How to make pepper oil more spicy

Sichuan pepper oil is often used in the process of cooking food, but we all know that in addition to buying Sichuan pepper oil outside, we can also try to learn some production methods in daily life. Moreover, the taste and flavor will be different depending on the method. If you want to make Sichuan pepper oil more spicy, you should also master certain skills. Here are some methods of making Sichuan pepper oil.

1. How to make warm oil

That is, put the Sichuan peppercorns when the oil is still warm. The advantage of this is that the flavor of the Sichuan peppercorns can completely penetrate into the oil. It doesn't smell very fragrant, but it tastes good, especially the "numbing" taste is all in the oil, and the taste is better. The disadvantage is that the Sichuan peppercorns can only be thrown away, because if you put the Sichuan peppercorns in your mouth, it will taste numb and bitter.

2. How to make boiling oil

Let the oil heat up until smoking, then add the peppercorns. The good thing is that it tastes very fragrant, it's simply fried, and the fried peppercorns are edible, the taste is very good. But the only drawback is that the oil itself lacks the flavor of pepper. It is also easy to burn, so you need to take it out of the pan quickly. Therefore, the heat is very important. If it is overcooked, the Sichuan peppercorns will not be numb, but bitter.

3. Production method:

Ingredients: Main ingredient: 150g pepper, auxiliary ingredients: rapeseed oil, onion, ginger, garlic, bay leaves, grass buckle, grass fruit, cinnamon, cloves

step:

1. Prepare a small bowl of peppercorns and rinse them with clean water to remove dust.

2. Cut the green onion into large sections and the ginger into large slices, and then remove them from the pot.

3. Prepare the seasonings to be added and clean them.

4. Put an appropriate amount of rapeseed oil into the pot, start with cold oil, add onion, ginger and garlic and start to simmer.

5. Gradually add bay leaf, cardamom, cinnamon and cloves and continue to simmer. At this time, a mixed aroma will be emitted in the kitchen.

6. Add the peppercorns and simmer over low heat until the oil is cooked.

7. After gradually picking out the ingredients, continue to boil the pepper oil. After the oil cools down, find a container to put it in and take it out when you want to eat.

PS: Soak the peppercorns in water in advance, which will help to bring out the aroma without making them mushy.