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In general, Sichuan pepper is added at the last moment.
The fruit of several species is used to make the spice Sichuan pepper.
Other spices may be included such as Sichuan pepper, garlic, or paprika.
In further experiments, he heated Sichuan peppers to force their flavors into peanut oil.
But so would those who thrive on verbena and Sichuan pepper in their desserts.
Recipes often say that sichuan pepper should be slightly toasted, then crushed, before it is added to food.
Sichuan pepper extract, the researchers say, stimulates different nerve receptors.
The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool.
The red oil sauce makes liberal use of Sichuan pepper giving it a distinctive numbing quality on the tongue.
Sichuan pepper has a unique aroma and taste.
Sichuan pepper, a condiment that is different from black pepper, and unrelated to it.
Black pepper and Sichuan pepper cause similar burning sensations.
So is cod, lightly dusted with Sichuan pepper, the taste no more than a fleeting accent.
Add chilies and Sichuan pepper and stir-fry about 10 seconds, until fragrant.
The foul-smell masking property of Sichuan pepper made it popular in offal dishes.
He experimented with Jamaican pepper and Sichuan peppers, but none worked satisfactorily.
Then the Sichuan pepper kicks in, adding a lively sensation to the peppery spicing.
Dust chicken with ground Sichuan pepper.
Chillis are used in abundance here along with the unique Sichuan pepper, a mouth-numbing red peppercorn.
This may explain why uzazi has a spicier flavour and greater pungency than sichuan pepper.
The Indian subcontinent uses a number of varieties of Sichuan pepper.
This is also a trade name for Zanthoxylum piperitum fruit (see Sichuan pepper).
The three dishes are served with plain rice and a sambal andaliman, made from fresh sichuan peppers.
Nepalese style chow-mein are steamed and served dry, together with a fiery Sichuan pepper sauce.
Sichuan pepper is most often made by grinding the husks that surround Z. piperitum berries.
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