[How to fry pepper oil]_How to fry_How to make

[How to fry pepper oil]_How to fry_How to make

Zanthoxylum is a very common seasoning in our lives.

Many people make peppercorn oil into peppercorn oil for daily use.

Zanthoxylum oil can not only be used for cooking, but also eaten regularly, it also has certain medicinal value.

First of all, we can buy finished pepper oil in the market, or we can make pepper oil by ourselves.

So, how to fry pepper oil?

Let me introduce you.

1. Ginger peeled and patted; garlic cut into nail slices; scallion patted.

2. Set the wok on the fire, add salad oil and heat to 50% to 60%, add ginger, garlic, green onion and fry, then add peppercorns, stir-fry the anise, leave the pot off the fire, and remove the slag after cooling, Put the oil in the container, you can use it at any time.

After the oil in the peppercorn frying pan is heated, absorb the peppercorns, and the fire should not be too large. When you smell the fragrance, immediately turn off the fire. Remove the peppercorns with a colander, and the peppercorn oil will become fragrant.

Huashu oil made by Zanthoxylum oil is of course delicious. First, warm the vegetable oil. This temperature has no oily taste. When the oil temperature can change about 60 degrees, put a little Huashu in and try to see if Huashu becomes black;If it turns black, the oil temperature is too high.

Normally, you can put all of Huashu in it. It can be eaten after cooling for about half a month.

Zanthoxylum oil is a product that is extracted from Zanthoxylum annuum and taste substance in edible vegetable oil.

The hemp taste is heavier, and the pepper is rich in flavor. The qualitative Hanyuan peppercorn has a long history. It was listed as a tribute in the Tang Dynasty, hence the name “Gongjiao”.

It is named Qingxi Zanthoxylum for its red color, large grain weight, rich aroma, mellow taste, and authentic Hanyuan Zanthoxylum.

Prickly ash, spicy heat, returning to the spleen, stomach meridian; aromatic and healthy stomach, warming and dispersing cold, dehumidifying and analgesic, insecticidal and detoxifying, antipruritic and antipyretic; it mainly treats vomiting, rheumatism, toothache and other symptoms.

According to Li Shizhen’s “Compendium of Materia Medica”: “Prickly ash peppers have strong teeth, black hair, bright eyes, long service, good color, age resistance, growth, and health.

“Ben Cao Jing Shu” warned: “The lungs and stomachs have fiery fever, or cough and sputum, or cough hemoptysis, . the law is not salty.

“People with tuberculosis should also avoid eating.

[Performance]Weixin, hot sex.

Can be appetizing, warm, analgesic, deworming.

[Use]Deficiency in the spleen and stomach, loss of appetite, or abdominal cold pain, vomiting, diarrhea; abdominal pain caused by roundworm.

[Usage]For seasoning, decoction, ground powder, etc.

[Caution]Eat more food, consume gas and damage your eyes.