Why is it bitter when adding pepper oil to cold dishes? What is the production process of pepper oil?

Many friends now like to eat spicy food such as spicy rice noodles, spicy noodles, maocai, and hot pot. The most important ingredient in these food is Sichuan pepper oil. What is the process of Sichuan pepper oil? Have you ever thought about it? O(∩_∩)O haha~ Why not open it and take a look!

Contents of this article

1. Why does it taste bitter when adding pepper oil to cold dishes?

2. How much temperature should I use to fry a large pot of peppercorns?

3. What is the process of making pepper oil?

Why does pepper oil taste bitter when mixed with cold dishes?

If you add pepper oil to cold dishes, the dish tastes bitter because the pepper oil has been stir-fried for too long.

The main ingredients for the cold dish: cucumber, cabbage, carrot, minced garlic, dried shrimp, sugar and vinegar.

Specific steps:

1. Cut the cucumber and carrot into shreds and set aside.

2. Cut the cabbage into shreds and soak them in boiling water for a while.

3. Chop the garlic.

4. Put all the raw materials together.

5. Add a little soy sauce, sugar and vinegar, appropriate amount of salt, two drops of sesame oil, and chili oil, and mix well.

How much temperature should I use to fry a large pot of peppercorns?

Heat the oil and fry at 80 degrees.

This requires mastering the temperature control first. Do not use high heat. When the oil is hot, add the peppercorns. At this time, the peppercorns will gradually become darker in color. Consider that the oil temperature will rise after turning off the fire, so turn off the fire in advance. If it smokes, it will be too late to turn off the fire. If it turns black, it means it is mushy and the aroma is not right. Generally speaking, the time is very short.

What is the process of pepper oil

1. First, you need to prepare the materials for making pepper oil, including 35 grams of peppercorns, 15 grams of dried red peppers, 10 grams of white sesame seeds, 25 grams of cooked peanuts, and 600 ml of peanut oil.

2. Add red pepper segments and Sichuan peppercorns without adding oil to the pan and fry until the red peppers are slightly burnt. Then add white sesame seeds and cooked peanuts and fry until the sesame seeds turn slightly yellow. Then let the fried spices cool, blend them into a paste in a blender, and put them into the spice bowl.

3. Pour peanut oil into the pot, heat it first, then turn off the heat and let the oil temperature drop to 30% hot, that is, there are only a few tiny bubbles when you put chopsticks in. In addition, pour the peanut oil into the spice bowl and stir evenly.