Sichuan peppercorn adds a nice tingly sensation to your tongue and it taste amazing in chinese stir fries and soups.
Last Updated on November 20, 2020
How to Use Sichuan Pepper | Szechuan Peppercorns
Sichuan peppercorn adds a nice tingly sensation to your tongue and it taste amazing in chinese stir fries and soups.
Source: food network
Hope you will give this a try and let me know how it turns out for you.
How to Use Sichuan Pepper | Szechuan Peppercorns
Sichuan peppercorn adds a nice tingly sensation to your tongue and it taste amazing in chinese stir fries and soups.
Ingredients
- Sichuan Peppercorns
Instructions
- Dry roast them in a kadai for 2 to 3 mins till it changes colour.
- Cool it completely.
- Grind to a coarse mix.
- Store it in a air tight jar.
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Pictorial:
1)Take sichuan peppercorns
2)Add them to a dry skillet
3)toast them on medium heat for 2 to 3 mins
4)Once it start to change colour, cool it down
5)Set aside
6)once it is cooled completely
7)This is how it will look
8)Take it in a blender
9)Powder to a coarse mix
10)Store in a air tight container.
Eve
Hi, Aarthi! I just wanted to let you know about something I just found out. I noticed in the pictures you are roasting the inner shiny black seeds as well as the husks. The shiny black seeds that are inside add grittiness that doesn't go away when ground. If you take care to remove the shiny black parts and use only the husks, you will get a much more desirable product. Depending on the quality of the supplier, there will be more or less berries with seeds in the bag. Mine are apparently not that good, so I've just spent quite some time prying them open to get the black parts out...
I found this page randomly, but recognised the website and realised that I've made your hamburger buns before and it is such a good recipe! It's the best one I've found.
Aarthi
thanks for the info. will surely follow that next time.