How to make tamales delicious, how to make tamales delicious

How to steam tamales.

Method 1. The first thing we do is to prepare the pork belly, after washing it, it is chopped into small pieces, and then marinated with seasonings for a while, soak the prepared rice for a while, take it out, drain the water, stir-fry the rice noodles for a while, and then divide it into small pieces, and after frying, it can be put into the basin.

Then the fried rice noodles and the pork belly chopped into small pieces are stirred evenly, then an appropriate amount of seasoning is put on top, some starch is added, and finally some small balls are added, and they are steamed in the pot for about 20 minutes.

Practice 2. Ingredients: pork belly, steamed pork rice noodles, pumpkin (can not be added, pumpkin is to eliminate fat and relieve greasy), soy sauce, sugar, cooking wine, chicken essence, green onion, ginger and garlic, sweet noodle sauce, spicy sauce (can not be added).

Method: Leave the skin of the flower meat, then cut it into thin slices, put the pork belly into the bowl, and then add hot sauce, soy sauce, sugar, sweet noodle sauce, hot sauce, cooking wine, chicken essence and green onion, ginger and garlic, and then stir evenly, marinate for half an hour.

After marinating, we just use chopsticks to remove the green onions, ginger and garlic inside, and then pour in the steamed pork, if it is too dry, we can add an appropriate amount of water, so that it can be a good guarantee that each piece of meat is powdered, cut the pumpkin into thick slices, spread on the plate, put the wrapped rice noodles and meat pieces into the plate and put them on the plate, and steam them over high heat for 30 minutes.

Steamed pork powder, can be bought in the market very well, of course, we can also make our own, the method is also very simple, and then the rice is washed, with medium heat to do less, put the rice into it, and then it is constantly fried and stirred, add peppercorns to fry together, fry until the rice turns yellow, there is a fragrance on it, and then it is cooled.

How to use a pressure cooker to steam tamales.

1. The first thing we do is wash the pork belly and cut it into 1 cm thick slices.

2. Then add an appropriate amount of light soy sauce, cooking wine, and pepper to marinate the pork belly for 2 hours.

3. Then fry for about 5 minutes, turn off the heat, sprinkle two tablespoons of steamed pork, and make sure that the meat slices can fully wrap the steamed pork.

4. Cut the potatoes into pieces and spread them on the bottom of the bowl, taking care that the potatoes are not too small.

5. Spread the steamed tamales in the pot and in the bowl.

6. Burn it with high heat and wait for it to bubble up, that is, burn it on low heat for about 25 minutes to deflat. And that's it.

The nutritional value of tamales.

The calories of tamales are relatively low and very light, so for the ** crowd, don't eat obvious fatty meat. Tamales are rich in trace elements, fats and proteins.

How to cook tamales? Slice the pork belly, add soy sauce, 13 spices of oyster sauce, stir well, marinate for 20 minutes, prepare dried beans to set up a stall, and then put the meat in a pot to steam. ，

In order to make steamed pork, the young man started by planting rice and raising pigs.

Teacher, I have oranges and I want to eat tamales!

Pick the fat and thin pork belly and cut it into slices, then put in the seasoning to marinate it, then wrap it in steamed powder, and steam it in the pot.

Tamales are a more traditional delicacy, using rice noodles to absorb the oil in the meat, it tastes fragrant but not greasy, as long as you control the ratio of rice noodles and water.

Teach you how to make tamales delicious and non-greasy.

Such delicious tamales, don't you learn to learn.

The tamales are delicious to make as follows:Ingredients: pork belly.

Excipients: salt, light soy sauce, cooking wine, dried chili, oyster sauce, chili pepper.

1. Cut the meat into thin slices.

2. Add the seasoning package to the steamed meat powder and mix well.

3. Add a little soy sauce to color, a little, not too much, too much steamed out black, mix well, no other seasonings are needed.

4. Add powder, mix well and marinate for about 3 hours, or marinate for a long time.

5. Evenly size the marinated Nachang meat. Add to steam and steam for 40 minutes.

Steamed pork is a traditional Cantonese delicacy that is a bit tedious to make, but as long as you pay attention to the following points, you can make tamales with a delicious taste.

1.Selection: The main ingredient of tamales is pork belly, and the pork belly with uniform fat distribution should be selected, not the meat with uneven fat and leanness. In addition, fresh, clean straw mushrooms and shiitake mushrooms are used for a better taste.

2.Cut the meat: Cut the pork belly into long strips, taking care to cut it thinner, which will make the meat worse and taste better.

3.Marinating: Put the pork belly into the marinade to marinate, the marinating time should not be too long, it is recommended to marinate for about 30 minutes, so that the seasoning is more flavorful and the taste is better.

4.Add an appropriate amount of water: Put the marinated pork belly in a bowl and add an appropriate amount of water, being careful not to add too much water, otherwise the meat will become dry.

5.Steaming: Put the bowl with the pork belly into the steamer and steam it over high heat for about 20 minutes, the time should not be too long, otherwise the meat will become too rotten.

6.Simmer off the heat: After steaming, take out the bowl, pour out the excess soup, then add an appropriate amount of soy sauce, sugar, cooking wine, onion, ginger and garlic and other seasonings, put it in the pot and simmer for about 5 minutes to make the meat more flavorful.

7.Slicing: Take out the stewed tamales, let them sit for a while, cut them into thin slices and serve.

The above is the production method and precautions of tamale, I hope it will help you, I wish you to make delicious tamales. In addition, the following points are also things to pay attention to when making tamales:

1.The ingredients should be exquisite: in addition to the five servant rock trembling pork, straw mushrooms and shiitake mushrooms, you can also add steamed eggs, steamed tofu, steamed fish and other ingredients to match different flavors of tamales.

2.Master the heat: The heat of steamed pork belly is very important, too short a time will cause the meat to be undercooked, and too long time will cause the meat to become too rotten.

3.The seasoning should be appropriate: the ratio of seasoning is also a problem that needs to be paid attention to in making tamales, and the proportion of soy sauce, sugar, cooking wine, etc. should be adjusted according to personal taste, not too salty or too sweet.

4.Proper storage time: After the prepared tamales are taken out of the old defeat, they need to be left for a period of time to make them taste better, but the storage time should not be too long, otherwise the meat will become too soft.

5.Choose a good bowl: When making tamales, choose a bowl that is suitable for steaming, the size of the bowl should be moderate, and the bottom of the bowl should be flat, so that the shape of the meat is beautiful after steaming.

In short, making tamales requires patience and care, pay attention to the above points, and you can make delicious tamales.

Steamed pork is a classic Cantonese dish that is easy to make and delicious. Here's how to make tamales::

Ingredients: 250g pork loin.

150 grams of dry powder.

Cooking oil to taste.

2 scoops light soy sauce. 1 tablespoon of cooking wine.

1 tablespoon of sugar. 1 tablespoon of oyster sauce.

1 tablespoon fresh soy sauce.

250 ml of water.

Appropriate amount of green onion and ginger.

Salt and monosodium glutamate to taste.

Method:1Cut the pork loin into strips 2-3 cm long, mix well with light soy sauce, cooking wine, sugar, oyster sauce and fresh soy sauce and marinate for 20 minutes.

2.Add the dry powder to the bowl and slowly add the water and stir until smooth.

3.Replace the dish or steaming tray, smear with a layer of oil and arrange the marinated meat strips.

4.Cut the ginger and green onion into shreds, sprinkle on the meat strips, pour in 250ml of water, sprinkle with an appropriate amount of salt and monosodium glutamate.

5.Pour the dry batter from the bowl over the meat strips and adjust the ratio of the meat strips to the pulp, preferably a little more.

6.Prepare the Iwachonghong steamer, put the bowl rack into the steamer, and steam it for 30 minutes on high heat.

2.Choose the tenderloin for the best taste, and the fat and lean meat is the better.

3.It can be replaced with other seasonings, such as Huadiao wine instead of cooking wine, abalone paste instead of oyster sauce, and so on.

Tamales are a very popular traditional dish with a tender texture, delicate meat and rich flavor, which is perfect for family dinners or banquets. Here are some tips for making tamales, which I hope will help you. 1.

Choose good meat quality: The main ingredient of tamales is pork, and it is best to choose pork belly with lean meat and fatty meat, so that the meat quality will be more tender.

2.Sufficient marinating time: When marinating meat, you need to add some seasonings, such as salt, light soy sauce, cooking wine, ginger and garlic, etc., to make the meat more flavorful. It is best to marinate for 2-3 hours, so that the meat will be more flavorful.

3.Choice of flour: The flour of tamales can be glutinous rice flour or mung bean flour, both of which can make delicious tamales. However, it should be noted that the texture of glutinous rice flour will be more viscous, while the taste of mung bean flour will be more refreshing.

4.Steaming time should be mastered: The steaming time is also the key to making tamales, which generally needs to be steamed for 1-2 hours, so that the meat will be more tender. However, it should be noted that steaming for too long will cause the meat to become old, and too short for the meat to be undercooked.

5.Add an appropriate amount of side dishes: When making tamales, you can add some side dishes, such as fungus, shiitake mushrooms, tofu, etc., which can increase the layering of the taste and make the tamales more delicious.

Here are the steps and tips for making delicious tamales:

Ingredients: 500g pork belly.

3 slices of ginger. 60 grams of water fungus.

30 grams of winter bamboo shoots.

Cooking oil to taste.

Cooking wine to taste. Appropriate amount of oyster sauce.

Soy sauce to taste. Salt to taste. Ground white pepper to taste.

Sugar to taste. Steamed powder (or starch) to taste.

Steps:1Wash the pork, cut it into small pieces of about 2 cm, put it in a bowl, add 1 tablespoon of cooking wine, 1 tablespoon light soy sauce, 1 2 tablespoons of oyster sauce, 1 2 tablespoons of white pepper and 1 2 tablespoons of sugar, stir well and marinate for half an hour.

2.Wash the fungus and bamboo shoots that have been watered and cut them into thin strips for later use.

3.Add an appropriate amount of oil to the pot, add ginger slices and stir-fry until fragrant, remove the ginger slices, put the marinated pork pieces into the pot, and stir-fry until the surface changes color.

4.Add cooking wine, oyster sauce, soy sauce, salt and white pepper, add water (about half the height of pork), bring to a boil and simmer for 15 minutes.

5.Add the fungus and bamboo shoots and cook for another 5 minutes.

6.Add the steamed powder (or starch) to an appropriate amount of water to make a paste and pour evenly over the cooked pork.

7.Cover the pot and steam it on high heat for about 20 minutes (the specific time depends on the size of the meat) until the pork is cooked thoroughly, the meat is tender and the juice is thick.

Tips:1Pork belly should be used to ensure that the meat is tender and juicy.

2.The marinating time should not be too long, otherwise it will affect the taste.

3.When cooking pork, the heat should be moderate, and avoid boiling or boiling.

4.Use steamed powder or starch to increase the consistency of the juice and also increase the tenderness of the meat.

5.Do not open the lid frequently when steaming to avoid vapor loss and affect the taste.