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The article I want to share with you today is "When cooking, how do you get the most numbing peppercorns? Cold oil or hot oil? A Sichuan cuisine chef with 8 years of experience will give you the answer."
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When cooking, how do you get the most numbing pepper?
Cold oil or hot oil?
An 8-year-old Sichuan cuisine chef gives you the answer. Zanthoxylum bungeanum is widely cultivated in Sichuan, Gansu, Yunnan, Shaanxi and other provinces of my country.
However, the best Zanthoxylum bungeanum is produced in Hanyuan County, Ya'an City, Sichuan Province. It is Hanyuan Zanthoxylum bungeanum, which was used as tribute to the palace in ancient times.
Zanthoxylum bungeanum has a fragrant smell, which can remove the fishy smell of meat, and its numbing taste can also increase appetite.
If you don't add Sichuan peppercorns when cooking, the food will definitely not taste good enough. Adding Sichuan peppercorns will make the dishes more delicious and refreshing.
When cooking, how do you get the most numbing pepper?
Cold oil or hot oil?
8 years of Sichuan cuisine chefs give you the answer. Everyone has this experience. When cooking, even though Sichuan peppercorns are added, the numbing aroma is still not produced, or there is only a numbing flavor but no aroma. Some even stir-fry, resulting in numbing.
Burnt smell.
If you want to fully release the numbing flavor of Sichuan peppercorns in your dishes, you must know how to use Sichuan peppercorns correctly.
When cooking, how do you get the most numbing pepper?
Cold oil or hot oil?
A Sichuan cuisine chef with 8 years of experience gives you the answer. Method 1: Whether it is stir-frying or frying peppercorns in oil, soaking the peppercorns in hot water before eating them will increase the numbing aroma of the peppercorns.
The specific method is to rinse the Sichuan peppercorns before cooking, soak them in hot water for 3-5 minutes, and then use them for stir-frying. This step is very important, as it is to remove the bitterness and odor in the Sichuan peppercorns.
Method 2: If we only want the dish to have a stronger numbing flavor, we must add cold oil to the pot, or wait for the ingredients to be put into the pot before adding Sichuan peppercorns. This is because the Sichuan peppercorns will increase as the temperature of the dishes or oil in the pot rises.
High, slowly and completely releasing the numbness.
Of course, the disadvantage is that it only tastes numb, not the numbing flavor of Sichuan peppercorns.
When cooking, how do you get the most numbing pepper?
Cold oil or hot oil?
An 8-year Sichuan cuisine chef will give you the answer. Method 3: If you value the numbing aroma of the dish, then heat the oil in the pan. When the oil temperature reaches 50% hot, add Sichuan peppercorns and stir-fry to create the numbing aroma (about 5-
8 seconds), immediately add other condiments, and then add the dishes. This should be done quickly, otherwise the peppercorns will fry easily.
Method 4: Heat oil in the pot. It is generally used when making soup.
And with this method of adding hot oil to the pan, you can add Sichuan peppercorns only when the oil is smoking, so that the numbing aroma of Sichuan peppercorns can be fully exerted.
When cooking, how do you get the most numbing pepper?
Cold oil or hot oil?
An 8-year Sichuan cuisine chef gives you the answer. Method 5: Heat the oil, pour it into a bowl with peppercorns, and use the temperature of the oil to stimulate the aroma and numbness of the peppercorns.
The disadvantage of using the making method is that the aroma of Sichuan peppercorns is sufficient, but the numbing taste is lacking.
Cooking tips: 1. Selection of peppercorns.
High-quality Sichuan peppercorns are generally slightly black in color, naturally bright red in color, and smell strongly of numbness. Of course, the stronger the numbness taste, the better.
2. There is no fixed ratio for adding Sichuan peppercorns to stir-fry. If you want the most numbing effect, just add more Sichuan peppercorns. Generally, the ratio of oil and Sichuan peppercorns can be controlled at 3:1.
About 20-30 pieces of good quality Sichuan peppercorns will be the most numb in a dish.
3. Fry Sichuan peppercorns in oil or stir-fry with Sichuan peppercorns. Whether it is green Sichuan peppercorns or red Sichuan peppercorns, green Sichuan peppercorns are more fragrant and red Sichuan peppercorns are more numb. The method is the same.
When cooking, how do you get the most numbing pepper?
Cold oil or hot oil?
A chef with 8 years of experience in Sichuan cuisine will give you the answer. Today’s food article, “You clearly put Sichuan peppercorns in the stir-fry, but it doesn’t produce the numbing aroma? A chef with 8 years of experience in Sichuan cuisine will give you the perfect answer.” is shared here.
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