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How to make pepper oil, homemade pepper oil

Source: Time: 2020-01-28 19:14:46

Millennium Tongzhou vitality north stream

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. The characteristics of peppercorn oil are clear and fragrant. There are several ways:
1. Materials: 150 grams of Sichuan pepper, 50 grams of ginger, 50 grams of garlic, 100 grams of light green, 5 grams of star anise, and 1500 grams of salad oil.
Ginger is peeled and patted; garlic is cut into nails and patted onion.
Set the wok on the fire, add salad oil and heat to 50% to 60%, add ginger, garlic, onion, and fry, then add peppercorns, stir-fry the star anise, leave the pan off the fire, remove the residue after drying, and oil Put it in a container and you can access it at any time.
2. After the oil in the peppercorn pot is heated, put in peppercorns (purchasing good quality). The fire should not be too big. When you smell the fragrance, turn off the fire immediately.
3. First, heat the vegetable oil at 80-95 degrees. This temperature does not produce any oily smell. When the oil temperature drops to about 60 degrees, put a little Huashu in and try to see if Huashu turns black. If it turns black, the oil temperature is too high. If the color is normal, you can put all of Huashu in it. After cooling and bottling, it can be eaten for about half a month. (Note. For a thicker flavor, put a little bit of Huashu. The variety is good.) If the oil temperature is medium, it won't be dark.
4. Authentic Sichuan pepper oil method: Put half a can of fresh flower peppers in a heat-resistant jar (no pepper powder!), Boil the vegetable oil in the pot (white smoke), and then pour the hot oil into the pepper pot Close the lid and uncover it after 10 minutes-be careful not to get hot when it's called a fragrant oil!
5. · Warm oil method: It is to put peppercorns under the condition that the oil is still warm. The advantage is that the peppercorn taste can completely enter the oil. It does not smell very fragrant, but the taste is better. The disadvantage is that the peppercorns can only be filtered out. . .
Oiling: The oil smokes. The advantage of putting the peppercorns after opening is that the flavor is very fragrant, and the fried peppercorns can also be imported. The taste is very good, but the lack of peppercorn flavor in the oil itself is the only drawback and it is easy to fry. Faster.
6. Take the new fresh peppercorns (the kind with a strong flavor) and fry them in a hot oil pan. Those who like to eat partial flavors only need to be slightly darker in color. Deep fry for a while, until the color turns black, it won't be mouthful, it tastes very fragrant. Stir-fried dishes and some side dishes are very flavorful. Using peppercorn grains saves labor and effort than grinding peppercorn noodles.
7. First put clear water into the pot, then add pepper water. After boiling a little, turn off the heat and put onion, then cool the water and keep it for a day. Soak the pepper pepper for 24 hours.
Then take the same amount of cold water in the oil-cooled pot (water with peppercorns) as the clear water. When the cold oil starts to boil, the water in the pot is filled with large bubbles. At the end, the water is evaporated. A small bubble is that the water is almost evaporated, then it is OK. Finally, `` it's done. ''

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