Full formula of seasoning water for cold rice noodles

The preparation steps of cold noodle seasoning water are as follows:

Material preparation: 5g of fragrant leaves, 8g of pepper10g, 7g of fragrant sand, 3g of clove, 7g of star anise10g, 7g of cinnamon, 7g of tsaoko10g, 7g of fragrant fruits, 8g of fragrant incense, 7g of galangal, water and monosodium glutamate10g.

1. Prepare an appropriate amount of spices, including 5 grams of fragrant leaves, 7 grams of Chinese prickly ash 10, 7 grams of fragrant sand, 3 grams of cloves, 8 grams of star anise 10, 7 grams of cinnamon, 7 grams of tsaoko 10, 7 grams of fragrant fruits, 8 grams of small fragrant incense and 7 grams of galangal.

2. The ratio of perfume to water is about 1 to 100. To put it simply, 50 grams of spices and 5000 grams of water can't be done at home, so we can reduce them accordingly, but we must remember the ratio of 1 and 100, otherwise the taste will be greatly reduced.

3. Pour all the prepared seasonings into the pot, scald with boiling water for about 3 minutes, and then pour out the black water. This step is to eat the residue and strange smell of spices. After the seasoning is scalded with boiling water, it tastes more mellow and has no strange smell. In fact, it is possible to soak them in hot water for about 5 minutes.

4. After pouring the water for the first time, pour in about 5 kilograms of cold water, then boil it with strong fire, turn to low fire and boil it for about 10 minute, then turn off the fire, then pour the boiled spice water into the container, continue to add about 5 kilograms of cold water to boil it for 10 minute, and then pour it into the first boiled spice water.

5. Pour the three decoctions together, then add 100g monosodium glutamate and 100g white sugar and stir until the monosodium glutamate and white sugar are completely dissolved, and scoop a spoonful when cold noodles are mixed. So the seasoning water for cold noodles is finished.

6. Add raw water and Chili oil, and a delicious cold noodle will be ready soon.