[Learn how to make Liangpi seasoning water, others’ Liangpi are not as delicious as you made!

】 _ Liangpi seasoning water _ how to do _ how to do

[Learn how to make Liangpi seasoning water, others’ Liangpi are not as delicious as you made!
】 _ Liangpi seasoning water _ how to do _ how to do

Anyone who can eat spicy food and love spicy food knows Liangpi, whether it is Shaanxi Liangpi or Sichuan Liangpi, it is inseparable from delicious seasoning water.

Liangpi itself is tasteless and tastes good, thanks to ingredients and seasonings.

Many people may have tried to make it by themselves, but the taste may not be as good as that sold at outside food stalls.

Don’t worry, today I will learn to make it again, pay attention to the practice of seasoning water, and see if it will be more authentic than the previous one or even taste!

Ingredients: 1 spoon of chili oil, 1 spoon of seasoning water, Shaanxi Hanzhong Liangpi seasoning water: (Take two pounds of water as an example) Preparation: one iron pan, one strainer, two pounds of water, 80g of salt,Monosodium glutamate 40g, 10g aniseed powder Steps: 1. Put 2 pounds of water in the iron pan and boil; add salt and aniseed powder to cook after boiling, boil for 3 minutes on high heat, then turn off the heat!

2. Add a pre-weighed 40g of MSG 3 after turning off the heat, and then filter out the aniseed powder with a strainer. The cold seasoning water is very simple. The most important thing is mainly on the aniseed ingredients.Basically, I ‘m going to get started; Chili oil 1, preparations: 1 catty salad oil, 60g chili noodles (fine powder is good), chili oil aniseed powder 30–35g sesame 15g2, step A, test temperature: put a pound of salad oilPour into the pot and heat up. After 2-3 minutes, use sesame to test the temperature of the oil; keep putting a small amount of sesame in the pot, and observe whether the sesame turns quickly. If the sesame does not react in the oil, continue heating.Oil temperature; until a small amount of sesame quickly makes a large circle; then turn off the fire!

B. After turning off the heat, wait a few seconds and add the sesame and pepper oil powder, stir well, and then cool for 1 minute. Test the oil temperature with the pepper noodles until the pepper noodles are put in the oil and there is no obvious change in color.Add all the pepper noodles to the oil; if the pepper noodles are added to the pot and the color turns white, the oil temperature is too high!

If you want your Liangpi to taste good, you must work harder on chili oil. Chili oil determines the flavor of Liangpi!

A friend who used to be Liangpi didn’t see any improvement in his business every day, so he came to me to learn about a chili oil. As a result, his business changed substantially. This shows that chili oil has an uncomfortable role in Liangpi!

You can use vinegar to make cold skin vinegar with vinegar water. In addition, when using vinegar, you must add an appropriate amount of sugar to understand the acidity of vinegar. This will be better. Remember that vinegar is fermented and it will be very sour.And eating more will have a certain effect on the stomach, the ratio of vinegar to water is 1: 1.

Garlic water Garlic is cut into pieces and replaced with cold water, mash or chop 4-5 pieces of garlic, add half a bowl of cold water, and add a little salt.

Boil half a bowl of water with soy sauce, add the old half of the bowl, add half a bowl of vinegar, add a small peppercorn, and boil for 3 minutes.

Spoon a spoonful of sesame sauce with sesame sauce, stir in a quarter of bowl of water, stir for a while, add a little salt, and cut the cucumber into shreds.

Mung bean sprouts can be cooked and matured for eight minutes.

Buy the finished gluten and cut into diced pieces.

After all the above preparations are completed, cut the noodles into a pot, add soy sauce water first, then add garlic water, a smaller amount than soy sauce water, then add 1 tsp of sesame sauce, and finally add 1 spoon of chili oilAdd another spoonful of seasoning water, and then add mung bean sprouts, gluten blocks, cucumber shreds and other ingredients together and mix well. Then put it in the plate, put it a little, and the style is over!

The essential flavor of Liangpi is chili oil and raw water, so if Liangpi is delicious and flavorful, it must be improved in chili oil and raw water.

The competition of Liangpi market is fierce. After all, the competition of Liangpi is the competition of chili oil. Whoever has the better chili oil is naturally better.

Note: Shaanxi Liangpi vinegar is best to choose Shaanxi old vinegar