What You Need to Know
The process involves heating Sichuan peppercorns and oil between 150-180°C for 30-60 minutes to release the unique flavors and oils from the peppercorns. This technique allows for the extraction of the peppercorns' distinct compounds, resulting in a flavorful and aromatic condiment.
Steps
- 1.
Málà Hot Pot (Sichuan, China): Provides signature numbing sensation in broth base
- 2.
Dan Dan Noodles (Chengdu, China): Creates aromatic oil component of sauce
- 3.
Mapo Tofu (Sichuan, China): Enhances mala (numbing-spicy) flavor profile
The Science
Primary Reaction
extraction