product quality
1. Selection of raw materials: adopt Sichuan Jinyang new green pepper to control the product quality from the source; 2. Raw material treatment: picking by hand to remove the mature fruit bodies inside the green pepper, then pulverizing into powder, strictly fine grinding and sieving to achieve fine consistency. At the same time, it is supplemented by small fragrant green oil extracted at low temperature, which is carefully prepared according to the style and flavor of Sichuan pepper and hemp. 3. Finished product: The fresh fragrance of shallots and the hemp taste of green peppers are skillfully combined to show that the dishes are green and bright, and the taste is fresh, hemp and refreshing. After careful tasting, the feeling of numbness is getting stronger and stronger.
Product highlights
Green sesame seeds have solved three major pain points. The spicy taste of pepper is the unique flavor of Sichuan cuisine. The traditional preparation method is made of Sichuan salt, pepper, chopped green onion, soy sauce, vinegar, monosodium glutamate and sesame oil. The sesame flavor of pepper and the fragrance of shallots complement each other, which is refreshing and spicy, and is mostly used for cold dishes. Authentic Sichuan cuisine chefs usually have their own recipes and generally encounter the following three major pain points:
1, operation difficulty
First of all, although fresh green hemp is mainly made of peppers and shallots, it seems that the materials used are simple, but it needs rich experience of chefs to master the appropriate hemp degree, which makes the hemp taste unbearable when it is heavy, but dull when it is light. Only by doing it properly can the diners be left unfinished. Secondly, pepper granules should be chopped up with a knife to combine the spicy and salty taste of pepper, which is time-consuming and laborious.
2. Seed removal problem
Zanthoxylum bungeanum is divided into shell and seed, the shell is easy to crush, and the seed can't be crushed by manpower. Once the seasoning contains unground pepper seeds, it will make people feel uncomfortable, just like biting sand. Even the best food makes people look forward to it.
3. Oxidation problem
Crushed green pepper and scallion oil are emerald green at first, but if stored at improper temperature and humidity, they will be oxidized quickly, and will turn dark green or even close to black after oxidation. You can imagine the color of the dish after eating, and it will eventually be useless and wasteful.
Cooking fresh green horse sauce: Minimize the user's operation difficulty, reduce the probability of pepper seeds through manual selection, and then solve the oxidation problem through a series of measures such as strict temperature control and humidity control, and finally realize the industrial operation of fresh green horse sauce, which is a compound seasoning that both chefs and consumers need.
Recommended dishes: soaked hoof with vinegar pepper, fresh fried mullet with green hemp, fresh fried mushrooms with green hemp, etc.