Raw pumping: that is, raw pumping and uncolored soy sauce

Garlic water: Mash garlic with salt and soak it in cold boiled water. You can put more salt in garlic water, because there is no salt or other granular seasoning when mixing cold noodles, and it is usually added in garlic water. In this way, the cold noodles can be flavored more quickly, and appropriate amount of chicken essence, monosodium glutamate and white sugar can be added to enhance freshness.

Sesame sauce water: Add less Liang Yu boiling water to sesame sauce and mix it evenly. Just pour it out with a spoon. Don't mix too much. Just sell it out on the same day, otherwise it will deteriorate and affect the taste for a long time.

Sesame oil: If you don't want to eat spicy oil, put sesame oil, which is sesame oil.

Aniseed water: aniseed water can enhance fragrance and make cold rice noodles taste smooth. Aniseed, Amomum tsaoko, nutmeg, angelica dahurica, anise, clove, cardamom, pepper, galangal, fennel and cinnamon are wrapped in gauze and boiled in a pot. After cooling, use 50 grams of ingredients and 2000 ml of water to boil for about 20 minutes, which can be boiled twice.

Chili oil: Chili oil is the key to cold noodles. Main ingredients: Amomum villosum, Amomum Tsaoko, Kaempferol, Amomum tsaoko, Amomum nutmeg, Angelica dahurica, Anise, Clove, Zizania caduciflora, Amomum villosum, Zanthoxylum bungeanum, Alpinia officinarum, Foeniculum vulgare, Cinnamomum cassia, White Sesame and Pepper. Pepper doesn't need to be too spicy, so as not to mask the fragrance of spices. Put the above ingredients in a metal container and pour boiling hot oil for soaking. Generally, 50 grams of material can be matched with 400 ml of hot oil.