food
Dietary calories: 1805.2 (calories)
condiments
Octagonal 250g
200 grams of pepper
Cinnamon100g
Guo Xiang 50g
Cumin100g
Fragrant leaf 60g
White matter 50g
Fennel125g
Nutmeg 70g
Tsaoko 60g
Alpinia officinarum 120g
Hawthorn 80g
Lilac 30g
condiments
Vinegar water 10g
Garlic water 8g
Monosodium glutamate 10g
Chicken essence 20g
Sesame paste 5g
Freshness Bao 3g
Light soy sauce 8g
50 grams of salt
Methods/steps
1, go to the aniseed market or the vegetable market to buy the materials we need, and the material market can process them for us free of charge.
Cold rice noodles are made of 15 kinds of aniseed, and Chili oil is made of 12 kinds of aniseed.
1. Mix the aniseed in proportion and put it in water for 5 minutes. After the seasoning is cooled with water, add the salt, chicken essence and monosodium glutamate. Use seasoning water to make cold noodles, and then make oil chili pepper. To make oil chili pepper, it is best to use Shaanxi Qinjiao as pepper. Qin pepper is the first pepper. Take 5 kg of rapeseed oil as an example, put half a kg of Chili oil, and the oil temperature is suitable for putting it in. Practice of Shaanxi Chili oil.
2. How to make Shaanxi cold rice noodles seasoning water?
Cold rice noodles ingredients
3. Prepare vinegar water, garlic water, sesame paste, peanuts, bean sprouts and shredded cucumber. Finally, you can add some sesame oil to make the cold noodles taste better.
Matters needing attention
Chili oil must pay attention to the control of oil temperature. Vinegar water, garlic water and sesame paste can be diluted with cold boiled water.
Shanghai Taitaile Chicken Essence can be used as chicken essence, and the effect is better.
Two. Chili oil method
food
Dietary calories: 162.4 (calories)
condiments
100 gram of dried pepper.
condiments
20 g pepper
4 slices of ginger
2 octagons
Cinnamon 1 ST qu
A little white sesame
Methods/steps
1, preparation materials: dried red pepper, pepper, ginger, star anise, cinnamon and white sesame (cooked).
Step reading
2. Pour the dried red pepper and pepper into an oil-free cold pot, stir-fry for about 1 min, and turn off the heat.
3. After cooling, take 1/3 and grind it into pepper with a pulverizer.
4. The other 2/3 is ground into Chili noodles.
5. Mix Chili powder and Chili noodles, add a teaspoon of salt and sugar and stir well, then sprinkle with a layer of white sesame seeds (stir-fry).
6, cold pot cold oil, add ginger, star anise, cinnamon, boil oil on medium heat.
7. When the ginger slices are fried until dry and brown, take out all spices, continue to heat the oil until white smoke rises, and turn off the fire.
8. After the hot oil cools 10 second, slowly pour in the Chili noodles. At this time, the Chili oil is ready and can be used for seasoning. )
9, if you don't want slag, just red oil, then cool and filter with a colander. Remember to keep it sealed.
Matters needing attention
The quality of dried red pepper determines the quality of Chili oil, so pay attention to selection when buying.
When the pepper is fried, it must be the smallest fire, not burnt. (This step is mainly to remove water, because the chili oil made from dried chili peppers is more fragrant. )
Adding spices to hot oil makes the oil more fragrant, which is more delicious than simply pouring hot oil on Chili noodles.
Remember to cool the oil for ten seconds when it is hot, because the oil is too hot when you just turn off the fire, which will scorch the Chili noodles and make them not delicious.