The feeling of approaching the end of the year is always amazing, especially when the epidemic has been under the three years, it is not actually too much to say that it has caused a drastic change. There are many living conditions and habits that have been forced to change in the past three years, and the more they have become natural. Diet is a very obvious one.
In the past, before winter, I would get spicy oil and spicy sauce from friends who specialize in sauce production. I also learned how to use pepper, chili pepper, and spices that are less used in daily life. For example, Jiang Chaofu, who was introduced not long ago, not only spicy and numbing sauces, he also pays special attention to cold and heat adjustment. He uses them to stir-fry, soup, noodles, and flavor, which not only opens the stomach but also does not cause heat.
In his hometown in Myitkyina, spices and medicines are the same, and the food is the same as the food and the food is like the earthly meaning of food. According to the Jiangzhuan, foods with green vegetables roots are colder. Adding some spices of pepper or chili pepper can help protect the stomach and body.
Whether it is pepper oil or spicy sauce, this kind of sauce that can enhance the flavor with a little bit is a worship-level product in my mind. In the past, I could only wait for the master to make it, or take it to Taiwan by flying over the sea. But this year is different. As long as you master the principles and learn how to make many dishes yourself, it seems not that difficult. When Jiang Zhuang Ke taught me how to make Yunnan pea flour step by step, he also slightly improved the recipe and key points of pepper oil, which made me get started with the first time I made pepper oil. Although the pepper oil I made myself is not delivered directly from the original place, it also has a taste of 80 to 90 points, which has reached a good level of self-feeling.
For all spices, the key to making them is to be fresh. The appearance color of pepper is roughly red and cyan depending on the type. If it is not stored properly or placed for a long time, it will oxidize to dark brown, and the fragrance will also decrease. When choosing, you can directly judge it by target. On Dihua Street, Taipei, you can buy fresh peppercorns imported at low temperatures throughout the whole process and a small amount of vacuum packaging options.
Peppers are similar to oranges and oranges. They are fruits of the Rutaceae family. They are different species that are completely inseparable from peppers. If you know the relationship between pepper and fruit, it is not difficult to understand where the charming fruit fragrance that is difficult to explain comes from. Pepper is full of fragrance and does not contain much oil content. When making pepper oil, other vegetable oils must be used to enhance the fragrance. It is best to use oils that do not have special flavors, such as canola oil or sunflower oil, so as not to dry up the aroma of pepper. The ratio of
oil to pepper is about 10 to 1. For example, 500cc of oil, 50g of pepper is used. The green and white peppers have a strong numbness and are fragrant. The ratio of the combination depends on personal preference. This time I used 35g of red pepper and 15g of green and white pepper. First wash the peppercorns with clean water and dry it. While the hot oil is rising, slice the raw ginger and a red pepper slab to add flavor. The oil temperature is kept at around 120 degrees. When the ginger slices of red pepper rise, add the peppercorns to low heat until the aroma of the peppercorns is spread, the color is lighter and the fragrance spreads in the air, turn off the heat and add the stock, and then filter out the peppercorns and bottles. The
The peppercorns filtered are still very thick and fragrant. With the fried red peppers, ginger slices, white sesame seeds, salt and oil, they are broken with a mixer. It is another spicy sauce with a different flavor. Spices are magical, whether they are pepper oil or spicy sauce. As long as you are willing to make them manually, everyone can create a surprising taste. {twenty one} {twenty two}