How to Make Sichuan peppercorn sauce

How to Make Sichuan peppercorn sauce - Снимок экрана 2023 07 04 в 18.12.35
  • 20g Sichuan peppercorns
  • 30g dried red chili peppers
  • 30g garlic cloves, minced
  • 20g ginger, grated
  • 50g vegetable oil
  • 15g soy sauce
  • 15g rice vinegar
  • 10g sugar
  • Salt to taste
Per serving
Calories: 200 kcal
Proteins: 2 g
Fats: 15 g
Carbohydrates: 10 g
25 minsPrint
  • Toast the Sichuan peppercorns in a dry skillet over medium heat for a few minutes until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
  • In the same skillet, add the dried red chili peppers and toast them for a couple of minutes until they become slightly darker and aromatic. Remove from heat and let them cool.
  • Once cooled, remove the stems from the dried red chili peppers and break them into smaller pieces.
  • Heat the vegetable oil in a wok or a deep skillet over medium heat. Add the minced garlic and grated ginger, and sauté for about a minute until fragrant.
  • Add the broken dried red chili peppers to the pan and continue to cook for another minute.
  • Stir in the ground Sichuan peppercorns, soy sauce, rice vinegar, sugar, and a pinch of salt. Mix well and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
  • Taste the sauce and adjust the seasoning according to your preference. You can add more salt, sugar, or vinegar if needed.
  • Remove the sauce from the heat and let it cool slightly before transferring it to a jar or airtight container. The sauce will thicken slightly as it cools.

The Sichuan peppercorn sauce is typically served with a variety of dishes in Sichuan cuisine, such as grilled meats, stir-fried vegetables, noodles, or dumplings. It adds a numbing and spicy flavor to the dishes, characteristic of Sichuan cuisine.

In conclusion, Sichuan peppercorn sauce is a popular hot sauce originating from China’s Sichuan province. It is known for its unique numbing and spicy flavor profile, thanks to the use of Sichuan peppercorns and dried red chili peppers. The sauce is versatile and can be paired with various dishes, providing a delightful kick of heat and aroma. However, it’s important to note that the nutritional information may vary based on the specific ingredients and quantities used in the recipe.

Facts about the Sichuan peppercorn sauce:

  1. Sichuan peppercorns: The key ingredient in Sichuan peppercorn sauce is Sichuan peppercorns. These are not actually peppers but the dried berries of the prickly ash tree. They have a unique flavor that is both citrusy and numbing, providing a distinctive sensory experience.
  2. Traditional Chinese cuisine: Sichuan peppercorn sauce is a prominent component of Sichuan cuisine, which is known for its bold and spicy flavors. Sichuan cuisine is one of the eight major culinary traditions in China and is celebrated for its complex and diverse use of spices.
  3. Ma La flavor: Sichuan peppercorn sauce is often associated with the “Ma La” flavor, which translates to “numbing and spicy.” It combines the numbing sensation from Sichuan peppercorns with the heat from dried chili peppers, creating a unique and addictive taste.
  4. Regional variations: While Sichuan peppercorn sauce is commonly associated with Sichuan cuisine, variations of the sauce can be found in other Chinese regional cuisines as well. Each region may add its own twist to the recipe, resulting in subtle flavor differences.
  5. Culinary versatility: Sichuan peppercorn sauce is incredibly versatile and can be used as a condiment, marinade, or stir-fry sauce. Its robust and spicy flavor profile enhances the taste of various dishes, ranging from meats and vegetables to noodles and soups.
  6. Health benefits: Sichuan peppercorns are believed to possess various health benefits. They contain antioxidants and antimicrobial properties that may aid digestion, relieve pain, and reduce inflammation. However, it’s important to note that these potential benefits may vary depending on individual health conditions and consumption amounts.
  7. Cultural significance: Sichuan cuisine, including the use of Sichuan peppercorn sauce, has been recognized as an Intangible Cultural Heritage by UNESCO. This acknowledgment reflects the cultural significance and widespread appreciation of the unique flavors and techniques associated with Sichuan cooking.
  8. Culinary trend: The popularity of Sichuan cuisine and its signature flavors, including Sichuan peppercorn sauce, has transcended regional borders. It has gained international recognition and has become a culinary trend in many parts of the world, influencing dishes and flavor profiles in global cuisine.
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