Squeezed peppers, also called squeezed peppers, are made of bright red peppers and corn flour.
manufacturing method
The specific production method is as follows: the red pepper is pedicled, washed, drained, chopped into fine powder with a knife, mixed with salt, mixed with corn flour (partially mixed with spices such as pepper and orange peel), put in a clean jar, covered with vegetable leaves, clamped with bamboo slices, and then poured into a basin. The advantage of entering water (called inverted ascites) is that gravity presses the jar mouth, which has good sealing effect and absorbs water. To make a small amount of mustard tuber, you can also use a positive ascites cylinder, that is, you can drain water along the edge, drain water into the inner tank along the edge, and cover it, but the mustard tuber made by this cylinder should not be stored for too long, because the air pressure in the cylinder may flush the cylinder head into the air, or it may become thin and stale due to excessive water absorption.
After mixing, put the squeezed peppers into a jar and let them ferment fully. After about 3 weeks, they can be taken out and cooked. Generally, it is baked in a pot and fried or steamed with Tujia bacon as the base material. The finished product is reddish in color and has a very special hot and sour taste. Squeezed peppers can also be used as steamed meat, braised pork base and accompanying materials. The steamed meat made in this way is not greasy, refreshing and easy to digest and absorb. Even use it to make corn paste with corn flour, called pressed pepper paste. When choosing peppers, it is best to use peppers after the Millennium of the lunar calendar, which tastes good, otherwise it will be too sour. It is best to use yellow corn for corn flour. In addition to corn flour, glutinous rice flour can be saved. After the pressed pepper is put into the jar, make sure that there is water in the pot, and the sealed pepper can be kept for several years without deterioration.