Shaanxi cold rice noodles seasoning formula

Seasoning is generally: garlic water, Chili oil, a little sugar, vinegar, sesame oil, cucumber.

Garlic water: stir one or two cloves of garlic, add a little water, break it with a blender, and then add a little salt and monosodium glutamate to stir and dissolve.

2. Preparation of Chili oil: Heat 500g of oil, and put 1 cup of Chili noodles, 1~2 tablespoons of pepper powder, a pinch of sugar and 1 tablespoon of white sesame into a bowl. When it's 70% to 80% hot, you can pour in pepper.

3. First pour half, stir well with a spoon, add 2~3 tablespoons of pepper powder, stir well, then pour a little cold water into the pepper bowl with a small spoon and stir well.

Extended data:

Shaanxi cold rice noodles is one of the traditional snacks, which is made of wheat flour, rice flour or other starch. Generally, cold food (but in Hanzhong area, hot food is more extensive) has many kinds, different preparation methods, different mixing characteristics and different tastes.

Cold rice noodles have a long history, and the legend of cold rice noodles originated from the Qin Shihuang period. Common cold rice noodles include sesame sauce, Qin Zhen rice noodles, Hanzhong rice noodles, Qishan handmade noodles and gluten cold rice noodles.

Shaanxi cold rice noodles can be divided into different raw materials: rice skin, black rice skin, konjac skin, vinegar powder skin and so on. Due to different production methods, it is divided into steamed dough, rolled dough and baked dough. Cold noodles can be eaten in a variety of ways, such as cold noodles, hot noodles, fried like fried noodles, but mainly cold noodles. Cold noodles were originally summer food, but they have become suitable for all seasons.

References:

Baidu encyclopedia-Shaanxi cold rice noodles