In addition, kung pao chicken, dried fish, cooked pork, home-cooked tofu, pork slices for husband and wife, Hechuan pork slices, stir-fried shredded beef, strange chicken pieces, fish-flavored shredded pork, boiled beef and boiled fish in Sichuan cuisine will greatly enhance the flavor of the dishes, although these dishes may not use pepper oil.
Zanthoxylum bungeanum has a long history and was listed as a tribute in the Tang Dynasty, hence the name "Gongjiao". 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. Zanthoxylum bungeanum oil is a product extracted from Zanthoxylum bungeanum, which contains aromatic substances in edible vegetable oil. The hemp taste is heavy, the pepper taste is rich and the hemp degree is qualitative.
Extended data:
1, function
The main feature of Zanthoxylum bungeanum oil is hemp but not spicy. Compared with other spicy oils, the color of Zanthoxylum bungeanum oil is particularly orange and turbid, and the red oil body fluctuates in the spicy sauce. In addition, in Taiwan Province Province, because of the popularity of red oil wonton, pepper oil has indirectly become an important part of Taiwan Province cuisine.
2. Nutritional value
Zanthoxylum bungeanum is pungent and hot, belonging to the spleen and stomach meridian; Has the effects of aromatic invigorating stomach, warming middle warmer, dispelling cold, removing dampness, relieving pain, killing insects and detoxicating, relieving itching and removing fishy smell; Indications: Vomiting, wind-cold-dampness arthralgia, toothache, etc.
According to Li Shizhen's Compendium of Materia Medica, "Zanthoxylum bungeanum has strong teeth, dark hair, good eyesight, long life, good color, anti-aging, longevity and brain strengthening." "Herbal Classic Shu" warns: "Lung and stomach are hot, or cough up phlegm or hemoptysis, which is a salty taboo." Patients with tuberculosis should also avoid eating.
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