What is the authentic Shaanxi Liangpi seasoning recipe?

Shaanxi is a place with a long history in our country. Many dynasties established their capitals here, so the folk culture here is really attractive. Every year, many people travel to Shaanxi and try the most delicious local food - cold noodles. Today, authentic Shaanxi Liangpi has spread throughout the country, greatly satisfying people's tastes. So, what is the authentic Shaanxi Liangpi seasoning recipe?

How to make the seasoning water for Shaanxi Hanzhong Liangpi seasoning water: (taking two kilograms of water as an example)

Preparation: an iron pot, a strainer, 2 pounds of water, 80g salt, 40g MSG, 10g anise powder

Steps: 1. Put 2 catties of water in an iron pot and bring it to a boil. After boiling, add salt and aniseed powder and cook together. Boil over high heat for three minutes, then turn off the heat!

2. Turn off the heat for one minute and add 40g of MSG weighed in advance.

3. Then use a strainer to filter out the aniseed powder;

The cold noodle seasoning is very simple. The most important thing is the spices. Once you know the recipe, you are basically a master.

Chili oil 1. Preparation: 1 catties salad oil, 60g chili powder (fine powder is better), 30-35g chili oil powder, 15g sesame seeds

2. Steps

A. Test the oil temperature: Pour one pound of salad oil into the pot and heat it up. After 2-3 minutes, use sesame seeds to test the oil temperature. Keep adding small amounts of sesame seeds to the pot and observe whether the sesame seeds are spinning rapidly.

If the sesame seeds do not react when put into the oil, continue to heat the oil until the individual sesame seeds start to spin in large, rapid circles, then turn off the heat!

B. After turning off the heat, wait for a few seconds and add sesame seeds and chili oil powder, stir evenly, then cool for 1 minute and test the oil temperature with chili powder a little bit, until the color of the chili powder does not change significantly when put into the oil, then put all the chili powder into the oil; if the color of the chili powder turns white directly after being put into the pot, it means the oil temperature is too high!

If you want your cold noodles to taste good, you must work harder on the chili oil, which determines the taste of the cold noodles! A friend of mine who used to make cold noodles had a hard time making a profit every day, so he came to me to learn how to make chili oil. As a result, his business changed fundamentally, which shows that chili oil plays an incredible role in cold noodles!