I'm Master Ji, and today's article in the food diary is about the production of pepper oil, and the pepper oil I make is fragrant and numb, and it's very simple.
Zanthoxylum pepper oil is a very important seasoning, whether it is a large or small restaurant, or a delicatessen needs, but many masters make pepper oil is not fragrant and bitter, I am talking about you, follow my steps to learn it, as long as you master the following points, you can also make fragrant and hemp pepper oil, right?
Ingredients: 42 grams of Dahongpao peppercorns, 300 grams of rapeseed oil, 3 grams of ginger slices, 0 star anise6 grams, double proportionally if you make more. If you want to put one-third of the pepper in the case of pockmarked and the total amount of peppercorns.
2: Put vegetable oil in the pot and boil until it is 80% hot, turn off the heat when the oil surface is slightly green, turn on the low heat when the oil temperature drops to 50% hot, put in the drained peppercorns and fry them slowly over low heat.
3: Sichuan pepper in the oil to keep a small heat fry, has been the ginger slices fried dry and yellow, the oil surface has dense fish eye bubbles, turning pepper has a crisp sound, at this time the temperature of the oil should be 160 degrees, we put a little sesame oil and 2 grams of liquor, continue to fry over low heat, and wait for the pepper to completely float up can be poured into the basin to seal the plastic wrap after 24 hours can be used.
Remarks: Boiling pepper oil is related to the temperature of the oil, in the oil temperature of 200 degrees, the fragrance and numbness will volatilize, and it is easy to become black and bitter.
Pour the pepper into the basin with the oil, seal the plastic wrap, and after 24 hours, open the plastic wrap to filter off the pepper.
Master Ji said the details.
1: When boiling peppercorns, you must soak them in warm water, not boiling water or cold water.
2: The temperature of the oil can not be too high when frying the pepper oil, too high will easily lead to the pepper oil is not fragrant and not numb, 3: When boiling the pepper oil, it is necessary to observe the change of the color of the pepper in the oil, if the color of the pepper becomes brown with yellowish, the pepper oil is fragrant and numb, if the pepper becomes black or completely brown, the pepper oil at this time is bitter.
Have you learned? If you don't understand, remember to leave me a message. This article is the original article of Master Ji's food diary, looking forward to your attention and communication.