1 Zanthoxylum bungeanum oil is clear and fragrant. The basic materials are Sichuan Zanthoxylum bungeanum150g, ginger 50g, garlic 50g, onion100g, star anise 5g and salad oil150g. 1. Ginger peeled and broken; Garlic is cut into nail slices; The scallion is mashed. 2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, add ginger, garlic and onion to stir-fry until fragrant, then add pepper and star anise to stir-fry until fragrant, leave the fire, let it cool, remove the residue, and put the oil in a container for ready use.
2) Clever cleaning of Zanthoxylum oil: Zanthoxylum seeds are screened and cleaned, and after impurities such as Zanthoxylum bungeanum are removed, they are put into a household electric cooker and stir-fried until the fragrance is overflowing, and it is advisable not to be mushy. Crushing: the fried pepper seeds are crushed into powder with a stone mill or mortar (the smaller the particles, the better).
Boiling oil: put the ground pepper powder into a boiling water pot, and then stir it with a shovel or a wooden stick (about 2.5 kg of water and 1 kg of pepper seed cooked fine powder). At the same time, continue to heat with low fire for about 1 hour, and most of the oil contained can gradually float on the pan surface. Let it stand for about 10 minute, and skim off most of the oil slick with a metal spoon.
Pour oil: after skimming most of the oil, gently press it with a metal ladle for a few minutes to make the oil beads in the material float out and accumulate, and then skim all the oil with a metal spoon. The oil yield of Zanthoxylum bungeanum seeds is about 25%, which is the first-class seasoning oil produced by farmers.
Slag removal: the water and oil residue after the oil is taken out of the pot can be used as fertilizer or mixed with feed after drying.
2) After the oil in the pepper oil pan is heated, add the pepper (buy good quality). Don't be too angry. Turn off the fire as soon as you smell the fragrance. Take out the pepper with a colander and it becomes delicious pepper oil.
Pepper oil made of pepper oil is of course delicious. First, the vegetable oil is heated to 80-95 degrees. This temperature doesn't smell like raw oil. When the oil temperature drops to about 60 degrees, put less flower trees in it to see if it will turn black. If it turns black, it means that the oil temperature is too high. If the color is normal, you can put all the flower trees in it. It can be eaten after cooling and bottling for about half a month. (note, put more flower trees in it, the taste is stronger. Good variety).
4 "Pepper Oil Authentic Sichuan Pepper Oil Practice: Put half a can of fresh peppers in a heat-resistant jar (pepper powder is not good! ), boil the vegetable oil in the pot (white smoke), then pour the hot oil into the pepper pot, cover it, 10 minutes before opening it-that's the fragrance! Be careful not to burn yourself when pouring oil!
Generally speaking, there are two ways to do pepper oil. 1。 Hot oil method: put the pepper in while the oil is still hot. The advantage of this is that the taste of pepper can completely enter the oil. It doesn't smell very good, but it tastes better. The disadvantage is that only peppers can be filtered out. 2。 Burning oil: the oil smokes, and after boiling, add pepper. The advantage is that it tastes delicious, and fried peppers can also be eaten. It tastes good. But the only drawback is that the oil itself is not full of Chili flavor. And easy to fry, faster out of the pot.
6 "Zanthoxylum bungeanum oil raw materials: Sichuan Zanthoxylum bungeanum 150g ginger 50g garlic 50g onion 100g star anise 5g salad oil 1 50g method:1,ginger peeled and mashed; Garlic is cut into nail slices; The scallion is mashed. 2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, add ginger, garlic and onion and stir-fry until fragrant, then add pepper and star anise to stir-fry until fragrant, leave the fire, let it cool, remove the residue and put it into a container for use at any time. Features: the oil juice is clear and fragrant. Scope of application: stir-fry cold dishes and hot dishes, such as "warm-mixed shredded tenderloin", "fried shredded potato", "hot tenderloin" and "spicy tofu".
7) The household method of pepper oil is very simple: put 3 pieces of pepper noodles, 1 fried sesame seeds and 1 fried soybean (crushed) together in a bowl, put the oil in the fire and heat it to 80% heat, pour the hot oil into the bowl with a spoon, stir while pouring, and decide how much to make, so that more natural oil can be used to make the oil red.
8 "Pepper oil method: Take fresh pepper granules of the year (the kind with heavy taste) and fry them in a hot oil pan. If you like to eat something with a little taste, as long as the pepper is a little darker, it's no problem. If you don't like it, fry it for a while until the color turns black, so it won't bite, and it tastes delicious. Cooking and side dishes are delicious. It is more labor-saving to use pepper granules than to grind pepper noodles.