Love to eat Sichuan friends, must be particularly fascinated by the "spicy" people, spicy mainly from chili peppers, and hemp flavor is derived from pepper, the market is mainly green pepper and red pepper two kinds of green pepper is also known as vinegar pepper, its hemp flavor than red pepper to be heavier, used to make a variety of spicy flavors of the food best, if the green pepper made into pepper oil, it is more convenient to use to season food, saving the embarrassment of eating pepper grains. If the green pepper is made into pepper oil, then it is more convenient to use to flavor the food, eliminating the embarrassment of eating pepper grains.

When it comes to homemade peppercorn oil, many people will be directly into the green peppercorns frying in the frying pan, which is not right, because the peppercorns of the numbness in the high oil temperature is easy to volatilize, so that peppercorns of the oil of the numbness on the big discount; some people use low oil temperature to soak the peppercorns, do not know, so that although the peppercorns of the numbness to get, but the peppercorns of the aroma and the loss of the, so the direct frying and soaked with a low temperature of the oil of the two methods are not perfect, and today we have the best way to do it. are not perfect, today we share the best way to make homemade pepper oil, the aroma of the thoroughly hemp addictive, like can try.

Homemade peppercorn oil

Ingredients: fresh peppercorns, canola oil.

1. The ratio of fresh green peppercorns to canola oil is 1:1.5. Wash fresh green peppercorns and drain them, then put them in a pot and spread them out for use.

2. Pour canola oil into the pot and heat it to 6 to 7 percent, then turn off the heat and cool it to 4 percent; why should it be hot and then cool it? Because the raw oil has an odor that affects the taste of the finished peppercorn oil, so the oil should be hot and cooked first to remove the raw oil flavor, and then cooled for use.

3. When the canola oil is cooled to 40% heat, pour out half of the canola oil into the peppers and soak them for about 2 minutes; the purpose of this is to allow the low oil temperature to make the peppers' numbness to soak out first.

4. The remaining half of the rapeseed oil we continue to heat to 6 into the heat, and then poured into the peppers; due to the low oil temperature although it can stimulate the flavor of numbness, but can not make the peppers in the water and oil separation, so that too much water in the peppers in the pepper oil, affecting the flavor of the pepper oil, so we use a high oil temperature to let the pepper's water to further evaporation, in order to stimulate the pepper's aroma.

5. Then we use plastic wrap to cover the mouth of the pot stewed overnight, the use of the remaining oil temperature further is the pepper flavor and aroma of hemp leaching, so that the next day to open the pot is full of fragrant house, coleslaw, mixing noodles, etc. a few drops, the flavor of a higher level.