Step 1: mixing powder

50 grams of chilli powder, 50 grams of soft sugar, 60 grams of cooked white sesame seeds, 30 grams of cumin powder, 30 grams of pepper powder, 25 grams of spicy fresh, 15 grams of Nande seasoning, and 15 grams of thirteen spices are poured into a container and evenly stirred for later use.

The second step is to make fragrant oil.

Heat 250 grams of corn oil or salad oil to 40% heat, add 30 grams of ginger slices, 30 grams of scallion segments, 50 grams of garlic cloves, 50 grams of coriander, 2 star anise, 3 fragrant leaves, a piece of cinnamon thumb, a cracked tsaoko and 6 cloves. Slowly fry the coriander with low fire until it is brown and scorched, and then filter.

The third step is to make the mixture.

Heat the perfume oil to 60% heat (180℃), first pour one third into the powder, and stir well. When the oil temperature drops to 40% (120℃), pour in another third and stir well. When the oil temperature drops to 30% (100℃), pour the remaining perfume oil and stir it evenly.

The fourth step is to boil the main ingredient sauce.

Put 25g salad oil in the pot, pour150g Korean hot sauce,100g garlic hot sauce, 80g barbecue sauce, 50g ribs sauce, 50g tomato sauce and 30g oyster sauce. Then pour the mixture made in the third step, add100g of clean water, first boil it with medium fire, and then slowly boil it out with low fire. This process is about 10 minutes right.

20 grams of wheat starch is mixed with 50 grams of clear water and stirred into water starch. When the sauce in the pot is thick and rich, add 50 grams of monosodium glutamate and 30 grams of chicken essence. Then add 30 grams of minced garlic, slowly pour the water starch and adjust it to a suitable consistency.

The above is the specific way to roast the main sauce of cold noodles. It is best to cook this sauce on the same day. If it can't be used up, it can be sealed and stored in the refrigerator for up to a week. But my personal advice is to cook it every day, so that it has the strongest fragrance and the best taste. Making snacks is a "diligent trip", and being lazy is absolutely unacceptable.

Boiling sweet and sour juice

Sweet and sour sauce is also indispensable in baking cold noodles, and you can't fool it with a little sugar and vinegar. Its boiling needs the accurate proportion of various ingredients, so as to bring out the sour, refreshing, sweet and smooth taste.

The specific ingredients are: 50g of korean chili sauce, 50g of tomato sauce,100g of soft sugar,10g of salt, 20g of wheat starch and 50g of clear water. Pour Korean Chili sauce, tomato sauce, soft sugar, salt and clear water into a pot to boil, and simmer for 5 minutes on low heat to cook the raw flavor of Chili sauce and tomato sauce. At this time, add 30 grams of wheat starch into appropriate amount of clear water to stir into starch paste, and slowly pour it into the pot to thicken it until it is thick. Sweet and sour juice must be made on the same day, otherwise it will go sour easily.

Boiling with garlic sauce

100g garlic cloves are minced in a blender, but be careful not to be mashed. It is very important to keep a fine graininess. Chop 30 grams of scallion and 20 grams of ginger.

Tomato sauce100g, garlic hot sauce 500g, soybean sauce 30g, sweet noodle sauce15g, peanut butter 20g, sesame sauce * 10/0g, sugar 20g, garlic 50g (and 50g for temporary use) all mixed evenly. Put 80g salad oil in the pot, 20g minced garlic, 30g minced scallion and 20g Jiang Mo fragrant. Then pour in the mixed sauce, stir well, add 50g of clear water, boil for about 5 minutes, add the remaining 30g of minced garlic, 30g of monosodium glutamate and 20g of chicken essence, and stir well. It is best to boil garlic sauce on the same day, and it can be stored in the refrigerator for up to 5 days when it is used up that day. If it expires, the fragrance will be lost, and there will be an odor. It is better not to let it go.

Production process

In addition to the three sauces mentioned above, you must also prepare ham sausage, lettuce, chopped green onion, coriander, cooked sesame, fried peanuts (crushed), Chili powder, vinegar, sugar, cumin powder and so on. This is convenient to customize and add according to customer's requirements.

Preheat the iron plate, squeeze some water and oil (less water) with a kettle, and spread the cold noodles to soften them. Then beat the eggs on the cold noodles and wait for them to set.

At this time, turn the cold noodles over, fry them slightly, lift them and squeeze a little oil for lubrication. Brush a layer of main sauce, appropriate amount of garlic sauce (don't put it if guests don't say it, after all, it's a cost), add fried ham sausage, lettuce, pepper powder, cooked sesame seeds, fried peanuts (chopped), chopped green onion, coriander, etc., and finally squeeze appropriate amount of sweet and sour juice to taste. Fold the cold noodles vertically.

Turn one side over again, squeeze a little oil, then cut it into several sections with a shovel and shovel it into a box, then sprinkle some chopped green onion, coriander, Chili powder and cumin powder.