A:

Raw material introduction: Zanthoxylum bungeanum powder is made by frying pepper particles and grinding them. If you add fried salt, it becomes salt and pepper, which is often used to fry food. It is one of the common flavors of Sichuan cuisine. Spicy and salty, mostly used for hot dishes.

Making salt and pepper:

1. Take 50g of Zanthoxylum bungeanum, remove the stalks and seeds, fry in a pan until brown, then pour it on a chopping board and crush it with a rolling pin.

2. Take 150g fine salt, put it into the pot, stir-fry until the water evaporates, and take it out when it can be divided into grains.

3. Put the chopped pepper and fine salt together and stir well.

The production method of salt and pepper mushrooms is as follows:

Ingredients: Pleurotus ostreatus, flour, eggs, salt, salt and pepper.

Steps:

1. Wash Pleurotus ostreatus, tear it into small strips by hand, and drain it for later use.

2, preparation of batter: beat the whole egg into a bowl, break up, add flour, when it is too thick, add a small amount of water and stir into a paste. Put a little salt in the batter.

3. Put Pleurotus eryngii into the batter and wrap it evenly.

4. Put the oil in the empty pot, and after 70% to 80% heat, put the mushrooms wrapped in noodles in turn.

5, fry until golden brown, remove and sprinkle with salt and pepper powder.