Zanthoxylum bungeanum is common, and its fragrance is very strong, so it is widely used. Red Zanthoxylum bungeanum can remove odor and fishy smell from meat, so when curing meat, you can put some pepper powder, and when mixing meat stuffing, you can also put some pepper powder to add flavor to the stuffing, or use the water soaked in red Zanthoxylum bungeanum to fetch water for the meat stuffing, which can all play a role in removing fishy smell and enhancing flavor.
When stir-frying, it is also very suitable for putting red pepper, such as spicy chicken, hand-torn cabbage, etc. When stir-frying, these dishes will become more fragrant with a proper amount of hemp flavor and taste particularly good.
Green pepper is much heavier than red pepper, and it has a strong fresh flavor. If you want to express the pepper flavor of dishes, you can use green pepper, such as making pepper chicken, and when making kimchi, you can also put green pepper, which can not only increase the sesame flavor, but also inhibit the growth of bacteria, with particularly good results.
Extended data
morphological character
Small deciduous trees; 3-7 meters high, the thorns on the stem often fall early, and the branches have short thorns. The thorns on the branchlets are wide, flat and straight in the Yangtze River Delta shape, and the branches of the year are pubescent. The leaf has 5- 13 leaflets, and the leaf axis often has very narrow leaflets; Leaflets opposite, sessile, ovate, elliptic, sparsely lanceolate, larger at the top of leaf axis, sometimes round near the base.
It is 2-7 cm long and 1-3.5 cm wide, with finely divided teeth on the leaf margin and oil spots on the teeth. The rest have no or scattered oil spots visible to the naked eye. There are tufts on both sides of the midvein at the base of the back of the leaf or both sides of the lobule are pilose. The midvein is slightly depressed on the leaf surface, and there are often reddish-brown markings after the back of the leaf is dry.
Baidu encyclopedia-Zanthoxylum bungeanum