Although the taste of pepper seeds is not as good as that of pepper, they can still be used for seasoning. Zanthoxylum bungeanum seeds are dried and ground into Zanthoxylum bungeanum noodles by machine, so that black pepper seeds can also be added to meals as seasoning. ?
Cooking purposes: Sichuan cuisine is the most widely used seasoning, which is often used to prepare marinated soup, pickles or stew, and has the function of removing fishy smell and enhancing flavor. It is also one of the raw materials of "spiced powder".
When cooking, put a few peppers in the hot oil in the pot, take them out after blackening, and leave the oil for cooking, so that the dishes smell fragrant; Pepper, vegetable oil and soy sauce are heated and poured on the cold salad, which is refreshing and delicious; Add pepper when pickling shredded radish, which tastes excellent.
Preparation method of Zanthoxylum bungeanum oil
Zanthoxylum oil is completely different from Zanthoxylum seed oil and Zanthoxylum essential oil. The oil obtained by squeezing or solvent extraction of Zanthoxylum bungeanum seeds is called Zanthoxylum bungeanum seed oil, and then refined to obtain edible Zanthoxylum bungeanum seed oil. Zanthoxylum bungeanum essential oil is extracted from Zanthoxylum bungeanum by organic solvent or supercritical extraction, and cannot be eaten directly. Edible vegetable oil can be used as seasoning oil only after it is diluted into pepper oil in a proper proportion.
Oil-dissolving method, oil-soaking method and oil-soaking method are traditional methods to produce Zanthoxylum oil, which are adopted by most Zanthoxylum oil plants in China. The method is as follows: directly put Zanthoxylum bungeanum into hot edible vegetable oil, cover and seal it, or put Zanthoxylum bungeanum into a container with a pore diameter smaller than that of Zanthoxylum bungeanum, slowly pour the hot edible vegetable oil into the container, stir-fry the fragrance, and dissolve the effective components in the oil to obtain Zanthoxylum bungeanum oil.