Does anyone know how the ratio of ingredients in the marinated soup is made?

Ingredients: Ingredients: flour, water.

Seasoning: chili oil, vinegar, garlic paste, brine. Method:

1. The dough should be moderately soft and hard, too soft and hard is not convenient for subsequent operations; 2. Leave the kneaded dough for 1 hour; 3. Add water to start washing the dough (kneading the dough), wash until the water becomes white, pour it into another cauldron, continue to add water to wash the dough 4, the purpose of washing the dough is to fully wash out the starch, and finally only gluten remains, as shown in the figure; 5. The starch water in the cauldron takes a long time to settle (my family washed the dough the night before and precipitated for a night); 6. Slowly pour out the water floating on the top of the pot, leaving a thick starch paste (prepare a large pot at this time, boil a pot of boiling water for later use); 7. Brush the disc with oil. (We bought land in Shaanxi to make the tools of cool skin, and if you don't have a flat plate that can be used stainless steel, you can also use it.) ）；8. Stir well in the starch paste, scoop out an appropriate amount and pour it into the disc; 9. Put the disc into a large pot of boiling water, cover the pot and steam for about 5 minutes (prepare another basin and put in cold water); 10. Take out the steamed dough and put it in a basin of cold water to cool down; 11. Peel off the skin along the periphery of the disc, and then repeat the operation 8 11 steps; 12. Cut the dough into strips of appropriate width; 13. We made two meals for a large number of four:

14. Knead the washed gluten into long strips, knead it into small pieces and cook it directly or wrap it into knots and then cook it (simmer for about 20 to 30 minutes); 15. After cooling, tear it into small strips and use it to mix cold skin and eat; 16. Finally, you need to prepare some seasonings: chili oil, vinegar, garlic paste, and salt water, pour them on the cold skin and mix well according to your own taste (the seasoning is not patted**).

Detailed introduction to the practice of cold salad and cold skin Cuisine and efficacy: home-cooked recipe Constipation recipe Recipe for delaying aging Taste: slightly spicy Process: Ingredients for mixing cold and cold skin: Ingredients: 400 grams of wheat flour.

Excipients: 200 grams of spinach, 2 grams of yeast, 100 grams of cucumber, 100 grams of pork (lean).

Seasoning: 10 grams of chili oil, 3 grams of garlic (white skin), 2 grams of soy sauce, 10 grams of aged vinegar, 3 grams of salt to teach you how to make cold cold skin, how to make cold cold skin to be delicious 1Wash the cabbage, blanch it with boiling water, scoop up the cold water, polish it into a puree and extract the juice;

2.Put a little salt in the flour, sift it, add the cabbage juice and form a dough and let it rise for a while

3.Wash the dough with the remaining cabbage juice and wash out the gluten and starch

4.The gluten is fermented with yeast powder and then steamed and can also be served cold;

5.The starch water washed out is clear, let it stand for a few hours, the water and starch will be layered;

6.Slowly pour out the top layer of water and stir the rest of the batter

7.Take a saucer, brush with a layer of oil, add a spoonful of batter, shake well, put it in a pot of boiling water and steam it for five minutes

8.After rinsing the cold water with the upside down, lift the cool skin and remove it from the plate;

9.Cut the steamed cold skin into strips of moderate size

10.The easiest way to eat steamed cold skin is to use it for cold dressing, add cucumber shreds, white meat, oil and chili seeds, garlic oil, soy sauce and aged vinegar and mix well. Tips for making cold salad and cold skin:

Garlic oil: Wash the garlic and fry it in the oil pan to get the fragrance, and remove the garlic to get garlic oil.

Entering the summer, eat cold noodles, cold skin is particularly much, the family makes cold noodle juice is nothing more than some salt, sugar, monosodium glutamate, soy sauce, vinegar, etc., if it is used to open a store, these are far from enough, between amateur and professional mainly between a spice sauce, this issue is dedicated to introduce a professional cold noodle sauce, the taste is absolutely authentic, for the reference of friends who open a store. The first is to boil a large amount of water. You need to use an iron pot, a colander, a pound of water, 40 grams of salt, 20 grams of monosodium glutamate, 20 grams of flour, and sell the ingredients with cold leather.

<>Hello, I'm glad to ask you this question, my hometown is in Hunyuan, Liangpi, Liangfen, are very famous snacks in the local area, and I believe that it is a food that many friends like, especially in the hot summer, the heat is unbearable, and there is no appetite, so come to a bowl of Liangpi, what a happy thing!First of all, the cool skin is indeed the favorite of most people, refreshing and appetizing!But the main secret is still in this sauce, how to make a more delicious cold leather sauce, so let's talk about this cold leather sauce today.

Liangpi, which originated from the traditional cuisine of Guanzhong area of Shaanxi, is a general term for rolling dough, dough, rice and stuffed skin. Popular in northern China, it is a rare natural green pollution-free food. When it comes to cool skin, the four words fragrant, spicy, sour, and cool will appear in your mind, and this snack has become the best choice for northerners to spend summer in the hot summer.

Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger, or as a dish, as a cold dish to accompany wine. It is suitable for both hot and cold, and can be eaten in all seasons.

The juice of the cold skin is also relatively simple, and we locals like sour and spicy!So there is water, chili oil, vinegar, garlic juice, ginger ale, it's that simple! When plating, first lay the gluten and bean sprouts, cucumber on the bottom, cut the cold skin and put it on the plate, then add the above seasonings, and finally add less than the tahini sauce body taste!

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 the material bag, soaked in hot water for half an hour to cool and added to the cool skin, which is also the essence of Shaanxi Liangpi, shared with you.

Recipe for marinade of cold skin: add vinegar, salt, monosodium glutamate, sesame juice, sesame oil, chili oil, and seasoning water. Seasoning water preparation:

1. Pour a bowl of water into a small pot, put a little peppercorns, and 2-3 grains of large ingredients, (if possible, you can also put a few fennel seeds and cumin seeds.) There is no knot, no need to put it. Sichuan pepper and large ingredients are fine) boil these ingredients to taste.

2. The practice of chili oil. Put some small red dried chili peppers and peppercorns in the frying pan in the pot until fragrant, pour them into the container and mash them, then add oil to the pot, pour the end of the pounded dried chili peppers and peppercorns into the oil seeds, then put in the white sesame seeds, add a small amount of salt, and fry until fragrant.

First cut the garlic into fine grains and put it in a bowl, pour in 1 2 tablespoons of cold soy sauce, then pour in an appropriate amount of aged vinegar, you can put more, then add a little salt and three tablespoons of boiled water, stir well, and the marinade is ready. You can also add shredded cucumbers and chopped peanuts to the cold skin.

This is still to make the marinade according to your own taste, my method is to simply add dark soy sauce, soy sauce, oyster sauce, salt, chicken essence and monosodium glutamate and other condiments, and then stir well, and finally make cold skin.

Ingredients: a box of cold skin, an appropriate amount of green onion, ginger and garlic, a cucumber, half an onion, two spoons of homemade scallion oil, one spoon of light soy sauce, two spoons of oil and chili seeds, half a spoon of rice vinegar, a little sugar, half a spoon of sesame oil, half a spoon of chicken essence, a little salt, and a spoonful of chopped peanuts.

Production steps: 1. Peel and cut the cucumber into thin slices and marinate it with a little salt.

2. Peel the onion and cut it into small pieces.

3. Put the cold skin in a large plate and stir it well with chopsticks to break it up.

4. Mix the marinade, scallion oil, minced green onion, ginger and garlic, light soy sauce, white vinegar, sugar, sesame oil, and chicken essence and stir well.

5. Finally, add the oil and spicy seeds and stir well. If there is no oil, the red oil in the chili oil can be used.

6. Gently squeeze the cucumber out of excess water. Mix well with the onion and cold skin.

7. Finally, put crushed peanuts, put some chopped green onions, pour the marinade just adjusted, and stir well.

8. Finished product drawing.

Ingredients: 3 grams, 2 grass fruits, 10 grams of star anise, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of Sichuan pepper, 3 grams of cumin, 5 grams of licorice, marinade ingredients: 120 grams, 1 4 teaspoons of edible yellow No. 5 pigment, 3 green onions, 20 grams of ginger, water, soy sauce, cooking wine.

Method 1Put all the brine herbs into a cotton brine bag, and then tighten it with cotton thread, which is a red brine brine bag.

2.Take a soup pot, pat the green onion and ginger loose and put it in the pot, add water and boil over medium heat until the water boils.

3.Put the soy sauce and cooking wine into the pot of method 2 and cook together, then add the fine sugar and red brine marinade, turn to low heat and boil for about 5 minutes until the fragrance comes out, and then add the edible yellow No. 5 pigment.

Put some shredded cucumbers, chili oil, sesame seeds, vinegar, chicken essence, and finally add a little gluten and stir in. I think it's delicious this way, and there are a lot of people who like it.

A small amount of water, soy sauce and vinegar are required. The ratio of the three is one to two to five, and then add a little chili sauce, and you can also put sesame paste with special taste, so that the cold skin will taste very good.

The configuration of the sauce is to add salt, sugar, monosodium glutamate, add a little garlic juice, and then melt with boiling water, and you are good to go.

A spoonful of garlic water. Two spoonfuls of light soy sauce and one spoonful of vinegar. A little MSG. Pour a lot of chili oil and chili seeds. In some places, sesame sauce is also put in.

When adjusting the skin, the seasonings needed for the sauce include light soy sauce, oyster sauce, minced garlic, millet chili oil, spicy pepper fragrant, vinegar, pepper oil, sugar, and coriander.

You can put some salt, chicken essence, vinegar, oyster sauce, then some millet pepper, and minced garlic, preferably sprinkle a handful of coriander, pour hot oil, and if you can, put a handful of peanuts, it will be perfect.

1. Seasoning water.

Ingredients: 30g nutmeg, 25g cardamom, 25g fragrant fruit, 85g anise, 20g peppercorn, 45g sannai, 30g sand kernel, 85g angelica, 35g star anise, 15g cloves, 108g cumin, 80g cinnamon, 80g salt, 40g monosodium glutamate.

Production method: First pour about 3 catties of water into the pot and boil over high heatThen put the spices listed above into gauze and tie them tightly, put them in a pot, and cook them over low heat for about 20-30 minutes (during the cooking process, you should constantly stir the large material bag with a shovel to make the large material absorb water evenly and the fragrance will be immersed in the water faster) Remove the material bag (do not throw it, the large material package can be recycled 2-3 times);Bring to a boil again and add salt to melt well. After the water cools, add monosodium glutamate.

2. Oily and spicy.

Ingredients: 200 grams of dried chili pepper, 50 grams of Sichuan pepper, 60 grams of peanut kernels, 50 grams of cooked sesame seeds, appropriate amount of salt, 120ml of blending oil.

Method: Step 1: Stir-fry the sesame seeds until fragrant (slightly oily); Stir-fry the peppercorns until brown and mash, strain the peppercorns with a strainer, leaving the powder for later use.

Step 2: Fry the dried chili pepper in hot oil, don't use a lot of oil, when the red pepper is fried to a slight blackening, and you can use chopsticks to stir to feel the feeling of touching the fried hard, you can, don't fry it, be sure to control the temperature of the oil.

Step 3: Fry the dried chili peppers and mash them (it's easier to pound them with some salt) and let them cool. If you are afraid of trouble, you can also buy chili powder directly from the market.

Step 4: Fry the peanuts in hot oil for 2-3 minutes, and mash them after frying.

Step 5: Mix together the prepared sesame seeds, chili powder, ground peppercorns, and chopped peanuts. After the oil is heated, let it dry for a little (to prevent the peppers from burning), add the chili powder in batches, hear the stinging sound, and stir well.

Finally, you can also drizzle a few drops of balsamic vinegar into it for an even better taste.

3. Garlic juice. Ingredients: garlic, cool boiled water.

Method: Step 1: Wash and peel the garlic;

Step 2: Mash the garlic into minced garlic with a garlic pounder, the finer the better;

Step 3: Add an appropriate amount of cool white to the garlic puree.

Fourth, sesame paste.

Ingredients: white sesame seeds, sesame oil.

Production method: Step 1: Pick the white sesame seeds, remove impurities and dust, drain the water and put them in a dry pot and slowly fry them over low heat;

Step 2: Put the fried sesame seeds and sesame oil into a blender and beat into a sauce. Note: If the tahini is too thick, you can add some oil to dilute it. Of course, you can also dilute the ready-made tahini you bought and use it directly.

1. 100g of chili oil

100g of seasoning water

Method steps.

1. Preparation of Shaanxi chili oil: prepare 100g of bean paste, 30g of chili oil formula powder, 500g of rapeseed oil, 60g of chili noodles, and 22g of sesame seeds. Fry the bean paste in oil, then put in the green onions, ginger and garlic, and then put some chili oil ingredients, continue to fry, the time is about 15 minutes, after 15 minutes, the green onions, ginger, garlic and bean paste residue in the inside are fished out, and the remaining oil is directly introduced into the basin containing chili noodles and sesame seeds.

2. The practice of cold skin seasoning water: prepare 1 kg of water, put a little pepper and 10g of large powder, and put a few fennel seeds and cumin seeds according to personal taste, boil these ingredients to taste, pour out and let them cool for later use. There are 14 kinds of ingredients for Shaanxi Liangpi seasoning water, nutmeg, fragrant fruit, Sannai, sand kernel, angelica, cloves, cumin, anise, cinnamon, white button, licorice, hawthorn, bay leaves, and Xinyi.

3 Shaanxi Liangpi sesame paste practice: sesame paste can be bought finished products, you can also make your own, fry the sesame seeds to brown with medium-low heat, after the sesame seeds are slightly cooled, crush the sesame seeds, soon the sesame seeds will become a little stained, sticking to the wall to affect further crushing, at this time you need to stop and dial the sesame seeds to the middle to continue grinding, so that the oil in it will soon become more and more, and it will not take long to become a sauce.

4. The practice of gluten, after washing the noodles, steam the remaining noodles directly in the pot, the steaming time is about 20 minutes, at this time, the steamed gluten is cooled in cold water, and then taken out and cut, some places are cut into pieces, and some places are cut into strips, according to the habits of the locals.

5. Garlic water is to crush the garlic and chop it into minced pieces, put it in cold boiled water, vinegar water, take the ratio of vinegar and cold boiled water is 1:1, mung bean sprouts, boil water in water for about 1 minute, and there are 7 ripe.

6. Mix the cold skin with chili oil, seasoning water, sesame paste, vinegar water, garlic water, cold sauce, cucumber shreds, mung bean sprouts, and gluten, and if you want to match the color, you can add some coriander leaves.