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Hello everyone and welcome to Gourmet Food.
Sichuan pepper oil is a seasoning that we can often eat in our kitchen, and its flavor is fresh and fragrant, whether it is stir-frying, mixing cold dishes, making noodles or mixing meat filling, it can be used. Sichuan pepper oil not only has a unique aroma, but also adds to the taste and flavor of dishes.
But when many friends make pepper oil at home, they directly put the peppercorns in the oil pan and fry them directly. In fact, this method is often wrong. After frying the peppercorns directly in the oil pan, the peppercorn oil will easily become mushy. But the pepper oil we eat in the restaurant, its color is always so transparent. Why is the pepper oil in the restaurant so delicious? Next, I will share with you the method of pepper oil.
First of all, cut the prepared new pepper into small florets with small scissors, and only keep the softest and smallest stem of the pepper. You can also directly use your hands to pluck off all these peppercorns, but you must remember that there will be such sharp hard thorns on them, so be sure to avoid pricking your hands. When handling these mechanical peppercorns, we can wear disposable gloves on our hands, because there will be some volatile essential oils on the peppercorns, which are like grease, which will make the surface of the peppercorns sticky, and it is easy to get very dirty hands when processing.
In addition, wearing disposable gloves can also prevent the spikes on the top from poking your hands, and the gloves can also play a certain protective role. All the peppercorns are processed, and all the hard thorns and hard branches on the top are thrown away, and the remaining peppercorns only have a slight soft stem. After the first step is done, we are going to enter the cleaning process, when making pepper oil, many people do not clean, directly fry the peppercorns, but there will inevitably be some dust, impurities, dirty things on the pepper, plus some volatile essential oils on the surface of the pepper play the role of adhesives, the pepper will look dirtier, so cleaning this step is essential.
Put a large amount of edible salt in the pepper, the salt itself has a rough texture, you can rub all the dirt on the surface of the pepper off it, add the salt, and then sprinkle some edible alkali into it, the edible alkali has a very good degreasing and decontamination effect. After adding salt and edible alkali, wear a disposable glove on your hand, and rub all these peppercorns, in the process of rubbing, salt and edible alkali can clean up the dirty things on the surface of Zanthoxylum, and the whole process is about five minutes after rubbing, and you can smell the very fresh smell of Zanthoxylum. After that, pour water into it. The salt and alkali on the pepper are fully rinsed, and the water is already very turbid by rubbing it by hand, and the dirty water inside is poured out after rubbing, we replace it with clean water, and rinse the pepper again.
The taste of Sichuan pepper itself is particularly fragrant, and some Sichuan pepper will be put on it when stir-frying, cooking soup, and making filling, which also has a good effect on meat to remove the smell and increase the flavor. After rinsing all the peppercorns, take out the water control and put them in the bamboo drying basket, we need to completely dry the moisture on the surface of the peppercorns. Spread all the peppercorns on the bamboo drying basket and spread them flat by hand, so that half an hour is enough to dry the peppercorns.
Put the peppercorns into the bowl first, we pour corn oil or salad oil with a light taste into the bowl, pour in the cooking oil and then seal the bowl with plastic wrap, if you feel that a layer of plastic wrap is not strong enough, you can seal two layers, seal the plastic wrap on the big bowl for a while to avoid water vapor dripping into the bowl during the steaming process, if there is no plastic wrap at home, you can buckle a plate for it, and then add water to the steamer. No need to wait until the water boils. You can directly put the steaming drawer on top of the pot, which is filled with a large bowl of cooking oil and peppercorns, and steam for an hour and a half.
Remember to keep the fire in the whole process of steaming, steam it for half an hour after steaming, open the lid directly after simmering, after an hour and a half of steaming, the oil and pepper inside has produced a lot of heat, the plastic wrap has been up, after steaming, the plastic wrap will be removed, put the oil at room temperature to cool, the steamed pepper oil is very clear, full of the fragrance of this pepper hemp, when it is warm and not hot, pour the oil into the pot together with the peppercorns, open a low heat for frying, the whole process is about 20 minutes, the oil is fried fragrant, the peppercorns are turned off after the color changes, the peppercorns are filtered out, and the pepper oil is bottled for later use。
A fragrant and numb, simple pepper oil is ready. Sichuan pepper oil made in this way is economical and does not contain any additives. If you like it, go and give it a try. Okay, that's all for the specific sharing of this article. Do you have any other different opinions on making Sichuan pepper oil? Welcome to share it with us in the comment area. Like this article, remember to collect and retweet. See you next time.