| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Mixes and s, Oriental / | 1 | Servings | |
INGREDIENTS
| 4 | T | Coarse salt |
| 2 | T | Sichuan pepper |
INSTRUCTIONS
This salt is served in small bowls and used as a dip for raw or deepfried vegetables, roast meat and poultry. Dry roast the salt and Sichuan pepper in a heavy frying pan over a medium heat until the Sichuan pepper darkens. Cool, then grind and store in an airtight container for up to 4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <[email protected]> on Jun 2, 97
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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: 27905.8mg
Potassium: 5.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g