How to Make Sichuan Pepper Oil: Hot Topics and Practical Guides on the Internet
In the past 10 days, the topic of homemade seasonings and food DIY has continued to rise across the Internet, especially the method of making peppercorn oil has become the focus. This article will combine hot topics to provide you with a detailed guide to making peppercorn oil, with relevant data reference.
1. Analysis of hot topics on the entire network (last 10 days)
| Ranking | hot topics | search volume | Related platforms |
|---|---|---|---|
| 1 | Healthy Guide to Homemade Condiments | 1,200,000+ | Xiaohongshu/Douyin |
| 2 | 100 ways to use peppercorn oil | 980,000+ | Weibo/Bilibili |
| 3 | The revival of traditional oil-splashing techniques | 750,000+ | Zhihu/xiakitchen |
2. How to make peppercorn oil
1. Material preparation
| Material | Dosage | Things to note |
|---|---|---|
| Dried Sichuan peppercorns | 50g | The first choice is Sichuan Dahongpao Zanthoxylum bungeanum. |
| edible oil | 500ml | Rapeseed oil is the best, followed by peanut oil |
| Spices (optional) | A little | 1-2 pieces each of star anise/bay leaves |
2. Production steps
Step 1: Pretreat the peppercorns
Rinse the dried Sichuan peppercorns quickly with clean water, drain and lay them flat to dry or dry them in an oven at 60°C for 10 minutes. This step removes dust while activating the scent.
Step 2: Add cold oil to the pot
Pour the cooking oil into the pot, add the processed peppercorns and spices (if used), and keep the heat on low throughout. The temperature is controlled between 100-120℃.
Step 3: Temperature controlled slow frying
Fry slowly over low heat for 15-20 minutes, stirring gently with a wooden spatula. Turn off the heat immediately when the peppercorns turn dark brown and float.
Step 4: Leave to filter
After turning off the heat, wait until the oil temperature drops to about 80°C, filter out the solid impurities with a fine mesh, put it into a sterilized glass bottle and seal it for storage.
3. Technical parameter comparison table
| How to make | time | Aroma concentration | shelf life |
|---|---|---|---|
| Traditional oil pouring method | 25-30 minutes | ★★★★★ | 3 months |
| Low temperature soaking method | 48 hours | ★★★ | 6 months |
| microwave assisted method | 8 minutes | ★★ | 1 month |
4. Suggestions and precautions for use
1. Recommended usage scenarios
・Noodles/cold dishes: add 1-2 teaspoons of flavor
・Hot pot dipping sauce: mixed with minced garlic and sesame oil
・Finishing the stir-fry: pour it on to enhance the flavor before serving
2. Saving Tips
・Use dark glass bottles to protect from light
・Use a clean and dry spoon each time
・Stop using it immediately if you notice any peculiar smell or turbidity
5. Frequently Asked Questions
Q: Why does my Sichuan pepper oil taste bitter?
A: Usually it is because the oil temperature is too high that causes the peppercorns to coke. It is recommended to use a kitchen thermometer to control the oil temperature not to exceed 120°C.
Q: Can it be made with fresh pepper?
A: Yes, but the fresh pepper needs to be sun-dried or dried first, otherwise the high water content will affect the oil quality and shelf life.
Q: What is the minimum amount of oil that can be used to make it?
A: It is recommended to use at least 200ml of oil and 20g of Sichuan peppercorns. Too little oil will cause uneven heating.
With the above structured guidance, you can easily make professional-grade Sichuan peppercorn oil at home that rivals commercially available ones. Combined with the current trend of healthy eating, homemade Sichuan peppercorn oil can not only ensure the quality of raw materials, but also experience the fun of traditional cooking. It is worth trying!
check the details
check the details
en
