Sichuan peppercorn oil can be used for cooking, but it is generally not used for cooking. Sichuan pepper oil is a seasoning oil. Its main feature is numbing but not spicy. It is generally used in foods that need to highlight the numbing taste and aroma, such as Sichuan cuisine, cold dishes, pasta, rice noodles, hot pot, etc. Since the use of pepper oil is relatively limited, it is generally rarely used for cooking.

What is Zanthoxylum bungeanum oil made of?

Hua Zanthoxylum bungeanum oil is a medicinal food made from Sichuan Zanthoxylum bungeanum and edible oil as the main ingredients. Zanthoxylum bungeanum oil is a product that extracts aromatic substances from Zanthoxylum bungeanum and adds them to edible vegetable oil. The numbness is heavier, the pepper aroma is rich, and the numbness is qualitative. Hanyuan pepper has a long history and was listed as a tribute in the Tang Dynasty, hence the name "tribute pepper". Because of its bright red color, large grains and heavy oil, rich aroma, mellow and refreshing taste, the authentic Hanyuan peppercorns are named Qingxi peppercorns.

Usage of pepper oil

1. Cold salad: Pepper oil can be used as salad vegetables. First prepare some broccoli and carrots, wash the broccoli and cut it into small pieces. Peel the carrots and cut into shreds. Boil another pot of water. After the water boils, blanch the broccoli and carrots in it, then take them out and rinse them in cold water. Remove the broccoli and carrots and drain the water, put them into a large bowl, add pepper oil and edible salt, stir well and then eat.

2. Stir-frying: Sichuan peppercorn oil can be used for stir-frying. After washing and cutting the vegetables, add peppercorn oil to the pot, then add the cut vegetables, stir-fry quickly, and add edible salt and chicken essence. That’s it.

3. Make cold noodles: first add a small proportion of vinegar and soy sauce in a bowl and stir well. Heat the pot, add Sichuan peppercorn oil, turn off the heat after it is hot, wait until the temperature of the oil drops, and then pour the Sichuan peppercorn oil into a bowl. Boil water in a pot and add noodles. After cooking, take out the noodles, cover them with cold water and put them into a large bowl. Pour the prepared pepper oil, vinegar and soy sauce into a large bowl and stir well.

When to add Sichuan peppercorn oil for cooking

If it is cooking, it is generally recommended to put Sichuan peppercorns into the pan when the oil is hot, so that the aroma of Sichuan peppercorns can be better stimulated. Especially the fried Sichuan peppercorns only have aroma and the numbness completely disappears. If you add too much Sichuan peppercorns when cooking, stir-fry the dishes for a while. Some of the limonene in the Sichuan peppercorns will evaporate and the numbing smell will be reduced.