Xi'an cold noodles chili oil recipe

Anyone who travels to Xi'an must try a local specialty snack, which is Xi'an Liangpi. Xi'an Liangpi can be said to be famous throughout the country and even the world. The popularity of Xi'an Liangpi lies in its chewy texture. The most important thing is that when making Xi'an Liangpi, the choice of chili oil is very important, because only with the right chili oil can Xi'an Liangpi be more flavorful. So what are the chili oil recipes for making Xi'an Liangpi?

Shaanxi Liangpi puts a lot of effort into the production of chili oil. Whether the Liangpi is delicious depends mainly on the recipe of the chili oil. The production of chili oil is very particular. After the oil pan is boiled, more than a dozen precious seasonings and a secret recipe are added and simmered repeatedly over low heat. The more it is simmered, the spicier and more fragrant it becomes, and the redder the chili oil becomes.

Ingredients [g]: Amomum villosum 3, Cardamom 3, Kaempferia galanga 3, Tsaoko 3, Nutmeg 3, Angelica dahurica 3, Fennel 3, Cloves 2, Broomcorn millet 2, White cardamom 2, Zanthoxylum bungeanum 2, Alpinia officinalis 4, Cuminum 4, Cinnamon 10, Shaanxi Qinzhen chili powder 103 (You can also use chili powder that is not too spicy, meaning don't let the spicy taste cover up the taste of other spices), Peanut oil 350.

Preparation method: Heat the peanut oil to 70% hot (150-170 degrees, the oil surface is rolling from the sides to the middle, and there is a slight smoke), pour the powdered mixed spices and chili powder into the red oil. After adding the ingredients, the oil temperature should be below 70% hot and maintained for 3-5 minutes. When the oil temperature drops to 50% hot, sprinkle in an appropriate amount of raw sesame seeds. When preparing sesame oil, remove the chili powder, but add spices in proportion. The specific operation is the same as before.

Liang (noodle) skin production process:

① Mix the dough and wash the gluten: Take high-gluten wheat flour (flour without flour whitening agent)

(The cold noodles made are the chewiest) Add about 5 kilograms of warm water to 10 kilograms of flour and knead into a soft dough. Let it rest for 30 minutes, then knead it in clean water to wash out the gluten. Filter the remaining water paste with gauze and let it rest for 5-8 hours (it is best to put it in the refrigerator in summer).

②Prepare the paste: After the upper part is clarified, drain the water, then dissolve 10 grams of refined salt and 15 grams of Tianxi brand cold noodle essence in a little hot water above 80 degrees, stir into the cold noodle paste, and stir evenly.

③ Making the skin: Rub a little salad oil into a whirlpool (similar to a gong), take about 150 grams of the cold skin paste, add the whirlpool and shake well to spread the cold skin paste evenly, put it on the boiling water in the pot, cover the pot, cook on high heat for about 2 minutes, take out and put it in the cold water sink to chill, then you can peel off the cold skin, and so on. After making, apply a little salad oil between each piece to prevent sticking. Finally, cover with a clean damp cloth to prevent water loss and cracking.

④ Steamed gluten: Add some leavening powder to the washed gluten and steam it in a steamer. After cooling down, cut into pieces for later use. ⑤Mix the cold noodles: Cut the steamed cold noodles into strips, mix with gluten cubes, chili oil, vinegar, seasoning water, salt, MSG, sesame sauce, cucumber shreds or cooked bean sprouts and other seasonings or