How to boil pepper oil How to make pepper oil

The main ingredient is unknown. 10 grams of Sichuan peppercorns.

1 bowl of canola oil.

None of the excipients. Step 1: A complete list of homemade pepper oil.

Wash the peppercorns first to remove dust and broken branches and leaves.

Step 2: How to make homemade pepper oil**.

Then dry in the sun.

Step 3: Homemade Sichuan pepper oil.

Pour the rapeseed oil into the pot, first cook over medium heat until it smokes, insert it into the oil with chopsticks, make small bubbles, and then turn to low heat, pay attention to the minimum heat! Leave to dry for two minutes.

Step 4: A simple way to make homemade pepper oil.

Pour the peppercorns into the oil and be careful of splashing with the oil. Because the peppercorns will be boiling when they are just put into the oil pot, wait for them to calm down, fry them for two minutes, turn off the heat, and use the residual temperature to boil slowly.

Step 5: How to eat homemade pepper oil.

When the oil temperature has cooled completely, put it in a clean and waterless container, cover it tightly, and store it in a cool place. When using, scoop with a clean, waterless spoon.

Finished product diagram cooking tips.

Rapeseed oil can be replaced with corn oil, peanut oil is not recommended, the taste is too strong, it will mask the fragrance of peppercorns.

Heat the oil first, then turn to the lowest heat, and then add the peppercorns. Because the oil temperature is too high, the peppercorns will be fried and bitter. If you use corn oil, you can not burn it until it smokes, just a little hot and bubbling.

There are two key points in making Sichuan pepper oil: the best ratio of Sichuan pepper and oil is 4:1, and the soaking temperature is 85 degrees.

Soak the peppercorns in boiling water, pour cooking oil into the pot, and pour the peppercorns into the pot. Stir-fry to remove the water vapor in the peppercorns, then pour in an appropriate amount of cooking oil, turn to low heat and heat slowly. After the color of the pepper becomes darker, turn off the heat and let it stand, filter the pepper, and the pepper oil is ready. ”

1. Clean the fresh peppercorns, remove the impurities and dust on the surface of the peppercorns, and then put it in a cool and ventilated place to dry. After drying, place the peppercorns in a glass container with a lid and set aside.

2. Remove from the pot, add an appropriate amount of rapeseed oil, let the rapeseed oil at least cover some peppercorns, turn on low heat and slowly heat until the surface of the rapeseed oil smokes, then turn off the heat.

3. After the oil is hot, put it aside to dry, and when it is hot for two or three times, pour rapeseed oil into a small glass bottle filled with peppercorns, and put the lid on the lid in a cool and ventilated position, taking care not to let it be exposed to direct sunlight.

4. After soaking for about half a month, the pepper oil is ready, and it tastes more fragrant when you use it to stir-fry.

Summary. Fresh pepper oil 1Take 500 grams of fresh peppers and wash them slightly, dry them and put them in the jar of pickles.

2.Put 2 kg of rapeseed oil in the pot, heat it over low heat until it smokes, turn off the fire and cool it to two to three percent hot, pour it into the jar where the flowers and peppers are put out of the pot, seal it, and soak it for more than half a month after filling the jar with water before it can be used. Dried peppercorn oil 1

Take 500 grams of dried green peppercorns (you can't use red peppercorns, because the oil boiled out of this peppercorns is bitter) and put them in a pot of cold water, heat them over low heat until the water boils, remove the peppercorns and rinse them to remove impurities, control the moisture and put them in the oven, bake them at low temperature until dry, take them out and put them in a container, and then add 150 grams of shallots, 2 garlic without peeling, and 10 grams of saltPut 2 kg of rapeseed oil in the pot (if it is a chef outside Sichuan to make, the amount of oil needs to be increased to kilogram-3 kg, because the less oil, the more numb the taste), heat over low heat until smoking, turn off the fire and cool to five to six percent hot, pour it into the container with peppercorns, seal it with plastic wrap, and let it stand for 2 days before use.

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There are two kinds of commonly used pepper oil, one is boiled with fresh pepper, and the other is boiled with dried peppercornsTake 500 grams of fresh peppers and wash them slightly, dry them and put them in the jar of pickles.

2.Put 2 kg of rapeseed oil in the pot, heat it over low heat until it smokes, turn off the fire and cool it to two to three percent hot, pour it into the jar where the flowers and peppers are put out of the pot, seal it, and soak it for more than half a month after filling the jar with water before it can be used. Dried peppercorn oil 1

Take 500 grams of dried green peppercorns (you can't use red peppercorns, because the oil boiled out of this peppercorns is bitter) and put them in a pot of cold water, heat them over low heat until the water boils, remove the peppercorns and rinse them to remove impurities, control the moisture and put them in the oven, bake them at low temperature until dry, take them out and put them in a container, and then add 150 grams of shallots, 2 garlic without peeling, and 10 grams of saltPut 2 kg of rapeseed oil in the pot (if it is a chef outside Sichuan to make, the amount of oil needs to be increased to kilogram-3 kg, because the less oil, the more numb the taste), heat over low heat until smoking, turn off the fire and cool to five to six percent hot, pour it into the container with peppercorns, seal it with plastic wrap, and let it stand for 2 days before use.

Material. Vegetable oil, fresh pepper, ginger.

Method. 1) Wash the fresh peppers and dry them with water, and slice the ginger. Pour vegetable oil into the pot, add fresh peppers, ginger slices. Turn on low heat and fry slowly.

2) After the peppercorns are fried, turn off the heat and remove the pot from the stove.

3) After the oil has cooled, strain off the peppercorns with utensils.

4) If you want to get pure pepper oil, you can repeat the filter several times.

5) Finally, bottle the filtered pepper oil.

How to boil Sichuan pepper lard:

Ingredients: 600 grams of lard, 1 bowl of water, 1 tablespoon of salt, 20 peppercorns.

1. After the lard is washed, soak it in warm water for a while to wash the blood in it, then cut the lard into small pieces, control the water, and add a cup of water to the wok.

2. Put it on the fire to boil, put the lard in the pot, boil it over medium heat, continue to cook, and slowly you will see that the water in the pot volatilizes, and the oil will begin to come out, at this time turn to low heat.

3. Stir-fry it evenly with a bucket spatula, let it be heated evenly, and boil until you see that the lard is tightened, and the color is yellow, and when it becomes oil residue, you can turn off the heat and use a colander to remove the oil residue.

4. Put the boiled lard, put the peppercorns, start frying over low heat, about 1 minute, take out the peppercorns, put in a spoonful of salt, turn off the heat, and put the finished lard in a bowl of Kongchangpai.

5. After cooling the boiled lard at room temperature, you can see that the lard has turned into a white solid, put it in the refrigerator and store it, and eat it as you go.

The boiling method of Sichuan pepper lard is as follows:Ingredients: lard, ginger, peppercorns, salt, water.

Steps: 1. Prepare a piece of lard and wash it twice with warm water, do not wash it with cold water when washing lard, it is easy to stick to your hands when washing with cold water.

2. Wash off the impurities on the surface and cut it into small pieces of about 3 cm, if you want to eat crispy and crispy lard residue, don't cut the lard cube too small, otherwise you won't be able to eat crispy oil residue.

3. Wash and peel the ginger and cut it into thin slices, and prepare the peppercorns to be cleaned.

4. Add cold water to the pot, blanch the lard for 30 seconds, and wash it with warm water.

5. Add a bowl of water to the pot, put the washed lard into it, add ginger slices and boiling water. Turn the heat to medium-low and cook for 30 minutes, gently pressing the lard cubes with a spoon to let the oil boil out quickly.

6. Fry the oil residue until golden brown, turn off the heat and remove the oil residue.

7. Add a spoonful of salt to it, and put it in a bowl to cool after the oil temperature is slightly cool.

8. Take a large bowl and put the washed flower pepper powder into it.

9. Use a spoon to put the boiled lard in and let it cool.

10. It is best to put it in a ceramic ring and seal it, and take it with a spoon when eating.