| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Mixes and s, Oriental / |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Coarse salt |
| 2 |
tb |
Sichuan pepper |
INSTRUCTIONS
This salt is served in small bowls and used as a dip for raw or deep- fried
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" <MSpork@msn.com> on Jun 2, 97
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