Friends who love to eat Sichuan food will not feel strange when they mention pepper oil. The unique fragrance of pepper oil can stimulate our taste. When we eat it, we will have a feeling that we can't stop the car. The more we eat, the more we want to eat. Therefore, many people like to put a little sesame oil to enhance the taste when cooking. Sesame oil is delicious, but many people can't make it well, either it's not hemp enough or it's not fragrant enough. In fact, making sesame oil seems simple and skillful.

First of all, the selection of materials is exquisite. The main ingredients of pepper oil are pepper, which can be divided into green pepper and red pepper. Compared with red pepper, green pepper tastes slightly fragrant and a little more hemp, but it is not as mellow as red pepper, and red pepper is slightly hemp, but it is not as fragrant as green pepper. Therefore, pepper oil can not be made with only one kind of pepper, which has a strong fragrance of green pepper and a strong hemp of red pepper. Only by combining the two can it taste mellow and fragrant.

Ingredients: 350g green pepper, 50g red pepper, 50g ginger slices 1 0g cinnamon16 pieces of fragrant leaves (the ratio of pepper to edible oil is1:1,and if it is fried with dried pepper, the ratio is1:5).

1. Green and red prickly ash are cleaned and dried in the shade.

2. Dilute the dried green pepper and red pepper with appropriate amount of white wine, so that the hemp flavor of pepper can be more stimulated after soaking in white wine. When frying oil again, the taste of pepper oil will be more intense, soaking for 15 minutes, so that the white wine can be completely absorbed. Fried pepper oil, don't fry it directly in the pan. Without this 1 step, it is no wonder that pepper oil is not fragrant and hemp.

3. Add a proper amount of vegetable oil into the pot, fry until fragrant, add ginger slices, fry the ginger slices until brown, and take out the oil. At this time, the oil temperature is about 220 degrees. We quickly add green pepper and red pepper, then add fragrant leaves and cinnamon, and keep stirring to prevent the pot from pasting. At this time, the temperature is about 180 degrees, which can better stimulate the fragrance of pepper.

4. Fry for about 3 minutes. After the moisture of pepper is fried dry, we turn off the fire and pour it into a water-free, oil-free and heat-resistant bowl. When it is hot, cover it with a layer of plastic wrap, which will lock the fragrance of pepper and make it taste more intense. Wait until it is completely cooled, then open it and put it in a jar for preservation. Just eat it at any time and take it at any time.

3 tips:

1. Zanthoxylum bungeanum must be cleaned, because if it is not cleaned, the Zanthoxylum bungeanum will not reach the temperature during heating, but the impurities have been burnt, so it will be bitter, and the fried Zanthoxylum bungeanum oil is not transparent, and there will be black precipitate.

2. The white wine soaked in green and red pepper should be completely absorbed before frying, so that the fried pepper oil is more fragrant and will not be fried when it is put into the pot at high temperature.