Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, okra with sichuan peppercorn salt. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sichuan peppercorn is fried with salt over slow fire in order to simulate the aroma. Sichuan style salt and pepper has a very unique flavor comparing with common black pepper and salt. I highly recommend you trying Sichuan salt and pepper if you get Sichuan peppercorn on.
Okra With Sichuan Peppercorn Salt is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Okra With Sichuan Peppercorn Salt is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook okra with sichuan peppercorn salt using 4 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Okra With Sichuan Peppercorn Salt:
- Get okra
- Make ready oil
- Make ready sichuan peppercorn salt
- Take szehuan peppercorn salt
Throw in some Chinese sausage and bok choy for good measure, and be sure to leave the rice cakes to cook in the skillet for a while, making some surfaces crispy and charred. Three types of Sichuan pepper: fresh green (vacuum packed), dried green and dried red (see the flowers?) […] cuisine where eggplants are stir fried with a sauce made from fatty pork mince, salted fish and Sichuan peppercorns. Sichuan are the same size as black peppercorn, except they're orangish-brown in color and have a husk that tends to crack or split open upon drying. Other names for Sichuan peppercorns include hua jiao, which means "green flower pepper" in Chinese.
Steps to make Okra With Sichuan Peppercorn Salt:
- With oil pan fry okra for 2 minutes cover with lid stir fry only once (over stir fry will cause okra to be slimmy)
- Once okra are soft add sichian peppercorn salt and stir fry gently to coat well and cover lid for another 1 minute then serve
It's often called Prickly Ash in America and. Sichuan peppercorn is a spice that numbs the mouth while providing some heat. It is used in northern Chinese cooking, often paired with chiles. Sichuan peppercorn is a spice produced from the husks of seeds of two species of the prickly ash shrub (Zanthoxylum), which is in the rue or citrus family. Sichuan peppercorns do not produce a heat sensation like black or white pepper.
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