1. Formula of Chinese herbal medicine powder for cold rice noodles:
36 grams of fennel, 28 grams of angelica dahurica, 5 grams of kaempferia kaempferia 10, 8 grams of magnolia flower 10, 8 grams of white cardamom, 28 grams of star anise, 25 grams of Amomum villosum 10, 25 grams of licorice, 26 grams of cinnamon, 0 grams of jade fruit 10, 8 grams of fragrant fruit.
2. Preparation of cold noodle seasoning:
1．
Seasoning water (make as much as you want on the same day, and throw it away overnight): put 60 grams of salad oil in the pot, heat it, add 60 grams of onion (cut into small pieces), 20 grams of ginger slices, 20 grams of garlic slices, and Pixian red oil bean paste 10 grams, and saute.
Add one catty of cold boiled water, add 2g of Chinese herbal medicine powder of cold rice noodles (2g in the mixed powder of 14 kinds of cold rice noodles), boil, filter the impurities with gauze after boiling, and then filter the filtered medicinal materials.
Add 40-60 grams of salt, 28 grams of sugar and 42 grams of monosodium glutamate into the water, stir well and put it in a bowl for later use (salty, fragrant and delicious).
2. Boiling vinegar (generally, it can be stored in cold storage for about 3 days): take another pot, add water 1 50g, add Amomum tsaoko 1 piece, cinnamon 1 gram, star anise1piece, pepper1.5g and fragrant leaves/piece.
3. Garlic mashed water (make as much as you want on the same day, and throw it away overnight): take garlic foam100g, add it to 200g clean water, stir with chopsticks for 5 minutes, then add 2g sesame oil (ground sesame oil), and put it in a bowl for later use.
4. cheese
Sesame sauce (make as much as you want on the same day, and throw it away overnight): Take some of the sesame sauce you bought and mix it with cold boiled water. The water should be added bit by bit during the mixing process. It will be thick after just a few times, and then add water to continue mixing, and dilute it.
Add salt 1 2g, chicken essence15g, monosodium glutamate15g, sesame oil (ground sesame oil for flavor enhancement)10g, and chopped peanuts to sesame paste, and mix well.
5. Chili oil (generally stored in cold storage for about 7 days): 1. salad oil 2000g+ Chili noodles 400g+ Weida delicious and fresh soy sauce 180g+ Zhenjiang balsamic vinegar 20g+garlic foam 50g+ sesame seeds 80g+ Wang Shouyi thirteen spices 40g (the gram requirement must be very accurate, so you should buy a household electronic scale)!
2. Pour the Chili noodles into the basin, add the delicious and fresh soy sauce, garlic foam and sesame seeds, and then add thirteen spices and mix well for later use!
3. Pour salad oil into the pot and heat it to about 180 degrees (it is best to buy a thermometer at the hardware store, the oil temperature is very important)!
Except for the high-temperature salad oil and Zhenjiang balsamic vinegar, all the other materials are put in a basin and stirred evenly. While slowly pouring oil into the basin, they are constantly stirred with chopsticks!
4. After pouring all the high-temperature salad oil, immediately add 20 grams of Zhenjiang balsamic vinegar, stir well, quickly cover the basin surface with a lid and seal it, and let it stand there for about 8 hours. It's time to open the lid and the aroma is fragrant!
Special note:
Sesame is best bought raw, white, and needs to be fried in a pot until it is slightly yellow (never paste)!
Zhenjiang balsamic vinegar is an indispensable step to squeeze out the essence and fragrance of Chili oil!
Materials needed: salad oil, Chili noodles, delicious and fresh soy sauce, Zhenjiang balsamic vinegar, garlic foam, sesame seeds, thirteen spices in Wang Shouyi!
6. Onion
Oil (generally, it can be stored in cold storage for about 10 day): add 500g of salad oil to the pot, heat it, add 300g of shallots (shallots are cut in two sections), shredded onion100g, sliced ginger10g, and sliced garlic10g, and keep the fire at medium heat.
Boil until the onion leaves are thick and the color is yellowish. Finally, turn to low heat until the onion is burnt. Filter the residue and get the oil. Put the oil in the bowl for later use. The onion oil has a special taste in the cold noodles, which increases the mellow taste of the whole bowl of cold noodles.
III. Entry
Bowl: After all the seasonings are ready, put a piece of cold rice noodles or rice noodles into a bowl, and then add more than 6 kinds of seasonings (put more seasoning water until you feel salty enough! The amount of the remaining five seasonings is based on the customer.
You can add it according to your taste!