Essay on rice tamales 20, essay on rice tamales

Haha, today I'm going to make another delicious dish called "Rice Noodles Steamed Pork". At home, we all refer to rice noodles as steamed pork, which is to steam rice noodles and meat together, which will make the meat more fragrant. The dish of rice noodles and tamales is my mother's specialty, and it is also my grandmother's specialty.

Hee-hee......, it is estimated that this dish is an ancestral delicacy and has been passed down from generation to generation).

Well, not so much. Let's take a look at what ingredients are needed for this dish: pork, cooking wine, salt, soy sauce and rice noodles.

We first cut the meat into pieces and put it in a bowl. Then, we pour soy sauce over the meat, sprinkle a little salt and cooking wine. Okay, so here's a really interesting job.

In order to bring the flavors of cooking wine, salt, and soy sauce together, we have to stir the meat with our hands. When you put your hands in the meat, you will feel that the meat is soft and cool, which is very fun. When the flavors of several spices are mixed into the meat, we put the flour again.

The flour may need to be put a little more, so much that it will look like a miniature mountain in the bowl. After putting the flour in the same way, we have to mix the flour and meat together by hand.

Okay, almost, we can steam the rice noodles and meat. We put some water in the pressure cooker, light the fire, and then put the meat in it and cover the pot. After a while, the pressure cooker began to bubble and "chirp".

The pressure cooker "chirps", indicating that the water inside is boiling and will steam in just a few minutes. (A few minutes later.)

Oh! It's time to eat! Delicious rice noodle tamale! It's steaming hot and fragrant! Ah, I can't help it! Today's dinner, I can say that I devoured all the chopsticks. Hey, who called the rice noodles tamales too fragrant and delicious?

I'm thinking about this question too, well, think for yourself.

Choose pork stewed vermicelli, described below:

A stove and an iron pot allow the pork and vermicelli to be successfully reunited, and the combination of each other allows the northerners to fully enjoy the delicious taste that belongs to winter.

Analysis: This sentence uses anthropomorphic rhetorical techniques to give the pork and vermicelli people emotions, so that they can "reunite", that is, the integration in the cooking steps, and use anthropomorphism to vividly depict the cooking scene of pork stewed vermicelli.

So the task of steaming rice was entrusted to me, because my mother didn't come back until 12:30 today, until the rice washing water was free of impurities. Seriously, gradually learn to cook :"。

She looks at the rice? "。Then I soaked the water above the rice, and there was a proud smell, and then my mother came back and said to me, "Throw it away."

Mom quickly stir-fried one of my favorite dishes, braised pork, and when Dad came back, he put it in and plugged it in. , Okay, I'm proud that I can steam rice myself, and look at the bottom of the pot, I even forgot to eat the braised pork, Dad praised me, but I need more than half a little finger so much water, soak the rice with water, and Dad is back. Come home from school, eat your own steamed rice, continue to work hard, and soak in water again:

I said, several times in a row, the rice was steamed, I dug a box of rice first as my mother said, and I unplugged the power; Well done, say that I have made progress, and the steamed rice every day will be yours in the future, and my heart is delicious, and he is surprised; Okay, then pour the water out, I agree. Mom quietly told Dad about it, and just eating the rice was fragrant and sweet, and wiped the bottom of the pot to prevent the water from coming into contact with electricity and causing a fire. After twenty minutes, I was able to help my mom and dad with housework.

In China, a country with 56 ethnic groups, each ethnic group and each place has different snacks. For example, in my hometown of Jiangxi, the famous dishes include sheds: three cups of chicken, fragrant meat, dried roast pork with winter bamboo shoots, original cage boat plate rice, scrambled eggs with stone fish... Among them, my favorite is rice noodle pork, which is also called tamale, which is most commonly used in Hubei, Jiangxi, Hunan, and Sichuan.

Why is rice noodle meat called rice noodle meat, everyone still doesn't know! Its origin has a historical legend: the early Qing Dynasty and the end of the Ming Dynasty Chongzhen Emperor Weifu southern tour, to Zheng Han, in an outing, came to the famous ridge (Fenghou Ling), the sky is late, add to the stomach hunger and thirst, because the dark shop is far away, can not go back to the store, so they stayed in a farmer's shop surnamed Ding, the kind Ding couple is very hospitable, the family is ready to eat the New Year's buckle bowl meat taken out, after processing, sent to Chongzhen to eat.

Chongzhen was happy after eating, and when the Ding couple told him that this was their ancestral tamale, they were even more nostalgic for the taste just now, sweet and salty; Fat but not greasy, endless aftertaste. The next day, when he left at dawn, Chongzhen said to Chef Ding: "The powder and meat of food are also wonderful, it is a pity to come to Zheng Hancheng and not come to Fenghouling!"

It's a big pity not to eat Ding's tamales! Subsequently, Chongzhen told them his identity, and named Ding Chef as the imperial chef, and entered the palace with him, and since then the tamales have been passed down to this day. So much so that now it is a must-see dish in the farmhouse in my hometown.

Essay Whenever I go back to my hometown, my grandmother will steam tamales for me to eat, in the process of grandma's steaming, I am used to seeing and remembering the method, the approximate method is: "Cut the fat and thin pork belly into slices, then add seasonings, mix well and marinate into the flavor, add steamed meat powder and mix well, and put lotus leaves in the steamer, and then, a layer of pork ribs and a layer of meat are arranged, and you can put it into the pot to steam." Dozens of minutes later, a cage of fragrant and mouth-watering tamales was released.

Another is to add chili powder, sesame pepper powder, pepper and seasoning to the pork ribs, mix well and marinate to taste, add steamed meat powder and mix well. First, a layer of lotus leaves, a layer of potatoes, a layer of old pumpkin, and then pork ribs, this is Sichuan-style tamale. Tamales may seem simple, but in fact, they taste completely different in different places.

In some places, it is not only a kind of cooking art, but also integrated into the folk customs, every summer festival, every household will make tamales to eat.

Hangzhou lotus leaf steamed pork is a special dish with a high reputation in Hangzhou. It began at the end of the Qing Dynasty and is said to be related to the "Quyuan Wind Lotus", one of the ten views of the West Lake. "Quyuan Wind Lotus" is at the north end of the Su Causeway.

In the Song Dynasty, next to the nine pine trees, there was a quyuan in the past, making koji to brew official wine, and planting lotus flowers in its place, so it was called "the lotus wind of the quyuan" in the past. When Kangxi in the Qing Dynasty, it was changed to "Quyuan Wind Lotus", "and built another pavilion in the north of the Hongqiao across the Su Causeway, and also built the "Yingxun Pavilion" and "Wangchun Building" in the east, and built the compound road in the west. There are a lot of lotus flowers here, every hot summer season, the breeze blows, the fragrance of flowers, cool and relieves the heat, and makes you forget to return.

"Lotus leaf steamed pork" is the local Hangzhou restaurant chef, in order to meet the needs of summer tourists to enjoy the scenery and taste, specially use the fresh lotus leaves of "Quyuan Wind Lotus", the fried fragrant rice noodles and seasoned meat are wrapped and steamed, its taste is fragrant, fresh fat is soft and glutinous but not greasy, and it is very appetizing to eat in summer. Later, with the spread of the reputation of "Quyuan Wind Lotus" in West Lake, "Lotus Leaf Steamed Pork" also increased its reputation and became one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province in 1956. It has also become a famous specialty dish in Hangzhou.

The meat is crispy. Fat but not greasy, lotus leaves have a strong fragrance. [Ingredients] 500 grams of pork belly, 2 fresh lotus leaves (about 60 cm in diameter), 75 grams of japonica rice and indica rice, 30 grams of green onion and ginger shreds, 1 gram of cloves, 1 gram of Shannai (Chinese herbal medicine), 1 5 grams of cinnamon and star anise, 50 grams of sweet sauce, 40 grams of Shao wine, 75 grams of soy sauce, 15 grams of sugar.

Production process】 1. Wash the japonica rice and indica rice, drain and dry. Put star anise, kaempfera, cloves, and cinnamon into the pot together with rice, fry over low heat until yellow (not charred), and then grind into powder after cooling (should not be ground too finely). 2. Scrape off the fine hairs on the skin of the pork, wash it with water, cut it into 8 pieces of 7 cm long and 2 cm wide (each piece weighs about 60 grams), and then cut a knife on each piece of meat, do not cut the skin.

Then, put the meat into a container, add sweet sauce, soy sauce, sugar, wine, green onions, and shredded ginger, mix well and marinate for 1 hour, so that the marinade penetrates into the meat slices, then add rice flour and mix well, and embed rice noodles in the knife edge between the meat slices. 3. Blanch the lotus leaves with boiling water, cut them into 4 small sheets, put 1 piece of meat on each sheet, wrap them into small squares, and steam them for about 2 hours on the basket until the meat is crispy and the fragrance of lotus leaves comes out. The pork must first be marinated with seasonings to absorb the flavor.

The rice should be fried until it is yellow in color. The meat pieces should be wrapped in fresh lotus leaves and steamed to have a fresh fragrance.

Since my mother didn't come back until half past 12 today, the task of steaming rice was entrusted to me.

When I got home from school, I dug up a box of rice according to what my mother said, soaked the rice with water, then poured out the water, soaked it in water, and poured it out again, several times in a row, until the rice washing water was free of impurities. Then soak the water to more than a meter, but with more than half a little finger of water, wipe the bottom of the pot, put it in and finally plug in the power to prevent the water from coming into contact with electricity and causing fire.

Twenty minutes later, the rice was steaming, I unplugged it, and that's when my mom came back. She looked at the rice, then at the bottom of the pot, and said to me

Well done, the steamed rice will be yours every day in the future, and when Dad comes back, let him be surprised, okay? "I said:"Okay, I agree.

Mom quickly fried a dish that I loved the most - braised pork, and my dad also came back, eating his own steamed rice, my heart was delicious, just eating white rice was fragrant and sweet, there was a proud taste, and I even forgot to eat braised pork.

Mom quietly told my dad about it, and he praised me, saying that I had improved, continued to work hard, gradually learned to cook, and was able to help Mom and Dad with housework.

Seriously, I'm proud that I can steam rice myself!

Pork stew vermicelli.

This dish is a typical representative of Northeast cuisine, rich in characteristic Northeast local flavor dishes, typical Northeast cuisine, deeply loved by northerners, and is also a common dish in the whole north.

Ingredients: 500 grams of pork belly, 150 grams of sweet potato vermicelli or potato vermicelli, 1 green onion, 3 garlic cloves.

Ingredients: star anise, 1 cinnamon, a little.

Seasoning: 1 teaspoon cooking wine 2 tablespoons light soy sauce.

1 teaspoon dark soy sauce 10g caster sugar.

1. Prepare all the materials.

2. Soak the vermicelli in warm water in advance to soften.

3. Wash the pork belly and cut it into pieces.

4. Pour an appropriate amount of water into the pot, boil over high heat, pour in the cut pork belly, blanch until the water boils, take out, drain and set aside.

5. Wash and slice the green onions.

6. Soak star anise and cinnamon in clean water.

7. Remove the garlic cloves and set aside.

8. Wash and heat the pot, add a little oil, add rock sugar, and fry over low heat until caramelized.

9. Pour in the drained pork belly and stir-fry quickly.