How to make homemade peppercorn oil? How to make your own pepper oil

Procedure for making pepper oil 1, low-temperature frying: the oil temperature can not be too high when making pepper oil at home, be sure to choose the oil temperature at 56 into the hot time to put the pepper, and then pour it into the pepper, low oil temperature can stimulate the numbness of the pepper.

2. Secondary frying: Fry the peppercorns until the peppercorns and peppercorns change color, turn off the heat, and remove the oil. The oil temperature rises to 60% hot, when the green smoke is rising, pour in the pepper and pepper again, fry it over medium-low heat for 2 minutes, this step is to fry it dry, release the fragrance, and then pour in an appropriate amount of liquor, the liquor can stimulate the fragrance of pepper and pepper.

3. Soak in warm water and then fry in the pot: if you use dried peppercorns, you can't use this method, and you must soak them in warm water for an hour before you can fry them in the pan, otherwise they will become bitter.

4. Choose green pepper and red pepper: To make pepper oil, you must choose green pepper and red pepper together, so that the pepper oil will be more fragrant and numb. Another point is that green and red peppercorns need to be diluted with liquor, which can stimulate the hemp fragrance in the peppercorns, and the peppercorns will be more fragrant when soaked in white wine or fried later.

When making pepper oil, put an appropriate amount of bay leaves, onions, ginger, find out their fragrance and then put in pepper, the taste of pepper oil will be more intense, but the amount of bay leaves and onions can not be too large, just a little bit.

One. If you just want a pure green pepper oil, there's a way:

1. Remove the leaves and stems of fresh green peppercorns. (There are thorns on it, cut with scissors) 2 Rinse with water to remove dust and impurities.

3. Drain the washed green peppercorns.

4. Heat oil in a pan.

5Pour the hot oil over the peppercorns in batches.

6 Drizzle with hot oil for the second time. (The oil is poured in batches to extract the fragrance ingredients) 7 Heat the oil in a pot and pour it all into the pepper bowl.

8. Cover while it is hot, and extract the fragrance of Sichuan pepper again.

9. Remove the peppercorns and return to the pot to remove the water. Pale yellow in color, two. If you want hemp flavored pepper oil, the method is:

Add 500 grams of peanut oil, burn until hot, add 175 grams of peppercorns, fry until black, and decant the oil into the seasoning jar. Sichuan pepper oil formula: seasoning.

25 grams of Sichuan pepper, 25 grams of green onions, 25 grams of ginger slices, 100 grams of peanut oil, 50 grams of sesame oil. The fried pepper oil is light yellow in color and refreshing in sesame fragrance.

Note: Be sure to fry over low heat, and the peppercorns can be removed and filtered after they are dried.

Ingredient breakdown. Ingredients.

Pepper to taste.

Accessories. Vegetable oil to taste.

Ginger to taste. Spicy flavor.

Other process macros.

Twenty minutes takes time.

Easy to look at and difficult.

Steps to make homemade peppercorn oil.

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Wash the fresh peppers and dry them, and slice the ginger.

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Pour vegetable oil into the pot, add fresh peppers, ginger slices.

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Turn on low heat and fry slowly.

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

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

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

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Finally, the filtered pepper oil can be bottled.

Tips. 1. It is recommended to use fresh pepper for the pepper oil used to make fresh pepper, which is easy to taste.

2. No other spices or condiments are needed to make pepper oil, just a few slices of ginger.

3. Pay attention when making pepper oil: Zanthoxylum pepper seeds are easy to burst when they are about to be fried and dry, and there will be oil stars splashing out of the hot oil pan.

Many people fry peppercorns directly in the oil when frying pepper oil, but in fact, the peppercorn oil made in that way only has a numb flavor and no fragrance. Today, I will share with you the correct way to make Sichuan pepper oil, which is very simple and delicious, not only is the hot pot very fragrant, but also the noodles and cold dishes are particularly delicious.

Prepare the ingredients]: dried red peppercorns, dried green peppercorns, green onions, onions, ginger, star anise, bay leaves, cinnamon, coriander, rapeseed with oil First prepare 200 grams of dried red peppercorns, 100 grams of green peppercorns, and then put the two peppercorns into a larger bowl. Pour a little more water into the bowl, grab and wash it, wash off the dust and impurities on the surface, and then control the water and dry the water, and put it in a large bowl for later use.

Prepare a large section of green onions, cut the green onions into small pieces with an oblique knife, prepare half an onion, cut the onion into shreds, prepare a small piece of ginger and cut it into slices, and put it in a bowl for later use. In another bowl, prepare three star anise, two bay leaves, a small piece of cinnamon, and finally a small handful of coriander.

Next, pour a little more rapeseed oil into the pot, because the smoke point of rapeseed oil is relatively high, which is more suitable for frying, and the pepper oil fried with rapeseed oil will be more fragrant. When the oil is 50% hot, pour in the onion and green onion and fry it, then turn it constantly with a spatula.

When the moisture of the spices is half dry, then pour star anise, cinnamon and other ingredients into it and fry it, and continue to turn it to heat it evenly. Keep the heat low, fry all the flavor in the spices, fry until the spices inside slowly turn brown, and then remove the oil.

Next, pour all the hot oil into the peppercorns, so that the oil can be splashed to stimulate the fragrance of the peppercorns.

Next, cover with a layer of high-temperature resistant plastic wrap, seal it, put it in the steamer, cover the pot and steam it over medium-low heat for 20 minutes. When the time is up, open the lid of the pot, pour the pepper oil into the oil pot just now, turn on the medium-low heat again, fry it slowly, and at the same time keep turning it with a shovel to completely stimulate the fragrance in the peppercorns.

It is okay to fry the peppercorns to become a little yellow, which means that the pepper oil has been almost fried, so that the fried pepper oil will be very fragrant.

Ingredients: 100 grams of Sichuan pepper, 300 ml of oil, 1 green onion, 3 cloves of garlic, 5 grams of dried chili.

Slice the green onion of Daxunling.

Dried chili peppers cut into sections.

Slice the garlic. First of all, pour 300ml of cooking oil into the pot, the oil temperature is 5 into the heat, add the peppercorns, Kaichang green onion slices, dried chili peppers, garlic slices and turn to low heat and boil for 10 minutes.

Then strain the pepper oil through a sieve.

Finish in a bowl.

Make your own pepper finger closed oil, simple line base clean, let's talk about how to make pepper oil.

Sichuan pepper, cooking oil.

01 Prepare a small plate of clean peppers, not too wet, the drier it is, the faster it will be fried, the more fragrant it will be.

02 Put cooking oil in the pot, there should be no water in the pot, otherwise it will be easy to splash.

03 When the oil in the pan is hot, gently put the peppercorns into the pan and fry over medium heat.

04 Zanthoxylum pepper slowly changes color in the oil, from brown-red to dark brown, and then to black, when the pepper turns black, the fragrance is also the largest, at this time you can turn off the heat, and after the pepper oil cools, you can scoop the oil on the pepper into a separate bowl, so that when eating, you will not chew the pepper.

Here's how to make homemade peppercorn oil:Ingredients: 10 grams of Sichuan pepper, 1 bowl of rapeseed oil.

1. Clean the peppercorns first to remove dust and broken branches and leaves.

2. Then dry in the sun.

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

4. Pour the peppercorns into the oil and be careful of being splashed with 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.

5. When the oil temperature has cooled down completely, put it in a clean and waterless container, cover it tightly, and store it in a cool place. When you use it, use a dry spoon containing rock and no water to dig up Tan Wu Yu.

6. Homemade pepper oil is finished.

The weight ratio of fresh pepper to vegetable oil is 1 1.

The specific steps are as follows:

Ingredients: 250 grams of Sichuan pepper, 1000 grams of rapeseed oil or other vegetable oil, 30 grams of green onions, 20 grams of ginger, 3 star anise, 2 pieces of cinnamon, 5 bay leaves.

1. Weigh 250 grams of dried peppercorns.

2. Pour in an appropriate amount of hot water, so that the peppercorns can be soaked and there is no excess water at the bottom. Then, cover the surface with plastic wrap and soak in hot water for 1 hour to soak the peppercorns, which is conducive to the exudation of hemp flavor.

3. Cut coarse green onions, ginger slices, and prepare star anise, cinnamon and bay leaves.

4. Pour 1000 grams of rapeseed oil or other vegetable oil into the pot, and after a little burning, put the soaked peppercorns, shredded green onions, ginger slices, star anise, cinnamon, and bay leaves into the pot together, and slowly soak and fry them over low heat.

5. Pick out the shredded green onion and ginger slices and discard them, then continue to soak and fry them over low heat for about 2 minutes, remove the peppercorns and various spices to control the oil, and turn on medium heat to make the oil temperature rise quickly.

6. Filter out the peppercorns and various spices, and you get the rich pepper oil that is hemp and fragrant.

The easiest way to make Sichuan pepper oil is as follows:Ingredients: 500 grams of fresh green peppercorns, 1500 grams of rapeseed oil.

Steps: 1. Put the green peppercorns in the draining basket, pick the leaves on the top and cut off the old branches.

2. Do not wash green peppercorns, use a clean cloth to lightly wipe the surface moisture and dust.

3. Add rapeseed oil.

4. Turn on medium heat until the oil boils, then turn to the minimum Luzhen cavity fire and fry slowly. During the frying of green peppercorns, black seeds will burst out.

5. Continue to fry slowly until all the water of the peppercorns comes out and the peppercorns become crispy. Turn off the heat and let it cool, then cover and soak overnight.

6. Heat it the next day over medium-low heat, turn off the fire after heating to boiling, and then cover the lid and soak it overnight, repeat it for three days to wait for the cold to pick out the pepper and seeds in the bottle, the bottle must be waterless, it can be stored for a year without any problem, and the pepper can continue to be used when stir-frying.

7. The fragrant green pepper oil is ready.

Ingredients for homemade pepper oil.

5 kg of fresh pepper and 5 kg of vegetable oil.

Preparation of homemade peppercorn oil.

How to make homemade pepper oil**1

Step 1: Prepare fresh peppercorns, one thing to note here, you must cut the thorns when you buy them outside, because you won't cut your hands when you wash them! Secondly, the cover shouts that you must drain the water after rinsing! Otherwise, you'll get burned! Remember, be sure to drain!

Preparation of homemade pepper oil**2

Step 2 Pour oil into the pot, the oil is hot, and pour in the peppercorns! Medium and medium fires are fine, not large fires.

How to make homemade pepper oil**3

Step 3 Remember to stir, about 5 10 minutes, be sure to look at the peppercorns can not be pasted!

How to make homemade pepper oil**4

Step Thing Haruno Sudden 4

Personally, I recommend turning off the fire and letting it sit for one night, and then draining out the peppercorns and throwing them away when bottling the next day!