| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cantonese | Seasoning | 4 | Servings | |
INGREDIENTS
| 2 | T | Salt |
| 1 | t | Szechwan peppercorns |
INSTRUCTIONS
Heat salt and peppercorns in a dry skillet oyer medium-low heat. Stir or shake the pan constantly until the salt begins to brown and the odor of pepper is released (about 5 minutes). Remove mixture from pan and let cool slightly. Crush peppercorns with a rolling pin; then strain through a sieve. Store mixture in a tightly capped jar. Use as a table condiment or dip for deep-fried and roasted foods. NOTE: These mixtures are also known as Fried Salt or Cantonese Salt. VARIATION: For the peppercoms, substitute either 1 teaspoon ground black or white pepper; or 2/3 teaspoon Chinese red pepper. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 3488.2mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g