How to make cold noodles with vinegar water

Liangpi is a delicacy loved by many people. It originated in the Zhongguan area of ​​Shaanxi. In fact, it does not just refer to a specific food. For example, dough skin, rice skin, stuffed skin, etc. are all called Liangpi in Shaanxi. People who have eaten Liangpi are attracted by its deliciousness, especially its sauce, vinegar water. It can be said that vinegar water is the source of Liangpi’s deliciousness. So how is such a delicious sauce made? Let’s learn how to make cold noodle vinegar water:

There is a raw material formula. Add 300 grams of water, 1500 grams of vinegar, 2 cardamoms, 2 grams of cinnamon, 3 star anises, and 1 gram of bay leaves, bring to a boil and let stand for 10 minutes until it cools down.

1. Bring the water to a boil and put the aniseed into the pot. Cook on low heat for about 10 minutes and then turn off the heat. It is not difficult to make seasoning water. The difficult part is the proportion of the aniseed, the name of the aniseed and how much to put in, etc. The seasoning water will be fine once it cools down. You can also add salt, chicken essence, MSG, and umami flavor together with the seasoning water.

2. Vinegar water: Add 2 taels of sugar to one pound of vinegar and boil the vinegar. Garlic water: Crush the garlic into garlic paste and mix it with cold boiled water. There is no fixed ratio for garlic water, so you can adjust it slightly according to your personal taste.

Some people may wonder why vinegar needs to be boiled? Yes! Professional sellers of Shaanxi local cold noodles all use boiled vinegar and add ingredients according to their secret recipes. There is a difference in taste between raw vinegar and cooked vinegar if you taste them carefully. After adding seasonings, you can get a richer and more complex aroma. Moreover, the processed cooked vinegar does not have that acrid and sour taste that irritates the throat and nose, achieving the state of having the taste of vinegar but without the smell of vinegar.

The vinegar for making cold noodles should be grain vinegar, rice vinegar. Usually we choose Qishan vinegar which is airlifted from Caijiapo, Baoji, Shaanxi. If you really can't afford it, you can try Shanxi aged vinegar, which is also acceptable. The above recipe uses too large a quantity, you can reduce the amount according to your personal needs. The boiled vinegar can be kept in the refrigerator for about a month, so you can make a little more at a time. In addition to using it to make cold noodles, it is also very good for making cold dishes.