Has anyone ever used flavored pepper oil? Is the hemp smell enough?

Rattan pepper oil and Zanthoxylum bungeanum oil are both products that extract fragrant and flavorful substances from Zanthoxylum bungeanum in edible vegetable oils. Chili oil is a condiment made by frying chili peppers and various ingredients.

Of course, some people have used the strip flavor, Sichuan pepper has its taste is still very good, and the quality is also very good, putting it in the meal can enhance the taste, and can nourish our body.

The seasoned pepper oil does not feel as fragrant as the peppercorns after they have been fried, so it is better to buy the peppercorns yourself and fry them yourself.

Our family has always used Xifu Shunshui seasoned pepper oil, which is easier to use than Sichuan pepper powder, easy to control the dosage, and easy to store, so you don't have to worry about the pepper powder will be tasteless for a long time.

The taste of pepper oil is particularly good, but the hemp taste is not too big, and the hemp pepper made of hemp pepper has that taste, which cannot be compared.

According to your taste, put in the seasoning pepper oil appropriately, the taste is still okay, and its numbness is not too heavy.

The flavored pepper oil tastes really good, and the pepper flavor is still very strong.

Has anyone ever used flavored pepper oil? Is the hemp smell enough?

In summer, my family's cold salad often uses pepper oil, and the hemp taste is good.

But you may have to look at the brand.

Because the hemp flavor of pepper oil is still very good, you can put a little bit of it when cooking, there is a little hemp taste, it is very delicious.

Add cooking oil to the pan.

Cover one-third of the wok), heat over low heat until smoking, turn off the heat and cool until two to three are ripe, pour it out of the pot and pour it into the jar where the pepper is placed, seal, fill the jar with water and soak it for more than half a month before it can be eaten, not all peppercorns can be boiled to make pepper.

oil, to choose pepper, Xichang brings out the best pepper. In addition, the method of boiling and the mastery of the heat are also very important. Therefore, the selection of materials and methods should be clearly understood.

First, boil the pepper oil.

To boil slowly on low heat, it is easy to paste the pot on high heat, and then it is possible that you don't get much peppercorns, and secondly, if you use dry peppercorns, you should soak them in warm water, and the peppercorns can not be soaked, so that the pepper oil boiled out is as numb as the pepper oil you bought. Choose the best chili pepper, the heat is very important, be a good adjuncts, put in the excipients to boil the oil first, and then sprinkle the oil on the chili pepper after medium temperature, as well as sesame seeds.

At this moment, it is very easy to buy fresh peppercorns, and there are ready-made glass bottles of pepper oil at home, and there are also dried peppercorns to make by themselves, leaving them for daily backup. The daily life at home is basically to use dried peppercorns for oil splashing or frying, leaving them for future stir-frying, if you eat the whole peppercorns, the taste is really uncomfortable, a mouth is numb. So what do we want to season?

Of course, there is a way, just make it into pepper oil.

The market to choose the color of pepper is particularly red and bright, looking at the surface is particularly oily and shiny, smelling a particularly large pepper fragrance and pepper handle to be green, this is the best boutique. The oil is particularly numb and fragrant. Of course, peppercorns are indispensable, to heat and dehumidify, which is the effect.

How can locals pay attention to efficacy, and it is typical to have a full appetite. Flipping through my recipe, there's a peppered sesame chicken.

Recipes,To be precise, the numbness of Sichuan pepper is closer to a tactile feedback, its main ** is the pepper hemp in Zanthoxylum, which is a class of substancesCollectively, which are usually chain-shaped unsaturated fatty amides. Homemade peppercorns oil can be made with green peppercorns.

Red peppercorns can also be used. If you like a little hemp, choose green peppercorns.

If this is the case, I think the problem lies with the raw materials used to make it, or the oil temperature. If the peppercorns you buy are not good, or the peppercorns are not dry enough and the oil temperature is too high, the peppercorn oil made in this way is not numb at all.

It's because you're not using peppercorns, because only peppercorns are very hemp when you make them, but peppercorns aren't numb at all.

It is that the amount of pepper we use is less, and if we want this kind of oil hemp more, we must put more peppercorns, so that it will be more delicious.

It is very likely that when making this thing, such a sesame pepper was not added, so the oil does not have a numb feeling.

Summary. Hello dear, Sichuan pepper is fried in oil first, and then boiled in water, the hemp flavor is dispersed into the liquid at high temperature, and the hemp flavor slowly comes out, and the taste of Sichuan pepper is fragrant and numb, it should be fried first and then soaked, but the frying referred to here is not directly put the pepper into the pot, but the hot oil is poured into the pepper, so that the oil temperature is moderate, and slowly penetrates into the pepper, stimulating the fragrance and hemp flavor <> inside

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Hello dear dear, Sichuan pepper is fried in oil first, and then boiled in water, the hemp flavor is dispersed into the liquid at high temperature, and the hemp flavor slowly comes out, and the wide banquet filial piety made of Sichuan pepper is fragrant and numb, it should be fried first and then soaked, but the frying referred to here is not directly carefully put the pepper into the pot, and Xiang Jan is to pour the hot oil into the pepper, so that the oil temperature is moderate, and slowly penetrate into the pepper, stimulating the fragrance and hemp flavor <> inside

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Sesame oil is not pepper oil, and there is a difference between the two. The raw materials of sesame oil are black sesame seeds, white sesame seeds, etc., which have a numb taste and are often used in the production of cold dishes; The pepper oil is extracted from the pepper, the taste is spicy, and it is mostly used in hot pot, barbecue, etc.

Introduction to sesame oilSesame oil has been a dipping sauce in Chongqing hot pot since ancient times, not only that, but also in many dishes and snacks in Chongqing, such as cold noodles, cold noodles, hot and sour noodles, and braised vegetables and cold dishes from all over the world.

Sesame oil is very popular in the area south of the Yangtze River, and in addition to pastry making, sesame oil is indispensable for cold dishes in summer. The production process is divided into two types: machine-made sesame oil and handmade small grinding sesame oil, which are divided into upper, middle and lower products due to the different quality and production process of sesame seeds. Sesame oil is characterized by its mellow aroma and long aftertaste.

Sichuan pepper oil is not sesame oil. Zanthoxylum pepper oil is a medicinal diet made of Sichuan pepper and edible oil as the main material, its pepper is fragrant and spicy, often used in hot pot, barbecue, etc., sesame oil refers to the seeds produced by hemp squeezed out, its taste is more numb, often used in the production of cold dishes, so the two are not the same product.

The commonly said Zanthoxylum oil and Zanthoxylum pepper seed oil and Zanthoxylum pepper essential oil are completely different things. The oil extracted from Zanthoxylum bungeanum seeds by pressing or solvent extraction is called Zanthoxylum bungeanum seed oil, and then refined to be edible Zanthoxylum bungeanum seed oil. Zanthoxylum bungeanum essential oil is prepared by organic solvent extraction or supercritical extraction of Zanthoxylum bungeanum oil, which is generally not directly edible, and needs to be diluted into Zanthoxylum bungeanum oil with edible vegetable oil in an appropriate proportion before it can be used as a seasoning oil.

Precautions for purchasing Sichuan pepper oil.

The most important thing to buy pepper oil is to look at the brand and the appearance of pepper oil. High-quality brand pepper oil is more advanced in terms of raw materials and processing technology. The color of Sichuan pepper oil is required to be green with yellow, with clear luster and no turbidity.

According to the classification of the processing method of Zanthoxylum bungeanum oil, it can be divided into pressed Zanthoxylum oil and leached Zanthoxylum oil. Zanthoxylum bungeanum oil is made by pure physical processing, the nutrients in Zanthoxylum bungeanum oil are not destroyed, and the oil yield of Zanthoxylum bungeanum is low, so the squeezing of Zanthoxylum bungeanum oil is significantly higher than that of leaching Zanthoxylum oil. The leaching of Zanthoxylum bungeanum oil is a chemical leaching method, and the oil yield is high, but the nutrients in the Zanthoxylum bungeanum oil will be destroyed during the processing process, and solvent residues will inevitably appear, and the quality will be significantly worse.

Which is better, pepper oil or pepper powder, depends on the situation. Jingzi pepper oil is the oil squeezed out of peppercorns, and pepper powder is the powder milled from peppercorns. Zanthoxylum pepper oil is extracted from Zanthoxylum pepper and is fragrant, and its numbness is thicker than that of Zanthoxylum pepper powder.

Sichuan pepper powder also has a strong hemp flavor, and the two are basically the same in cooking dishes. For some fried and stir-fried dishes, it is recommended to use Sichuan pepper powder, which can be used to burst out the unique fragrance of Sichuan pepper, and for stir-fried dishes, it is better to use fish maw oil, which can be mixed with the filling and easier to taste.