What are the beneficial substances in the granules of Chinese pepper and how they help the body. Can he harm health and what exactly is worth waiting for. What dishes can you cook.
Sichuan Pepper Granule Recipes
In cooking, the fruits are used mainly in crushed form, not only are they inconvenient to chew, but also there is a tingling sensation in the mouth. Only the shell is suitable for eating, the seeds must be removed first, they give the dish a bitter taste. Despite the fact that the composition of the spice is resistant to heat treatment, it is almost always added closer to the end of cooking, this allows it to give it a pleasant, pungent aroma. Here are the most tempting Sichuan pepper recipes for all occasions:
- Cocktail … Pour vodka (50 ml), sugar syrup (20 ml), lemon juice (30 ml) into the blender bowl, add Chinese pepper (20 g) and the zest of one lemon. Whisk this mixture until you get a smooth paste. Then pour it into a glass, mix with cold water (30 ml), add 3 pieces of ice and a sprig of red basil. As a result, you get a great refreshing cocktail, perfect for both weekdays and holidays.
- Rack of pork ribs … Rinse them (600 g), cut into small pieces and boil in salted and boiling water, 20 minutes will be enough. Then cool and dry the meat. At this time, prepare the marinade - soak the Chinese pepper (3 tablespoons) for 10 minutes, then strain it through a sieve and mix with soy sauce (4 tablespoons), red wine (5 tablespoons) and chopped ginger root (2 tsp). Then cook this mixture over low heat for about 15 minutes, refrigerate and pour over the finished ribs. Next, add boiled water (200 ml) here, salt the ribs and set them to stew for exactly one hour.
- A fish … Peel fresh tuna from 800 g to 1 kg of skin and bones. Then squeeze juice from 1 kg of oranges and pour over the fish. Add 1 tablespoon red wine and 1 teaspoon soy sauce here, leaving in the marinade for one hour. Next, make a breading mixture by powdering 10 Chinese pepper granules and combining them with salt and flour (6 tablespoons) to taste. Then divide the tuna into steaks, roll them in breadcrumbs and fry until golden brown on both sides. After that, pour everything with sour cream (3 tablespoons) and water (200 ml) and simmer over low heat for about 15 minutes. Before serving the dish, it is recommended to pour it over with lemon juice.
- Mocha mousse … Bring the cream (90 ml) 35% fat to a boil in an enamel bowl and remove from the stove until it cools. Pour ground coffee (3 tsp), orange slices (1 pc.), Ground Chinese pepper (half a teaspoon) into the mass and stir it. Then cover the mixture with a lid and leave in the refrigerator for 30 minutes. After this time, add to the mousse biscuit crumbs (100 g), grated dark chocolate (one bar) and egg whites (3 pcs.). Whisk this mixture gently with a blender, refrigerate and serve as a dessert.
- Tofu … Chop onions (1 pc.), Garlic (3 cloves), Chinese pepper (10 pcs.), Mix and fry in melted butter (150 ml). Add grated ginger root (1 teaspoon), rice wine (3 tablespoons), shrimp (200 g), lime leaves (5 pcs), sea salt (1 teaspoon) and lemon juice (10 drops). Sprinkle this mixture with tofu cheese (220 g), pour over boiling water (130 g), season with salt to taste and simmer over low heat until tender, about 20 minutes.
- Cream soup … Wash, peel and bake eggplants (2 pcs.) In the oven. Then fry the carrots and onions (1 each), chop the peeled potatoes (3), crush 10 granules of Chinese pepper, mix all this and cook in salted water for about 15 minutes. After that, put 1 tbsp here. l. sour cream and beat the mixture with a blender. Then simply sprinkle it with dried basil or parsley.
Important! Those who lack the pungency of pepper should first fry it without vegetable oil.
Interesting facts about Chinese pepper granules
This type of pepper is considered one of the main spices in Bhutanese, Tibetan and Nepalese cuisines. Here it is an indispensable ingredient for cooking lamb and buffalo. In China, the spice also fell in love with the residents, here it is most often combined with local rice noodles. Chinese pepper entered the United States only in 2005, until that time, starting in 1968, its import was strictly prohibited. The authorities justified their decision on the danger of the spread of citrus ulcers, which can seriously harm agriculture, along with the spice. To allow the supply, a law was passed on the need for heat treatment of fruits during transportation, according to biologists, this was supposed to help in the destruction of dangerous bacteria.
The collection of Chinese pepper is carried out in the middle of autumn, it is then that the fruits fully open and change their color from green to beige or red. Then they are cleaned of seeds and dried in the sun or in special ovens at a temperature of about 200 ° C. It is almost impossible to find a product not prepared in this way on the market. Watch the video about Sichuan pepper:
Before choosing this exotic spice, you need to carefully study the contraindications to Chinese pepper in granules, which in large quantities can only do harm. But if you include it in your menu sometimes and only a little, you can give yourself the most pleasant taste experience and supply the body with many useful substances.
