The invention relates to a Xiangxi rice noodle
seasoning marinade which comprises, by weight, 15-24 parts of cloves, 6-17 parts of clove fruits, 14-23 parts of rhizoma nardostachyos, 14-23 parts of fennel fruits, 15-27 parts of
nutmeg, 14-23 parts of katsumade galangal seeds, 7-14 parts of fructus amomi, 13-25 parts of
cassia twigs, 17-27 parts of hawthorn fruits, 18-36 parts of cinnamon, 9-18 parts of
pericarpium citri reticulatae, 11-18 parts of bay leaves, 17-36 parts of fructus anisi stellati, 17-32 parts of wild pepper, 15-29 parts of galangal, 10-21 parts of radix angelicae dahuricae, 9-20 parts of fruits of Japanese cinnamon, 9-19 parts of
piper longum, 9-20 parts of rhizoma kaempferiae, 17-27 parts of cardamoms, and 3-14 parts of liquorice. A making method of the Xiangxi rice noodle
seasoning marinade comprises the first step of weighing raw materials in proportion, the second step of putting the raw materials into a pot, the third step of heating water in the pot with big fire till the water is boiling for 19-21 minutes, and conducting decoction for 1.8-2.2 hours, and the fourth step of
cooling down the boiling water to 28-32 DEG C, putting
ginseng, Anhua dark
green tea and herba schizonepetae into the pot in proportion, conducting decoction with the big fire till the water is boiling, and conducting decoction with
slow fire after the water is boiling for 0.9-1.1 hours, and the fifth step of filtering and removing residues, and the marinade is obtained. The color, the
flavor and the taste of the marinade achieve the requirements of modern people, natural coloring and rich taste can be achieved, requirements for long-time storing are met, and people do not worry about getting inflamed with eating too much marinade.