1. past lives of pepper oil.
Zanthoxylum bungeanum is also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper, etc. Zanthoxylum bungeanum was listed as a tribute in the Tang Dynasty, so it was also called "tribute pepper".
Zanthoxylum bungeanum originated in China, which is a unique spice in China. Up to now, Zanthoxylum bungeanum has not been used as seasoning in western food.
Historical references:
In The Book of Songs Zhou Song, it is said, "Pepper has its fragrance, which makes Hu Kao better." In Li Shizhen's Compendium of Materia Medica, it is recorded that "Zanthoxylum bungeanum has strong teeth, dark hair, good eyesight, good color, resistance to aging, longevity and health.
Zanthoxylum bungeanum was originally wild in the area below the elevation 1000m of Qinling Mountains. Now it is distributed all over the country. North China and southwest China are the main producing areas. Historically known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper, Shu pepper and so on.
We often stir-fry with pepper, so what are the benefits of pepper? First, Zanthoxylum bungeanum has the function of expelling cold and strengthening the body. Second, Zanthoxylum bungeanum has the function of appetizing and helping digestion.
Zanthoxylum bungeanum oil is extracted from Zanthoxylum bungeanum. Zanthoxylum bungeanum oil has a strong fragrance and a heavy hemp taste. Zanthoxylum bungeanum oil is generally used in Sichuan cuisine, Sichuan salad and Sichuan Chongqing hotpot.
There is a question, is Zanthoxylum oil and sesame oil the same oil?
Actually, they are not. They have similarities, but they are different. What are the differences? Let's share their homemade methods respectively. By making them, we can distinguish their differences.
2. The method of homemade pepper oil
Pepper oil is sold in supermarkets, but chefs and rural aunts still like to make pepper oil. First, it costs less, and second, it tastes better, which is hygienic and healthy, which is reassuring.
There are many ways to make Zanthoxylum bungeanum oil, such as oil dissolution, oil immersion, oil spraying and physical pressing.
Today, we share two methods of making pepper oil commonly used by chefs:
The first method: the method of making fragrant and hemp pepper oil.
Material: dried prickly ash seeds.
Step 1: Prepare 50 grams of dried Zanthoxylum bungeanum seeds. The Zanthoxylum bungeanum seeds should be selected with bright colors and full and uniform particles, so that the Zanthoxylum bungeanum oil made from this Zanthoxylum bungeanum seed is tasty, hemp and fragrant. Wash the pepper seeds first, and then dry them in the sun.
Prepare 200 ml of cooked oil. What is cooked oil? It is boiled oil, or it can be oil that has been fried with fish and chicken wings.
Prepare a bowl, pour pepper seeds into it, then pour cooked oil into it, and buckle a plate on it to prevent steam from flowing in, and at the same time, prevent aroma from losing. Put cold water into the pot, boil the water and steam for 30 minutes.
After taking it out 30 minutes later, the steamed pepper oil is full of hemp flavor, but the fragrance is obviously not enough, because it lacks the fragrance that is only available at high temperature. At this time, the second step is to filter the pepper oil and separate the oil from the pepper.
Step 3: heat the pot, pour the filtered pepper seeds and a little hot oil into the pot, turn on a small fire and fry slowly.
After the seeds of Zanthoxylum bungeanum are deeply fried, pour the seeds of Zanthoxylum bungeanum into Zanthoxylum bungeanum oil again. At this time, the fragrance of Zanthoxylum bungeanum oil comes out, and cover it again to reduce the volatilization of the fragrance. After cooling, filter and put it into a glass bottle, and seal it for a long time. Don't put it in a plastic bottle, it will taste bad after a long time.
The fragrant and hemp pepper oil is ready.
3, sesame oil homemade method:
Raw materials: 20 grams of pepper and 20 grams of pepper.
Step 1: Put Zanthoxylum bungeanum and Zanthoxylum bungeanum into a bowl, and add appropriate amount of warm water to soak for 10 minute.
The purpose of soaking is to remove the dust, impurities and peculiar smell of pepper and pepper, and to stimulate their fragrance, and at the same time to avoid frying black and fried paste.
Prepare a handful of coriander and clean it.
Cut half an onion,
Sliced ginger
Step 2: Heat the pan, add three spoonfuls of farm rapeseed oil, burn the rapeseed oil until it is old, and then turn off the fire. When the oil temperature is about 50% hot, add ginger, onion and coriander, stir-fry the fragrance with low heat, and turn it over with a spoon to make the spice evenly heated and excite the fragrance inside.
When the coriander becomes soft and the onion is fried to golden brown, it's almost the same. Let's take them out with a colander.
The purpose of this step is to extract vegetable oil from ginger, onion and coriander, so as to enhance the fragrance of pepper oil. Be sure to clean up the remaining impurities, so that the pepper oil will be clear, beautiful in appearance and better in taste.
Drain the soaked pepper and pepper for later use.
Fire, raise the oil temperature to 40% heat, the oil temperature is calm and no smoke, pour the pepper and pepper, stir constantly, and fry for 1 min.
Deep-fry until the pepper and pepper change color, turn off the fire and remove the oil. The purpose of this step is to effectively remove the water from the pepper.
Pepper with pepper, green and red, isn't it beautiful? Sichuanese also call it Longfeng pepper.
Fire, raise the oil temperature to 60% heat, and when the smoke starts, turn on a small fire and fry the pepper once more. The purpose of this step is to fry them dry and release the fragrance conveniently. Turn off the fire after frying for about 2 minutes. The surface of pepper and pepper has become brittle, so take out the oil under control.
Fire again, raise the oil temperature to 50% heat, and the surface of the oil smokes slightly. Put the pepper and pepper into the pot again and fry it.
Fry on low heat for about 3 minutes. At this time, the rich fragrance comes to the nose, so we can turn off the fire. Add a few lids of high-alcohol liquor, which can stimulate the fragrance of pepper and pepper. Pour the fried pepper into a basin to cool.
The fragrant and hemp pepper oil is ready. Then filter with a strainer and bottle the pepper oil.
To sum up:
1. Zanthoxylum bungeanum oil and sesame oil are different. Zanthoxylum bungeanum oil is made of only one raw material, while sesame oil is made of pepper and pepper.
2. The production of sesame oil is troublesome, and it is necessary to master the oil temperature. When frying, pay attention to the heat to prevent excessive frying of pepper and pepper, and destroy the fragrance and value of sesame oil.
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Zanthoxylum oil
Zanthoxylum bungeanum oil is a kind of product which is extracted from Zanthoxylum bungeanum and contains fragrant and odorous substances in edible vegetable oil. Hanyuan pepper has a long history and was listed as a tribute in the Tang Dynasty, hence the name "Gongjiao". The authentic Hanyuan Zanthoxylum bungeanum is named Qingxi Zanthoxylum bungeanum because of its bright red color, big grain and heavy oil, rich fragrance and mellow taste.