Can anyone tell me that the main thing in the practice of cold skin seasoning water is what ingredie

First: large material water.

The large material water in Hanzhong is not as complex as other large material water, that is, more than ten kinds of Chinese medicinal materials such as cinnamon, star anise, Sichuan pepper, nutmeg, clove are crushed and ground into powder, and then wrapped in gauze and boiled in water for 20 minutes. After that, put in a certain amount of salt, wait for the large water to cool, and then put a certain amount of monosodium glutamate.

Second: chili oil.

The best thing to eat in Hanzhong Liangpi is chili oil, that is, Hanzhong Liangpi can be better than other Liangpi reasons, other Liangpi is a big material water and taste, and the others are not good, and I have studied Hanzhong Liangpi is not only delicious in water, but also chili oil is a must.

How to do it; Heat the oil first, then put in a certain amount of ginger, onion and garlic, fry out the fragrance, and then put in the white sesame seeds to try the oil temperature, if the oil temperature is right, put in all the white sesame seeds, and then quickly put in a certain amount of chili oil powder, this chili oil powder is also made of more than 10 kinds of Chinese herbal medicines, and then fry the fragrance, after the oil temperature cools, put in the chili noodles. Moreover, this chili noodle should not be too spicy, otherwise it will cover the aroma of the large powder, which is very important.

Third: vinegar. It is best to use Shaanxi old vinegar, which is so bagged, very cheap, and has a good taste.

Fourth: soy sauce.

This soy sauce can't be used too badly, otherwise it will be bitter.

Fifth: garlic water.

There is nothing particular about garlic water. If you are a southerner and like to eat sweets, you can add a certain amount of sugar to the water to adapt to the taste of the locals. In any case, the best cold skin is to adapt to the taste of the locals.

Finally, I would like to add that the cost of cool skin is low, and it is only a piece of wholesale from the market, and one can be made into one, so since the cost is so low, if you set up a stall to do it, there is no need to do it manually, because manual cold skin is very troublesome. The total cost of a cold skin plus various seasonings should be low.

Soy sauce, vinegar, sesame paste, Sichuan peppercorns, sesame oil.

Homemade hot and sour cold skin:

Ingredients: Dough material: 500 grams of all-purpose flour, appropriate amount of cold water.

Chilled skin dressing: appropriate amount of cucumber, appropriate amount of mung bean sprouts, appropriate amount of carrot, appropriate amount of coriander.

Accessories: Dough Material: A little vegetable oil.

Chilled skin mixing: appropriate amount of garlic, a little salt, a little sugar, an appropriate amount of cold boiled water, a little chili oil, a little light soy sauce, and an appropriate amount of rice vinegar.

Specific steps: 1 Prepare flour and cold water;

2 Add cold water to the flour and stir with chopsticks to form a flocculent;

3 Knead the dough into a smoother dough by hand, cover it with plastic wrap for 20 minutes, and wash the dough after it is strong.

4 Put the dough in a large enough basin and pour in cold water so that the amount of water does not cover the dough.

5 Knead the dough with your hands to wash out the starch in the dough, this process takes 10 minutes, keep kneading until the water becomes thick and white; Because the dough is in place, a relatively complete gluten will be formed;

6. Put the washed gluten in a bowl, and put the washed starch and water into a large basin to precipitate naturally, at least 4 hours, do not shake halfway; On hot days, keep the gluten and batter in the refrigerator to prevent fermentation from becoming sour;

7. The sedimented slurry is clearly stratified;

8 Spread the gluten flat in a steamer and steam on high heat for 30 minutes;

9 Use a spoon to gently skim off the water on the top of the batter, and the rest that is not easy to skim can be blotted away with kitchen paper, and the rest is the material for making the cold skin;

10 Prepare a small bowl of vegetable oil, a brush, two non-stick baking sheets or a basket specially made for cold skin, and a ** seed; Prepare another pot, the pot should be able to accommodate the baking pan, and with the pot plate;

11 Pour a spoonful of batter into a baking tray and mix well;

12 Put in a pot of boiling water and cover with a lid;

13 After two minutes, wait for the dough to bubble up in the baking tray and serve; At the same time, put another baking tray with batter in the pot and steam;

14 Along the edges, separate the crust from the edge of the baking pan, and a whole slice of crust is ready.

15 Transfer the cool skin to the **, brush the surface with a layer of vegetable oil, and brush each sheet, so that even if the stack is very thick, it will not stick together;

16 Make all the batter into a cold skin, and alternate the two plates to save time.

17 Steamed gluten can be cut into pieces or strips;

18 Dilute the garlic pat with cold boiled water, add light soy sauce, rice vinegar, a pinch of salt and a pinch of sugar to a bowl, mix well;

19 Put the blanched mung bean sprouts, shredded cucumbers, and shredded carrots into a large pot;

20 Put the cold skin cut into thick strips and the sauce in a large bowl, mix well and eat, if the sauce is too small, you can increase it as appropriate.

1.Cool skin seasoning water method - chili oil: put the vegetable oil in the pot to fry hot, the oil temperature is above 100 degrees, almost smoke, turn off the fire, use a container to serve (the container used should be wiped dry with water, and the operation should be careful, there is water and oil will be fried, the oil is scalding and hurts), wait for the oil temperature to drop, about 60 70 degrees, you can put the raw chili noodles into the oil.

The oil should submerge the chili flakes. The chili oil produced by this is bright red in color, has no burnt taste, and is very spicy.

2.Preparation of cold skin seasoning water - garlic juice: peel and wash the garlic, mash it into a sticky paste, and add cool boiling water to dilute it.

Stuffy mustard: Taste it when you buy mustard, it's fake if it's not bitter, it's real when it's bitter. Fill the mustard with 2 kg of canned food bottles, add hot water of 70-80 degrees, stir while adding water, add half a tael of vinegar when the mustard is stirred into a thick paste, stir well, screw the lid, and put it for 8 hours to use.

Dilute tahini: dilute as much as you want, depending on the situation. Pour the tahini into a bowl first, add a little salt (for puffing) and a little soy sauce (for coloring).

Then stir in one direction, add a small amount of hot boiling water of 70-80 degrees while stirring and stir evenly. Preparation of salt water: boiled water to cool, 5-6 catties, 2 catties of salt, 1 catty of monosodium glutamate, 4 taels of sugar, all deepened can be used.

The practice of cold skin seasoning water - spicy oil: (1) Raw materials [g]: sand kernel 3, grass cardamom 3, mountain naphthalene 3, grass fruit 3, nutmeg 3, angelica angelica 3, anise 3, clove 2, spicy 2, white cardamom 2, pepper 2, good ginger 4, cumin 4, cinnamon 10, Shaanxi Qinzhen pepper noodles 103 (not too spicy pepper noodles can also be used, which means don't let too spicy taste cover the taste of other spices), peanut oil 350.

2) Preparation method: When the peanut oil is heated to 70% hot (150-170 degrees, the oil surface is turned from all sides to the middle, and a trace amount of smoke is emitted), pour the powdered mixed spices and chili noodles into the red oil.

After feeding, the oil temperature should be below 70% hot, keep it for 3-5 minutes, and when the oil temperature drops to 50% hot, then sprinkle in an appropriate amount of raw sesame seeds. When preparing sesame oil, remove the chili flakes, but the spices should be replenished in proportion, and the specific operation is the same as before.

Probably no powder cold skin, how much salt water to put in.

Summary. 25 grams of nutmeg, 25 grams of white cardamom, 25 grams of fragrant fruit, 40 grams of star anise, 15 grams of Sichuan pepper, 40 grams of kaempfera, 30 grams of sand kernels, 80 grams of cumin, 2 grams of cloves, 10 grams of angelica, 40 grams of cinnamon, all packed into a bag, soaked in water for 15 minutes.

Zhongkang non-stick pan 304 stainless steel wok wok wok, household less fume, induction cooker, gas. Tmall.

Buy it. Add 1500-2000 grams of water to the pot and boil, put the above spices into the pot, simmer for about 20 minutes, when cooking, press the material bag with a spoon from time to time, let it maximize the fragrance, after cooking, add salt, monosodium glutamate fully stirred, and it can be used after cooling. (The bag can be used twice).

Preparation of 14 kinds of seasoning water for cool skin.

25 grams of nutmeg, 25 grams of white cardamom, 25 grams of fragrant fruit, 40 grams of star anise, 15 grams of Sichuan pepper, 40 grams of kaempfera, 30 grams of sand kernels, 80 grams of cumin, 2 grams of cloves, 10 grams of angelica, 40 grams of cinnamon, all packed into a bag, soaked in water for 15 minutes. Zhongkang non-stick pan 304 stainless steel wok wok, wok, household less fume, induction cooker, gas Tmall Go to buy a pot add 1500-2000 grams of water to boil, put the above spices into the pot, simmer for about 20 minutes, when cooking, press the material package with a spoon from time to time, so that it can maximize the fragrance, after cooking, add salt, monosodium glutamate and stir well, and it can be used after cooling. (The bag can be used twice).

25 grams of nutmeg, 25 grams of white cardamom, 25 grams of fragrant fruit, 40 grams of star anise, 15 grams of Sichuan pepper, 40 grams of kaempfera, 30 grams of sand kernels, 80 grams of cumin, 2 grams of cloves, 10 grams of angelica, 40 grams of cinnamon, all packed into a bag, soaked in water for 15 minutes.

Add 1500-2000 grams of water to the pot and boil, put the above spices into the pot, simmer for about 20 minutes, when cooking, press the material bag with a spoon from time to time, let it maximize the fragrance, after cooking, add salt, monosodium glutamate fully stirred, and it can be used after cooling. (The bag can be used twice).

Ask about custom messages].

1. Secret recipe of cool skin seasoning water: 4 grams of star anise, 2 grams of cloves, 2 grams of cumin, 4 grams of grass fruit, 20 grams of millet pepper noodles, 1 gram of bay leaves, 10 grams of cooked pepper, 3 grams of galangal, 2 grams of fragrant sand, 200 grams of rapeseed oil, 2ml of liquor, 30 grams of sesame seeds.

2. Method: (1) Grind all the spices into powder (except for chili noodles), then mix them with chili noodles and liquor, and put them in a bowl.

2) Then heat the rapeseed oil to 200 degrees Celsius, pour it into a bowl, stir, cool it, and simmer for 12 hours to make it more fragrant.

3) Garlic juice: Chop the garlic and pour an appropriate amount of hot water.

4) Mustard water: Rinse 20 grams of mustard with 150 grams of boiling water and simmer for 3 hours.

5) Sesame paste: Stir 20 grams of sesame paste with an appropriate amount of cooked oil.

6) Vinegar water: Use 30 grams of cold boiled water to dilute 10g of vinegar.

7) Salt water: Stir an appropriate amount of salt and cold boiled water.

A typical halal way to eat. The method is relatively simple, the flour and the positive mix into a paste, put it into a special metal cold leather basket, shake the cool skin to make the dough essence spread flat at the bottom of the basket, and then put it into a pot of boiling water to steam and mature. When eating, cut the dough into strips half a centimeter wide, generally add cucumber shreds, and add salt, vinegar, sauce, sesame paste, chili oil, etc.

Qinzhen Liangpi is made of rice flour as raw material to destroy the shed, because it is produced in Qinzhen in Huxian County, it is also called Qinzhen rice skin. When making, the rice flour is mixed into a paste, spread out in a multi-layer bamboo steamer, and steamed over a high fire. When eating, use a large guillotine knife nearly one meter long and more than 20 centimeters wide into thin wires, add auxiliary greens, small bean sprouts, etc., and add condiments, the good taste is all on the chili oil, and the adjusted cold skin is all red, spicy and fragrant.

Hanzhong Liangpi is named because it is produced in the Hanzhong region. Because the rice is ground into rice flour slurry with a small stone mill and water during processing, it is also called water mill cool skin. To make it, the ground rice batter is spread on a bamboo steamer and steamed. Add seasonings, mainly garlic juice, chili oil, and the taste is sour and spicy.

Qishan rolling dough is the best made in Qishan County. To make it, the wheat flour is washed out of the gluten, the starch is rolled out into a pancake, and steamed in a steamer. The cold skin is made to be soft and sticky.

The seasoning is mainly based on the grain vinegar and chili oil brewed in Qishan, supplemented by washed gluten shreds, mixed evenly in a small iron pot, served on a plate and served to guests, and its taste is mainly characterized by sour, spicy and fragrant fiber base.

Gluten cool skin is mainly produced in Guanzhong area, when processing, to wash out the gluten first, starch into a paste, put into a metal cool skin basket on the pot steaming. When cooking, add steamed gluten cubes, seasonal vegetables, condiments such as vinegar, sauce, garlic juice, monosodium glutamate, salt, chili oil, sesame oil, etc., which have a unique flavor when eating. In addition to the above, Shaanxi also has Fufeng's branded dough skin, Hanzhong's konjac cold skin, black rice cold skin, northern Shaanxi's mung bean cold skin and so on.

Liangpi is a favorite flavor snack of the people in the north, and the province with the best Liangpi is well-deserved in Shaanxi. As a native of Henan, I also have a soft spot for Liangpi. In the hot summer, a bowl of cool skin belly, cool and comfortable, not to mention more energetic!

Liangpi is delicious, in addition to the gluten of the dough, the key is seasoning, how to make the seasoning water of Liangpi?

Ingredients: 30g of sand kernels, 85g angelica, 15g of cloves, 108g of cumin, 85g of anise, 80g of cinnamon, 25g of white cardamom, 30g of nutmeg, 25g of fragrant fruit, 45g of Sannai; Others: 40 monosodium glutamate, 80g of edible salt.

Method: 1. Prepare about 3 catties of water, pour it into a pot, and bring to a boil over high heat. 2. After the water is boiled, wrap the prepared material with gauze, put it in a pot and cook it over low heat for 30 minutes.

3. After boiling for half an hour, take out the big ingredients and store them, and the big material bags can be recycled twice. After the large package is removed, boil the water again, and then put 80g of salt in it to let the salt melt well. 4. Put the boiled seasoning water aside, let it cool, add monosodium glutamate, and let it melt fully.

There is also oil and spicy seeds, which is made by mixing chili powder made of dried chili peppers (local Qin pepper) with peanuts and sesame seeds, and then pouring in cooked oil, and then using farmhouse vinegar to make it! It's very easy to make, and the taste is great.

Remember to use as much seasoning water as you need that day, and you can't use it overnight, so it's best to throw it away. The adjusted cold skin, the skin is white and translucent, the gluten is yellowed due to the adsorption of soy sauce, the cucumber shreds are green, and the chili oil is open red, which is delicious and beautiful.

Summer is quietly coming again, and Liangpi is about to become a new round of darling, come to a bowl of spicy and fragrant Liangpi that is called a pleasure!