Proportion of perfume and water:

2 kg of water, 3 g of star anise, 3 g of cinnamon, 3 g of fragrant leaves 1 g, 3 g of fennel, 5 g of fragrant fruits 1 g, 5 g of pepper, 3 g of tsaoko 1 g, 3 g of dried tangerine peel, 4 g of nutmeg 1 g, galangal 1 g, and 4 g of dried tangerine peel.

Make it into feed water. Add 20g of salt, 5g of monosodium glutamate, chicken essence, white sugar and a little vinegar into soy sauce to make the color black and red.

Mixed seasoning configuration:

Good soy sauce 10g, balsamic vinegar 4g, pepper 0.5g, monosodium glutamate 0.5g, chicken essence 0.5g, sesame sauce 15 ~ 18g.

5g of sesame oil, 4g of diced red and white radish, 5g of chives,

Top Ten Seasonings in Regan Noodles

First of all, shallots

The first one is onion! Don't underestimate this thing. Authentic Regan Noodles attaches great importance to the production of onions. You can't just wash it dry before cutting it. You should soak them in salt water for five to ten minutes. First, they should be disinfected. Second, because the onions soaked in salt water are crisp in color, they can be sold the next day. They can also be green in color and crunchy in taste!

Second, pickled diced carrots.

The second one is carrot! Cut into strips, do not drain the water, marinate with soy sauce, salt, allspice powder and pepper for four to five days, then squeeze out the water with gauze and dice for later use. Now many Regan Noodles are replaced by white radish, which has preservatives and pigments, and this is not delicious!

Third, preparation of soy sauce

Three soy sauce, one soy sauce, stand by! The present soy sauce is not as delicious as the previous soy sauce. In the past, soy sauce was made of soybean germ oil and was yellow. Now soy sauce will be colored with caramel, and its taste is not as mellow as before.

Fourth, balsamic vinegar

You must use balsamic vinegar! I think my father used this. I can't say, but it's delicious! How to choose balsamic vinegar Just shake the bottle. If there are bubbles, it is good balsamic vinegar, just like wine.

Five, Chili oil!

Proportion of red oil spices: Amomum tsao-ko 5g, Amomum villosum 2g, Amomum tsao-ko 4g, Bibo 3g, Clove 4g, Amomum villosum 5g, Angelica dahurica 1g, Fragrant Fruit 2g, Alpinia officinarum 2g, Fennel 4g, Nutmeg 4g and Glycyrrhiza uralensis1g..

The practice of red oil

Put 0.5 Jin of oil into the pot and turn off the fire until it smokes. Then pour into a mixture of 30 grams of Chili powder and 5 grams of spice powder mixed with a small amount of sesame seeds.

Sixth, it must be white pepper! Chicken essence, sugar, sesame oil!

Make sesame sauce. Take 500g of the best sesame oil, put it in a wok, heat it to 1 10℃- 120℃ with low fire, pour it into 500g of self-ground white sesame paste (while stirring), and stir it evenly.

Seven, sesame sauce

Make sesame sauce. Take 500g of the best sesame oil, put it in a wok, heat it to 1 10℃- 120℃ with low fire, pour it into 500g of self-ground white sesame paste (while stirring), and stir it evenly.

Solve doubts:

1. How is the self-grinding white sesame paste made?

The production method is the same as ordinary white sesame paste, except that we all invite people to make it, without preservatives and other additives.

2. Now Regan Noodles is made of black sesame sauce. How is black sesame paste made?

Traditionally, Regan Noodles is made of white sesame sauce. Few people make Regan Noodles with black sesame sauce, but the method of making black sesame sauce is the same as that of white sesame sauce. At present, Cai, a century-old brand in Wuhan, has introduced bottled black sesame paste. You can buy some to try.

Production technology of Regan Noodles strip:

1. Make noodles. Mix 500 grams of high-gluten flour with 5 grams of salt, 10 grams of edible alkali and 200 grams of cold water to form dough, press the dough into dough with a dough press, and make noodles with a noodle press.

Do you need to add so much edible alkali to make noodles?

Regan Noodles's noodles are alkaline noodles, because the noodles have to be cooked twice in the later stage, so the alkaline taste will be gradually removed during the cooking process, so you don't have to worry about this.

Step 2 brush your face:

Pulverize the noodles with a large pot of fire, 2 kg each time, add raw water after boiling, and turn them up and down with long chopsticks.

Prevent noodles from caking. Cover and cook until the noodles have a transparent texture, that is, after eight ripe. Drain the raw water quickly, spread it on the chopping board, blow the noodles with an electric fan, and then brush a thin layer of rapeseed oil on the noodles with a brush.

3. Hot noodles:

After the water is boiled, soak the noodles in boiling water for several times with a colander, and put them into a bowl quickly after boiling.

4. seasoning.

Take a portion of noodles (about 200g) and cook it in a pot, take it out and put it in a bowl, add 50g of spice water and mix well, then add 10g of diced carrots, 3g of sesame oil, 3g of chopped green onion and monosodium glutamate, 0.5g of black pepper, 5g of soy sauce and appropriate amount of Chili oil (according to taste), and finally pour in 30g of prepared sesame paste and mix well.

Do you need to add so much edible alkali to make noodles?

Regan Noodles's noodles are alkaline noodles, because the noodles have to be cooked twice in the later stage, so the alkaline taste will be gradually removed during the cooking process, so you don't have to worry about this.