Prepare the seasoning chili oil: grind the star anise, grass, cinnamon, dried ginger and cumin into very fine powder and prepare the seasoning noodles. Put the rapeseed oil (175g) into the frying spoon, heat it to 100% on high heat, remove from the heat, when the oil temperature drops to 50%, add the chili noodles and season the noodles, put the frying spoon back on the heat. , and heat to almost 100 degrees. Serve as a seasoning with pepper oil. At the same time, process the refined salt into brine. ?
8. Seasoning: Take the dough (150g) and gluten strips (50g), put them in a small saucepan and add refined salt, balsamic vinegar and spicy oil according to the taste and preference of the eater respectively . , and stir. Distribute evenly and serve in a bowl. ?
9. Prepare the seasoning and chili oil: Grind the three nai, anise andoil, xiangguo, cinnamon and Chinese pepper into very fine powder and prepare the seasoning noodles. Heat to 100% on high heat, remove from heat, when the oil temperature drops to 50%, add the chili noodles and season the noodles and heat to 100%, then turn off the heat and let sit until that no oil smoke comes out. the spicy oil into the spicy pot in three batches. The noodles should be stirred evenly each time to prevent the oil from being poured evenly. Some places will be burned and some places will still be raw without being poured. Serve with seasoned chili oil. At the same time, transform the refined salt into salt water
10. To boost aroma and polish: After pouring in the oil, stir the chili pepper until it stops bubbling, then add a few drops of Qishan grain vinegar. brewed from corn, wheat, sorghum, etc., and immediately Stir itspicy chili pepper and you will see that the spicy chili pepper boils and bubbles again and a fragrant aroma rises. The spicy chili pepper is bright red in color and has a strong, slightly sour, mellow odor. After fragrant and waiting for the chiles to stop bubbling, add a small amount of white sugar to the chile seeds and stir evenly so that the sugar can fully utilize the residual heat of the chiles to dissolve into the oily chile seeds. After polishing, the spicy oil color appears pink and thick, and the oil appears thicker. At that time, the spicy oily oil added a new functionality due to the sugar. For example, when you mix the noodles, you will find that most of the spicy oil sticks to the noodles, which makes the noodles attractive in color, but there is some. not much spicy oil sticking to the edge of the bowl.
11. Seasoning: take a piece of dough and neckpeel it, put 20 g of gluten in a bowl. According to the taste and preference of the eater, add refined salt, balsamic vinegar and spicy oil respectively, stir. evenly and put it in the bowl. It's ready inside. ?
Flavor characteristics: sour - without vinegar, naturally sour, spicy - sweet red spicy aroma, mellow - noodles become more chewy, fragrant - more than 20 kinds of seasonings, the remaining soup is fragrant and soft - not hard when eaten cold.