What is the recipe for Liangpi seasoning?

Speaking of Liangpi, I believe many netizens like it very much, because Liangpi is just like Malatang, it will make people have a very comfortable feeling after eating it. Of course, it cannot be too spicy, otherwise it will damage the stomach and intestines. Many friends like to make cold noodles at home, which is economical and cost-effective, and there are no safety issues. So, what is the recipe for Liangpizi seasoning?

When talking about cold noodles, we have to praise Shaanxi cold noodles. The reason why Shaanxi cold noodles are delicious is because of the cold noodles seasoning formula. There are more than a dozen kinds of spices in the cold noodles seasoning water, and the chili oil is also made of more than a dozen kinds of spices. The cold noodles formula is mainly made of seasoning water, which is the so-called seasoning water and chili oil formula.

Aniseed can be ground into powder by machine or smashed into small pieces. The two methods of use are different. The powdered material can be directly put into boiling water and boiled for 10 minutes. The small pieces of material can be wrapped in gauze and boiled in boiling water for 20 minutes. Because the smell of the block material is not easy to emit, it takes a little longer to cook. Add bean sprouts, coriander, gluten, cucumber shreds, garlic water, vinegar water, etc., and the authentic cold skin is ready. A delicious cold skin seasoning and recipe are indispensable. The taste of the cold skin will be different if the operation is not done properly. When making it, you must know the proportion of the spices and what the spices are called.

To make chili oil, all you need to do is choose the chili powder and control the oil temperature. It's best to use Shaanxi's Qin pepper for the chili powder, but sometimes when Qin pepper is hard to buy, we can use local ones. Crush the dozen or so spices for the chili oil into powder, and the spices for the seasoning water should be finer. Heat the soybean oil to 185 degrees and add sesame seeds. When the oil temperature drops to 175 degrees, add the aniseed powder and chili powder into the oil and stir continuously. Finally, you can add some sesame oil to increase the aroma of the chili oil.

Garlic water: Chop the garlic into garlic paste and dilute it with cold boiled water. Vinegar water: Shaanxi aged vinegar can also be diluted with cold boiled water, or you can boil the liquid with sugar, vinegar and water.

The seasoning for cold noodles should be purchased at a professional material store, otherwise the purchased ingredients will affect the taste of the cold noodles. Sesame paste can be added or not, depending on local customs. It is not always the same, so you need to use these seasonings flexibly. Garlic water must not be changed once a day.