Osmanthus fragrans 1. Wash the sweet-scented osmanthus first, then dry it. 2. put water in the pot, then add sugar and bring to a boil. 3. Finally, mix the sweet-scented osmanthus in the sugar water, which is sticky and thick, fragrant 1 and cold rice noodles 1. Add a little salt to the flour, make dough, cover it with a wet cloth and wake it up for about 30 minutes. Put the dough into a large container, add a proper amount of water, start to wash the gluten, knead the dough in the water continuously, and when the clear water in the container becomes sticky, filter it into another container with a strainer. Repeat until the water is no longer turbid, and the next yellow thing is gluten. Add some baking powder to the gluten, grab it evenly, steam it for 20 minutes, and slice it after cooling (PS: you can also fry it directly without steaming, and then eat it, which is delicious). Then the batter. It usually takes at least 3 hours to precipitate after standing for stratification. Occasionally, it will be washed the night before and steamed the next day. The longer the batter precipitates, the better the cold noodles will be. After the precipitation is completed, pour off the clear water above, stir the precipitation below with a spoon and steam it. 6。 After the water boils, brush a little oil in the mold (there is a special mold for steaming cold noodles, and the lid of the biscuit is used occasionally, and the effect is OK), and pour in a spoonful of batter. The amount of batter is controlled by individuals. If you like thicker cold noodles, scoop more, otherwise, there will be less. Shake the batter evenly in the model and cover the batter evenly at the bottom of the model. Then put the model into the boiling water pot and cover it. Keep the fire high and steam for about 5-6 minutes, and the cold noodles in the pot will slowly expand. Store a pool of cold water in the pool and let the model float in it. You can also turn the mold upside down and wash it directly at the bottom with cold water, which is better. When the cold noodles are completely cooled, brush some oil on the surface, and you can slowly peel them off and cut them into strips you like. Then there are seasonings: garlic water, Chili oil, a little sugar, vinegar, sesame oil (according to personal taste) and cucumber (even if the mung bean sprouts are blanched in water). Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, then add a little salt and monosodium glutamate and stir to dissolve it. Preparation of Chili oil: First, heat 500 grams of oil and put 65438+ into a large bowl. After the oil smokes, turn off the fire and let it dry a little. When it is about 70% to 80% hot, you can pour in pepper. First, pour half, stir well with a spoon, add 2~3 spoons of pepper powder (or pepper particles), stir well with a spoon, and then pour a spoonful of cold water (never too much) into a pepper bowl and stir well. At this time, you will see that the bowl is like boiling water, but because there is little water, it will not overflow. Stir well, then pour in the remaining oil and cool. 2. Rice flour 1. Cut fresh grass carp and fresh tenderloin into extremely thin slices for later use (to prevent the surface from drying out, it can be weighed and covered with plastic wrap). 2. Put the boiled soup into a large bowl with heat preservation, add fresh fish fillets, fresh tenderloin, mung bean sprouts, pickled mustard tuber and leek in turn, add raw quail eggs, and add salt and white pepper. 3. Leave it for 2 minutes, then add boiled rice flour and sprinkle with shallots. 3. Hot and sour powder 1. Ingredients: soy sauce, vinegar, shallots, coriander, oil (usually used for cooking), fried soybeans, dried Chili noodles. Cut a little spring onion into chopped green onion and coriander for later use. Fry some soybeans and crush them slightly for later use. Put the Chili noodles in a bowl that is not afraid of scalding, and pour the spicy oil into the bowl to make oil Chili for later use. Boil water, add sweet potato powder, and cook sweet potato powder until soft. Sweet potato powder is ready, and there is no question of ripeness, but it must be cooked soft to taste. Pick the cooked vermicelli into the bowl and add the seasoning. Seasoning: Add a little soy sauce, Chili oil, vinegar (a little more), chopped flowers, oil, chopped green onion and coriander. How much to use depends on everyone's taste. 2. Authentic practice of hot and sour powder The steps of making hot and sour powder are very simple, and the key is to put the material. Ingredients: vermicelli, chopped green onion, Jiang Mo, mashed garlic, pea tip, coriander, shredded cooking, minced coriander, soy sauce, vinegar, chili oil, sesame oil, lard, fried peanut beans and soybeans, pepper, pepper, monosodium glutamate, chicken essence, salt, sesame and broth stewed with chicken soup or bones. First, put the dried vermicelli into 50-60 degree water and soak it for 10 minute, then soak the vermicelli until it becomes soft. Then, boil a pot of water. When boiling water, put sesame, Jiang Mo, garlic paste, coriander, pepper, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil and Chili oil into a large bowl, and then add stock, chopped green onion and lard to make the base material. When the water in the pot boils, put the softened vermicelli into the pot to make soup for about half a minute, and then put it into a bowl with a bottom. Finally, put the pea tip into hot water to make soup, add fried vegetables, fried peanut beans and soybeans and coriander, and the authentic Sichuan snack hot and sour powder is finished.

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