The method is as follows:
1. Let the reconciled face wake up for thirty minutes, then wash the face.
2. Let the water washed from the face sit for two or three hours, then pour off the clear water that has settled on the top layer.
3. Add dry yeast, ferment for over 12 hours and steam for 10 minutes.
4. Grease a rolling pin with oil, roll out the dough into a sheet, steam it in a pan for 10 minutes, take it out, let it cool and cut it into strips.
5. Add the peppercorns, cumin, star anise, bay leaves, soy sauce, vinegar, salt and water to the pot and simmer for 30 minutes.
6. Add the black sesame seeds and salt to the chili noodles, pour in the pepper oil, pour it over the gluten, add the cucumber shreds and stir evenlyis lying.
Since Liangpi noodles are not separated into different families, I usually prepare Liangpi noodles together. The recipe for dough seasoning and the method of preparing dough seasoning are the same as Liangpi, except that you need to prepare two parts chili oil, one for chili noodles at large grains and the other for very fine grain noodles. chili noodles. If you find it annoying and encounter lazy people, just use Liangpi seasoning.
Because my dough-liangpi business is good and the taste is good, recently, many novice friends and even colleagues have come to me to inquire about dough seasoning recipes and on how to prepare dough seasoning. Let me briefly share it with you today.
Dough seasoning formula
There are two seasoning formulasringing for paste, one is an anise water formula and the other is a chili oil formula. Both formulas require more than 10 types of Chinese medicinal materials to be prepared in certain proportions and then ground into powder. For example: cinnamon, nutmeg, white cloves, cloves, Amomum villosum, galangal, dried ginger slices, bay leaves, Bibo, Luo Han Guo, etc.
How to make dough seasoning
Dough seasoning is nothing more than aniseed water, chili oil, vinegar, soy sauce and garlic water.
How to make dough delicious? The key to whether the paste tastes good or not is seasoning, and the key to seasoning is anise water and chili oil. Ordinary chili oil for paste contains no more than 10 kinds of Chinese medicinal materials crushed and powdered. These more than 10 kinds of herbal medicine powderChinese are the key to making chili oil very fragrant, and the key to making chili oil very fragrant is the key to whether the paste is delicious or not.
So if the dough wants to be delicious, the recipe must be easy to use. Otherwise, it will be difficult for a mediocre formula to withstand fierce market competition.