How to make cold noodles with chili oil

The production of chili oil is very particular. After the oil pan is boiled, more than a dozen precious seasonings and a secret recipe are added and simmered repeatedly over low heat. The more it is simmered, the spicier and more fragrant it becomes, and the redder the chili oil becomes.

Ingredients for chili oil [g]:

3 pieces of Amomum villosum, 3 pieces of Cardamom, 3 pieces of Sansanna, 3 pieces of Tsaoko, 3 pieces of Nutmeg, 3 pieces of Angelica dahurica, 3 pieces of Fennel, 2 pieces of Cloves, 2 pieces of Broomcorn, 2 pieces of White Cardamom, 2 pieces of Zanthoxylum bungeanum, 4 pieces of Alpinia officinalis, 4 pieces of Cuminum foenum-leaf, 10 pieces of Cinnamon Bark, 103 pieces of Shaanxi Qinzhen chili powder (You can also use chili powder that is not too spicy, meaning don't let the spicy taste cover up the taste of other spices), 350 pieces of Peanut Oil.

Liang (noodle) skin production process:

① Mix the dough and wash the gluten: Take 10 jin of high-gluten wheat flour (the cold skin made from flour without flour whitening agent is the most chewy) and add about 5 jin of warm water to make a soft dough, let it rest for 30 minutes, then knead it in clean water to wash out the gluten, and filter the remaining water paste with gauze and let it rest for 5-8 hours (it is best to put it in the refrigerator in summer). ② Mix the paste: After the upper part is clarified, drain the water, then dissolve 10 grams of refined salt and 15 grams of Tianxi brand cold skin essence with a little hot water above 80 degrees and stir it into the cold skin paste, and stir evenly. ③ Make the skin: Rub a little salad oil in the spinner (similar to a copper gong), take about 150 grams of cold skin paste, add the spinner and shake it evenly, so that the cold skin paste is evenly spread, put it on the boiling water in the pot, cover the pot, cook on high heat for about 2 minutes, take it out and put it in the cold water tank to ice thoroughly, then you can uncover the cold skin, and so on. After making, apply a little salad oil between each piece to prevent sticking, and finally cover with a clean wet cloth to prevent water loss and cracking. ④ Steam gluten: add some swelling powder to the washed gluten and steam it in a steamer. After cooling, cut it into pieces for later use. ⑤ Mix cold skin: cut the steamed cold skin into strips, mix it with gluten blocks, chili oil, vinegar, seasoning water, salt, MSG, sesame sauce, cucumber shreds or cooked bean sprouts and other seasonings or side dishes, and it is ready to eat.

Introduction to chili oil:

Sichuan red oil is a unique food. Its production method is quite particular. After the scallions are dried, they are fried with vegetable oil together with old ginger peel and chili powder. The ratio of scallions, old ginger peel and chili powder is about 50:1:16. When the oil is warm, add chopped green onions and minced ginger. The oil temperature needs to be carefully controlled and not let the oil boil. Put 1 tablespoon of pepper powder in a colander and use a spoon to scoop warm oil to wash the pepper powder. When all the warm oil is scooped up, replace it with 1 tablespoon of crushed sesame powder and put it in the colander. Scoop oil and wash the sesame powder in the same way. The oil produced through these two procedures can be called authentic Sichuan red oil.