What kind of fried dishes are delicious with pepper? Uses of Zanthoxylum bungeanum in cooking

There are all kinds of condiments used in cooking, but four of them are often indispensable: onions, ginger, garlic, and pepper. Some people add a little bit of them no matter what they cook. As everyone knows, their seasoning effects are different for different foods. Different, you should focus on it when cooking.

The use of Zanthoxylum bungeanum in cooking Zanthoxylum bungeanum, formerly known as "Qinjiao", is a deciduous shrub of spices. It is a famous spicy condiment and oil crop in northern my country. It is also a specialty and traditional export commodity of my country.

Zanthoxylum bungeanum has the effect of removing odor, and is usually made into Zanthoxylum bungeanum salt, Zanthoxylum bungeanum noodle or Zanthoxylum bungeanum pepper oil as seasoning. Sichuan Mapo Tofu and spicy tofu, one of the main seasonings is Sichuan peppercorns. Shanxi and Hebei have the cooking habit of using Sichuan peppercorns instead of chopped green onions to stir-fry shredded potatoes and stir-fried diced radish, which has a different flavor. Add some Sichuan peppercorns to steamed fish and dry-fried fish to remove the fishy smell. Add some Sichuan peppercorns to stewed meat (especially mutton). Use Sichuan peppercorn water to make stuffings for mutton stuffed dumplings to reduce the fishy smell.

When pickling mustards, kimchi or other pickles, add some Sichuan peppercorns to enhance the flavor of the pickles. When cooking spiced dried tofu, peanuts, broad beans and soybeans, use some Sichuan peppercorns in the seasoning to make the flavor more delicious. Hot-fried Sichuan peppercorns are then cooked with soy sauce (commonly known as Sichuan peppercorn oil) and used to mix noodles or cold dishes, which is refreshing and delicious.

Zanthoxylum bungeanum is suitable for cooking meat. Traditional Chinese medicine believes that it has the effects of strengthening the stomach, dehumidifying, and relieving fishy smell. It can remove the fishy odor of various meats, promote saliva secretion, and increase appetite. There are many ways to use Sichuan peppercorns in cooking. They can be added when marinating meat, or fried when stir-frying to give off a unique numbing aroma. Sichuan peppercorn powder, Sichuan peppercorn salt, Sichuan peppercorn oil, etc. can also be used. However, Chinese medicine believes that pepper is a warm food and should be used less when cooking mutton and dog meat.