$36.68
$54.29
Introducing the Specialties of Hubei and Hunan, China, handmade gourmet peppers and corn or rice with diced lotus roots.How to make it? Chop fresh red peppers (big red peppers, pointed red peppers, chili peppers, Guang peppers, etc.) and mix them with ground corn or crushed rice powder. You can choose to add salt or not, and then choose to add chopped lotus roots or not, put them in a jar and seal them well. After the jar mouth is sealed, turn the jar upside down in a salt water basin. It can usually be eaten in 3 to 5 days, but the taste is not very tasty. If you want a better taste, eat it after 30 days. It is guaranteed to make you drool when you smell it.How to eat it in the simplest way? Put a small amount of oil in the iron pan directly. Two teaspoons of oil is recommended. Put the food in and cook over high heat until it is browned or you feel it is ready to eat. Be careful to control the heat. Remember not to add salt and water when frying. If you feel it is not salty enough, you can add a small amount of salt according to your personal preference. Finally, add a small amount of chopped green onions and serve.Features: A little sour, appetizing food. Corn shreds are golden in color, and rice shreds are slightly white, but the taste is more delicate than corn shreds.In some areas of Hunan including Changde, Lixian and Xiangxi, Zhangjiajie, Shimen County and some areas of Hubei including Enshi, Honghu, Jingzhou, Xiantao, Tianmen, and Qianjiang, the famous way to eat this product is to stir-fry it with pig intestines or eggs, and add some steamed meat, which is far better than the taste of steamed pork with rice flour, and has more unique aroma brought by jar vegetables than steamed pork with rice flour.In addition, the taste of this food with braised pork is not inferior to that of braised pork with preserved vegetables. The unique sour and spicy taste of this product can reduce the greasy feeling of meat, which is something that preserved vegetables cannot do.The advantage of using jars is that gravity presses the jar mouth, the sealing effect is good, and the water absorption is moderate, which provides a guarantee for anaerobic fermentation, making the finished product taste more mellow and fragrant. To make a small amount of this product, you can also use a positive belly water jar, that is, a rim for water, put it upright, put water in the inner groove of the rim, and cover it. However, this kind of food made in this jar cannot be stored for too long, because the air pressure inside the jar may push the jar cover open and let in air, or it may absorb too much water and become thin and lose its taste. After the mixed product is put into the jar, let it ferment fully, and it can be taken out and cooked after about 3 weeks. Generally, it is baked in a pot and fried with Tujia bacon or steamed as a bottom material for a bowl. The finished product is slightly reddish in color and has a very special sour and spicy taste. This food can also be used as steamed meat, as a bottom material for braised meat, and a side material. The steamed meat made in this way is not greasy, refreshing, and easy to digest and absorb. It can even be used with corn flour to make corn paste to drink.When choosing peppers, it is best to use peppers after the white dew of the lunar calendar, so that the taste is good, otherwise it will be too sour. The best corn flour is Enshi’s Xiaozi Huangmao. In addition to corn flour, there are also a few that use glutinous rice flour. After putting it into the jar, make sure there is water in the basin. If it is well sealed, it can be stored for several years without deterioration.The production of this product is no longer limited to families. There are special food companies that produce it. It uses modern technology vacuum packaging, which is convenient for transportation and can be enjoyed by people all over the world.Specific production method: The production method mainly includes the following steps: Prepare materials: red pepper, rice flour (or corn flour), salt, etc. Wash and clean the red pepper, dry it, and then crush it for later use. Prepare rice flour (or corn flour), fry it, and crush it for later use. Mix the crushed pepper and rice flour (or corn flour) together, add the appropriate amount of salt, and mix well. Prepare a clean and dry jar, put the mixed pickled pepper into the jar, and seal it for storage. After sealing for a period of time (such as two or three months or longer), you can take it out and eat it. In addition, the production method and materials of pickled pepper may vary depending on the region and personal taste. For example, some places will add seasonings such as pepper and orange peel, or use glutinous rice flour instead of rice flour. Origin: The specialties of some areas in Hunan, including Changde, Lixian and Xiangxi, Zhangjiajie, Shimen County, and some areas in Hubei, including Enshi, Honghu, Jingzhou, Xiantao, Tianmen, Qianjiang, Jingmen, Wuhan, etc., are very popular in these areas because people in these areas particularly love sour and spicy flavors. However, with the flow of population and the spread of food culture, it has gradually become popular in other areas.Application of dishes: It can be eaten as an independent dish or cooked with other ingredients. For example, it can be fried with Tujia bacon or steamed as a base for buckle bowls. In addition, it can also be used as a base or side dish for steamed meat, buckle meat and other dishes. It can also be seen in Hunan cuisine, Hubei cuisine and other cuisines. Preservation method: The prepared food can be sealed in a jar for preservation. In order to ensure the sealing effect, water (called inverted abdominal water) can be added to the mouth of the jar and placed in a cool place. This way it can be preserved for a long time and the older it is, the more fragrant it is. When taking it, be sure to use clean utensils to avoid contaminating the food in the jar.
Seasonings And Sauce
