Homemade pepper
Overview
Pepper is not only a commonly used condiment, but also has certain medicinal properties and can play a therapeutic role. But there are black and white peppers, and different types are suitable for cooking different dishes. White pepper has slightly higher medicinal value and slightly less seasoning effect. Its taste is spicier than black pepper, so it has stronger functions of dispelling cold and strengthening the stomach. I especially like to use white pepper for seasoning when cooking. It not only enhances the flavor, but also has the effect of removing fishy and fragrant aromas. I always insist on making the white pepper powder by myself, which is not only healthy and safe to eat, but also very affordable. It is much cheaper than buying it, and the taste will be more fragrant. In fact, the preparation of pepper is very simple, and you can eat it for a long time once you make it.
Tags
Ingredients
Steps
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After buying the white pepper, there are some broken skins inside. Before making, these broken skins should be roughly cleaned, and then poured into a pot without oil and water for frying
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Stir-fry over medium-low heat for about 5 or 6 minutes until fragrant and the peppercorns turn slightly yellow, then turn off the heat and remove from the pan
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After the pepper has cooled, pour it into the grinding cup
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Beat it into fine powder
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Sieve again so that the powder that comes out will be finer. In addition, the coarse particles filtered out can be put back into the machine for processing again
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Put the prepared pepper into a clean bottle and seal it for storage
