Pepper in our lives is a very important seasoning, this seasoning is indispensable, whether in our stew or stew soup, but many people in the time to do the pepper, think the flavor of the pepper to eat and not imagined incense, in fact, this time is because of the incorrect practice of the pepper, only to make her hair does not taste, then how to do the pepper to do it well?

There are two points in this question: one is "hemp", one is "fragrant". We first talk about how to make pepper oil "hemp", it depends on the choice of pepper, to hemp must choose "green pepper", green pepper hemp flavor is heavier. Another "flavor" how to do? We choose green pepper at the same time with some small amount of "red pepper", red pepper is more fragrant, in addition to red pepper also need onion, ginger, and nutmeg, spices such as allspice.

First put the frying spoon on the fire put pepper 4 times the canola oil, first fried onions, ginger and garlic, fragrant standard is to smell fragrant, the second is the onions, ginger and garlic into a charred yellow, and then fish out. On this basis, fry 18 spices, namely star anise, cinnamon, orange peel, cumin, nutmeg, ginger, sand nuts, dahurica, sanya, etc., this spice is 1/10 of the peppercorns, frying incense, then fish out. Control the temperature at 150 degrees, pouring peppercorns, this is the fried peppercorns hemp flavor, hemp flavor out, fishing peppercorns, raise the oil temperature to 200 degrees to 220 degrees, once again into the peppercorns, this is the fried peppercorns flavor, and then fishing peppercorns, the oil filtered out, naturally cooled, and then sealed in a bottle for 24 hours and then will be used.

The oil is still warm when the pepper, so that the pepper flavor can be completely immersed in the oil, but the pepper should not be eaten. When the oil is boiling hot and smoking, put in the pepper can make the flavor very fragrant, pepper can also be eaten, but pay attention to do not fry over. Earlier, I also remembered a method of simmering pepper oil with a stronger flavor. Wash 250 grams of fresh peppercorns and put them into a pickling jar. Pan into the rapeseed oil 1 kg, simmering two or three percent of the heat, poured into the altar with fresh peppercorns, cover the lid, the edges of the water closed, placed more than half a month can be.

Pepper is also with volatile components, is not suitable for exposure for too long, is not suitable for dry frying, easy to lose flavor, raw and dry pepper seeds into powder directly and oil mixed with the most linen, is not fragrant, I use the method is to put pepper in a bowl with fifty percent hot oil poured on, and then must be out of the oil to the container, the rest of the pepper seeds cooled, mashed, and put into a container of oil, shaking or stirring evenly, precipitation after the can be good.

Pepper oil to do and hemp and fragrant, the first is to choose the material, pepper to use fresh green pepper is numb enough, oil, canola oil to do out of the rich flavor. First of all, canola oil oil temperature control at about 150 degrees, and then put the spices, spices including five spices, cumin, ginger, cinnamon, leaves and so on. Fry the spices and remove them from the oil. Then put fresh green peppercorns, bar oil temperature to 200 degrees, until the green peppercorns fried to black, fishing out the peppercorns, the oil can be filtered out