5 g of fennel, 20 g of pepper, 0/0 g of star anise/kloc, 2 g of clove, 2 g of cinnamon, 0/0 g of salt,

Boil in1000g clean water10min, turn off the fire, stand for10h, and filter to get water.

In addition, the goods in the center that are a bit like screws are cloves, which have a strong fragrance, so they must be in moderation.

As long as three bowls of cold rice noodles are cold, in the kitchen, 1000 grams, it takes at least one unit to boil out half a bowl.

-boil vinegar

Does vinegar still need to be boiled? Yes! Professional sellers of local cold rice noodles in Shaanxi use boiled vinegar and add ingredients according to various secret recipes. There is a difference between raw vinegar and cooked vinegar in taste. After adding seasoning, you can get a more fragrant compound flavor, and the processed cooked vinegar does not have the sour taste that stings your throat and nose, reaching the state of vinegar and no vinegar taste.

Release official cheats:

300 grams of water, vinegar 1500 grams, 2 tsaoko, 2 grams of cinnamon, 3 star anise and fragrant leaves 1 gram,

After boiling, cool for 10 minute. Choose grain vinegar and rice vinegar as the vinegar. The more I want to have a taste close to Shaanxi's authenticity, the more serious I am. I choose Qishan vinegar airlifted from caijiapo, Baoji, Shaanxi. For those students who can't achieve it in Shenzhen, I have tried Shanxi mature vinegar, which is acceptable. The amount of cooking is too large, so you can reduce it by yourself according to the proportion. The boiled vinegar can be used for cold meals for about a month in the refrigerator, and you can make a little more at a time. In addition to cold noodles, it is also very good for cold dishes.

Oil-splashing tutorial:

"Fold-Teng-Edition-Oil-Spill-Spicy-Zi"

1, Chili noodles: select the trunk pepper produced in Shaanxi, rub the bottom of the pot with oil, bake and fry until fragrant, and then grind it into powder.

Chili noodles with Chili seeds are spicy, but the color is light.

Chili noodles without Chili seeds are not too spicy, but they are excellent and red.

2, cold rice noodles seasoning

In the lower left corner, a small packet of things suspected of thirteen incense is actually a special cold noodle seasoning-Shaanxi Ten N powder.

30g of Zanthoxylum bungeanum, 25g of star anise, 25g of cassia bark, 0/0g of clove/kloc, 0/0g of white pepper, black pepper, Amomum tsaoko, Amomum villosum, Amomum tsaoko, Amomum cardamom, Alpinia officinarum, dried ginger, nutmeg, piper longum15g, and dried tangerine peel10g.

Stir-fry the prepared spices in an iron pan with slow fire for about 30 minutes, cool them and grind them into powder in a grinding tank.

It is best not to use a pulverizer to process it, which will affect the taste due to high heat.

So many ingredients are matched 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 didn't appear, because it was used up by air last time.

Rapeseed oil is highly recommended.

That thick texture and special fragrance,

1, put chili pepper noodles into a container, add seasoning powder and sesame seeds, burn rapeseed to 100% heat, turn off the fire and let it stand until it doesn't emit oil fumes, and pour it into oily sub-noodles for three times, stirring evenly every time.

2. After pouring the oil and stirring the chili pepper until it doesn't bubble, drop a few drops of vinegar, and you can see that the oil is rolling again. Stir it immediately, and the chili pepper is bright red and shiny, and it smells strong and spicy.

3. When chili pepper doesn't bubble after the fragrance is stimulated, add a little white sugar into the chili pepper, stir it evenly, and use the waste heat of chili pepper to make the white sugar fully dissolve in the oily pepper. The polished oil is ruddy and thick in color, and chili pepper oil is sticky. It can achieve the visual effect of being wrapped tightly on the cold rice noodles.

Chili powder1500g

Rapeseed oil 2.5 kg

80g of seasoning powder

20 grams of sesame (absolute excess)

200 grams of vinegar (minus points)

Sugar100g (with a little reduction)

Prepare a little garlic paste, add salt, you can also add monosodium glutamate, and add cold boiled water to make garlic water (enough salt, because Shaanxi cold rice noodles are basically not seasoned with soy sauce).

Cold rice noodles companion

Four donkey kong-seasoning water, marinated vinegar, oil spicy seeds, garlic water

Three French kings-mung bean sprouts, shredded cucumber and gluten

Seven stars with the moon make a bowl of ordinary but not mediocre cold rice noodles.

Sprinkle some cold water or a little vegetable oil on the chopping board, put the cold rice noodles on the chopping board, cut them into even strips with the width you like, then put them in a bowl, add the four donkey kong and three French kings and stir.