There are many kinds, [Method for making Liangpi seasoning]

----Condiment water

Put 5 grams of cumin, 20 grams of peppercorns, and 10 grams of star anise, 2 grams of cloves, 2 grams of cinnamon, and 10 grams of salt.

Put 1,000 grams of water and boil for 10 minutes, turn off the heat, let it sit for 10 hours, filter and collect the water.

In addition, the item in the center, which looks a bit like a screw, is clove and has a strong fragrance, so be sure to use it in moderation.

I only need three bowls of cold noodles. In the kitchen, I used the least amount of 1,000 grams and cooked half a bowl.

——Boiling vinegar

Does vinegar still need to be boiled? Yes! Professional sellers of local Shaanxi Liangpi use boiled cooked vinegar and add ingredients according to each company's secret recipe. There is a difference in taste between raw vinegar and cooked vinegar if you taste it carefully. After adding seasonings, you can get a more fragrant compound aroma, and the processed cooked vinegar does not have the sour taste that irritates the throat and nose. , reaching the state of being jealous but not jealous.

Official secrets released:

Take 300 grams of water, 1500 grams of vinegar, add 2 grass fruits, 2 grams of cinnamon, 3 star anise, and 1 gram of bay leaves,

After boiling, let it cool for 10 minutes. For vinegar, you should choose grain vinegar or rice vinegar. The more you want to have a taste closer to the authentic one from Shaanxi. As a serious person like me, I choose Qishan vinegar shipped by air from Caijiapo, Baoji, Shaanxi. For those students who really can’t achieve it in Shenzhen, I tried Shanxi. Aged vinegar is also acceptable. The recipe is too large, so you can reduce it according to the proportion. The boiled vinegar can be kept in the refrigerator for about a month. You can make a little more at a time. In addition to making cold skin, it is also very good for making cold dishes.

Tutorial on oily spicy subs:

“Toss-Teng-version-oil-popping-spicy-zi”

1. Chili noodles: Use those produced in Shaanxi For dried peppers, rub oil on the bottom of the pot, dry and stir-fry until fragrant, then grind into powder.

Chili noodles with chili seeds are spicier, but lighter in color.

Chili noodles without chili seeds are not too spicy, but are brighter and redder.

2. Liangpi seasoning

The small packet of something suspected to be thirteen spices in the lower left corner is actually a special Liangpi seasoning - Shaanxi Shinxiang powder,

30 grams of Sichuan peppercorns, 25 grams of star anise, 25 grams of cinnamon, 10 grams of cloves, 15 grams each of white pepper, black pepper, grassroots, amomum villosum, grass fruit, white pepper, galangal, dried ginger, meatballs, and long pepper, 10 grams of tangerine peel, cumin 30g.

Put the prepared spices into an iron pot and stir-fry over low heat for about 30 minutes. After cooling, grind them into powder in a grinding trough.

It is best not to use a grinder for processing. The high heat produced affects the taste.

With so many ingredients, they are paired with 1500 grams of chili powder and 2 or 5 kilograms of rapeseed oil

3. Vinegar

4. White sugar

5. Cooked sesame seeds

6. Oil: This one is not shown because the last air shipment has been used up.

Highly recommend rapeseed oil,

for its thick texture and special aroma,

1. Put the spicy noodles into a container, add seasoning powder and Heat sesame seeds and rapeseed until 10% hot, turn off the heat and let it sit until no oil smoke comes out. Pour in the spicy noodles in three batches, stirring evenly each time.

2. After pouring the oil and stirring the chili pepper until it stops bubbling, add a few drops of vinegar. You can see that the oil is rolling again. Stir immediately. The chili pepper will be bright red and shiny after being fragrant. It exudes a strong spicy aroma.

3. When the chili peppers stop bubbling after being fragrant, add a little sugar to the chili seeds, stir evenly, and use the residual heat of the chili seeds to fully dissolve the sugar in the oily chili seeds. After polishing, the color of the spicy oil appears rosy and thick, and the oil appears thicker. It can achieve the visual effect of being tightly wrapped in cold skin and the red color is dripping.

1500g chili powder

2.5kg rapeseed oil

80g seasoning powder

20g sesame seeds (absolutely excessive) )

200 grams of vinegar (reduce the amount)

100 grams of sugar (reduce the proportion)

Prepare some minced garlic, add salt, you can also add MSG, add cold boiled water and mix into garlic water (salt should be enough, because Shaanxi Liangpi basically does not use soy sauce for seasoning).

Liangpi Companion

The Four Great Dharma Kings - Seasoning Water, Braised Vinegar, Spicy Pepper, Garlic Water

The Three Great Dharma Kings - Mung Bean Sprouts, Cucumber Shreds , Gluten

Seven stars accompany the moon, creating a bowl of ordinary but not mediocre cold skin

Sprinkle some cold water or apply a little vegetable oil on the chopping board, put the cold skin on the chopping board and cut it into even pieces Make a long strip with the width you like, then put it into a bowl, add the Four Vajras and the Three Dharma Kings, and stir.