How do you steam real rice noodle meat? What rice is used for tamales

The first approach:

1: Ingredients: pork belly with skin, green onion, ginger, cooking wine, Sichuan pepper, salt, sugar, vegetable oil, sesame oil, dark soy sauce, chicken essence, sweet noodle sauce, glutinous rice.

2: Wash the rice first, remove it and drain it. Find an iron pot and brush it clean, wipe the water dry, turn on medium heat, control the rice in the dry water, and fry it in the pot.

Keep turning when stir-frying, don't fry it too much, fry it until golden brown and put it out, while the rice is crispy, put the rice on the cutting board, roll it out, and set aside. 3: Soak the peppercorns in boiling water for later use.

4) Peel the green onions, wash them and cut them into sections, scrape the ginger and cut them into slices. Set aside.

6: Find a pot, put the chopped pork belly in the pot, add an appropriate amount of vegetable oil, salt, dark soy sauce. Sweet noodle sauce, sesame oil, chicken essence, cooking wine, sugar, green onions, ginger slices.

Then pour in the soaked pepper water, stir evenly and marinate for about 3 hours. 7) Once the meat is marinated, add the rolled rice noodles.

Stir well and see that the rice flour is evenly adhered to the meat slices. 8: Find a good steaming bowl, wash the bowl, put the mixed meat, skin side down in the steaming bowl, sprinkle some boiling water, avoid too dry.

Arrange it into a bowl full of white. 9: Steam in a pressure cooker for 50 minutes, steam in a floor pot for about 2 hours.

After steaming, find a plate, put the meat in the bowl on the plate, and the fragrant but not greasy rice noodle meat is ready.

The second approach:

1: Ingredients: pork belly with skin, potatoes, shallots, Sichuan pepper seeds, rice flour, chili seasoning packet.

2: Boil water in a pot, pass the meat through the water, remove and let cool. 3：

Scrape the potatoes, cut them into small pieces and soak them in clean water. 4) Rinse and chop the shallots.

5) Cut the pork belly into long slices and put the sliced meat in a bowl. 6:

Put it in the chili seasoning packet, pour it into the rice noodle packet, and the rice noodle packet I bought back is the ingredients of rice and peppercorns, and the ingredients are broken together. 7: Stir in an appropriate amount of water and marinate for about 30 minutes.

8: Remove the potatoes from the water, spread them in a bowl and top with the marinated meat. Put it in the induction cooker and steam it for about 1 hour, and then sprinkle the green onion on the pot after steaming.

The third approach:

1: Preparation materials: 1:

Pork belly, rice noodles, bean paste, cooking wine. 2: Wash the meat and cut it into pieces or dices, add some cooking wine with bean paste, mix evenly and marinate for about 40 minutes, the bean paste is salty, so you don't need to put salt.

3: Find a small basin to wash and dry, and pour in the rice noodles you bought. 4：

Wrap the marinated meat in slices with rice flour and place it in a steaming bowl. 5: Put it in the pressure cooker and steam it for 30 minutes, then put it on a plate and you can eat.

It's easy and delicious. Because the rice noodles I bought back, I don't need to fry the rice and mix the seasonings, and the flavor in the bean paste is also complete, and there is no need to put other seasonings, which is very simple and trouble-free. Let's try it.

Put the fresh pork belly in a pot, add cold water, bring to a boil and cook for a few minutes;

Scoop up the meat, wait for it to cool a little, cut it into slices half a centimeter to 1 centimeter thick, and cut evenly, each slice is best with skin.

Then mix the rice noodles and meat according to the ratio of meat and flour on the rice flour package, and both sides of the meat are stained with flour. I usually put more powder on it, and I feel a little more flavorful.

Stack the meat one by one vertically in the bowl, the skin of the meat is against the bottom of the bowl, and you can pour a little water along the edge of the bowl after stacking to prevent the rice noodles from becoming hard.

Bring the water in the steamer to a boil, add bowls of meat, and steam for about 40 minutes. I'm not sure if it's cooked, you can poke it with chopsticks, and if you can pierce it, it's cooked.

Take out the bowl and place it upside down on a plate to serve.

Steamed rice noodles and steamed pork, the method is very simple. Wash the pork belly or lean meat and cut it into thin slices, enlarge it in a bowl, pour in steamed rice noodles, salt, chicken essence, fish sauce, soy sauce, soy sauce, and chili peppers, and then put it in the pot to steam. Steamed rice noodles and tamales are particularly delicious.

Tamales are usually made with glutinous rice, but there are places where glutinous rice and rice are mixed as well. To make rice noodles for tamales, glutinous rice and rice are stir-fried, crushed, and mixed with various spices. When steaming the meat, wrap the rice noodles on the marinated pork belly, and steam it in the pot, the taste is glutinous and fragrant, fat but not greasy, and the fragrance is rich.

Tamales are usually made with glutinous rice, but there are places where glutinous rice and rice are mixed as well. To make rice noodles for tamales, glutinous rice and rice are stir-fried, crushed, and mixed with various spices. When steaming the meat, wrap the rice noodles on the marinated pork belly, and steam it in the pot, the taste is glutinous and fragrant, fat but not greasy, and the fragrance is rich.

Home cooking: 1. Buy pork belly and wash it, scrape the dirt on the skin, and cut the vertical meat skin into 2-5 mm large slices (thin and well cooked).

2. Put salt, soy sauce, a small amount of sugar, rice wine, large cooking powder, minced green onion and ginger in the container, put the cut pork belly slices and mix well, cover and marinate for more than 1 hour, and stir in the middle.

3. Brown rice (accounting for 1 3-1 2 of rice) wash, add water and rice level, leave for more than 4 hours, and crush the rice grains with your fingers. Pour the wet rice on a cloth to control the dry water, fry the rice in an iron pot over low heat until the surface is dry and loose, pour it on the surface when the inside is powdery, and use an olive stick to crush the rice grains and press one grain of rice into 5-6 grains.

4. Fry the broken rice grains in an iron pot over low heat until golden brown.

5. Stir the fried rice and the marinated pork belly evenly, put it in a container of appropriate size and can be steamed (ceramics, enamel can be used, no aluminum) Add water, do not pass the main ingredient.

6. Steam in a pressure cooker for 30-50 minutes, prick with chopsticks, slightly blocked, but you can pierce it through without effort.

7. Special note: Good rice is too sticky, and the taste is not as good as brown rice. The rice flour meat seasoning sold is too fine and the taste is not good, and some of the brown rice is coarse powder when it is crushed, most of which are smaller particles than millet grains, and after steaming, they are very chewy and delicious than meat.

The marinated seasonings have their own flavors, mainly salty. There are not many other things, just have. If you don't wait to eat it immediately, you can steam it first and then steam it before eating it later.

There is a trick to the delicious steamed rice noodle meat during the Chinese New Year, and the key is to learn this secret recipe to ensure that it is delicious and not fatty.

Key points: 1: How to make the powder: one cup of stem rice for each of the ordinary rice, a broken star anise, put the above things in the pot and fry them yellow, slightly broken. 2: Put red tofu water when submerging the meat, it is more greasy. This.

Steam in a pot, give me extra points, and I won't return to you next time if I don't add it.