Preparation and efficacy of pepper oil

Sichuan pepper oil is a common seasoning. It has a natural Sichuan pepper aroma. It can be used to make cold dishes and can also remove the greasiness and odor of some meat ingredients. Usually, people eat Sichuan pepper oil in bottled oil. They want to make it at home, but they don’t know the specific method of making Sichuan pepper oil. In fact, the method of making Sichuan pepper oil is not complicated. I will write down its specific method in a while, and also tell you what the effects of Sichuan pepper oil are.

Preparation and efficacy of pepper oil

1. Materials for making pepper oil

When making pepper oil at home, you need to prepare 200 grams of fresh peppercorns, 800 grams of cooking oil, preferably salad oil, and a wok.

2. Steps for making pepper oil

Heat the wok on the fire, add salad oil, and then put the fresh peppercorns into the wok, and use chopsticks to scatter them. Then slowly heat it over medium-low heat. When the oil in the wok boils, the peppercorns will continue to bloom. When the peppercorns in the wok turn darker in color, turn off the heat and use a colander to take out the peppercorns. After the oil in the wok cools down, put it into a bottle. This is homemade peppercorn oil, which can be taken out and consumed whenever you want.

3. The efficacy of pepper oil

Sichuan pepper oil is a seasoning oil that has the important function of enhancing the flavor of food and strengthening the taste of food. It is usually used in some cold dishes, pasta and hot pot. It is an indispensable seasoning. In addition, regular consumption of Sichuan pepper oil can also play an important role in warming the middle and dispersing cold, removing dampness and relieving pain. It has a certain preventive effect on rheumatic diseases that are highly prevalent in humans.