Sichuan Peppercorn Oil (Hua Jiao You)
数滴で口が痺れる！四川料理の香りを支配する「仕上げの魔法油」
Description
Vegetable oil infused long-term with ripe red 'Sichuan Peppercorns' to completely transfer their intense numbness (Ma Wei) and citrus aroma. An essential item in Sichuan kitchens, it uniformly coats dishes with numbness and aroma while avoiding the unpleasantness of biting into whole peppercorns.
Classification: Everyone, Condiment, Aromatic Oil, Sichuan, Sichuan Pepper, Numbing, Finishing Oil, Ma La
Shops selling Sichuan Peppercorn Oil (Hua Jiao You)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Rapeseed oil(or Soybean oil)
- Red Sichuan peppercorns
Instructions
- [Typical Uses]
- [Mapo Tofu Finish]: Splash
- tsp right before turning off the heat for Mapo Tofu; the aroma and numbness leap to a pro level.
- Mix a few drops into cold salad (cucumber/wood ear) dressings for authentic Sichuan flavor.
- Drizzle into Dandan or Beef noodle soups.
Learn more Substitutes, pairings, tips
Key spices
Heavy、woody aroma unique to Red Sichuan pepper、and strong numbness that paralyzes the tongue
Substitutes at Japanese supermarkets
Heat JP veg oil, slow-simmer whole Sichuan peppercorns (or powder) on low to make it yourself
Pairing
Mapo Tofu / Dandan Noodles / Liangban (Cold Salads)
Trivia
Supermarkets line famous brands like 'Yao Ma Zi' or 'Li Hong'. Rather than dusting with pepper powder, the oil makes ingredients glossy and envelops the tongue with a mellower (yet powerful) numbness.
Eating tips & etiquette
Heating it too much destroys the precious Sichuan pepper aroma. The biggest trick is NOT using it as frying oil, but splashing it as a 'finishing oil' (Ming You) right before completion or after turning off the heat.
Allergen
None