2. Practice of Chili oil: Prepare bean paste 100g, Chili oil formula powder 30g, rapeseed oil 500g, Chili noodles 60g and sesame seeds 22g. Deep-fry the bean paste in the oil, then add the onion, ginger and garlic, add some chilli oil and aniseed, and continue frying for about 15 minutes. After 15 minutes, take out the onion, ginger and garlic and the dregs of the bean paste, and introduce the remaining oil directly into the pot filled with Chili noodles and sesame seeds. At this time, stir the sesame seeds and Chili noodles in the pot while pouring oil.
3, seasoning water practice: prepare water 1 kg, add a little pepper, aniseed powder 10g, according to personal taste, you can put a few fennel seeds and cumin seeds, boil these materials to taste, pour out and let cool for later use. There are 14 kinds of aniseed used as seasoning water for cold rice noodles in Shaanxi, such as nutmeg, fragrant fruit, rhizoma kaempferiae, Amomum villosum, angelica dahurica, clove, fennel, anise, cinnamon, white button, licorice, hawthorn, fragrant leaves and magnolia flower.
4, the practice of cold-rolled sesame paste: Sesame paste can buy finished products, or you can make it yourself. Stir-fry sesame seeds with small and medium-sized torches until brown. After the sesame seeds are slightly cooled, crush the sesame seeds. Soon the sesame seeds will become a little sticky and stick on the wall, which will affect further crushing. At this time, it is necessary to stop and put the sesame seeds in the middle to continue grinding, so that the oil inside will be more and more quickly, and it will not take long to become a paste.
5, gluten after washing the noodles, steam the remaining noodles directly in the pot for about 20 minutes. At this time, cool the steamed gluten in cold water, and then take it out and cut it. Some places are cut into blocks, and some places are cut into strips, according to the habits of local people.
6. Garlic water is to smash garlic into pieces and put it in cold boiled water. Vinegar water, the ratio of vinegar to cold boiled water is 1: 1, and mung bean sprouts, boiled in water 1 min, are about 7 ripe.
7. Mix cold noodles with Chili oil, seasoning water, sesame sauce, vinegar water, garlic water, cold companion juice, shredded cucumber, mung bean sprouts and gluten, and add some coriander leaves if you want to match colors.