I'll give you another sesame oil, cooking oil 10 kg, secret spice powder 0.5 kg, shallot 0.2 kg, garlic 0. 1 kg, ginger 0. 1 kg, white sesame 0.5 kg, and peanut paste 0.5 kg.
Practice:
1, pour cooking oil into the cold pot, and bring it to a boil until it smokes.
2. After turning off the fire 1 min or so, when the oil is slightly cold to 70% to 80% hot, add the chives, ginger slices and garlic slices, and fry them in the oil for about two or three minutes until the chives and ginger slices are a little dry and yellow.
3. Then add the raw white sesame seeds. You can try the oil temperature by putting a few grains in the right amount first. If the oil doesn't splash out and the oil rolls less violently, it means that the oil temperature is just right. If the oil temperature is too high, the sesame seeds will be burnt at once, and the burnt sesame seeds will turn black and bitter. Remember! Add sesame seeds slowly.
4. After putting the sesame seeds, put the peanut powder. This peanut powder can be mashed by buying raw peanuts by yourself, or it can be broken by a crusher. Anyway, it is broken, and it is slowly added to the oil like the sesame seeds.
5. Finally, add the secret spices, and even if you come here, the fragrant sesame oil is ready.
I am glad to answer for you, and give you a spice formula: octagonal 8g, pepper 12g, white pepper 5g, fennel 5g, groundsel 1g, licorice 6g, cinnamon 5g, dried ginger 7g, lotus seed 20g, nutmeg 3g, white nutmeg 3g, long pepper 1g and white sesame.
I'll give you another sesame oil, cooking oil 10 kg, secret spice powder 0.5 kg, shallot 0.2 kg, garlic 0. 1 kg, ginger 0. 1 kg, white sesame 0.5 kg, and peanut paste 0.5 kg.
Practice:
1, pour cooking oil into the cold pot, and bring it to a boil until it smokes.
2. After turning off the fire 1 min or so, when the oil is slightly cold to 70% to 80% hot, add the chives, ginger slices and garlic slices, and fry them in the oil for about two or three minutes until the chives and ginger slices are a little dry and yellow.
3. Then add the raw white sesame seeds. You can try the oil temperature by putting a few grains in the right amount first. If the oil doesn't splash out and the oil rolls less violently, it means that the oil temperature is just right. If the oil temperature is too high, the sesame seeds will be burnt at once, and the burnt sesame seeds will turn black and bitter. Remember! Add sesame seeds slowly.
4. After putting the sesame seeds, put the peanut powder. This peanut powder can be mashed by buying raw peanuts by yourself, or it can be broken by a crusher. Anyway, it is broken, and it is slowly added to the oil like the sesame seeds.
5. Finally, add the secret spices, and even if you come here, the fragrant sesame oil is ready.
I'm glad to give you a short answer.
I'm from Shanxi. Let me give you a formula I used.
Make fine noodles.
Specific practices
1, pour cooking oil into the cold pot, and bring it to a boil until it smokes.
2. After turning off the fire 1 min or so, when the oil is slightly cold to 70% to 80% hot, add the chives, ginger slices and garlic slices, and fry them in the oil for about two or three minutes until the chives and ginger slices are a little dry and yellow.
3. The oil temperature is 70% hot, put spices and pepper noodles. Put two spices in ten Jin of oil.
4。 Finally, remember to order the white wine. Cover the pot to fully blend the fragrance.
I hope I can help you.
The reason why Shaanxi cold rice noodles are delicious is that Chili oil is very fragrant and plays the role of finishing touch.
Shaanxi cold rice noodles are also divided into Qin Zhen rice noodles, Qishan handmade noodles, gluten noodles, Hanzhong cold rice noodles, and sesame sauce stuffed noodles. All kinds of practices are open, but Chili oil is a secret, and the spices added by each family are also different.
Roughly: white sesame seeds, spices (see below), vinegar, sugar, etc., Chili noodles and oil are also the key.
The specific method is as follows (for reference only):
1, grind pepper noodles, add a little rapeseed oil into the pot, pour long-line pepper 1kg (preferably long-line pepper produced in Guanzhong area of Shaanxi Province) into the pot, bake it with low fire, fry it until fragrant, take it out of the pot, let it cool, and crush it into pepper noodles (not too thick, but not powder).
2. Put the chili noodles into a porcelain bowl, add spice powder (about 50g per 1kg chili noodles) and white sesame 10g, and stir well;
Proportion and preparation of spice powder;
Zanthoxylum bungeanum 30g, Cinnamomum cassia 25g, Illicium verum 25g, Clove 10g,
Black pepper, white pepper, Amomum tsaoko, Amomum villosum, Amomum villosum, Amomum villosum, Alpinia officinarum, Zingiber officinale, Amomum villosum and Piper longum 15g,
Fennel 30g, tangerine peel 10g.
Stir-fry the prepared spice with slow fire15min, cool it, and grind it into powder in a grinding tank (it is not recommended to use a pulverizer, which will affect the taste due to high heat).
3. Burn rapeseed oil until it is 10 heated (the ratio of pepper noodles to oil is about 1: 1.6), turn off the fire and let it stand still until it doesn't smoke, and pour it into the pepper bowl for three times, stirring evenly every time to make the pepper noodles heated evenly.
When the chili oil is stirred for the last time until it doesn't bubble, add vinegar 130g, and stir while adding it. When the vinegar meets high temperature, it will stimulate the fragrance, and make the chili oil bright red in color, emitting a thick, spicy and slightly sour fragrance.
4. When the chili oil does not bubble after the aroma is stimulated, add 60g of white sugar, and stir it evenly, so that the white sugar can be dissolved in the chili oil by using the residual heat. After polishing, the oil-splashed pepper is ruddy and thick, and the pepper oil will be thicker.
I make my own cold rice noodles. I use Chili noodles produced in Shaanxi Pass, add thirteen spices, and pour rapeseed oil. The cold rice noodles are also very fragrant (Chili noodles are the most important).
Hello, everyone, I am Lamian Noodles. I have been engaged in Lanzhou beef noodle industry for many years, and I have rich practical experience in the use of various food spices. When making cold noodles, a lot of red oil and seasoning water are usually used, and the seasoning water is made of various spices according to a certain ratio. Let me talk about which spices can be used to increase the flavor of cold noodles!
The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. Interested parties can go and see them.
Boiling formula of feed water:
Star anise10g, grass peel 5g, cinnamon 6g, fennel 8g, geranium 3g, rock sugar 5g and dried tangerine peel 5g.
This is the proportion of spices I used to make cold fabrics by water boiling. Is it simple? The reason is that the proportion of spices used in boiling raw water is completely different from that used in making braised dishes and cooking soup and broth!
If you see a raw water used for making cold noodles, which needs more than 20 kinds of spices, then this formula is undoubtedly scribbled and can't make a good taste at all! If you don't understand why I say this, you will understand after reading the following explanation!
The personal homepage has the explanation of various practices of braised dishes and the sharing of the spice formula of braised dishes, and regularly answers the common problems in the production of braised dishes.
1. Increase the flavor of cold rice noodles and strengthen the flavor of cold rice noodles.
Making cold rice noodles is not a pot-stewed dish, so the spices used only need to choose spices with specific fragrance, regardless of those spices with odor removal effect. Because cold rice noodles have no odor of meat ingredients, it is not good to add too many spices that focus on odor removal. Although it seems that the spice formula is neat as a whole, don't forget that the spices are all Chinese herbal medicines, so the more kinds of spices, the easier it is to produce medicine flavor when boiling the feed water!
Question 1: Why does the pot-stewed dish use so many spices but it doesn't taste like medicine?
First, the weight of spices used in stewed vegetables is very small compared with the weight of ingredients and brine, while the ratio of spices to water used in boiled water is very small, so the flavor of spices will be transformed into medicinal flavor when it reaches a certain concentration!
Second, the spiciness of the pot-stewed vegetables is partly dissolved in the bittern oil and partly dissolved in the bittern, and finally it is soaked in the meat. However, because the meat ingredients all have more or less fat, most of them just form a layer of material taste on the surface, so naturally there is no situation that the material taste is too heavy, and the material water is directly used to prepare the juice of cold noodles, which is equivalent to letting you drink the bittern directly, and of course it is more likely to be too heavy.
The personal homepage has the explanations of various practices of beef mutton soup and the sharing of experience in soup making, and regularly answers the common problems in soup making.
2. Stimulate appetite, promote digestion, reduce fever and dryness.
For example, cold rice noodles, a kind of food with high sales in summer, are boiled with some functional spices, because hot weather will make people lose their appetite, and cold rice noodles reuse a lot of Chili oil, so it is necessary to add some spices that can stimulate appetite and help digestion, while Tsao Tsao-ko, tangerine peel and olive are better choices. On the contrary, there are many materials that will be boiled with licorice, but licorice is obviously not as good as tangerine peel in aroma.
The personal homepage has a detailed tutorial on Lamian Noodles's practice and the sharing of various recipes in Lamian Noodles. Interested parties can go and have a look.
Many people have a misunderstanding when using spices, and they are obsessed with the flavor of the material or can't distinguish between primary and secondary. The use of spices should be based on the premise of not suppressing the taste of the ingredients themselves, and give the ingredients a unique flavor, and then the flavor of the ingredients, spices and spices will be the best. The above three flavors will not be delicious. So what are the best choices of spices used for boiling water?
Alpinia officinarum: It has a natural fruity smell and a spicy smell, so it can be used, but it can't be used more!
Citronella: It smells like lemon, so you can't use it more. If you use it too much, it will smell like soapy water.
Angelica dahurica: It has a strong fragrance and belongs to the bitter flavor type. When boiling the feed water, sugar should be used to neutralize the bitterness.
Fructus Aurantii: Fragrant and slightly sour, which can enrich the fruit flavor.
Ramulus Cinnamomi: It smells fragrant and can stimulate appetite.
Thyme: increases the fragrance of mint, tastes like fennel, and can significantly enhance the fragrance.
Schizonepeta tenuifolia: The fragrance is strong, similar to the fragrance of mint. Many oils and water used for cold dishes will use this spice!
All these spices can be used in the boiling of cold skin materials and water, and can effectively enhance the aroma!
The personal homepage has a series of video tutorials made by Lanzhou Lamian Noodles and various recipes shared by Lamian Noodles. I share them regularly:
The explanation of various pasta practices, the explanation of various stewed dishes and the explanation of various soups.
What strange fragrance does cold noodle spice add? Hello everyone! Seeing this question, I am very happy to answer it at first, but I have to emphasize one point: I hope everyone will have an objective and scientific understanding of food-related knowledge. Food is the first thing for the people, and Chinese food pursues taste, vision and even artistic enjoyment. So. It is not easy for any food to make its own characteristics, not to mention that it can be achieved by simply adding a kind of seasoning.
To put it simply, it takes two steps to make cold cold rice noodles delicious and unique in flavor.
First: making cold rice noodles.
Second, cold cold rice noodles.
Use one tablespoon of homemade Chili oil, one tablespoon of sesame sauce, one tablespoon of white sugar, one tablespoon of white vinegar and one tablespoon of sesame oil, and a proper amount of salt to make a compound juice, then pour it on the strip-shaped cold rice noodles and stir it evenly. In addition, peanuts, shredded cucumber, onion and so on can be added according to personal taste.
A cool, refreshing and fragrant cold rice noodle is ready. Don't think it so complicated, and you don't need to add anything special. It's the same common seasoning that we have been using all the time, but it's made by skillfully using various seasonings.
Sense of ending:
Cold rice noodles are delicious, spicy and enjoyable, which is a favorite food for both adults and children. If cold rice noodles want to be delicious, perfume water is very important. The perfume water is made of fennel, clove, Amomum tsaoko, star anise, long pepper, Amomum villosum and other spices, and the main thing is to master the proportion.
Cold rice noodles are my favorite. I always like to eat cold rice noodles, especially in the current season. I have no appetite in hot weather and nothing to eat. It's really satisfying to serve cold rice noodles, which is spicy and delicious, appetizing and refreshing. It's very important for cold rice noodles to taste perfume water. As long as you learn how to make perfume water, you can make delicious cold rice noodles at home. Let's share what ingredients can be added to cold rice noodles to make them more fragrant.
I believe many people like to eat cold rice noodles, which is spicy and enjoyable, and delicious. I also like to eat cold rice noodles very much. I often cook them at home, which is delicious and hygienic. Cold rice noodles want to be delicious, and perfume water is very important. My uncle's family sells cold rice noodles, and cloves, tsaoko, star anise, fructus Amomi, fennel and so on are added to the cold rice noodles spices.
2. Method 1 1 of spice water for cold noodles. Prepare ingredients: 5g of fennel, 2 cloves, 2g of tsaoko 1 piece, 2g of star anise, 2g of long pepper, 2g of fragrant sand, 5g of cinnamon, 3g of fragrant leaves, 2g of kaempferia kaempferia, 5kg of water, appropriate amount of salt, monosodium glutamate and sugar.
Soak the spices above for 10 minutes and wash them clean. Add water to the pot. After the water boils, put the spices in. Turn to low heat and simmer slowly for 5 minutes. You can't simmer for too long, and it is easy to get bitter. Just boil out the fragrance of the spices. Take out the residue, add appropriate amount of salt, monosodium glutamate and white sugar, stir well, and let it cool.
3. Method 2 1 of spice water for cold noodles. Prepare ingredients: 3 g of star anise, 3 g of pepper, 2 g of cinnamon, 3 tsaoko, 2 g of citronella 1 g, 2 g of fragrant leaves, 7 g of fennel, 2 pieces of nutmeg, 6 kg of water, 20 g of salt1g, 20 g of sugar.
2. Soak the spices in water for 20 minutes to remove impurities and odors. After soaking, wash them and put them in a spice bag. Add water to the pot, put the spice bag in when the water boils, and simmer for 10 minutes. When the time is up, take out the spice bag, add sugar, monosodium glutamate and salt, stir well, and let it cool.
Summary: The cold noodles you want to make are full of color and flavor, and taste more fragrant. Spice water is still very important. Everyone puts different spices in the spice water. The main thing is to master the proportion. You should choose spices with better quality. When cooking, you can't cook for too long, and it will be bitter. Those who like to eat cold noodles can try it.
pork
The juice in this bowl of cold rice noodles in front of you is too particular. It seems simple, but in fact, the materials used are very complicated. Let me analyze it for you. After reading it carefully, you will naturally realize it.
A bowl100g of cold rice noodles = Chili oil15g+seasoning water10g+boiled vinegar10g+mashed garlic15g+chopped coriander+chopped peanuts+shredded cucumber+30g of cooked bean sprouts, and everything else is appropriate. In this equation, the latter ingredients are easy to find, and the key point lies in the first three.
Chili oil = 3 kg of Shaanxi trunk pepper+rapeseed oil 10+ 500 g of ginger+50 g of white wine+250 g of fried white sesame seeds+5- 10 g of spice powder. Add 5 grams of rapeseed oil to the pot, heat it, add pepper and stir fry it, then grind it into powder and put it in a basin for later use. Heat the oil until it is smoky, turn off the fire, then when it is cooled to 200 degrees, add 500 grams of beaten ginger, fry the ginger until golden, take it out, and pour the oil into the Chili noodles and stir. Finally, add 200 grams of cooked sesame seeds and 45 grams of high-alcohol liquor, and then add 5- 10 grams of spice powder. You can add 800 grams of vinegar (you can add it without or with less).
Seasoning water = water+flour paste (the ratio of water to flour paste is 25: 1) and spice powder and salt, monosodium glutamate 5g, soy sauce12g, fried kelp powder15g, a teaspoon of spice powder is about 6g, and salt is 8g. Mix 500 grams of water and flour at the ratio of 25: 1, put it in a pot and boil it, then add spice powder, refined salt and other materials.
Boiling vinegar = 300g of clean water+2g of Amomum Tsaoko+2g of Cinnamomum cassia+3g of Illicium verum+fragrant leaves 1 g, after boiling, add 3kg of vinegar and boil 10 minute. Explain in detail the spice powder, spice powder-flour paste.
The production of flour paste is particularly simple. The so-called flour paste is that high-gluten flour is kneaded with water to form a hard dough, and then washed with water. Every time the dough is washed until it is turbid at the water's edge, the washed white concentrated water is poured into another basin, and so on. The white paste washed back and forth with clean water is called flour paste. What is washed out is called gluten.
Spice powder: black and white pepper, Amomum tsaoko, Amomum cardamom, Amomum nutmeg and Amomum tsaoko, dried ginger and Alpinia officinarum, Amomum villosum and Piper longum each15g; Clove and dried tangerine peel each10g; 25g of star anise and 25g of cinnamon; 30g of pepper and 30g of fennel; Stir-fry all the above spices in a pot with low fire for 25-30 minutes, cool them, and put them into a grinding tank to press them into powder. It is best not to use electric ones to make them not fragrant. So it's done.
What can be added to the cold noodle spice to make it more fragrant? Cold rice noodles are a traditional Han cuisine that originated in Guanzhong area of Shaanxi Province for more than 2,000 years. No matter which area in the east, west, north and south, it is very popular with people. Of course, the authentic cold rice noodles are not delicious. Because of different raw materials, different production methods and even different regions, the taste and taste of cold rice noodles are different.
What can be added to the cold noodle spice to make it more fragrant? The answer to this question is very simple, just say the formula, but I don't think this is enough. I have to share the authentic Shaanxi cold rice noodles, so that the cold rice noodles you made can be more delicious. Let's divide the whole process into four steps. Let's start with the dough of cold rice noodles.
Method of making cold rice noodles: Ingredients: medium gluten flour100g.
Ingredients: 460 grams of clear water.
Cooking method:
1, pour the flour into a large plate, then slowly pour the clear water into the flour plate, stir while pouring, slowly stir the noodles evenly and stir them into a floccule. Then squeeze the batting into dough with fists, put the dough into a smooth state, take it out of the pan and put it on the chopping board, knead it for a long time, knead it thoroughly, put it into the basin after kneading it smoothly, and then you can start washing your face. Add cold water to the plate where the dough is put, then knead the dough repeatedly by hand, and wash out the dough paste until the cold water turns into thick white flour paste, then filter out the white flour paste with a colander, and then pour in clear water to continue kneading the dough, wash out the dough paste and filter it out. Repeat this operation until the washed water becomes clear, so that the flour paste and gluten are completely separated.
2. Let the filtered flour paste water stand for more than eight hours, so that the flour paste will sink to the bottom and the water will float on the top of the flour paste. We just need to pour out the clear water on it, leaving only the white flour paste, and then stir it evenly to make cold rice noodles.
3. Brush a thin layer of oil in the special gong (stainless steel flat-bottomed pan) for steaming dough, then scoop in an appropriate amount of dough paste, shake it evenly and put it in a boiling water pot, wait a little for 3 seconds before lifting it and shaking it evenly, then put it in the pot, steam it with a cover for about two minutes, then take it out and put it in cold water until the dough bubbles. After it is too cold, take it out of the flat pan and fold it, and cut it into wide strips with a knife, so that the dough is cold.
4. After washing the flour paste, the remaining gluten is steamed in a cage, and after 40 minutes, the slices can be taken out for later use.
After the dough is made, we need a Chili oil, which is directly related to the fragrance of the cold noodles. Without this fragrant and red Chili oil, the cold rice noodles would be eclipsed because they are odorless and colorless.
Preparation method of Chili oil: Ingredients: 5g of white vinegar, 2g of white wine, 50g of edible oil, 20g of white sesame seeds, 25g of spice powder, 70g of fine Chili powder, 50g of coarse Chili powder, 4 slices of green onion 1, slices of ginger1,and small slices of onion.
Preparatory work:
Stir-fry 6 grams of star anise, 6 grams of cinnamon, 2 grams of Amomum tsaoko, 3 grams of fragrant leaves, 10 grams of fennel, 4 grams of galangal, 2 grams of pepper, 1 gram of clove, 3 grams of cardamom, 3 grams of nutmeg, and 6 grams of groundsel in medium fire, and then grind into powder, thus obtaining the spice powder.
Cooking method:
Add cooking oil from the pan, and when the cooking oil is heated to 30% heat by fire, turn it to low heat, then add onion slices, green onion slices and ginger slices, and fry them slowly on low heat to force out the fragrance of these three ingredients, and fry them until they are dry and yellow, and then remove them. Then turn off the fire when the oil temperature rises to 60% heat (180 degrees), then add white sesame seeds and spice powder, stir well, then pour in coarse Chili powder and fine Chili noodles, then pour in white vinegar along the side of the pot, and add white wine to enhance flavor. Then you can pour it out and put it into a bowl, and then cover it and stew it for more than 10 hours, so that the fragrant Chili oil is ready.
Authentic Shaanxi cold rice noodles also need a vinegar water when preparing the soup of cold rice noodles, which is relatively simpler.
Preparation method of vinegar water: main ingredients: star anise 1 piece, cinnamon 1 small piece, 5 pieces of fragrant leaves, pepper 1 small stick, fennel 1 small stick, 8 grams of edible oil, 50 grams of light soy sauce, 0/00 grams of balsamic vinegar/kloc-0,
Cooking method:
Put star anise, cinnamon, fragrant leaves, pepper and fennel in a bowl, wash them with boiling water, then drain the water, and then add 200 grams of boiling water to soak for 10 minute to soak out the fragrance of the spices. Add a little oil after the fire is started, and add the balsamic vinegar to the wok when the oil temperature is 40% hot, so that the treated balsamic vinegar will be softer and mellow. Then pour the soy sauce in from the side of the wok, filter the water soaked with spices into the wok with a filter spoon after the fire is boiled, and add sugar to taste. After boiling again, turn off the fire and let it cool, so that the vinegar water is finished.
In addition to vinegar water, a brine needs to be prepared, and the preparation method of this brine is very simple.
Method for preparing salt water: Ingredients: 500g of boiled water, 30g of edible salt and 3g of monosodium glutamate.
Cooking method:
Take a bowl, add boiled water, edible salt and monosodium glutamate, and stir well until the edible salt and monosodium glutamate melt.
After all the preparations are done, we can formally enter the final step of cold rice noodles.
The practice of cold rice noodles: main ingredients: rice noodles.
Ingredients: soybean sprouts, gluten slices, shredded cucumber.
Seasoning: vinegar water, salt water, Chili oil.
Preparatory work:
Soybean sprouts should be blanched until they are cooked, and then cooled with cold white, so that bean sprouts will have a crisp and tender taste.
Cooking method:
Add proper amount of gluten, soybean sprouts, shredded cucumber and cold rice noodles to the bowl, then add proper amount of vinegar, salt water and Chili oil and stir well.
Conclusion: The method of authentic Shaanxi cold rice noodles shared above is actually a simplified version of the commercial version. Although it simplifies some procedures, it is no problem to use it as a commercial version. Why should it be simplified? This is all for us to easily make authentic Shaanxi-flavored cold rice noodles at home, so that delicious food can be cooked at home. How comfortable and satisfying it is to taste the cold rice noodles made by ourselves!
Duck meat is not only rich in fat and carbohydrate, but also contains a certain amount of minerals and vitamins. It has the functions of nourishing y