Pressed Guangjiao, also known as flour seed, flour fruit. It is a special food in Yichang and Enshi, Hubei Province. It is made by mincing fresh red pepper (we call it Cantonese pepper), then mixing it with ground cornmeal (or rice flour), putting it into a jar and pressing it layer by layer. It's tight, and after a while it turns into red, fragrant and spicy pressed pepper.

Salty, spicy and fragrant, orange-red in color, it can be fried, steamed or simmered in soup. The colors of red and yellow collide, and the golden particles are very attractive. It's bright in color, spicy and spicy, and you won't get tired of eating it. It's guaranteed to make your mouth water as soon as you smell it. Ingredients list?

How to make the right amount of cornmeal for 4 kilograms of red peppers?

1. 4 kilograms of red peppers. Cut off the pepper handles. When making cantaloupe peppers, choose spicy red peppers. The taste and color are better. Be careful not to break the peppers when cutting them;

2. After cutting them all, you can add water and wash them. After cleaning, dry the water and wait until the water is completely dry. You can start chopping only after it dries;

3. Find a clean, water-free and oil-free basin that can fit a cutting board. Add the peppers in batches, roughly chop them into small pieces first, and then Continue to add the remaining peppers. Once they are roughly cut into small pieces, you can start chopping. If you find it troublesome, you can also use a food processor, but it will definitely be more fragrant when chopped by hand;

4. This is chopping. Let’s pour the good crushed pepper into a larger basin. This basin should also be water-free, oil-free and clean;

5. Now add the cornmeal, which should have a little bit of it. The grainy texture is better. Just mix it briefly and then add 250 grams of salt. Stir evenly again. The main ingredients for pressing Cantonese pepper are red pepper and cornmeal. Some people here also use rice flour, which has a more delicate texture, but using Steaming meat will make it greasy;

6. Mix it well and put it into the jar. The jar has been cleaned and sterilized in advance. Now put the pressed pepper into it. When making large quantities, we always use the inverted abdominal water jar. Today’s portion is relatively small, so just use the ordinary abdominal water jar;

7. When filling and pressing the peppers, press them tightly while filling them. To prevent air from entering, cover the lid after everything is installed, pour clean water along the inner groove to seal, and then place it in a cool and dry place.

8. We can eat it after three weeks. It is also delicious to stir-fry directly with oil, but the most classic one is to stir-fry it with bacon. Add a handful of garlic sprouts before serving. Our Fried Guangzhou pepper and stir-fried bacon are ready.

The bacon itself has its own fragrance, and when paired with reddish-colored pressed peppers, the hot and sour taste is very special and very chewy. This pressed peppers can be eaten alone or mixed with rice. All excellent. Pressed cantaloupe peppers can be used as steamed meat, meat base, and seasonings. The steamed meat produced in this way is not greasy, refreshing, and easy to digest and absorb.

Ronger’s intimate tips

1. When making pressed Cantonese peppers, choose spicier red peppers, which have better taste and color. The peppers after Bailu are the best;

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2. If you find it troublesome to cut peppers, you can also use a food processor, but it will definitely be more fragrant when chopped by hand;

3. You can also replace corn flour with rice flour, which will taste better. It is more delicate, but it will be greasy when used to steam meat;