1. Chili oil: fry vegetable oil in the pot, and the oil temperature is above 100℃. Turn off the fire when it is almost smoking, and put it in a container and take it out (dry the water in the container, and be careful in operation. If there is water and oil, it will fry, and the oil will burn very painful). When the oil temperature drops, about 60~70 degrees, it can be put in.
2. Seasoning water: garlic juice: peeled and washed garlic, mashed into a thick paste and diluted with cold boiled water. Stuffy mustard: Try mustard when you buy it. No bitterness is fake, but bitterness is real. Fill a 2kg jar with mustard, add 70-80 degree hot water, stir while adding water, add semi-vinegar when the mustard is stirred into a thick paste, screw on the lid after stirring, and put it on for 8 hours.
Dilute sesame paste: Dilute sesame paste as much as possible according to the situation. First, pour sesame sauce into a bowl, add a little less salt (for puffing) and a little soy sauce (for coloring). Then stir in one direction, adding a small amount of 70-80 degree hot water while stirring. Salt water preparation: 5-6 kg of boiling water, 2 kg of salt, 4 kg of monosodium glutamate 1 kg and sugar are needed for cooling, and they can be used after all are deepened.
Spicy oil formula: (1) Raw materials [g]: Fructus Amomi 3, Fructus Amomi 3, Kaempferol 3, Fructus Tsaoko 3, Nutmeg 3, Radix Angelicae Dahuricae 3, Fructus Anisi 3, Flos Caryophylli 2, Semen Ziziphi Spinosae 2, Fructus Zanthoxyli 2, Rhizoma Alpiniae Officinalis 4, Fructus Foeniculi 4, and Cortex Cinnamomi 10. (2) Production method: When the peanut oil is heated to 70% heat (150- 170 degrees, the oil surface turns from the periphery to the middle, and a little smoke is emitted), the ground mixed spices and Chili noodles are poured into the red oil. After feeding, the oil temperature should be below 70% and keep it for 3-5 minutes. When the oil temperature drops to 50% heat, sprinkle some raw sesame seeds. When preparing sesame oil, the Chili noodles should be removed, but the spices should be supplemented in proportion. The specific operation is the same as before.
Processing convenient rice noodle products such as cold rice noodles, rice noodles, rice noodles, stuffed rice noodles, rice noodles and so on. Meet the use standard of food additives GB2760-20 1 1 and supplementary regulations: alum, natural putty, etc. It is not allowed to use beyond the scope, and it is not allowed to use non-edible substances such as borax or industrial raw materials! Otherwise, it is a serious crime in violation of the food safety law! At present, the only legal additive with QS certificate is the source of strength, which can not only make cold noodles, rice noodles and other tendons slippery, but also prevent hardness, cracking and breaking. Under good sanitary conditions and storage conditions, cold rice noodles, rice noodles, etc. It can be kept fresh for 2-5 days, not stiff or fluffy, and the taste is as good as before.