Why is steamed rice noodle meat red How to steam steamed rice noodle meat is delicious

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.

Pure lean meat, and it is steamed directly, without water, so it does not change color, and it is still red.

Rice noodles generally have amaranth red in them, so they will be red.

Tamales are a delicious delicacy, better made, the taste will be more refreshing, if the production method is wrong, the effect of steaming will be very hard, which will affect the taste. If the tamales are made, they will be particularly hard, mainly because there is less water and the water in them is excessively evaporated, which will lead to such a situation.

When making tamales, you must pay attention to the choice of materials, if the meat is too thin, the steamed meat will be harder, many people feel that the taste is not particularly good when making tamales, mainly because the ingredients are not selected correctly. Generally, you choose to use pork belly to make steamed pork, and it is best to have fat and meat, with fat meat accounting for three layers and lean meat accounting for 7 percent, so that some oil and water will flow out. As a result, the tamales will become more delicate, and when they are almost cooked, they will be sprinkled with some water, and they will taste more lubricated, so the taste will be better.

In addition to this aspect of the problem, it may also be that the water is given too little in the process of steaming the tamales, and when the water is too little, there will be a harder taste, and some water should be added when mixing with the noodles, otherwise the steamed tamales will be particularly dry, add an appropriate amount of water an hour in advance to let the rice noodles inside absorb water and expand, so that the steamed meat will taste better. Making tamales is also a choice of ingredients with some tricks, be sure to choose golden pork belly, with some fatty meat will taste better, it will taste more fragrant, if you choose pure lean meat, such meat quality is not tight and difficult to handle, and it will also affect the overall taste.

When choosing meat, you should also choose fresh meat, not frozen meat, such meat will taste harder, and when making tamales, you must thin the belt meat for better results. When making rice, the ratio of rice to glutinous rice should reach one to two, and after all the ingredients are fried, you can do this, and the stickiness of glutinous rice will be relatively large, so that the taste will be better. Therefore, when making this dish, you should pay attention to these methods to make it taste more delicious.

When steaming out is very hard, it may be that you have not grasped the heat, you can add an appropriate amount of water to the pot when making, steam slowly over low heat, and then ensure that the rice noodles can absorb enough water.

If the tamales are steamed hard at home, it may be that the ratio of rice noodles to water is not right, or it may not be steamed yet, so this phenomenon will occur.

It may be that the steaming time is too long, or the water is added too little during the production.

Steamed pork is a dish, belongs to the Gan cuisine, glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not millet rice noodles are oily, and the five flavors are rich. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with side dishes such as shiitake mushrooms, lotus root, pumpkin, and sweet potatoesPrepare a **, first put the cut sweet potatoes on the plate, then spread the marinated pork belly on top of the sweet potatoes, put it in the steamer, steam it for 40 minutes on high heat, turn off the heat, and sprinkle chopped green onions out of the pot.

<> what I recommend here is steaming meat on top of a rice cooker. Prepare an old-fashioned rice cooker, half a pot of water, put on the steamer, put the marinated rice noodle meat on a plate and put it in the steamer, cover the pot, press the cook button, and after the rice button jumps to keep warm, you can see if the meat is not cooked through, you can press the cook button again. When a cage of steaming tamales is brought to the eye, the sight alone is enough to attract the eye, and the marinated and steamed meat exudes a beautiful color, and the surface is sprinkled with verdant chives and garnished.

If you get closer, you can smell its unique compound taste, and it is quite satisfying to bite into it.

Slice the pork belly, mix well with soy sauce and cooking wine, evenly coat the steamed pork rice noodles, and marinate the ginger slices for half an hour; Be sure to coat each slice of meat with rice flour. 2 Then steam on high heat for an hour to an hour and a half, use a pressure cooker for 40 minutes, and the taste is very suitable. Put the tamales into the cage drawer prepared in advance, boil the water in the pot on high heat, steam on medium heat for 40 minutes after steaming, pay attention to the water in the pot during the period to prevent dry boiling, turn off the heat after 40 minutes, poke the pork belly with chopsticks, if you can poke it through, you can get out of the pot, sprinkle with chopped green onions, and you can eat!

Peel the sweet potatoes and cut them into pieces, cut the coriander into sections, wash the pork belly and cut it into slices, mix the pork belly and seasoning and knead it well, put the pork belly and sweet potato pieces on a plate, compact, and then put it in a preheated steamer, steam and cook for 40 minutes, take it out of the pot, and finally sprinkle with pepper and coriander.

It may be because inappropriate condiments are added during cooking, which will affect the taste and appetite, so let's see if there is a chance of remedy.

This is because there is no process to remove the smell of the meat when making it, so the meat has a fishy smell.

If the taste of rice noodle meat is not right, it must be that the meat is not handled well, this kind of meat must be marinated before steaming, and cooking wine and ginger are added to remove the fishy, otherwise there will be a fishy smell.

It is likely that the meat has been for a long time, it may be because the flavor is stronger when marinated, or it may be because it has expired.

It's probably because the pot dried up when you were steaming, so it has a flavor.

Rice noodle meat. Ingredients: 50 grams of rice.

250 grams of pork belly.

Seasoning salt: 3 grams.

15g light soy sauce.

A pinch of peppercorns. 8 grams of dark soy sauce.

15 grams of rice wine.

5 grams of sugar. 20 grams of water.

Preparation of rice flour meat.

1.Add the rice and sauté until fragrant, then put it in a food processor and beat until it is powdered.

2.The powder does not need to be ground too finely, and some coarse taste will be better; Then clean the skin of the pork belly.

3.Cut the pork belly into thin slices and add seasonings (15 grams of light soy sauce, 8 grams of dark soy sauce, 15 grams of rice wine, 5 grams of sugar, 3 grams of salt, and about 20 grams of water).

4.Add the rice noodles and marinate for 30 minutes.

5.Place the meat slices downwards and place them in a bowl one by one; Then add a little water (so that the whole thing doesn't dry out).

6.Put it in a pot, cover it, and steam for about 90 minutes.

1.Prepare mung beans and peanuts for soaking.

2.Chop the meat into a puree and chop some green onions.

3.A pinch of glutinous rice flour.

4.Mix the meat puree, peanut flour, mung beans, glutinous rice flour and chives.

5.Then mix in sugar and salt, if you don't like to eat sweet and salty, you can not add salt, and then put some water and mix well.

6.Drizzle with sesame oil and mix well.

7.Pour the glutinous rice flour into a bowl.

8.Put it in a pot and steam over water.

9.Steam for 40 minutes, steam and steam.

15 grams of rice noodle meat in rice wine.

Ingredients: 50 grams of rice.

250 grams of pork belly.

Seasoning salt: 3 grams.

15g light soy sauce.

A pinch of peppercorns. 8 grams of dark soy sauce.

15 grams of rice wine.

5 grams of sugar. 20 grams of water.

Preparation of rice flour meat.

1.Place the slices down and place in a blender to beat until powdered.

2.The powder does not need to be ground too finely, one piece of slices is stacked into a bowl, about 20 grams of water) 4, cover the lid, some coarse taste will be better, 5 grams of sugar, 8 grams of dark soy sauce; Then clean the skin of the pork belly.

3.Thinly slice the pork belly and add the seasoning (15 grams of light soy sauce, 3 grams of salt. Place in a pot. Add the rice noodles and marinate for 30 minutes.

5；Then add a little water (so that the whole thing will not be very dry) 6Add the rice and sauté with peppercorns until fragrant.

See how you do it yourself.

Ingredients: 250g pork loin (or pork belly), 250g potato, 12ml pork rib sauce, 5ml oyster sauce, 10g minced ginger, 8ml cooking wine, 30g rice noodles, 6ml light soy sauce and dark soy sauce, appropriate amount of cooking oil, salt, pepper, monosodium glutamate, chopped green onion.

Preparation of tamales:

1.Wash the pork loin, then cut it into slices, then add oyster sauce, pork rib paste, minced ginger, cooking wine, light soy sauce, dark soy sauce, salt, pepper, monosodium glutamate, stir well, and marinate for 15 minutes. When marinating meat, give an appropriate amount of pork rib sauce to better remove the fishy smell of the meat and enhance the flavor of the meat.

After a few minutes, put the rice noodles into the meat, add and stir well, put 10ml of cooking oil into the meat, stir well and set aside.

3.Wash the potatoes, cut them into slices, then add an appropriate amount of salt and pepper, stir well and set aside.

4.Put the potato slices on the steamer, then place the meat slices on the potatoes, then put them in the steamer and steam them on high heat for 35 minutes, sprinkle with an appropriate amount of chives and serve.

1.When making tamales, we must wrap rice flour, because flour is particularly absorbent, after the meat is coated with flour, during the steaming process, the flour will greatly absorb the water in the meat, resulting in the meat is firewood and fishy, and although the rice flour will also absorb the appropriate amount of meat moisture, but the wrapping property of the rice flour is not as strong as the flour, and the rice flour can also absorb a large amount of water vapor in the steam, making the meat more tender and fragrant.

2.After the meat is mixed, it must be marinated for 15 minutes, when marinating the meat, oil can not be given, if the oil is put in, it will cause the meat to be wrapped in oil, so that the meat does not taste good.

3. When steaming meat, it must be steamed over high heat, if the heat is too small, it will make the meat steaming time too long, resulting in the steamed meat is difficult to eat.

50 grams of rice and 250 grams of pork belly.

Seasoning: 3 grams of salt, 15 grams of light soy sauce, a little Sichuan pepper, 8 grams of dark soy sauce, 15 grams of rice wine, 5 grams of sugar, 20 grams of water.

Preparation of rice flour meat.

1.Add the rice and stir-fry until fragrant, then put it in a food processor and beat it into powderThe powder does not need to be ground too finely, and some coarse taste will be better; Then clean the skin of the pork belly3

Cut the pork belly into thin slices and add seasonings (15 grams of light soy sauce, 8 grams of dark soy sauce, 15 grams of rice wine, 5 grams of sugar, 3 grams of salt, and about 20 grams of water).

4.Add the rice noodles and marinate for 30 minutes.

5.Place the meat slices downwards and place them in a bowl one by one; Then add a little water (so that the whole thing doesn't dry out).

You have to marinate the cut meat, and then marinate it with soy sauce, salt and chicken essence for half an hour, then mix the powder into it, put it on the steamer to steam, cook it and sprinkle it with chopped green onions, it must be delicious, I do it often, I hope you will adopt it.