Tamales too oily? How to make tamales delicious and not greasy?

You can spread a little vegetable under the meat, and the vegetables can absorb the oil evaporated from the pork, so that it will not be greasy to eat.

To make it not greasy, add some vegetables like pumpkin or taro, mainly vegetables with higher starch content, and steam them under the marinated meat, so that they absorb oil, and after absorbing the fat, it will be more delicious and perfect.

The tamales are too greasy because the meat used for steaming is some fatty meat. To be not greasy, first of all, you should pay attention to the choice of meat, not to choose fat, choose some lean, or semi-fat. In addition, you can put a little shiitake mushrooms and green vegetables to steam together, because these two can absorb oil.

Finally, you can put a little less corn flour or sweet potato flour so that the meat can better flow out of the oil when steaming.

There's a reason why our homemade tamales aren't tasty. Be sure to choose pork belly, so that the taste is better, and during the production process, you can add eggs, so that it is softer. If you want it to melt in your mouth, you have to steam it for a while.

Tamales are a delicious food that many people love to eat and can be found in both the South and the North, tamales are also common and can be sweet or salty in taste, but not greasy. It is usually paired with vegetables such as pumpkin, lotus root, and sweet potato, and the reason why it is not as delicious as what you make in a restaurant is very simple.

We have to choose the pork belly, which is red and white meat that is best for tamales. If you use pure lean meat, the taste will be dry, and if you accidentally eat too much, you will feel chai. Using whole fat meat will be a little greasy, so pork belly is the best choice.

Cut the pork belly into slices and place them in a bowl. Select the white part of the green onion, cut it into chunks, and cut the ginger into chunks. Put the green onion and ginger in a bowl, add star anise, dried chili, add cooking wine to remove the fishy smell, and stir well.

Add salt, chicken essence, pepper, sugar, soy sauce, etc. according to personal taste. When stirring. It is best to use your hands and marinate for about a quarter of an hour.

After marinating, pick out all the ingredients and beat an egg, which adheres better to the steamed pork rice noodles. It is also a very important step that affects the sense of taste. Steamed pork rice noodles are made with rice and are available in supermarkets.

Stir with chopsticks in one direction, and corn flour can also be used in some places, which tastes good.

You can cut some pumpkin, lotus root, or sweet potato, put it on a plate as a side dish, then add the pickled rice meat, bring the water to a boil, put it in a pot, cover and steam over low heat for 40 minutes. In this process, the most important step is not to let the water vapor drip inside, otherwise the steamed powder will soften and collapse, affecting the taste. You can choose a pot lid with pores or a bamboo steamer.

You can extend the time appropriately and steam for about an hour and a half. While you wait, chop some shallots and set aside. Depending on your taste, chili flakes can also be added.

When you take it out of the pan, sprinkle it.

It may be that the heat is not well controlled, the heat is too large or too small, it will not be delicious, and it may also be that the steaming time is not well controlled, and the time is too long or too short, which will cause the tamales to be unpalatable.

It is because of the added ingredients, do not add some pepper, add some various ingredients, pay attention to the temperature, pay attention to the handling of meat.

This may be because the tamales were not marinated properly when making them, and the meat slices were cut too thickly, and the tamales that came out of this way were not delicious.

It may be because the meat bought is not fresh enough, or it may be because the steamed meat has been taken too long.

Steamed pork is a famous dish, and it is not difficult to make it, but it takes some small skills to make it taste less greasy.

1. Ingredients for making tamales.

We need to prepare a piece of fresh sandwich meat, preferably 150 grams, followed by steamed meat powder, 150 grams of steamed meat powder can be purchased online, or you can go to the supermarket to buy, bean paste, soy sauce, shallots The above three common family seasonings need to be prepared, I believe most families have them.

2. The steps of making tamales.

First of all, we have to wash the sandwich meat, peel it and cut it into thin slices, since we will use bean paste and soy sauce, both of which are more salty, so we don't put salt when marinating the meat. Then we put the meat slices in the greenhouse, first add soy sauce to stir, then pour in steamed meat powder and mix well, and finally add a tablespoon of bean paste, and then add the chopped green onions. Stir all the seasonings and slices well and marinate for 20 minutes.

Put the marinated meat slices on the plate, use chopsticks to arrange them slightly, don't let these meat slices all pile together, spread them out as much as possible, and distribute them evenly on the plate, otherwise it will be difficult to steam. The next thing is to put a lot of water in the steamer, then put the plate in the steamer to cover the pot, steam it on high heat for about 40 minutes, and then sprinkle some green onions to garnish after steaming, and you can serve it to the table.

3. How to ensure that the taste of tamales is not greasy?

In the process of making tamales, we can add nutritious ingredients, such as pumpkin or purple potatoes, which can absorb too much oil and water in the tamales, so that the tamales are less greasy. In addition, we have to ensure that each piece of meat is coated with steamed meat powder, and the meat powder must be grasped evenly, so that the steamed pork will not be sandwiched. Also, be sure to put enough water in the pot, so that the tamales are steamed thoroughly, then its fat will seep out and be absorbed or infiltrated away, and it will not look so oily.

When making it, you need to add an appropriate amount of water to the pot, which must be cleaned in advance, and the temperature also needs to be controlled, generally around 50, and you can roll the lettuce to eat when you eat, so that you will not feel greasy.

You can put more starch in the production of tamales, but also wrap some high-gluten flour, you can also put in some white sugar, you can also add some lemon juice, you can also pour in some liquor, so that the taste of the production is not very greasy.

The first thing is to choose fat and thin meat, try not to choose pure fatty meat, don't add too much oil when making, and don't add too many condiments, you can also use oil blotting paper to absorb.

When making him, you can add pumpkin or purple potato, because it can absorb too much oil and water in the tamale, so that the tamales will appear less greasy, and each piece of meat is coated with steamed meat powder, and the meat powder must also be caught. In this way, the oil will be absorbed and less oily when it is steamed.

A home-cooked recipe for tamales that are both healthy and delicious.

Tamales: pork belly potatoes.

List of ingredients 3 catties of pork belly, 2 eggs, appropriate amount of green onion and ginger, 2 potatoes, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1/2 spoon of pepper, 1 spoon of salt.

Steps:

1. Let's wash the meat first, I choose half of the fat and half of the pork belly, and we will deal with the hair on the pig skin after cleaning.

2. After the pot is heated, rub the pig skin back and forth, you can smell a burning smell after a while, the hair on the pig skin will be soft and scalded, take it out and put it on the cutting board after burning, and then use a knife to scrape the remaining pig hair, this method is the simplest. Fight stupidly.

3. After processing, we can cut the meat, just slice it, not too thin, not too thick, after cutting it, we will put it in a bowl first.

4. Then prepare another bowl and beat 2 eggs, stir them first, then pour them directly into the pork belly, add a spoonful of cornstarch and mix them directly, so that each piece of pork belly can be coated with egg wash.

5. After all the oil is wrapped, you can start the pan to heat the oil, brush the pan with a thin layer of oil, and put the pork belly in to fry after the oil is hot.

6. Fry the pork belly first not only tastes more fragrant, but also fries out a part of the fat, so that it will not feel greasy, fry until one side is golden and then fry the other side, and the burnt ones can be fried on both sides.

7. Then cut some green onion and ginger, cut the shallots into sections, slice the ginger, add it directly to the pork belly after cutting, and then add 2 spoons of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, half a spoon of pepper, and a spoonful of salt.

8. Directly start to fully grasp well, mix well after the color of the pork belly instantly looks good, and then we marinate it for half an hour to taste, marinate the time we will cut 2 potatoes, peel the skin directly change the knife to cut into pieces, and then add a spoonful of salt to marinate for a short time after filling it up in a bowl.

9. Then we prepare a small bowl of rice, add water to wash it, drain it, and then pour it directly into the pot.

10. Fry the water over medium heat first, and then turn to low heat and fry slowly, the rice fragrance is slowly fried, at this time, you should use a shovel to keep stir-frying, until the rice turns slightly brown, and then turn off the heat and pour it out to cool.

11. After cooling, use a food processor or meat grinder to break it, and it will be beaten in a few seconds.

12. At this time, the meat is also marinated, add the rice noodles that have just been emptied, add a small amount of rice noodles many times, so that each piece of meat can be coated with a layer of rice noodles, and finally add some water to grasp and mix evenly.

13. Then we prepare another big bowl, pour in the potatoes first, and then spread the meat on top, and the green onion and ginger slices do not need to be added when the meat is put in.

14. After the pieces are placed, you can steam them in the pot, remember the time when the water is boiled, and you can get out of the pot after 1 hour on high heat, and then sprinkle some green onions to decorate, and the fragrant tamales will be ready.

In addition to seasoning and marinating is very important, the rice noodles wrapped in the meat slices are also very important, the rice noodles can not be used to buy steamed meat rice noodles, they must be made and used, and the viscosity of the rice noodles should also be better, only the two main ingredients of the first tamales will be made by themselves, the process is very complicated, fried rice grinding rice and so on, now it is much easier, go directly to the supermarket to buy two bags of steamed pork rice noodles.

Speaking of tamales, the most impressive thing is that when I was in college in Xi'an, there was a shop at the entrance of the school that specialized in selling tamales. A serving of 3 yuan, a small bowl of tamales with 3 lotus leaf cakes, add some oil and spicy seeds to eat, the taste is too fragrant. Today's steaming method is also very simple, first clean the meat, put it in a basin, put ginger rice, add soy sauce, light soy sauce, consume oil, stir well, and you can also put a little thirteen spices or five spice powder!

After mixing, add the steamed pork noodles (steamed pork noodles supermarket and vegetable market with steamed pork bowl juice. Chop 10 grams of bean paste, 10 grams of fresh and salty sauce, 2 grams of Sichuan pepper powder, 2 grams of pepper, 5 grams of ginger juice, 3 grams of salt, 5 grams of chicken essence, 3 grams of white wine, 5 grams of red soy sauce, 120 grams of rice noodles and other noodles and mix well, you can add some brine to form a thick paste. According to the old traditional operation method, the raw material of steamed pork should be pork neck, which is what we usually call the trough meat, this piece of meat is soft and glutinous when steamed, unlike now it is pork belly, and it is not the glutinous fragrance when it is steamed, you can try it.

The bad meat should be put first.

<> rice noodle meat can be regarded as one of the richest flavors of pork dishes. The reason is that a piece of rice noodle meat can combine the flavors of many famous pork dishes. The color and aroma of braised pork, the compound aroma of braised pork, the softness of stewed meat, including the knuckle If you want to make a bowl of delicious tamales, the choice of pork is the key.

This choice is to ensure that the steamed meat can maintain a smooth and tender taste, and the vast majority of failed tamales are because the meat is too thin.

1. Heat a dry pan over low heat and stir-fry until the rice grains are yellow, pour all the ingredients in the pot into the grinding cup of the blender and beat them into rice noodles, preferably small particles, do not beat them into powder, if you don't like cinnamon, small particles of large ingredients, you can also pick them out before stirring), it is very easy, and you can also buy a pack in the supermarket for convenience. 2. First of all, cut the pork belly into thick and uniform slices, and if it is not easy to cut, you can put it in the refrigerator for half an hour and then cut it. To make tamales, it is recommended to choose fat and thin pork belly in the choice of pork, which will be delicious to make.

1. The best meat for tamales is pork belly with fat and lean.

2. The meat needs to be marinated with oyster sauce, cooking wine, sweet noodle sauce, light soy sauce and sugar, kneaded first, and then covered with plastic wrap to make it flavorful.

3. Finally, wrap the rice noodles and steam over medium heat for one hour.

The pork belly is cleaned first, sliced directly after washing, and then put it in a bowl after cutting, and then start seasoning: two spoons of cooking wine, two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, one spoonful of bean paste, one spoonful of salt, half a spoon of sugar, 1 spoon of five-spice powder, and then some minced ginger, directly grasp and mix evenly and marinate for 1 hour. Half a bowl of glutinous rice, rinse with water; Then drain the water and pour it into the pot to fry, first turn on high heat to fry the water, and then turn to low heat to fry the rice until fragrant. After frying until the color becomes brown, you can put it out, pour it directly into the food processor after serving, add a small handful of dried chili peppers, a small handful of peppercorns and two star anise, and then beat it into powder, then prepare two sweet potatoes, peel them and cut them into large pieces, put them in water after cutting, pour in a small amount of rice noodles that have just been beaten and mix them well, until each piece of pork belly can be coated with a layer of rice noodles, and then spread a layer of sweet potatoes in a small steamer, and then spread the pork belly. Steam over medium heat for an hour and a half to cook thoroughly, sprinkle chopped shallots while hot before cooking, and the fragrant tamales are ready;