1》Basic characteristics of pepper oil: The oil is clear and has a numbing and fragrant taste. Basic ingredients: 150 grams of Sichuan peppercorns, 50 grams of ginger, 50 grams of garlic, 100 grams of scallions, 5 grams of star anise, and 1500 grams of salad oil. 1. Peel and smash the ginger; cut the garlic into nail slices; smash the green onions. 2. Put the wok on the fire, add salad oil and heat it until it is 50% to 60% hot. Add the ginger, garlic and scallions and fry until fragrant. Then add the peppercorns and star anise and stir-fry until the flavors are released. Remove the pan from the heat, let it cool and then remove the residue. Put the oil into a container and it's ready to go.
2》Cleaning of cleverly prepared Sichuan peppercorn oil: Clean the Sichuan peppercorn seeds through screening, remove the Sichuan peppercorns and other impurities, and then stir-fry them in a household rice cooker until they are fragrant and not mushy. Crush: Crush the hot pepper seeds with a stone mill or stone mortar until they are powdery (the smaller the particles, the better).
Boil the oil: Put the ground Sichuan peppercorn powder into a pot of boiling water, and stir it with a shovel or wooden stick (about 2.5kg of water plus 1kg of cooked Sichuan peppercorn seed powder). At the same time, continue to heat and keep warm for about 1 hour over low heat. Most of the fat contained in the pot will gradually float to the surface of the pot. Let it sit for about 10 minutes, then use a metal spoon to skim off most of the floating fat.
Punk the oil: After skimming off most of the oil, use a metal flat ladle to gently press it for a few minutes to cause the oil beads in the material to float out and accumulate, and then use a metal spoon to skim off all the oil. The oil yield of Zanthoxylum bungeanum seeds is generally about 25%, which is a higher-quality seasoning oil produced by farmers.
Residue cleaning: After the oil is released, the water and oil residue are taken out from the pot and dried in the sun, which can be used as fertilizer or blended with feed.
2》After the oil in the pepper oil pan is heated, add the peppercorns (buy good quality). The fire should not be too high. Turn off the heat immediately when you smell the fragrance. Use a slotted spoon to take out the peppercorns and you will have fragrant peppercorns. It’s oily.
3》The Huashu oil made by yourself from Sichuan pepper oil is of course delicious. First, heat the vegetable oil to 80-95 degrees. This temperature will not smell of oil. Wait until the oil temperature drops to about 60 degrees. Put less Hua Shu in and try to see if the Hua Shu turns black. If it turns black, it means the oil temperature is too high. If the color is normal, just put all the Hua Shu in. Once it cools down, it will be ready for consumption in about half a month after bottling. ( Note. If the flavor is strong, add more Hua Shu (good varieties), and the oil temperature should be medium so that the Hua Shu does not turn black.
4》Pepper Oil Authentic Sichuan pepper oil recipe: fill half of the oil in a heat-resistant jar Can of fresh Sichuan peppercorns (Powdered Sichuan peppercorns will not work!), boil vegetable oil in a pot (white smoke will emit), then pour the hot oil into the Sichuan peppercorns jar, close the lid, and wait for 10 minutes before opening and smelling - That’s so fragrant! Be careful not to burn yourself when pouring the oil!
5》Generally speaking, there are two ways to make peppercorn oil. 1. Warm oil method: add Sichuan peppercorns when the oil is still warm. The advantage of this is that the flavor of Sichuan peppercorns can completely penetrate into the oil. It does not smell very fragrant, but the taste is better. The disadvantage is that the peppercorns can only be filtered out. 2. Boiling oil: When the oil starts to smoke, add the peppercorns. The advantage is that the taste is very fragrant, and the fried peppercorns can also be eaten, and the taste is very good. But the lack of pepper flavor in the oil itself is the only drawback. It’s also easy to burn, so it needs to be cooked quickly.
6》Pepper oil raw materials: Sichuan pepper 150g ginger 50g garlic 50g white scallion 100g star anise 5g salad oil 1500g Preparation method: 1. Peel and break the ginger; cut the garlic into nail slices; scallion white Break it. 2. Put the wok on the fire, add salad oil and heat until it is 50% to 60% hot, add ginger, garlic, and scallions and fry until fragrant, then add peppercorns and star anise and stir-fry until the flavors are released. Remove the pan from the heat, let it cool, and then remove the residue. Put the oil into a container and it's ready to go. Features: The oil is clear and the flavor is numb and fragrant. Scope of application: boiled and stir-fried cold dishes and stir-fried and grilled hot dishes, such as "warm stir-fried shredded kidneys", "steamed shredded potatoes", "hot loin cubes", "spicy tofu", etc.
7》The home recipe of pepper oil is very simple: add 3 taels of chili noodles, 1 tael of fried sesame seeds, and 1 tael of fried soybeans (crushed), add them together, and put them in a bowl Medium, heat the oil until it is 80% hot, use a spoon to pour the hot oil into the bowl, and stir while pouring. You can decide how much oil you want. You can add more oil to make the oil turn red.
8》How to make pepper oil: Take the fresh peppercorns from that year (the kind with a strong taste) and fry them in a hot oil pan. If you like to eat more flavor, as long as the color of the pepper becomes slightly darker, you can That's it. If you don't like the smell of peppercorns, fry them for a while until the color turns black and they are no longer smelly. They taste very fragrant. Adding some to stir-fries and side dishes will enhance the flavor. Using peppercorns is less labor-intensive and labor-intensive than grinding peppercorns.
The method of making soybeans with soy sauce is very simple: there are two types: 1. Soybeans with salty soy sauce: first wash the soybeans and soak them until soft, then put them in a pot and cook them. When cooking, add soy sauce, pepper and a little aniseed. (star anise). Until it is medium soft and hard, add a little chili pepper if you like it spicy. Just put down the fire. 2. Sweet sauce soybeans: The method is similar to the above, except that after the softness and hardness are moderate, add sugar and let it dry over high heat. Because of the sugar, it dries up easily. But remember that it is easy to burn the beard at this time, so watch more. When the soup is almost ready, the soybean skin is slightly wrinkled. Tastes better
Hope it’s useful to you