Squeezed pepper has always been a specialty of The Tujia in Hubei Province. It is not only nutritious, but also appetizing, and it is a Tujia specialty that makes the population flow. When I was a child, every family would make such a few pots of fragrant squeezed peppers! The taste is sour and spicy, and it is a good meal that can be appetizing.
Squeeze the pepper
The Tujia people in Enshi Tujia and Miao Autonomous Prefecture are particularly fond of sour and spicy. There is a folk proverb that "if you don't eat sour and spicy for three days, your heart is like a cat scratching", and it is in this context that the pepper was invented and flourished in the land of Enshi.
In the homes of ordinary people in TujiaShansai, a housekeeper's dish, fried pepper, is treasured for many years. This kind of dish can be seen on the dining table of every household, and men, women and children love to eat a lot. There are many ways to cook chili vegetables, stir-fry, burn, pickle, fry, grind.
Fried pepper can be said to be a must-have small dish, sour and delicious, both dry stir-fried and can be used as soup, its practice is basically to first chop the red pepper finely, and into the bun grain noodles, put into the fried altar and layer by layer of pressing, the surface put a layer of tung hemp leaves or plastic paper, with a tight tie, the jar poured in the brine basin, after January, that is, for the frying, to eat at any time can dig some out, steamed or put in the pot to fry, put in the oil and salt can also be fried and then add vegetable leaves and water, when the soup is eaten, especially when making steamed meat, it is less and fried Cantonese pepper, Most of them are stir-fried with pork, and bacon stir-fried cantonese pepper is a must for the Tujia diet.
After being roasted in a pot, it is fried with Tujia bacon or steamed as a button bowl base, and the finished product is slightly reddish in color and very sour and spicy. There is also the use of squeezed pepper as steamed meat, button meat base, accompanying material, so that the steamed meat is not greasy, refreshing, easy to digest and absorb. Even use it with baogu noodles to make baogu paste to drink, called squeezed pepper paste, appetizing and refreshing, increasing appetite.
When choosing chili peppers, it is best to use peppers after the lunar white dew, and the taste is good, otherwise it will be too sour. The bud valley noodles are best used by enshi's little boy Yellow Bud Valley. In addition to the use of bud grain noodles, there are also a few with glutinous rice flour. After the pepper is loaded into the altar, it must be ensured that there is water in the basin, and the sealing can be stored for several years without deterioration. Let's take a look at how to do it!
Ingredients: red pepper (green pepper), coarse cornmeal (rice flour), salt, ginger and garlic
steps:
1. Wash and drain the peppers and remove the pepper peduncles.
The practice of squeezing the peppers
2. The cornmeal that is ready to be used, the kind sold in the supermarket called corn residue, a little coarse, and a little thinner with a juicer. (No matter what kind of powder you use, it must be as thick as tamales)
3. Pour the peppers into a large pot and add the cornmeal and chop together, so that the mixture will be even.
4. After crushing more, add salt and stir well.
5. Stir well and get ready to load the altar.
6. Take a jar, put it into the altar and press it with your fist.
7. The altar mouth must be sealed, and the old family uses straw or corn stalks.
8. There is no straw or corn stalk, you can seal the mouth with a bag.
9. After closing the lid of the altar, add water to the altar.
10. Take it out after a month and eat it, steam, stir-fry, mix it.
11. Green peppers can also be made, the same method.
12. Stir in corn flour or rice flour.
Tips:
1. Cornmeal is the kind of corn residue sold in the supermarket, a little coarse, buy home to beat a little finer, with the same thickness as steamed meat powder, you can buy corn kernels or corn residue at home juicer fine. If you want to use rice flour, you can just fine it with rice.
2. Be sure to use earth red pepper, if I remember correctly, it is abundant in late summer! The kind with thin skin is not the kind that has a very thick skin and is very fat all year round.
3. After doing a good job, use a jar to pack, clay jar is not a glass jar.
4. The fermentation time is related to room temperature, high room temperature fermentation is short, and it only takes half a month in the summer.