What can be added to cold noodle spices to make it smell good?

Give you a spice formula: octagonal 8g, pepper 12g, white pepper 5g, fennel 5g, Senecio scandens 1g, licorice 6g, cinnamon 5g, dried ginger 7g, lotus seed 20g, nutmeg 3g, Amomum villosum 3g, long pepper 1g and white sesame 10g.

I'll give you a wonderful sesame oil, including cooking oil 10 kg, secret spice powder 0.5 kg, leek 0.2 kg, garlic 0. 1 kg, ginger 0. 1 kg, white sesame 0.5 kg and peanut paste 0.5 kg.

Exercise:

1, pour the cooking oil into a cold pot and boil it until it smokes.

2. After turning off the fire for about 1 min, when the oil is slightly cool to 70% to 80% hot, add the onion, ginger and garlic slices and fry them in the oil for about two or three minutes until the onion and ginger slices are a little dry and yellow.

3. Then add raw white sesame seeds. You can put a few tablets in the right amount to try the oil temperature first. If the oil does not splash out and the oil does not tumble so violently, it means that the oil temperature is just right. When the oil temperature is too high, sesame seeds will be burnt at once, and the burnt sesame seeds will be dark and bitter. Remember! Add sesame seeds slowly.

4. After adding sesame seeds, add peanut powder. This kind of peanut powder can be mashed by buying raw peanuts or crushed by a pulverizer. Anyway, it is broken, and it is slowly added to the oil like sesame seeds.

5. Finally, add the secret spices, even if it comes, the fragrant sesame oil is ready.

I'm glad to answer it for you. I'll give you a spice formula: star anise 8g, pepper 12g, white pepper 5g, fennel 5g, Senecio scandens 1g, licorice 6g, cinnamon 5g, dried ginger 7g, lotus seed 20g, nutmeg 3g, cardamom 3g, long pepper 1g and white sesame 10g.

I'll give you a wonderful sesame oil, including cooking oil 10 kg, secret spice powder 0.5 kg, leek 0.2 kg, garlic 0. 1 kg, ginger 0. 1 kg, white sesame 0.5 kg and peanut paste 0.5 kg.

Exercise:

1, pour the cooking oil into a cold pot and boil it until it smokes.

2. After turning off the fire for about 1 min, when the oil is slightly cool to 70% to 80% hot, add the onion, ginger and garlic slices and fry them in the oil for about two or three minutes until the onion and ginger slices are a little dry and yellow.

3. Then add raw white sesame seeds. You can put a few tablets in the right amount to try the oil temperature first. If the oil does not splash out and the oil does not tumble so violently, it means that the oil temperature is just right. When the oil temperature is too high, sesame seeds will be burnt at once, and the burnt sesame seeds will be dark and bitter. Remember! Add sesame seeds slowly.

4. After adding sesame seeds, add peanut powder. This kind of peanut powder can be mashed by buying raw peanuts or crushed by a pulverizer. Anyway, it is broken, and it is slowly added to the oil like sesame seeds.

5. Finally, add the secret spices, even if it comes, the fragrant sesame oil is ready.

I'm glad to give you a short answer.

I come from Shanxi. I'll give you a formula I used.

Make spaghetti.

Specific practices

1, pour the cooking oil into a cold pot and boil it until it smokes.

2. After turning off the fire for about 1 min, when the oil is slightly cool to 70% to 80% hot, add the onion, ginger and garlic slices and fry them in the oil for about two or three minutes until the onion and ginger slices are a little dry and yellow.

3. The oil temperature is 70% hot. Add seasoning and pepper noodles. Put two kinds of spices in ten Jin of oil.

4。 Finally, remember to order white wine. Cover the pot and let the fragrance mix well.

I hope I can help you.

Shaanxi cold rice noodles are delicious because Chili oil is very fragrant and plays the role of finishing touch.

Shaanxi cold rice noodles can also be divided into Qin Zhen rice noodles, Qishan handmade noodles, gluten noodles, Hanzhong cold rice noodles and sesame paste stuffing noodles. All kinds of practices are open, but Chili oil is confidential, and the spices added by each family are different.

Roughly: white sesame seeds, spices (see below), vinegar, sugar and so on. Chili noodles and oil are also the key.

The specific methods are as follows (for reference only):

1. Grind the chili noodles, add a little rapeseed oil into the pot, pour 1kg long-line chili (preferably long-line chili produced in Guanzhong area of Shaanxi Province) into the pot, bake it with low fire, fry it until it is fragrant, take it out of the pot, cool it, and grind it into chili noodles (not too thick and not powdered).

2. Put the Chili noodles into a porcelain bowl, add spice powder (about 50g per 1kg Chili noodles) and white sesame 10g, and stir evenly;

Proportion and preparation of spice powder;

30g of Zanthoxylum bungeanum, 25g of Cinnamomum cassia, 25g of star anise and 0/0g of clove/kloc.

Black pepper, white pepper, Amomum tsaoko, Amomum villosum, Amomum villosum, Alpinia officinarum, Ginger, Amomum villosum and Piper longum 15g,

Fennel 30g, tangerine peel 10g.

Stir-fry the prepared spices with low fire15min, cool them and put them into a grinding pot to grind them into powder (it is not recommended to use a pulverizer, because high temperature will affect the taste).

3. Burn the rapeseed oil to 10 (the ratio of pepper noodles to oil is about 1: 1.6), turn off the fire and let it stand still until it doesn't smoke, then pour it into the pepper bowl three times, and stir evenly each time to make the pepper noodles heated evenly.

When Zanthoxylum bungeanum oil is stirred for the last time until it does not foam, add vinegar 130g and stir while adding. When vinegar meets high temperature, it will stimulate the fragrance, make the pepper oil bright red and shiny, and emit a strong spicy and slightly sour fragrance.

4. When the pepper oil does not bubble after the fragrance is excited, 60g of white sugar is added, stirred evenly, and the white sugar is dissolved in the pepper oil by using the residual heat. After polishing, the pepper splashed with oil is ruddy and thick, and the pepper oil will be thicker.

I make my own cold rice noodles. I used Chili noodles produced in Shaanxi Pass, added thirteen spices and poured rapeseed oil. Cold rice noodles are also very fragrant (Chili noodles are the most important).

Hello everyone! Seeing this question, I was happy to answer it at first, but I want to emphasize one point: I hope everyone has an objective and scientific understanding of food-related knowledge. Food is the most important thing for the people, and Chinese food pursues taste, vision and even artistic enjoyment. So ... It is not easy for any kind of food to make its own characteristics, let alone simply add a seasoning.

Simply put, it takes two steps to make cold rice noodles with delicious taste and unique flavor.

First: make cold rice noodles.

Second, cold cold rice noodles.

Mix a tablespoon of homemade Chili oil, a tablespoon of sesame paste, a tablespoon of white sugar, a tablespoon of white vinegar and a tablespoon of sesame oil, and a proper amount of salt to make a compound juice, then pour it on the strip cold rice noodles and stir evenly. In addition, peanuts, shredded cucumbers and onions can be added according to personal taste.

A cool and fragrant cold rice noodles is ready. Don't think it's so complicated, and you don't need to add anything special. It is also a common seasoning that we have been using at ordinary times, but it is made of various seasonings skillfully.

Sense of ending:

I am Shaanxi Lengwa, and I love food and life.

What can be added to cold noodle spices to make it smell good? The weather is hot, and cold rice noodles are put on the agenda again. It's time to return to the Jianghu. Cold rice noodles are the collective name of Xi 'an, which is divided into dough, rice skin, rolled dough and stuffing skin. Xi people are crazy about them. It is said that immortals can eat hundreds of thousands of cold noodles a day, and even the word Xi 'an in railway stations and airports is jokingly called dough.

What can be added to cold noodle spices to make it smell good? The first thing to note is that cold noodles should also have a taste and add the most basic salt. Salt is the first of all flavors. With salty taste, other flavors can better interact and make up for each other. In fact, the things to be added in the cold noodle seasoning are not complicated. The most important thing is to add the flavor of other spices to the Chili oil used to prepare cold noodles. The selected Chili noodles must have a special flavor. The spilled oil of pepper should be specially treated, and sesame seeds or other spices should be added to the pepper noodles.

The Chili oil used for cold noodles in Shaanxi must be Qin pepper, which is very thick and fragrant. I recommend you to use Qin pepper here. How to make it? The easiest way is to buy Chili noodles of Qin pepper directly, then pour rapeseed oil to make Chili oil, and then prepare cold noodles to add flavor. Chili oil is red, bright and spicy, which lays the basic taste of cold noodles at once and ensures the quality of cold noodles.

Amomum tsao-ko is also very common in daily life. As a spice, it is well known when pickling vegetables. How to use Amomum tsaoko when adding fragrance to cold noodles? In fact, it is very simple, that is, the fragrance of Amomum tsao-ko is blended into Chili oil to prepare Chili noodles, then rapeseed oil is selected, put into a pot, and then put into cold oil. When the rapeseed oil is 70% hot, with the increase of oil temperature, the fragrance of Amomum tsao-ko is released, blended into oil, and poured into hot oil Chili noodles to make fragrant Chili oil.

Another is to eat white sesame seeds or black sesame seeds. White sesame is recommended here, because white sesame is good in color and easy to match. After mixing with Chili oil, red and white are very beautiful. You can mix sesame and Chili noodles together and directly stimulate the fragrance of sesame and Chili noodles with a little hot oil. The number of sesame seeds can be judged according to the number of Chili noodles, neither more nor less. When you use oil, you need more oil.

Hello, I'm Bai Rong Wine World, and my answer is: What can make it wonderful by adding cold skin spices?

Summer is coming, everyone likes cold rice noodles. This is also my snack meal. Eat a bowl 1 yuan when you are young. Now it's up to seven or eight dollars, and I'm not very full. After reading my sharing today, I can do it at home by myself.

To make cold rice noodles delicious, the first thing we do is to mix cold rice noodles. We must prepare some condiments.

Seasoning: fennel pepper, tsaoko, dried ginger, nutmeg, dried tangerine peel, Amomum villosum, black and white pepper and fennel.

When you prepare these raw materials, fry them all in a pot and make them into powder. In this way, we prepared some clean bowls, put some pepper noodles in the bowls, grind the powder, eat sesame sugar and salt in the pot at home, add some salt and mix well.

We must put cold noodles in a bowl, add some dishes we like, and add some prepared sauces, so as to make good food. Without fennel, star anise, clove, cinnamon and pepper, we can't make delicious food. As long as we prepare several seasonings when mixing cold rice noodles, it will be delicious and refreshing, and adults and children love it.

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