the picking period of rattan pepper is only two months every year, so the fresh products are not easy to preserve, and rattan pepper is not resistant to high temperature. The traditional folk craft is to burn rapeseed salad oil in a pot to 22℃, then put in ripe fresh rattan pepper to immerse it, change the fire to keep the temperature at 1℃ to fry the rattan pepper to yellow, take out the rattan pepper after the oil water evaporates, filter and precipitate the refined oil, and seal it and can it. However, about 2% of the aromatic components in this method will continue to remain in the fruit of Zanthoxylum bungeanum and cannot be extracted.
in order to improve the taste, the salad oil can be burned to 5% and then ginger, onion, celery, garlic sprout and onion can be added respectively. After frying until fragrant, stop for 2 hours, then take out the residue, reheat it for 2% to 3%, pour the oil into the barrel, add rattan pepper, seal it, and use it after two days of taste correction.
remember not to add any essence and pigment when refining the oil of Zanthoxylum bungeanum, and it is not easy to have too many auxiliary materials; The ratio of rattan pepper to salad oil is 1∶1.
have you learned how to make rattan pepper oil? The cold dish made of rattan pepper oil feels salty at first. Suddenly, rattan pepper will spread on the tip of the tongue. When you can't help it, play quietly in the spicy corner and sweet into your throat. The secret recipe is rattan pepper oil, oil to pepper, Chili oil, heat, color, taste is not. The preparation method of rattan pepper oil is still troublesome.