Pepper and hemp taste, salt and pepper taste, spicy taste, the main taste is pepper; Green pepper, Dahongpao and Baisha pepper have different varieties and tastes; Zanthoxylum oil, Zanthoxylum salt and spicy juice have different processing and uses; Chefs have their own experiences on the tips of preserving peppers, precautions in using peppers, and key points in identifying peppers. Homemade spicy noodles, home-made pepper oil and home-made pepper wine can be so colorful with peppers.
Raw material document
Zanthoxylum bungeanum, also known as Qinjiao and Chuanjiao, is the fruit of Zanthoxylum bungeanum, which is produced in Sichuan, Henan, Hebei, Shanxi, Shaanxi, Yunnan and other places. It usually matures in August. Raw products have a strong hemp flavor, which will give off fragrance after frying. It is a common spice seasoning, which is used as the main raw material in many kinds of compound seasoning. When used in dishes, it can remove fishy smell, enhance fragrance and taste, can be used alone or in combination with other condiments, and is mostly used in frying, pickling, mixing, roasting, frying, stewing, frying and steaming.
By size: big pepper, small pepper.
According to the origin, it can be divided into: wild pepper, Sichuan-Shaanxi pepper, bamboo leaves pepper, green pepper, Dahongpao, red pepper, small red pepper, white pepper, bean pepper, Qin 'an 1, and ear pepper.
Li Xingfeng, Xinjiang: Homemade Spicy Noodles
I have been cooking Sichuan food in Xinjiang for many years, and peppers are usually made in Shaanxi. I prefer green pepper to red pepper because it smells better.
I made a spicy noodle with dried green peppers, which is rich in flavor and has a good cooking effect. Specific method: 1. Take 400g of capsicum frutescens and 400g of Dahongpao capsicum, and cut the capsicum from the middle with scissors (keep the capsicum seeds) for later use. 2. Put 200 grams of salad oil into the pot, heat it to 30%, add 0/00 gram of dried green pepper/kloc, stir-fry for 30 seconds on medium heat, stir-fry the pepper for 4 minutes until it is brown, pour it out and cool it, and chop it with a knife. If it is used to make "boiled meat slices" and "boiled fish", it can be chopped into rice grains; If it is used to make "spicy tofu", it can be chopped more finely; You can also boil it into red oil mixed with cold dishes.
In the past, spicy noodles were usually made with Chili seeds removed, without salad oil, and only red peppers were used. My spicy noodles are flavored with salad oil, pepper seeds and green peppers.
Xue Haotian, Hebei: There is a wonderful way to identify peppers.
I like to use Jinyang pepper produced in Yunnan. This kind of pepper is hemp but not bitter, and the dishes made are hemp. There are also Sichuan Dahongpao pepper and Hanyuan pepper, all of which are good.
You need to have a look, smell and grasp to buy peppers. At first glance, you need to look at the color. It's better to have a brighter black color. The second smell is smell, and it is better to have a strong fragrance; The third catch is to catch it and feel it. It is good to have less impurities, but it is not good to have pepper stalks or pepper seeds.
Identification of green peppers: There are two kinds of green peppers: one is fresh-keeping vacuum bag and the other is dry green pepper. Green pepper preservation depends on the color first. High-quality green peppers are turquoise and do not change color for three days at room temperature. Secondly, look at the appearance, high-quality green pepper particles are large and uniform, and the surface oil bubbles are sparse and small; In the process of re-cooking, high-quality green peppers will not turn black when heated, and keep their original turquoise color. The cooked food tastes pure and has no bitterness. Dry green peppers should be green in color, thick in skin, heavy in oil bubbles, low in impurities, low in water content and few in seeds.
Green peppers, whether dry or fresh, are not suitable for making peppers and salt, but only for frying, burning, stewing, cold dishes and so on.
I always put a lot of pepper in my Chili and hemp-flavored dishes. I invented a new method of making Chili noodles. The specific method is: take 10g Jinyang Zanthoxylum bungeanum, 5g sesame oil and 50g shallot leaf powder, mash them and mix them well to make chili pepper hemp-flavored dishes such as "strange chicken", and the effect is good.
Yuan Hebei: Make pepper oil and scorpion venom with pepper water.
Zanthoxylum bungeanum can be divided into red, cyan and brown, with different colors and different tastes. The red one is like the Dahongpao in Sichuan, with heavy hemp flavor; Blue, like Sichuan green pepper, has a strong fragrance; Brown is planted in the north and tastes ordinary.
I usually use pepper as frying oil. The specific preparation method is as follows: 10 kg salad oil is burned to 40% heat, 1500 g Sichuan Dahongpao Zanthoxylum bungeanum is dipped in oil and fried for 10 minute until the pepper is fragrant but not burnt, then 5 g fragrant leaves are fried for 2 minutes, and then 100 g celery and 50 g dried onion are added. This oily taste is a compound taste, which is very fragrant when cooking "celery and lily" and other dishes. But you can't fry everything, and you can't add original dishes such as seafood, otherwise it will affect the taste of the finished dishes and have a negative effect.
Zanthoxylum bungeanum can also detoxify, such as scorpion venom, so when cooking and frying scorpions, you can pickle live scorpions with Chili water to remove the poison from scorpions. The specific production method: soak 800g of boiling water in 50g of pepper for 2h, take out the pepper to obtain pepper water, put 500g of scorpions (about 300) into the pepper water for 24h, add 50g of salt, 50g of onion, 25g of ginger slices and15g of monosodium glutamate for 50min after the scorpions die, and fry them in salad oil at 40% heat for 50min. The taste is crisp and dry, and it can expel wind and dampness and eliminate toxins in the body.
Chi Jigang, Sichuan: Clever Use of Zanthoxylum bungeanum Oil
I am used to using pepper from Hanyuan and green pepper from Chongqing, which are pure and spicy.
It should be noted that the oil temperature should not be too high, the salad oil should be burned to 30% heat, and the pepper should be stir-fried, otherwise the pepper will paste and affect the taste of the dish; Don't fry for too long, just give off the fragrance; Don't put too much pepper, 4 or 5 pieces of ordinary dishes can achieve the effect of refreshing and enhancing fragrance, otherwise the hemp taste is too heavy to cover up the taste of the finished dishes.
The pepper oil I use for dry cooking is boiled with pepper. The specific method is: take 150g fresh pepper, put it in 500g 30% hot salad oil, and boil the pepper with low fire.
The pepper oil used for cold dishes is different from the dried pepper oil, just boil the pepper until it is 70% dry. Because cold dishes have high requirements on color, the color of peppers will be dark when they are boiled, and incomplete peppers can also be decorated on cold dishes.
Jian Xu, Sichuan: Dried peppers and fresh peppers have their own preservation methods.
In the past, when I went abroad to cook Sichuan food, I could only bring a lot of peppers from China at a time. If it is not well preserved, it is easy to "run away". I summed up some ways to preserve peppers:
Dried Zanthoxylum bungeanum can be vacuum packed in thick plastic bags, or extra air can be squeezed out of the bags.
Flowers and peppers should be kept in low temperature and vacuum. Generally, they are vacuum-packed, and can be stored in the refrigerator at -5℃ after being brought back.
Put the pepper powder into a glass bottle, soak it in vegetable oil with an oil temperature of about 35℃ (the oil has just passed the pepper powder), cover it and keep it sealed. It can be used after 24 hours, and usually it will not flow away for several months. Dried pepper can also be preserved in this way.
In addition, putting fresh peppers and shallots (the ratio is 1: 1) into a blender and adding water (just soaked peppers) to make fresh pepper sesame sauce has a good effect on vegetable dressing. It is mainly used to make cold dishes and steamed dishes with the flavor of home cooking, such as "sliced chicken with pepper" and "fried belly with pepper".
Anhui Sun: Pickled pepper.
We mainly use Sichuan pepper here, because this kind of pepper has bright color, no pepper handle, rich flavor and full spicy taste. Uses mainly include the following:
Pickling small yellow croaker: wash 5 kg of small yellow croaker, control the moisture, and add 500 g of yellow rice wine, 200 g of salt, 0/00 g of sugar/kloc, 0/00 g of monosodium glutamate/kloc, 200 g of onion, 250 g of ginger, 0/50 g of pepper/kloc, 50 g of Chili powder and 20 g of rose wine. When eating, fish out the small yellow croaker, rinse it with clear water, dry it, pat it on dry powder and fry it in an oil pan.
Pickling roast leg of lamb: take 5kg leg of lamb, add 20g onion and 250g ginger, 250g celery, 250g carrot sticks, 500g garlic, 500g coriander, 200g rose wine,150g red Zhejiang vinegar, 80g salt, 80g sugar,100g monosodium glutamate, 2500g. When eating, take out the leg of lamb, dry it and roast it.
Note: When curing leg of lamb, first wrap celery, carrot strips and coriander with gauze and knead the water; Stir-fry fragrant leaves, cinnamon bark, angelica dahurica, cardamom, licorice, fennel and tsaoko in a pot with 50% heat.
Jiangsu Jiang Weili: Self-made "Bamboo Net Bass" Juice
I am used to using Hanyuan pepper in Sichuan, and the "bamboo net bass" in our hotel sells well. Many chef friends have asked me how to do it. In fact, the key to making this dish well is to prepare a spicy sauce, which needs to be seasoned with pepper. How to make bamboo net bass juice;
Ingredients: onion1500g, garlic seed1500g, ginger1500g, dried pepper1000g, Sichuan Hanyuan pepper 250g, red oil 250g, sesame oil 20g, pepper oil 20g, and pepper/pepper. 60 grams of sugar, 200 grams of fresh soy sauce, 250 grams of light soy sauce, 300 grams of abalone juice, 80 grams of carved wine, 0/00 grams of Haitian soy sauce/kloc, and 50 grams of chicken oil.
Production: 1, wash the old leaves of shallots and cut them into 2.5 cm long sections; Wash garlic seeds and pat evenly; Peel and wash ginger, and cut into pieces with a length of 3 cm and a thickness of 0.2 cm; The dried capsicum was cut into 1 cm long segments by removing stems and seeds. 2. Put fresh soup in a big container, add red oil, sesame oil, pepper oil, pepper, salt, sugar, cooking wine, carved wine, oyster sauce, delicious, chicken oil, Haitian soy sauce, abalone juice, soy sauce, chicken essence, monosodium glutamate, dried Chili festival, garlic, onion festival, ginger and pepper, and mix well to make sesame seeds.
Note: the above amount can be used to make 20 bass.
When making the "bamboo net perch" dish, soak the perch in the perch juice for 8 hours, then take a bamboo net, spread it with chopped green onion slices (chopped green onion slices, spread it flat), add the perch, pour 40 grams of perch juice, cover it with chopped green onion slices, cover it with another bamboo net, connect the two bamboo nets with bamboo sticks, put it in salad oil heated to 50%, and fry it on low fire.
Sichuan Shuhengfeng: homemade pepper oil and salt and pepper.
I made pepper oil with all kinds of spices and onions and ginger. And the taste is not only the hemp taste of pepper, but also the fragrance of spices; The residue after filtration of boiling pepper oil can also be used as the pickling taste of employee meals. Specific production method: Sichuan Hanyuan red pepper 100g, cinnamon 5g, star anise 3g, fennel 3g, cardamom 3g and fragrant leaves 5g are soaked in cold water 12h (just enough to make the raw materials swell), drained, put into a blender, crushed, put into a stainless steel barrel, ignited, and added with salad oil/kloc-0.
This pepper oil can also be extracted from dried green pepper, but the proportion is changed on the basis of extracting red pepper oil, that is, green pepper accounts for 75% and red pepper accounts for 25%.
Fresh green peppers can also be used to extract pepper oil, but generally the method of oil bubble is adopted, that is, green peppers are heated and soaked in warm oil (the oil temperature is always kept at about 30% ~ 40%), and can be cooled when the fragrance overflows. This kind of pepper oil can be used for cooking, vegetable slip and stew, which is very effective for increasing the flavor of dishes.
In addition, I made a Sichuan-style salt and pepper, which can put monosodium glutamate and sugar. It is very good to make a dip dish for crispy fried dishes, such as "fried meatballs" and "fried tenderloin". It can also be used for curing meat and poultry or making Sichuan bacon and sausage. The specific production method: Sichuan Hanyuan pepper, dried millet pepper and dried bell pepper (the ratio is 7: 2: 1) are put into a clean pot, stir-fried with low fire, then cooled and ground into powder; Stir-fry 15g Sichuan salt (well salt produced in Zigong, Sichuan), air it a little, add the beaten powder and mix well.
Wang Yuhua, Hubei: Self-made Zanthoxylum bungeanum wine and Zanthoxylum bungeanum water.
Many people think that pepper is a special seasoning for Sichuan cuisine. In fact, pepper can also be made into Guangdong style and Beijing style. The specific manufacturing method is as follows:
Cantonese-style Zanthoxylum bungeanum wine: put 50g of Dahongpao Zanthoxylum bungeanum into a pot and stir-fry with 30% heat, take it out and put it into a glass bottle, add 500g of Guangdong rice wine, and cover it for soaking 12h. Pale yellow in color and mellow in fragrance. The longer the soaking time, the stronger the fragrance, which is mostly used to cook hot dishes such as meat and fish.
Jiu Shao: Wet 10g pepper with 10g Jiu Shao, chop it into mud, put it in a bowl, add 10g Jiu Shao, and soak 12h. It is mostly used to make meat stuffing, which can remove fishy smell, bad smell and other peculiar smells.
Self-made pepper water: put 500g of water into the pot, 50g of Dahongpao pepper into the pot after washing, add 50g of ginger slices and boil them with strong fire, then boil them with low fire until the fragrance overflows. When there is about 250g of water left in the pot, filter the soup, put it into a seasoning jar and cool it. The color is light yellow, and sesame seeds are refreshing. Mainly used for curing raw materials or preparing meat stuffing.