How to make tamales, how to make tamales??

Ingredients] One pound of pork belly.

Ingredients] 4 cups of rice, 1 cup of glutinous rice, 4 tablespoons of green onion, ginger, garlic, cooking wine, 6 tablespoons of sugar, soy sauce, salt, Sichuan pepper.

1。Mix the rice and glutinous rice, soak for 24 hours, spread it out and dry until it is dry, roll it into broken rice with a rolling pin, heat it in a wok over medium heat, stir-fry constantly to disperse the water, the broken rice turns slightly brown, and put it out for later use.

2。While soaking rice, you can marinate the meat; Cut the pork belly into thin slices 5 cm long, 2 cm wide and 2 mm thick, put it in a container with a lid, and put in chopped green onions, ginger slices, minced garlic, soy sauce, cooking wine, sugar, and Sichuan peppercorns. Cover well and marinate in the refrigerator for 24 hours.

3。Take ** one, and stack the rice noodles and pork belly layer by layer on the plate, about five or six layers of rice noodles and pork belly. After stacking, add a little water to the juice of the marinated meat and carefully pour it on top of the stacked rice noodles and meat.

4。The rice noodles are steamed for four to six hours, the longer the better, and the rest can be steamed repeatedly.

The materials and methods of Dingjia tamales: choose a pound of pork on the hard ribs, some fat and some lean, cut into two finger width, two and a half inches long, and half a finger thick meat pieces; Millet or glutinous rice three coins, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Six coins of sugar, three coins of noodle sauce, a little green onion and ginger, mix with soy sauce and mix well. Bottom ribs, a bowl of ten pieces, steamed until the basket is rotten.

When served, the red light is translucent, like crystal, the aroma is tangy, and the appetite is tempting.

Ingredients: 1. Pork (or beef, or pork ribs), cut into small pieces;

2. Potatoes or sweet potatoes are also cut into pieces, which are larger than the pieces of meat;

3. Rice noodles, I use the machine to beat coffee beans myself, which is the rice we use to make rice. Note: When beating rice noodles, put a few peppercorns in the rice and break them together with the rice;

4, the authentic should be Pixian Douban in Sichuan, I use the old godmother, and the effect is also good, mainly because of the spicy taste. If you like spicy food, you can put a little more, and if you are afraid of spicy, put a little less;

5. Finely chop the ginger and garlic;

6. Soy sauce, sugar, salt, cooking wine, chicken essence.

Production process: 1. Put the chopped pork ribs or meat and potatoes or sweet potatoes in a larger basin;

2. Add minced ginger, minced garlic, cooking wine, sugar, soy sauce, salt, Pixian bean paste, Lao Gan Ma, a small amount of chicken essence, and rice noodles.

3. Grasp well with your hands. Let each piece of pork ribs, meat and potatoes and sweet potatoes be covered with seasonings and rice so that the taste is even; The amount of rice noodles should be so that each piece of meat and potatoes is covered on the surface. Since rice noodles absorb liquids such as cooking wine and soy sauce, there is almost no soup in the end;

4. Place the well-grasped potatoes and meat on a plate. Note: Put the potatoes and sweet potatoes first, and then gently place the meat and pork ribs, the purpose is to make there a gap between the potatoes and the meat, and between the meat, so that it is good to get air when steaming;

5. Finally, put the plate of meat into a steamer, the pot should put enough water, steam over high heat, then turn to low heat, steam for about an hour, if needed in the middle, you should add water once to avoid steaming the pot.

How should you make tamales? Come and get it

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.

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

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. ，

The family version of five-spice tamales is especially loved by babies.

The signature tamales of Sichuan cuisine masters, home-cooked delicious, delicious and easy to learn, are the first choice for appetizers!

The steamed pork in this way is fragrant, soft and glutinous, delicious and not greasy.

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

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

How should you make tamales? Come and get it

Wrap the pork belly slices wrapped in rice noodles in fresh lotus leaves and steam them thoroughly! This is a piece of meat that Suzhou people want to eat in summer - lotus leaf tamale!

The practice of lotus leaf tamales.

Step 1

Wash the pork belly.

Step 1

Cut into thin slices and freeze them in the refrigerator for a good cut.

Step 1

Put it in a bowl and add cooking wine, salt, sugar, light soy sauce, oyster sauce, fermented bean curd juice, green onion and gingerStep step

After mixing well, it is marinated to absorb the flavor, and I marinated it overnight.

Step 1

Remove and add steamed pork rice noodles.

Step 1

Mix well, so that each slice of meat is coated with rice noodles, and my rice noodles are a little less step

Rinse fresh lotus leaves with water.

Step 1

Put the pork belly slices covered with rice noodles into the lotus leaves.

Step 1

Wrap and steam for 1 hour.

Step 1

The rice cooker I used was steamed, and this is steamed.

Step 1

Upside down. Step 1

Cut the lotus leaves. Step 1

Picture of the finished product of lotus leaf steamed pork.

Cooking tips for lotus leaf tamales.

Tips:

Rice noodles can be fried by themselves, I use less rice noodles, and it is best to add some water to the marinated pork belly, so that the rice noodles can absorb the juice after mixing, and the taste is better when steamed.

Steamed pork is a traditional dish of Guangdong, which is loved by people for its simple ingredients and delicious taste.

Here's a tamales recipe for your reference:

Preparation of materials:1Lean pork 500 g 2

200 grams of glutinous rice flour 3100 grams of fresh shiitake mushrooms 4100 grams of fresh bamboo shoots 5

Appropriate amount of shallots, minced ginger and minced garlic 6Soy sauce, salt, sugar, pepper, a pinch of cooking wine 7Vegetable oil is suitable for large quantities.

Production Steps:1Mix glutinous rice flour, salt, pepper, and an appropriate amount of water until it is paste-like and set aside;

2.Cut the lean pork into strips, add cooking wine, salt, soy sauce, sugar, pepper, green onion, ginger and garlic and marinate for 20 minutes; 3.At the same time, cut the shiitake mushrooms and bamboo shoots into strips for later use;

4.Evenly coat the marinated pork with a layer of glutinous rice flour paste;

5.Sprinkle the bottom of the plate with shiitake mushrooms, bamboo shoots, chopped green onions, ginger and garlic;

6.Place the pork coated with glutinous rice flour paste on top of shiitake mushrooms and bamboo shoots;

7.Put the plate in the steamer and steam for about 30 minutes.

Tips:1The proportion of glutinous rice flour can be appropriately adjusted according to individual taste, too much will make the taste too greasy, too little will not be easy to steam; 2.

Rice noodles tamales. Ingredients: pork belly, potatoes, cooked meat powder, chicken essence, ginger.

Method Wash the ginger, crush it, wash the meat, cut it into pieces, pour an appropriate amount of steamed meat powder into the bowl containing the meat, put the chopped ginger and garlic in, then add an appropriate amount of chicken essence, put in an appropriate amount of light soy sauce, and stir well.

2. Wash the potatoes and cut them into cubes, pour an appropriate amount of steamed meat powder, ginger, garlic and chicken essence into a bowl with potatoes, and mix well like meat.

3. Pour the well-mixed meat into the bowl with the potatoes on top.

4.Cover the pot and steam for about 2 hours.

2. Potatoes can be replaced with dried pickled vegetables and dried bamboo shoots, which will taste better.

Rice Noodles Steamed Pork Open Categories: Diet, Life, Cooking, Recipes, Zhejiang Cuisine.

Dish name】 Rice noodle tamale.

Cuisine】 Zhejiang cuisine.

Features】 The finished dish is beautiful and delicious.

Ingredients】 250 grams of pork with skin, 100 grams of rice, 1 tablespoon of Shao wine, 1 tablespoon of soy sauce, salt, monosodium glutamate, sugar, sweet paste, minced green onion, shredded ginger, half a teaspoon of five-spice powder, a little sesame oil.

Production process] 1. Wash and cut the pork into slices with a thickness of less than 1 cm, put it in a basin, mix well with salt, Shao wine, soy sauce, sugar, sweet noodle sauce, minced green onion, shredded ginger, five-spice powder and sesame oil. 2. Wash the rice, drain the water, fry it in a wok over low heat until it is slightly yellow, take it out and let it cool, and roll it into coarse rice flour. 3. Pour the rice noodles into the pork basin, add a little water, let the rice noodles moisten, so that each piece of meat can be coated with thick rice noodles, the meat skin is facing down, one by one in the bowl, put it in the steamer to steam, take it out and buckle it on the plate.

The family version of five-spice tamales is especially loved by babies.

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

How should you make tamales? Come and get it

The steamed pork in this way is fragrant, soft and glutinous, delicious and not greasy.

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!

Answer: I am happy to answer your questions: (1) Scrape the skin of the pork belly, 10 cm long and cm thick, and put it in a pot. (2) Mix salt, soy sauce, a small amount of sugar, rice wine, rice flour, minced green onion and ginger, and mix the sliced pork belly.

3) Cover and marinate for more than 1 hour, and stir in the middle.

How long does tamales generally take to steam.

As for the steaming time of the steamed pork, it is generally steamed over high heat, steamed over medium heat for about 15 minutes (the time is adjusted according to the amount), and then turned to low heat and steamed for about an hour (flexibly adjusted according to the amount). Generally, steamed beef is slightly longer than pig and mutton, and the steamed meat should be marinated for 1-2 hours with white wine, vinegar (white vinegar is also OK), sugar, pepper powder, pepper noodles, a little cooking oil, salt, a little light soy sauce, steamed meat powder, etc. (the mixture is added according to your liking) for 1-2 hours, and then steamed in the pot.

Add enough water to the steamer, put the water in the cage after boiling, and steam on high heat for about 1 hour. Remove after steaming and serve hot. It is usually steamed in an hour.

1.Buy about half a catty of pork belly or third-line meat with skin, slice it, not too thick, not too thin.

2.After buying a small bag of steamed pork powder, the meat is sliced thinly, and then a little cooking wine, (salt, monosodium glutamate, Sichuan pepper, soy sauce, bean paste, red oil chili, these can be determined according to your own taste, that is, the amount of salt you eat. Mix well and marinate for about 5 minutes.

3.If the meat slices are too dry, add a little water, don't make the rice noodles mushy, as long as the meat slices are successfully glued to the rice noodles.

4.Add water to the rice cooker and bring to a boil. Put the floured meat slices into the steamer and steam for about 45 minutes (you can use a steamer that goes with a rice cooker or an iron stand, and put a large bowl on it, preferably iron, so that it is easy to transfer heat.) )

5.When it is cooked, turn off the power in no hurry, and simmer for 10 minutes.

Hope it helps you and I wish you a great life.

This plate of tamales looks like a lot of weight, but in fact, pumpkin is stuffed in the middle, and taro, sweet potato, lotus root, etc., are all delicious. The taste of the whole dish is fragrant and soft and glutinous, the pork belly with skin is fat and thin, oily and not greasy, and the fragrance is rich. When you fry "steamed pork rice noodles", the whole kitchen is filled with the aroma of star anise and Sichuan peppercorns, not to mention the aroma when you open the steamer.

My husband ate most of the plate alone, and said that it was delicious, and these dozens of pieces of pork belly were worth buying.

Tamales have different methods in different regions, and they can be made into sweet or spicy flavors, and the flavors I make are on the sweet side. The ingredients are simple and the method is not difficult, so let's start with stir-frying the "steamed pork rice noodles" with me and take a look at the detailed production steps. (Steamed pork powder can be made more, used to steam pork ribs, steamed vegetables, etc.).

Steamed pork rice noodles: 80 grams of rice, 30 grams of glutinous rice, appropriate amount of Sichuan peppercorns, 2 star anise, a little chili pepper, 1 tablespoon of salt.

The practice of tamales.

Step 1

Prepare a variety of materials.

Step 1

Slightly freeze the pork belly with the skin and cut into 5 mm thick slices.

Step 1

Put the pork belly into a basin, add sugar, sweet noodle sauce, rice wine (or cooking wine), ginger powder, grasp well, and marinate for a while.

Step 1

While the meat is marinating, prepare the sautéed steamed pork powder. First, pour the rice and glutinous rice into the iron pot, and add the peppercorns and star anise. Rice flour with glutinous rice is more likely to stick to the surface of the meat.

Step 1

Chop the pepper wedges.

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Pour into an iron pan and stir-fry together over low heat. Put a few peppers in the corners, and there is a slight spicy taste, which is more spicy than rice.

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Keep stir-frying over low heat, and when the rice has become slightly yellowed, and the smell of spices wafts out, turn off the heat and pour it out to cool.

Step 1

Pick out the star anise, add salt to the rest, and pour it into a food processor to beat into small pieces. Or put it in a cloth bag, pound it with a rolling pin, and grind it with a small stone mill.

Step 1

Next, start preparing the steamed meat. Roll the marinated pork belly slices in the steamed pork powder and shake off the excess.

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Stacked neatly in a large bowl. The bottom of the bowl can be padded with diced pumpkin, and the shape of the steamed after compaction is more beautiful. You can also put it on a plate without tangling the shape.

Step 1

Put it in a steamer and steam over high heat for about 50 minutes.

Step 1

After it is fully cooked, put it upside down on the plate, sprinkle some green onions to decorate, and you can eat.

Diagram of the finished tamale.

Cooking tips for tamales.

Tips:

1.The cooked steamed pork rice noodles should be cooled, protected from light, sealed and stored, and be careful not to get wet. You can also add spices such as cinnamon, bay leaves, and thirteen spices to the powder to make the fragrance stronger.

2.When marinating the meat, add white sugar, which can remove the smell and improve the freshness, so that the meat is more tender. I use Ganjuyuan double carbon white sugar, double carbon is the processing technology of white sugar, which is safer than vulcanization.