How to adjust the juice of Shaanxi cold rice noodles

1. Shaanxi Chili oil method: prepare bean paste 100g, Chili oil formula powder 30g, rapeseed oil 500g, Chili noodles 60g and cheese.

Marijuana 22g. Deep-fry the bean paste in oil, then add onion, ginger and garlic, add some Chili oil and aniseed, and continue to fry for about 15 minutes.

Clock, 15 minutes later, remove the onion, ginger, garlic and bean paste residue, and directly introduce the remaining oil into the Chili noodles and cheese.

The pot was numb, and at this time, while pouring oil, I turned the sesame and pepper noodles in the wok.

2, cold noodles seasoning water practice: prepare water 1 kg, add a little pepper and aniseed powder 10g, personal taste can put a few.

Fennel seeds and cumin seeds can be boiled to taste, poured out and cooled for later use. The main component of Shaanxi cold rice noodles seasoning water is 14.

Species: Nutmeg, Fragrant Fruit, Kaempferol, Amomum villosum, Angelica dahurica, Clove, Foeniculum vulgare, Illicium verum, Cinnamomum cassia, Cynanchum atratum, Glycyrrhiza uralensis, Crataegus pinnatifida and incense.

Leaves, magnolia.

3, the practice of Shaanxi cold skin sesame sauce: sesame sauce can buy finished products, or you can make it yourself, stir-fry sesame seeds with small and medium torches until brown.

After the sesame is slightly cooled, crush it, and soon it will become a little sticky, which will affect further crushing. At this time, it is necessary.

Stop and put sesame seeds in the middle to continue grinding, so that there will be more and more oil in it soon, and it won't take long to become a paste.