Sichuan Peppercorn Oil (Hua Jiao You)
Sichuan peppercorn is a distinct ingredient in Sichuan cuisine the provides the signature ma (numbing) flavor in the mouth. If you haven't tried real Sichuan food, the numbing sensation might be hard to imagine. I always explain it as the "tingly and crawly" feeling that numbs the lips and the inside of the mouth.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0.33
oil
asian
untried
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup oil
- 1/4 cup sichuan peppercorns
- Carbohydrate 50.27684852735 g
- Cholesterol 0 mg
- Fat 1311.6198825526 g
- Fiber 20.5575757749541 g
- Protein 8.49454546172632 g
- Saturated Fat 170.261333821155 g
- Serving Size 1 1 cup (1387g)
- Sodium 34.133333362188 mg
- Sugar 29.7192727523959 g
- Trans Fat 62.9318789685366 g
- Calories 11770 calories
1 Place the peppercorns in a small bowl. 2 Heat the oil in a wok over high heat until it reaches the smoking point. Different oils have different smoke points. The oil is ready when you see a swirl of white smoke coming from it. 3 Add the oil to the peppercorns and stir immediately with wood chopsticks to help the peppercorns to release their aroma and flavor. Let it cool for at least 2 hours to develop the flavor. 4 Drain the oil into a glass container using a fine mesh strainer. Discard the peppercorns.
