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Sichuan Peppercorn Oil | Chinese Wife, Indian Life

花椒油 | 中国妻子的印度生活 | 这个那个 - In this video, I make Sichuan Peppercorn Oil at home in India. This aromatic, flavour-infused oil is used sparingly in a wide range of Chinese dishes such as stews, stir-fries, soups, noodles, sautées, hot-pot, sauces and dips, salad dressings etc. When I say use sparingly, I mean it. Add anywhere from a few drops to a couple of table spoons at most to give any dish that extra kick. It is important to remember that the Sichuan peppercorn oil is used primarily as a seasoning oil. We don't normally use it for deep-frying or as the main cooking oil. How much to add, and to what dish, is something you will learn only by trial and error. But, trust me, this spice-infused oil is worth the time and effort. Note: The "Sichuan" peppercorns that I have used in this video are actually of Indian origin. I bought them from an Indian online store. - The Ingredients: • Sichuan peppercorn (deseeded) - 30 g • Ginger (peeled, sliced) - 20 g • Garlic cloves (peeled, halved length-wise) - 20 g • Scallion stems (or Spring Onion bulbs) (halved length-wise) - 20 g • Oil - 300 g - Additional Information: • It is best to avoid using cooking oils that have a strong, intrinsic flavour (viz. mustard oil, groundnut oil, olive oil etc.). • Soaking the peppercorns in warm water (at 40°C) is necessary to allow its flavour and fragrance to activate and release effectively. Do not soak them for longer than one minute. • Drying the soaked peppercorns takes time. However, they need not be a 100% dry. As long as the surface of the peppercorns is not damp to touch, it is okay to fry them. But be careful when adding them to the hot oil. • Deep-fry the veggies strictly on medium flame until they turn golden brown. Then fry the peppercorns strictly on low flame for 10 seconds or 15 at most. Avoid over-frying the ingredients as they will leave an unpleasant, burnt flavour in the oil. • Do not throw the strained veggies and peppercorns away. They can be used to cook other dishes. • The peppercorn oil that you see in the video has a relatively mild flavour. You could make a stronger version of this oil, if you so wish, by increasing the quanity of Sichuan peppercorns. • Store the peppercorn oil in a tightly sealed glass bottle and refrigerate it to prolong its shelf life. The typical shelf life is around 3 months. - Welcome to my channel 'Zhege Nage'. Be kind. Rewind. Rewatch. Like. Comment. Share. Subscribe. - ♪ Frozen in Love [Aakash Gandhi]