2) Skillful cleaning of Zanthoxylum bungeanum oil: Zanthoxylum bungeanum seeds are cleaned by screening, and after removing Zanthoxylum bungeanum and other impurities, it is appropriate to stir-fry them in a household rice cooker until they are fragrant and not mushy. Crushing: Stir-fried pepper seeds are crushed into powder with a stone mill or mortar (the smaller the particles, the better).
Boiling oil: put the ground pepper powder into a boiling water pot, and then stir it with a shovel or a wooden stick (about 2.5 kg of water and 1 kg of pepper seed cooked fine powder). At the same time, the heat is kept at low fire for about 1 hour, and most of the oil contained can gradually float on the surface of the pot. After standing for about 10 minute, most of the floating oil can be skimmed with a metal spoon.
Dumping oil: after skimming most of the oil, gently press it with a metal flat ladle for several minutes to make the oil beads in the material float out and accumulate, and then skim all the oil with a metal spoon. The oil yield of Zanthoxylum bungeanum seeds is about 25%, which is the superior seasoning oil produced by farmers.
Slag removal: the water and oil residue after oil is taken out of the pot and dried, which can be used as fertilizer or mixed with feed.
2) After the oil in the pepper oil pan is heated, put in the pepper (buy good quality). The fire should not be too big. Turn off the fire immediately when you smell the fragrance. Take out the pepper with a colander and it will become delicious pepper oil.
Huashu oil made by Zanthoxylum bungeanum oil is delicious, of course. First, heat the vegetable oil to 80-95 degrees. This temperature doesn't smell like raw oil. When the oil temperature drops to about 60 degrees, put less Huashu in it to see if it turns black. If it turns black, it means that the oil temperature is too high. If the color is normal, you can put all Huashu in it. You can eat it after cooling and bottling for about half a month. (Note, put more Huashu in it for a strong taste. The variety is good).
4 "Pepper Oil Authentic Sichuan Pepper Oil Practice: Pack half a can of fresh pepper in a heat-resistant jar (pepper powder is not good! ), boil the vegetable oil in the pot (white smoke), then pour the hot oil into the pepper pot, cover it, and open it for 10 minutes to smell it-that's called a fragrance! Be careful not to burn yourself when pouring oil!
5 Generally speaking, there are two ways to do Zanthoxylum bungeanum oil. 1。 Warm oil method: put pepper in the oil when it is still warm. This has the advantage that the taste of pepper can completely enter the oil. It doesn't smell very fragrant, but it tastes better. The disadvantage is that pepper can only be filtered out. 2。 Boil oil: the oil smokes, and after boiling, add pepper. The advantage is that the taste is very fragrant, and the fried pepper can also be eaten, and the taste is very good. But the only drawback is that the oil itself is not full of pepper flavor. Moreover, it is easy to fry coke, and the speed of getting out of the pot is faster.
6 "Zanthoxylum bungeanum oil raw materials: Sichuan Zanthoxylum bungeanum 1 50g ginger 50g garlic 50g scallion100g star anise 5g salad oil150g preparation method:1,ginger peeled and broken; Garlic is cut into nail slices; The scallion is smashed. 2. Set the wok on fire, add salad oil and heat it to 50% to 60%, add ginger, garlic and scallion to fry until fragrant, then add pepper and star anise to stir-fry for flavor, leave the wok off the fire, cool it, remove the residue, and put the oil into a container, which can be used at any time. Features: the oil juice is clear and fragrant. Scope of application: stir-fried and mixed cold dishes and fried and roasted hot dishes, such as "warm-mixed shredded loin", "stir-fried shredded potato", "hot loin" and "spicy tofu".
7) The household method of pepper oil is very simple: add 3 pairs of pepper noodles, stir-fried sesame seeds 1 2, and also add fried soybeans 1 2 (crushed) together, put them in a bowl, add the oil to 80% heat on the fire, pour the hot oil into the bowl with a spoon, stir while pouring, and decide how much to make, and the oil can be released naturally.
8 "Pepper oil practice: take fresh pepper granules (the kind with heavy taste) of that year and fry them in a hot oil pan. If you like to eat a little taste, as long as the color of pepper is slightly darker, it will be fine. If you don't like it, you should fry it for a while until the color turns black, so it won't bite, and it tastes delicious. Stir-fried dishes and side dishes are all very tasty. Using pepper granules is more labor-saving than grinding pepper noodles.