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    Home » Recipes » sauce and seasonings

    Barbecue Spice Mix

    January 10, 2020 by Elaine 4 Comments | Jump to Recipe

    Very additive mixed barbecue spice and a Sichuan dry dipping based on the spice mix.

    Recently I always cook lamb since it is quit cold now. And I get a comment asking about the dry spice mix served in Sichuan hot pot restaurant. So I think it might be the right time to introduce the barbecue spice mix we usually used. This is a very basic version, based on that different types of variations can be added to from different flavors. For example, if this mix is used along with lambs, more roughly toasted cumin can be a good idea to emphasize the flavor of cumin.

    Sichuan Dry Dipping Mix|chinasichuanfood.com

    In Sichuan, we call this mixed spice as a dry dipping sauce (干碟). It can enhance the flavor of meat and offal greatly. Previously, I introduced the spice infused lamb with a very basic version of this mixed spice. I love to make a very small batch usually about 1 or 2 bottles. It can be also used as barbecue spice for vegetables and lamb skewers. Usually soy flour (黄豆粉) is added to the basic spice mix in order to enhance the flavor and reduce the hotness. Another extremely ingredient for restaurant style Sichuan dry mixing dipping is MSG. Monosodium glutamate (味[wèi]精[jīng]): monosodium glutamate is a very popular seasoning in Sichuan cuisine. It is essentially used as a taste enhancer and is said to impart a sixth sense, known as savory (鲜(xiān)), in addition to the five basic tastes (sweet, spicy, bitter, sour and salty). You can use chicken powder to replace monosodium glutamate. Chicken powder(鸡(jī)精(jīng)): usage of chicken powder is very similar to monosodium glutamate. You will need to use one of the two at least or prepare both for the best result.

    Instructions

    Toast peanut and walnut with slow fire. Set aside to cool down.

    Toast Sichuan peppercorn, fennel and cumin seeds over slowest fire until aromatic.

    Place toasted peanuts, walnut, sesame seeds and all the other ingredients expect pepper flakes in a blender. Blend until fine and smooth.

    Add pepper flakes, ginger powder and garlic powder, sugar and salt in. Continue blend for a while to mix well. Break well and then slightly cool, contained in air-tight bag or container.

    Barbecue Spice Mix &Sichuan Dry Dipping Mix|chinasichuanfood.com

    Sichuan dipping sauce | Wash soy beans and drain completely and fry over slowest fire for around 10 to 15 minutes until the beans are well cooked. Add sugar Blend to powder.

    Mix 1 tablespoon of spice mix and ½ tablespoon of soy flour and ½ teaspoon of MSG. Mix well. That's a very basic Sichuan style dry dipping sauce. Adding soy flour can enhance the flavor and reduce the hotness.

    Barbecue Spice Mix &Sichuan Dry Dipping Mix|chinasichuanfood.com
    Barbecue Spice Mix &Sichuan Dry Dipping Mix|chinasichuanfood.com

    Sichuan Style Barbecue Mix

    Sichuan style Barbecue mix and dry dipping sauce
    Print Pin Rate
    Course: seasonings
    Cuisine: Sichuan
    Keyword: dry rub, mixed spices
    Prep Time: 10 minutes
    Servings: 20
    Calories: 54kcal

    Ingredients

    • 1 cup Sichuan pepper flakes , you can make this with the same instruction in How to make Chinese red oil.
    • 1 tbsp. Sichuan peppercorn
    • 1 tbsp. cumin seeds
    • ½ tbsp. fennel seeds
    • 2 tbsp. toasted sesame seeds
    • ¾ cup nuts , peanuts and walnuts (cashew can work fine too)
    • 1 star anise
    • 1 small piece Chinese cinnamon
    • 1 small piece dried tangerine , optional
    • 1 small piece sand ginger , optional
    • 1 tbsp. sugar
    • ½ tbsp. salt
    • 1 tbsp. ginger powder
    • 1 tbsp. garlic powder

    Instructions

    • Toast peanut and walnut with slow fire. Set aside to cool down.
    • Toast Sichuan peppercorn, fennel and cumin seeds over slowest fire until aromatic.
    • Place toasted peanuts, walnut, sesame seeds and all the other ingredients expect pepper flakes in a blender. Blend until fine and smooth.
    • Add pepper flakes, ginger powder and garlic powder, sugar and salt in. Continue blend for a while to mix well. Break well and then slightly cool, contained in air-tight bag or container.

    Sichuan dry dipping

    • ix 1 tablespoon of spice mix and ½ tablespoon of soy flour and ½ teaspoon of MSG. Mix well. That’s a very basic Sichuan style dry dipping sauce. Adding soy flour can enhance the flavor and reduce the hotness.

    Notes

    Nutrition labels are calculated based on almost every tablespoon of the mixed spice. 

    Nutrition

    Calories: 54kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1.3mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!
    Barbecue Spice Mix &Sichuan Dry Dipping Mix|chinasichuanfood.com
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    Reader Interactions

    Comments

    1. Ernest M Armbrust

      April 19, 2020 at 7:05 am

      Do you have a recipe for egg rolls?

      Reply
      • Elaine

        April 20, 2020 at 9:43 am

        I will plan it.

        Reply
    2. Joanne

      November 26, 2020 at 1:15 am

      What is the purpose of the nuts - I assume it's to give this mix more of a "body"? I only have almonds at home but I assume it will still be a great mix to use if I don't use any nuts?

      Reply
      • Elaine

        November 26, 2020 at 8:55 am

        You can skip it but nuts add special aroma.

        Reply

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