I believe many people here like to eat Sichuan food. Among the eight major cuisines, Sichuan cuisine is the most popular. After all, there are not a few people who like spicy food now. Sichuan cuisine pays attention to "hemp" and "spicy", and the combination of the two is simply a natural work. Of course, hemp in Sichuan cuisine is extracted from pepper, and spicy is extracted from pepper. However, when many people cook Sichuan food by themselves, it is completely spicy and has no hemp, so it is difficult to stimulate the hemp taste in pepper. Why?

Hemp in pepper is not a kind of taste. Hemp taste is actually similar to spicy taste, just a hormone that can stimulate nerves. When cooking Sichuan food at ordinary times, if you want to greatly stimulate the hemp taste and fragrance in pepper, then "oil" is one of the most prerequisite conditions, and then consider the oil temperature. As we all know, there are two kinds of peppers, one is fresh pepper and the other is dry pepper. Facing these two kinds of peppers, their usage is different. Let's see how to use them!

First, flowers and peppers

Generally, fresh peppers are not very resistant to high temperatures. If fried for a long time, it will be difficult to give off the hemp smell inside. The most appropriate way is to stir-fry in a low-oil pan for a long time, or you can stroll around and put it at last, that is, after all the dishes are fried, throw them on the dishes and pour hot oil on them, so as to maximize the hemp taste of fresh peppers.

Second, dried peppers

Compared with fresh peppers, the hemp taste of dried peppers will be more prominent. There are two colors of dried peppers, one is dried green peppers, and the other is dried red peppers. Of these two, dried red peppers are both hemp and fragrant, but no matter which kind of dried peppers, if you want to stimulate their hemp taste, you must remember the principle of "high temperature fragrance, low temperature hemp".