Chili oil, anise water, sesame paste, vinegar water, garlic water and other seasonings are needed to make cold skin.
1. Chili Oil: Chili oil, which has many flavors, such as spicy, fragrant and non-spicy. We can make it according to our own requirements. The red oil hangs on cold skin and is bright red. Second, it is full of fragrance and has infinite aftertaste.
2. Aniseed Water: It is prepared by boiling various ingredients such as peppercorns, bay leaves, cinnamon, ginger slices and fennel in water, cooling it and adding salt and MSG.
3. Sesame Sauce: Add a spoonful of sesame sauce to the cold skin and the bite will be filled with the aroma of sesame seeds. Note that you should use boiling water to prepare the sesame paste, as it will taste more fragrant.
4. Vinegar water: This is the most important seasoning for cold skin, which can make cold skin more refreshing and relieve oiliness. Vinegar water usually requires raw materials such as white vinegar, soy sauce, salt, sugar and pepper. The proportion of these raw materials can be adjusted according to your own tastes.
5. Garlic water: It can remove the fishy or peculiar smell from the paste, making the cold paste more refreshing and delicious. Add the minced garlic to a little boiling water, stir evenly and finally pour it into the cold water to cool.
The ingredients of Liangpi seasoning water include: garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts can also be blanched in water).
The seasonings used in Liangpi are mainsavory seasonings and spicy seasonings. Among them, salty flavor is the main flavor and basic flavor of most compound flavors. Generally, the dishes are inseparable from the salty taste. Even sweet and sour flavors, sour and spicy flavors, etc., should be added with an appropriate amount of salty flavor to make them rich and palatable.
But spiciness is actually a painful sensation to the touch rather than a taste, but out of habit I treat it as a taste. The function is to promote appetite tension and increase appetite. Spicy seasonings include: Sichuan peppercorns, chili peppers, ginger, onions and garlic.
Detailed information:
Liangpi is a traditional Han food originating from the region of Guanzhong. Shaanxi Province. It is the collective name for rolled dough, dough, packagingge of rice and stuffed packaging. Popular in northern China. It is a rare and pollution-free natural green food.
Due to different raw materials, production methods and regions, there are hot rice (noodle) packaging, rolled dough packaging, cooked dough packaging, stuffed rice packaging, etc. . Flavors include spicy, sweet and sour, spicy and other flavors. Liangpi has a long history. It is said to have originated in the Qin Shihuang period and has a history of more than 2,000 years.
Baidu-Liangpi Encyclopedia