paste, add salt, or add monosodium glutamate and 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
Donkey kong —— Seasoning water, bittern vinegar, peppercorns and garlic water.
Three Kings of France ―― Mung Bean Sprouts, Shredded Cucumber and Gluten
Seven stars accompany the moon to 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 your favorite width, then put them in a bowl, add the four donkey kong and the three French kings and stir.
Method 2: Prepare dried Chili noodles100g (preferably coarse), white sesame seeds10g, 400g of edible oil and 3 pieces of aniseed. Ok ... >>
Question 2: How to make cold rice noodles delicious? Ingredients: cold rice noodles;
Ingredients: cucumber;
Seasoning: salt, vinegar, soy sauce (soy sauce), sesame paste, sesame oil, Chili oil, garlic.
Mixing cold rice noodles Shaanxi local snacks mixing cold rice noodles practice steps:
1, and the cold noodles are washed and soaked in clear water for 5 minutes;
2. Dry the cold rice noodles and cut them into strips with a width of 1 cm for later use;
3. Mash garlic and mash it into garlic paste, and control the garlic juice for later use. Wash cucumber and shred for later use;
4. Mix salt, vinegar, soy sauce (soy sauce), sesame sauce, sesame oil, Chili oil and garlic juice in a clean bowl for later use;
5. First spread the shredded cucumber in the dish, and then put the cut cold noodles on the shredded cucumber;
6. Pour the evenly mixed seasoning on the cold noodles and mix well when eating.
Tips for making cold rice noodles in local snacks, Shaanxi:
1, cold rice noodles should be white. Nowadays, many green cold noodles on the market contain pigments, and eating too much is not good for your health;
2, the taste (mainly salinity) can be adjusted according to your own preferences, but I suggest that it be as light as possible, so that you can eat the original flavor of cold noodles, which will be good for your health;
3. The method of cold noodles with shredded pork in the picture is: first blanch the shredded pork and put it on the cold noodles, then pour the seasoning juice. Personally recommend chicken breast, which will taste better;
4, cold noodles to eat: one is cool, but also the most common, in the spring, summer and autumn of the year; The other is hot eating, that is, steaming the skin, cutting it, putting it on a steamer, and heating it with fire to keep it hot. This way of eating is mostly in winter, but some people still want to eat cold rice noodles in winter, which is what they like.
Making method of cold rice noodles mixed with chili oil in local snacks, Shaanxi;
1, main ingredients: four bags of spices (special spices for cold rice noodles);
2. Accessories: eight bags of peppers (special pepper for cold noodles, containing 20 grams of sesame seeds);
3. Accessories: 4000g/8kg rapeseed oil;
4. After the rapeseed oil is boiled, let it cool for about 1 minute, pour it into a container, and put it in turn (first put a little pepper in the oil, it is best not to turn black after 30 seconds, then add a lot of pepper, and stir the spices evenly (don't make a mistake in the feeding order).
Question 3: How to make cold rice noodles delicious? Friend! Hello!
Recommend the production of cold rice noodles, the way of sauce and the way to eat it for your reference.
First, the production of cold rice noodles:
1, a proper amount of high-gluten flour is added with water to form dough.
2. Then, put the mixed dough into clear water repeatedly and clearly, and wash off the starch in the flour until the gluten comes out.
3. Put the washed flour water into the freezer. I usually put it for one night. Anyway, the longer the better.
4. The next day, take out the precipitated starch water and pour clear water on it, leaving a starch lake. Thin silk can be mastered by itself. 5. Boil the water, put the steamer in a small tray, put some cooking oil on the tray, then pour it into a 2-3mm starch lake and steam for 5 minutes. You can master it yourself if you want to be thicker, but it tastes better if you have a thinner skin.
6. Put the steamed skin in cold water, gently remove it by hand and put it in a plate. The middle of each layer of cold rice noodles should be smeared with appropriate amount of cooking oil, one is to prevent adhesion, the other is to look good.
Second, the practice of seasoning water: pour a bowl of water into a small pot, add a little pepper and 2-3 aniseed. (If conditions permit, you can also put a few fennel seeds and cumin seeds. Don't let it go until you tie a knot. Zanthoxylum bungeanum and star anise will do. ) Boil these ingredients to taste. Pour it out and let it cool.
Third, the practice of Chili oil. Put some small red dried peppers and peppers in a flat pan, stir-fry, pour into a container, mash, put oil in the pan, pour chopped dried peppers and peppers into oil seeds, then add white sesame seeds and add a little salt to stir-fry. This Chili oil is delicious, can be eaten in containers for a long time, and absolutely does not contain Sudan red. Don't worry about eating!
Fourth, prepare cold noodles, shred cold noodles, shred cucumbers, and add vinegar, salt, monosodium glutamate, sesame oil, Chili oil and seasoning water. These seven materials are indispensable. It is absolutely authentic Shaanxi cold rice noodles. If you are picky about delicious food, you must make your own Chili oil and seasoning water.
I hope the above answers are helpful to you. If you are satisfied, please adopt them.
Question 4: How to use a little soy sauce to make cold rice noodles taste better?
Question 5: How to adjust the cold noodle juice? You are talking about the seasoning series. The seasonings of cold noodles mainly include Chili oil, sesame oil, seasoning water, sesame sauce, garlic juice and vinegar. Among them, sesame sauce, garlic juice and vinegar are basically original, which means that there is little room for deep processing of these three seasonings. So the taste or flavor of cold noodles is mainly reflected in Chili oil and seasoning water. The role of sesame oil is similar to that of Chili oil. It is made for friends who don't eat Chili, but the difference is that it is fragrant but not spicy. If you have friends who don't eat cold rice noodles, you can use sesame oil instead, so the effect will be better. ) and the really good and distinctive Chili oil is not as simple as frying peppers. Its taste is related to the formula and production technology of seasoning. Different seasoning formulas and different production techniques will eventually have different flavors. As we all know, Chili oil plays an important role in cold noodles and even the whole catering industry. It plays an important role in the seasoning industry and makes the finishing point. The competition in the cold noodle industry is fierce. To put it bluntly, the competition of cold noodles is actually the competition of Chili oil. Whoever has good Chili oil will have good cold noodles. Therefore, if you want cold noodles to be delicious and distinctive, you must work hard on Chili oil seasoning water. As long as the formula is reasonable and the technology is in place, it will inevitably have a multiplier effect. How to make cold noodles, how to make cold noodles well, there are videos of making handmade cold noodles in my mouth space, as well as pictures of Chili oil, Chili stove and tools for making cold noodles. You can have a look.
Common sense of seasoning: sweet seasoning mainly refers to sugar, second only to salty taste. Sugar can improve taste and freshness. Put some sugar in salty dishes, and don't take sweetness as the best effect. If the dish is salty, you can put some sugar to relieve the salty taste. If there is too much vinegar in the dish, put some sugar to reduce the sour taste. Cooking pot-stewed vegetables and braising in soy sauce will be too salty if there is no proper amount of sugar. Sweetness can also make dishes sweet and moist, and remove fishy smell to relieve boredom. Sweet condiments mainly include sucrose, glucose, honey, maltose, jam and so on.
Question 6: How to make cold noodles? Add a little salt to flour, then add a proper amount of water to make dough with moderate humidity, add a little salt to flour, then add a proper amount of water to make dough with moderate humidity, put water in a basin and put the dough in it. Wash it repeatedly like washing clothes. When the water becomes very white, filter it into a larger container, then add water, wash it white and filter it out until the washed water becomes clear, leaving only yellow gluten, and let the filtered water stand for 4 to 5 hours. Find two large flat chassis to use alternately. Brush the cooked oil on the bottom of the chassis first, then scoop in a proper amount of powder slurry, steam it in hot water for about 1 minute, take it out immediately when the dough swells and becomes transparent, and then change it to another one.
Question 7: How to make cold noodles delicious? Raw materials: vermicelli, chicken soup or broth in bone pot; auxiliary materials: shredded mustard tuber and chopped green onion; seasoning: garlic paste, soy sauce, vinegar, sesame oil, pepper powder, monosodium glutamate, chicken essence, salt and sesame. Take a large bowl, put the seasoning into the bowl, and then put the soup stock as the backup base. Soak the dry powder strips in 50-60 degree water.
Question 8: How to sprinkle salt and monosodium glutamate on cold noodles? Chop garlic and sprinkle some Chili noodles in the middle. Pour in Chili oil. After stirring well, add some soy sauce and vinegar. All right!
It can also be simple, drain sesame paste, add some salt to mix cold rice noodles, and add some sesame oil.
Question 9: How to make cold noodles delicious 10 minutes to make perfume water is a bit complicated. It's easier to make cold noodles. Supplementing some energy sources is very strong, and it will not harden the next day. I'll give you a data of seasoning preparation:
Question 10: What's the amount of seasoning for cold noodles? 100 points delicious in your heart. Everyone has different perceptions and feelings about food. For example, make it for yourself, and you know your own taste. If you sell it, it depends on where you sell it. This city is different. The degree of acceptance is different. It doesn't matter whether you sell it during the day or at night. Consumers, such as Internet surfers, eat more or eat more after work, which is different. Simply put, it's delicious, and the dishes made by heart are absolutely delicious!