Small noodle flavor formula

Raw materials: cardamom, Amomum villosum, fragrant fruit, licorice, weed row, Gan Song, dried tangerine peel, Rhizoma Kaempferiae 3g, fennel and citronella 8g, clove and nutmeg 2g, cinnamon and star anise15g, cumin powder 50g, Wang Shouyi thirteen incense boxes and 2500 peppers.

Specific steps:

1, processing pepper. Take 750g pepper from Jiangjin, Ganer, Sichuan and 750g pepper from Ganchao, Guizhou, mix them evenly, steam them in a steamer for 10 minute after inflation, and take them out to cool. The pepper in Erjin Bar is moderately spicy, but its color is red and bright, and its fragrance is very strong. Pepper is mainly used to increase the spiciness of Chili oil.

2. Processing spice powder. Take cardamom, Amomum tsaoko, Amomum villosum, fragrant fruit, licorice, hay, Gan Song and dried tangerine peel, each 5g, Kaempferia galanga, each 2g, fennel and citronella, and each 65,438+05g of clove and nutmeg, mix them evenly, pulverize them into powder with a pulverizer, and add 50g of cumin powder and half a box of Wang Shouyi thirteen incense.

3. Processing white sesame seeds. 500g of white sesame seeds were put into salad oil heated to 60% in batches, then soaked in low fire until the color was golden, and the oil was taken out.

4. Processing oil pepper. Heat a large wok, add 500 grams of pure rapeseed oil and steamed pepper, stir-fry on low heat until the pepper skin is crisp, pick up a piece of pepper, gently rub it with your fingers, crush it and take it out. Picking peppers is the key to processing. Take out a layer of Zanthoxylum bungeanum, put it into a pot, sprinkle a layer of spice powder, sprinkle all the fried sesame seeds, and put the three raw materials into a meat grinder for mincing. Add 2,500 grams of pure rapeseed oil to another pot, stir-fry 250 grams of onion rice until it is 30% to 40% hot, take out onion rice, stir-fry 500 grams of garlic rice until it is light yellow, add onion rice for the second time, continue to stir-fry until garlic rice and onion white turn golden, add processed pepper slices, simmer for 15 minutes, and then turn off the fire to cool.