Price of Sichuan Peppercorn Oil per Jin, Nutrition, Ways to Eat, Benefits and Effects, and How to Make It
Sichuan peppercorn oil is a product made by extracting the aroma- and flavor-producing substances from Sichuan peppercorns into edible vegetable oil. It has a relatively strong numbing taste and a rich peppercorn aroma. So how much does Sichuan peppercorn oil cost per jin on the market? How do you eat it for good nutrition? What are its benefits and effects? What are the ways to make it? According to what was learned from the Changsha Gaoqiao market, Sichuan peppercorn oil on the market is mostly bottled, and prices differ by brand; by weight, the price is around 30 yuan.
How do you eat Sichuan peppercorn oil for good nutrition?
1. Sichuan peppercorn oil is a type of seasoning oil, used in foods that need to highlight a numbing taste and aroma. It can enhance the flavor of food. It can mainly be used in: Sichuan cuisine, cold dishes, noodle dishes, rice noodles, and hot pot.
2. Cold dishes taste fresh and refreshing, and everyone loves to eat them. Among them, dishes dressed with Sichuan peppercorn oil give people a very refreshing, fresh and numbing feeling. So pairing it with some crisp-textured vegetables in cold dishes is most appropriate. For example, shredded potatoes, shredded lettuce stems, and so on.
3. Using Sichuan peppercorn oil as a table condiment is most appropriate. For example, when steaming egg custard, add just a little Sichuan peppercorn oil. It plays a role in enhancing flavor and removing fishiness.
What are the benefits and effects of Sichuan peppercorn oil?
1. Sichuan peppercorn oil is pungent in taste and hot in nature, and enters the spleen and stomach meridians. It has the effects of strengthening the stomach, warming the middle and dispelling cold, removing dampness and relieving pain, killing insects and detoxifying, relieving itching and removing fishiness; it mainly treats vomiting, wind-cold-damp impediment, toothache, and other conditions.
2. Sichuan peppercorn oil is a product extracted from Sichuan peppercorns into edible vegetable oil. Sichuan peppercorn oil is very flavorful and can enhance the flavor of food, mainly highlighting the numbing quality and aroma, and can be used in Sichuan cuisine, cold dishes, noodle dishes, rice noodles, and hot pot. Sichuan peppercorn oil can help people kill insects and detoxify, relieve itching, and remove fishiness. Sichuan peppercorn oil is used to treat wind-cold-damp impediment, toothache, and vomiting, with very good results.
What are the ways to make Sichuan peppercorn oil?
1. Prepare one liang of Sichuan peppercorns and pick out the parts not wanted. Some people think the peppercorns should be soaked in water, drained, and then used for making it, but actually there is no need. If they are soaked in water, and if they are not completely drained when making it, oil may splatter and burn people. Sichuan peppercorns themselves grow on trees, and no one sprays them with pesticides, nor have they been contaminated by anything dirty; they are completely pure natural green food. Moreover, they are going to be fried in oil, and after high temperature there is nothing to worry about.
2. Heat oil in a wok, letting the oil become very clear at high temperature. One standard is that when heating the oil, the bubbles floating on the surface of the oil gradually disperse, until no bubbles are seen and clear pure oil is visible.
3. Wait for the oil to be heated and cool for a while. When the oil temperature is only about 80 degrees Celsius, pour the oil into a small basin containing the Sichuan peppercorns. At this time, you will hear a very strong sizzling sound from the peppercorns in the oil, and gradually, gradually the sound becomes smaller and smaller. In fact, when there is sound, that is exactly when the peppercorn oil in the Sichuan peppercorns is being released into the pure oil. If the oil temperature is too high, the peppercorn oil will not volatilize well, and then it is not making peppercorn oil but making tar oil. Once the Sichuan peppercorns are scorched, the Sichuan peppercorn oil no longer has the fresh aroma of Sichuan peppercorns.
4. When there is no sound, basically all the peppercorn oil has volatilized into the pure oil. But at this time it must not be moved; let the Sichuan peppercorn oil cool until it is the same temperature as cold water, then it can be sealed in a bottle. If you want to pour it out conveniently to eat, so that it will not pour out too much at once, you can choose a soy sauce bottle or vinegar bottle to hold it. Because Sichuan peppercorn oil is very numbing to the mouth, if you do not control it well when pouring, too much will be poured into noodles or cold dishes, and then there will be no way to eat them. Once the Sichuan peppercorn oil is put in, remember to cover it tightly to prevent the peppercorn oil from volatilizing.