Thirteen spices, ingredients: 110 g pepper, 70 g anise, 70 g spices, 30 g amomum villosum, 20 g amomum villosum, 25 g grasses, 30 g galangal, 35 g dried ginger, 25 g nutmeg,...
Oil spill, ingredients: chili powder (200 g millet, 100 g Erjingtiao), 500 g rapeseed oil, 15 g Shisanxiang, 50 g white sesame seeds, 40 g refined salt. Mix well and heat the mixture. ...
Flavored water, ingredients: 120 grams of spices, 50 grams of pepper, 25 grams of anise, 3 grams of cloves, 5 grams of cinnamon.
The most detailed recipe for authentic Liangpi sauce
Liangpi sauce ingredients include: garlic water, chili oil , a little sugar, vinegar, sesame oil (depending on your personal preference). taste), cucumber (mung bean sprouts can also be blanched in water).
The seasonings used in Liangpi are mainipally savory 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:
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 Encyclopedia - Liangpi
The most detailed recipe for authentic Liangpi sauce includes five parts: Thirteen flavors, spicy pepper, seasoning water, vinegar sauce, garlic juice.
1. Shisanxiang
Ingredients: 110g Zanthoxylum bungeanum, 70g anise, 70g Xiaoxiang, 30g Caobao, 20g Amomum villosum, Caoguo 25 grams, 30 grammes of white cardamom, 30 grams of galangal, 35 grams of dried ginger, 25 grams of nutmeg, 20 grams of long pepper, 30 grams of tangerine peel and 5 grams of cloves.
Saute these ingredients in a dry pan over low heat, then beat them into powder, then add 50 grams of black pepper and 50 grams of white pepper, stir evenly.
2. Youpo spicy seeds
Ingredients: chili noodles (200g millet, 100g Erjingtiao), 500g rapeseed oil, 15g Shisanxiang, 50g white sesame seeds, salt refined 40.gram.
Stir evenly, then heat the oil, let it cool slightly and pour it in 2-3 times. Stir evenly when pouring for the first time, and the speed should not be fast. Beat on it, and there will still be water underneath. Finally add 20 grams of white sugar and a little vinegar.
3. Seasoning water
Ingredients: 120g Xiaoxiang, 50 g of Zanthoxylum bungeanum, 25 g of anise, 3 g of cloves, 5 g of cinnamon. Put 5 pounds of water in the pot, add the ingredients, boil on high for 5 minutes, then put on low for 30 minutes and add 25 grams of salt.
Put 5 pounds of water in the pot, add the ingredients, boil on high heat for 5 minutes, put on low heat for 30 minutes and add 25 grams of salt. After cooling, filter the residue and add some MSG to make it taste better.
4. Vinegar juice
Ingredients: 100 grams of water, 1 bay leaf, 2 anise pods and 2 grams of cinnamon.
Bring to a boil for 3 to 5 minutes, filter the impurities, let cool slightly, pour in 500 grams of rice vinegar and stir evenly. Remember to be careful not to add oil, otherwise it will easily spoil the taste.
5. Garlic juice
This one does not containThere are no ingredients, so you can prepare it however you want.
Peel the garlic and crush it in the minced garlic. Heat a little oil in a pan and add the minced garlic directly. Stir quickly to bring out the garlic aroma. Then add a little salt, pour in cold white water, let it boil and stir evenly.
Basic information about Liangpi:
Liangpi, a traditional Han cuisine originating from the Guanzhong region in Shaanxi province, is composed of rolled dough, dough, rice skin and stuffed skin collectively. It is popular in northern China and is a rare and unpolluted 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 includespicy, 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.
This is the characteristic of Liangpi. As mentioned before, the four major characteristics of “glue”, “slimming”, “slimming” and “簰” are highlighted. “Steel” means strong and soft; “thin” means steamed to make it thin; “fine” means cut into small pieces; “穰” means soft. It is precisely on the basis of these four characteristics that Qinzhen rice noodles are generally well received by the public.