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Pepper is the soul of Sichuan cuisine. How can we increase the spicy taste of pepper?
The soul of Sichuan cuisine must be inseparable from pepper. The so-called not spicy and unhappy, but not paralyzed. The Sichuan cuisine we often eat is basically catering industry, but this year is special, so we can cook our favorite dishes, so if we want to fully release the flavor of pepper, we must know how to use pepper correctly.

People who like Sichuan food must learn to operate peppers. How to make the taste the most paralyzing, please do this to understand the pepper varieties:

1. Origin of Zanthoxylum bungeanum: There are many origins of Zanthoxylum bungeanum, thinking that we are all thinking about Sichuan. In fact, Shaanxi and Gansu are both good varieties of pepper.

2. Selection method of pepper:

A, learn to look at colors first. Good pepper is a little black in color, and the color is natural brightness. If that particularly red color is brighter, I personally don't think we should buy too bright peppers. Besides, don't buy it even if the color is particularly black. I think natural peppers are the freshest.

B, then grab it by hand, and the judgment of hand feeling is also very important. It's basically catching peppers. If there are many impurities, don't buy them. Such dried peppers are not clean, so when you put them down, don't buy them even if your hands are a little slippery and feel oily. That's processed pepper. Mainly to improve peppers.

C, that is, peppers that generally smell very fragrant, especially those that exude a strong horse fragrance, will fade a lot after a long time, and some can hardly feel the taste, so don't buy any peppers.

D, finally bold tasting. The stronger the taste of yam, the better.

Different varieties of peppers have different cooking methods. Zanthoxylum bungeanum is divided into pot red grass and green pepper, and green pepper is divided into fresh green pepper and dried green pepper. The food made is different, and the use method is different.

1. If you only like yam, you must put cold oil in the pot when you start cooking. This kind of pepper is not so choking. Otherwise, put the material into the pot and wrap it with pepper, depending on the temperature. Slowly release your own pepper flavor. Although it absorbs hemp flavor, the strong aroma of pepper is less.

2. If the water chestnut and aroma are strong, you must try the hot oil pan. I have two operations. First of all, if the oil temperature is not too high, you can fry the pepper for a few seconds, and then add the necessary seasoning. But this action should be quick, don't let the pepper burn. Another point is that people who like high-temperature Sichuan cuisine must learn to operate peppers. How to make the sense of taste the most paralyzed, please do it.

If you use Tsinghua pepper, please remember not to fry it in oil pan. Green peppers are generally seasoned in the middle and oil in the back. Because of its uniqueness, it won't be bitter if cooked for too long.

skill

The diversity of ingredients requires bold attempts to understand. Sometimes you have to keep trying to know the real application method of taste. Different varieties have different characteristics.