To reduce the spiciness of Sichuan pepper, the following steps can be followed:
1. Seed removal and gluten removal: The spiciness of Sichuan pepper mainly comes from the seeds and the white fascia inside. After cutting the Sichuan pepper in half, use a kitchen knife or spoon to remove the seeds and white fascia, which can significantly reduce the spiciness.
2. Blanching treatment: Before cooking, blanch the cleaned Sichuan peppercorns in boiling water for a few seconds, then quickly remove and drain the water. This can remove some of the spiciness while maintaining the crispy and tender taste of the Sichuan pepper. The blanching time should not be too long to avoid the screw pepper being too soft and affecting the taste.
3. Deep frying or oil frying: Another way to reduce the spiciness of Sichuan peppercorns is to soak them in clean oil at 40-60 degrees Celsius for about 20 seconds before removing them. This method partially decomposes capsaicin through high temperature, thereby reducing spiciness. But it is necessary to pay attention to controlling the oil temperature and time to avoid the screw pepper becoming too greasy or burnt.
The above three methods can effectively reduce the spiciness of Sichuan pepper. The specific choice of method can be determined according to personal taste and cooking needs. Meanwhile, the spiciness of screw peppers from different sources and varieties may vary, so adjustments can be made according to the actual situation during processing.