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花椒在四川泡菜和川味火锅中的应用

时间:2011-02-23 16:32来源:花椒网 作者:花椒网 点击:
四川泡菜中,食盐、花椒、辣椒是必不可少的调味品。川味麻辣火锅中,花椒的应用更是功不可没。 花椒在火锅中的应用更为复杂,干花椒、花椒粉、花椒油在火锅中均有应用。在炒火

  四川泡菜中,食盐、花椒、辣椒是必不可少的调味品。川味麻辣火锅中,花椒的应用更是功不可没。 花椒网(www.huajao.com)

  花椒在火锅中的应用更为复杂,干花椒、花椒粉、花椒油在火锅中均有应用。在炒火锅底料时,下辣椒后续下花椒增香,而后与汤卤一起熬制。也可将干花椒直接加入汤中调味。花椒是挥发性物质,须根据熬制时间的长短灵活掌握,一般鉴于花椒炒后易出味,故熬制时间较短。

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  如果是直接将花椒入汤卤中熬制,时间则应较长。花椒粉和花椒油,一般应在汤卤热制好后加入,以起到辅助调味的作用。也可先将花椒和辣椒炒香出味后,再冲入调好的火锅汤卤水中,以增香并辅助麻辣味。

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Sichuan pickles, salt, pepper, chili seasoning is essential. Sichuan spicy hot pot in the application of pepper is denied. www.huajao.com

The application of pepper in the pot is more complex, dry pepper, pepper powder, pepper oil were applied in the pot. Expected end of the frying pot, the next follow-up to the next chili pepper aroma, and then boiled together with the soup brine. Can also be dried pepper seasoning directly into the soup. Pepper is a volatile substance, brewed according to the length of time flexibility, the general view of the fried pepper taste, and easy, it boiled a short time. www.huajao.com

If the pepper into the soup directly in the brewed halogen, time should be longer. Pepper and pepper oil, should generally be good in the soup after adding brine thermal system to play a supporting role in seasoning. Can also be a first taste of pepper and saute peppers, then a good tune into the hot pot soup brine in order to assist spicy aroma and flavor. 内容来自花椒网(huajao.com)

 

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