1

Practice of seasoning water for cold rice noodles in Hanzhong, Shaanxi Province: (taking two Jin of water as an example)

Preparation: an iron pot, a strainer, a scale with 2 kg of water, 80g of salt, 40g of monosodium glutamate, and aniseed powder 10g.

Steps: 1, put 2 kg of water in the iron pot to boil; After boiling, add salt and star anise powder and cook together. Let the fire boil for three minutes, then turn off the fire!

2. Turn off the fire for one minute and put in 40g monosodium glutamate weighed in advance.

3. Then filter fennel powder with a strainer;

The seasoning water for cold noodles is very simple, the core thing is mainly aniseed, and the formula of aniseed will basically be used;

Shaanxi cold rice noodles seasoning formula and cold rice noodles seasoning method

2

Chili oil 1, preparation: 1 kg salad oil, 60g Chili noodles (fine powder), 30-35 g sesame seeds15g.

Step 2

A, oil temperature test: pour a catty of salad oil into a pot to boil, and test the oil temperature with sesame seeds after 2-3 minutes; Continue to put a small amount of sesame seeds into the pot and observe whether the sesame seeds have a single rapid rotation.

If sesame seeds do not react when put into oil, continue to heat the oil temperature; Until a sesame quickly turns around; Then turn off the fire!

B, after turning off the fire, wait for dozens of seconds, add sesame seeds and aniseed oil powder, stir evenly, then cool for 1 min, test the oil temperature with pepper noodles little by little until the color of pepper noodles in the oil has no obvious change, and then put all pepper noodles in the oil; If the Chili noodles turn white directly in the pot, it means that the oil temperature is too high!

If you want to make your cold noodles delicious, you must work hard on Chili oil, which determines the taste of cold noodles! A friend who used to make cold noodles came to me to learn a Chili oil after a day's business failed to improve. As a result, his business has changed in essence, which shows that Chili oil has played an unforgivable role in cold noodles!

Shaanxi cold rice noodles seasoning formula and cold rice noodles seasoning method

three

Vinegar water:

You can use mature vinegar to make cold noodles. In addition, when using mature vinegar, it is better to add appropriate amount of sugar to understand the acidity of mature vinegar. Remember that mature vinegar is fermented vinegar. If it is put too much, it will be very sour and have a certain influence on the stomach. The ratio of vinegar to water is 1: 1.

four

Garlic water:

Cut garlic into pieces and dilute with cold water. Mash or chop 4-5 pieces of garlic, add half a bowl of cold boiled water and a little salt.

five

Soy sauce water:

Boil half a bowl of water, add half a bowl of soy sauce, add half a bowl of vinegar, add a handful of peppers and cook for 3 minutes.

six

Sesame paste water: scoop a spoonful of sesame paste, add a quarter bowl of water and mix well, stir for a while and add a little salt;

seven

Then cut the cucumber into silk.

Mung bean sprouts can be cooked to 80% maturity and only need to be cooked for half a minute.

Cut the finished gluten into cubes.

eight

After all the above preparations are completed, cut the dough into strips, put it in a pot, first add soy sauce water, then add garlic water less than soy sauce water, then add 1 teaspoon sesame sauce, finally add 1 teaspoon Chili oil, then add 1 teaspoon seasoning water, then add auxiliary materials such as mung bean sprouts, gluten blocks and shredded cucumber, and mix well.

nine

The key taste of cold rice noodles is Chili oil and seasoning water, so cold rice noodles must be improved in Chili oil and seasoning water if they want to be delicious and delicious. The competition in the cold noodle market is fierce. In the final analysis, the competition of cold noodles is the competition of Chili oil. Whoever has good Chili oil will naturally have good cold noodles. I am currently running a cold noodle shop, and my business is good. My Chili oil is also a must. The taste of Chili oil mainly depends on the formula of seasoning added in the production, and different seasoning formulas will produce different taste effects.