Spice water ratio: 2 pounds of water, 3 grams of anise, 3 grams of cinnamon, 1 gram of allspice, 3 grams of cumin, 1 fruit, 5 grams of peppercorns, 1 gram of grass berries, 3 grams of chenpi, 1 gram of meat, 1 gram of ginger, 1 gram of white ko, the water boiled open and cooled and can be. Made into a material water, a catty of material water put salt 20 grams, monosodium glutamate, chicken essence, sugar, five grams each, a little vinegar into the old soy sauce to get the color into the black and red can be.

Mixed seasoning configuration: good soy sauce 10 grams, 4 grams of vinegar, pepper 0.5 grams, MSG 0.5 grams, 0.5 grams of chicken essence, sesame seed paste 15 to 18 grams, 5 grams of sesame oil, sauce red and white carrots 4 grams of each diced, 5 grams of green onions, hot noodles top ten seasoning big reveal.

Hot dry noodles production process:

1. and noodles: flour should be added to the salt and alkali, the ratio of 250:2:1, alkali before using the first day of storage in water, the diameter of the noodles control between 1.5 ~ 1.6 mm.

2. Dusting the noodles: Dusting the noodles should be done in a big pot with a big fire, 2 kilograms at a time, add raw water after boiling, and turn the noodles up and down with long chopsticks to prevent the noodles from forming a ball. Cover and bring to a boil again. When the noodles appear transparent, i.e., when they are 80% cooked, remove from the pot. Drain quickly and spread the noodles on a sheet pan with a drizzle of cooked oil and toss to coat. Generally, 25 kilograms of noodles should be drizzled with 1.5 to 2 kilograms of oil.