Zanthoxylum oil is a seasoning that we often use in our daily life. A few drops are added when cooking or mixing vegetables. The sesame flavor is delicious and delicious! Some people like to buy and eat pepper oil, and some people like to make it by yourself. I just think that the pepper oil you buy is not as fragrant as you make yourself. Therefore, you usually make it by yourself. Making pepper oil seems very simple, but There are skills. If it is not done well, either the pepper oil is not numb or fragrant, or the pepper oil is fried and the fried pepper oil has a bitter taste. So, how to deep-fry Chinese pepper oil so that it is numb, fragrant and not bitter?
Make pepper oil, but don’t fry it when you cook it. Chefs do this. The pepper oil is numb and fragrant without bitterness!
It is best to use fresh pepper to make pepper oil, fresh pepper will be more fragrant, if not, you can also use dried pepper, but the taste will be slightly inferior.
[Prepare ingredients] : 350 grams of fresh green pepper, 50 grams of red pepper, 400 grams of edible oil, 10 grams of ginger slices, 1 piece of cinnamon, bay leaves 6 pieces of
As can be seen from the above ingredients, we use more green peppercorns than red peppercorns. Keep this ratio in mind. The color of green pepper is green and full of numb flavor, and it is not easy to turn black when fried; the color of red pepper is bright red, although the numb taste is normal, but the taste is very more mellow. As a result, the pepper oil becomes bitter, especially if you are a novice in the kitchen, you must pay attention to it.
also has a key is: I use fresh pepper, so the ratio of pepper to edible oil is 1:1, if you use dried pepper to make, the ratio of pepper to edible oil will be 1: 5. Remember that the pepper oil made with this ratio is more fragrant.
[Production method]:
1. Put the red pepper in the bowl and soak the appropriate amount of white wine for 15 minutes, deep-fry the pepper oil, do not If you want to fry it in a hurry, add this step. After the pepper is soaked in white wine, its hemp aroma can be stimulated. When you deep-fry, the flavor of the pepper oil will be stronger.
2. Wipe the water in the wok, pour 400 grams of edible oil, add the ginger slices when it is heated to 60% heat, and remove the ginger slices when they are browned and fragrant. Pour in the green pepper and red pepper, then add Stir the bay leaves and cinnamon with a spatula to keep them heated evenly. Fry them for about 3 minutes. When we see that the water in the pepper is dried up, we can turn off the heat and pour them into a water-free and oil-free large When the bowl is hot, cover it with a layer of plastic wrap, which will lock the scent of pepper, and the flavor of pepper oil will be stronger after cooling.
3. After the pepper oil is completely allowed to cool, we can put it in an anhydrous and oil-free bottle and want to eat it Just pour out a little at the time.
Many people make pepper oil that is not fragrant. It turns out that this step is missing, so it will be fragrant and numb without bitterness! This step is to use wine to soak, the soaked pepper has a stronger fragrance, and it is not easy to fry after being in the pot, the made pepper oil will be especially delicious!
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