Ingredients: 5 kg of high gluten flour, 3 kg of water, steamer 1 piece, 4 Luo Luo Guo, half a catty of pepper, half a catty of star anise, 3 liang of cinnamon, 4 liang of fragrant leaves, 5g of aged vinegar, 2g of bean sprouts 10g, sesame oil, 2 g of gluten 10g, 5g of peanuts, 5g of monosodium glutamate, and 4 liang of fragrant leaves.

1, first slowly add a proper amount of water to the flour and knead it into a smooth dough. After 20 minutes, put the dough into the basin, pour about 100ml of water each time, and repeat it for 6 times. Don't be afraid of trouble. The cold noodles will be chewy and delicious if washed for a long time.

2. Slurry precipitation Pour out the clear water, leaving the batter. The thick batter below is evenly stirred, and you can add some salt, edible alkali and ramen together in the batter.

Brush a goose oil on the flat plate, pour in a spoonful of flour paste, steam for about 5 minutes on high fire, and take out the dough immediately when it is transparent. Put some oil on the steamed cold rice noodles to prevent them from sticking, and finally add pepper water (pepper water is not only made of 13 kinds of aniseed).

3. Cut the prepared cold rice noodles into strips, put them in a pot, add Chili oil, hemp seed sauce, shredded cucumber, gluten and salt and stir them together. We can add some coriander and sesame oil to increase the flavor and appetite, and finally the authentic Shaanxi cold rice noodles will be ready.

4, pepper water is not a simple pepper water with 13 kinds of aniseed. The taste of cold noodles depends on seasoning water and Chili oil. Chili oil also contains more than a dozen kinds of aniseed.