What s the deal with steamed noodles and steamed pork that are a little thin?

Tamales. Steaming out is a bit runny, probably for two reasons, the first is when you put on the flour, you don't have a second or third time, because the sauce has a penetrating effect.

The second reason is because you didn't cover the protective film when you steamed the tamales, and the condensation on the lid of the pot flowed in.

Spicy tamales.

Ingredients: 1. 500 grams of pork belly, 150 grams of rice, 2 star anise, 4 dried red peppers

2. 1 teaspoon (5ml) of cooking wine and 2 tablespoons (30ml) of Wang Zhi and rose bean curd juice

3. 1 tablespoon (15ml) of Liubiju sweet noodle sauce, 1 teaspoon (5ml) of dark soy sauce, 1 4 teaspoons (1g) of monosodium glutamate

4. 1 teaspoon (5 grams) of sugar and 1 teaspoon (5 grams) of Pixian hot sauce

Preparation of spicy tamales:

1) Wash the nonstick pan and heat it over high heat until there is no moisture in the pan. Reduce the heat to medium-low and pour the rice (do not wash to keep dry) into the pan.

2) Stir-fry until the rice turns slightly yellow, add star anise and dried red pepper and continue to stir-fry until fragrant. After 2 minutes, pour out the rice, remove the peppers and star anise, and set aside.

3) After the fried rice is cooled naturally, it is broken with a blender for about 5 seconds, and the rice is beaten into fine granules. Don't beat the rice into too delicate flour for too long.

4) Cut the pork belly into large slices with a thickness of 5 mm, add the fried star anise, add cooking wine, fermented bean curd, sweet noodle sauce, dark soy sauce, monosodium glutamate, sugar and minced Pixian hot sauce, stir well and marinate for 10 minutes.

5) Add the beaten rice noodles to the pork belly and grasp evenly with your hands.

6) Spread a layer of lotus leaves on the bottom of the small steamer (if you don't have it, you can leave it out). There is no small steamer, you can choose a flat plate and spread out the pork belly slices into the plate.

7) Pour more water into the steamer, bring to a boil over high heat, turn to medium heat, put in the steamer, cover with a lid, and steam for 80 minutes.

There are a lot of answers on the Internet about what to do if the tamales are too thin, and I think it's more reasonable, in fact, I think if it's this tamale, it's relatively thin, maybe it's because the amount we make is too small, and the fans are relatively small, so it's better for us to put a little more of this powder and this No. 5 meat, and then put a little less water.

If there is less tender meat powder, it will be thin, or there is more water, so make a better one next time.

Add too much water, and add some tender meat powder to make it more delicious.

If you put it in a daze, you must put something less, so next time you put a little more in proportion.

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.

made outTamales. The reasons why it is always dry are: the meat used is lean, the steaming time is not long enough, etc.

1. The meat used is lean, you can add some oil or water appropriately, or sprinkle the cage when it is almost cooked, that is, sprinkle some water and continue to steam, you can rice flour meat.

Looks smoother and softer.

2. The steaming time is not long enough, let the rice noodles absorb water and expand, and then steam, it will not dry, and the longer the steaming time, the better, more than 45 minutes.

3. Change the pot, don't use a steamer, use a pressure cooker.

The water-locking meat is more tender, and the pressure cooker can put lotus root pieces, taro pieces, and pork belly in turn. The lower layer absorbs oil and keeps the meat from sticking directly to the bottom of the pan.

How to make tamales: Ingredients: 200g of pork belly, 1 2 teaspoons of sesame oil, 1 section of green onion, 2 slices of ginger, 1 2 teaspoons of soy sauce, cooking wine.

2 teaspoons, 60g steamed pork rice noodles, 1 2 teaspoons oyster sauce.

1. Cut the pork belly into thin slices;

2. Put the chopped pork belly into a bowl, add green onion, ginger, cooking wine, oyster sauce, soy sauce and sesame oil and marinate for about 2 hours;

3. After marinating the pork belly, add the steamed pork and rice noodles to grasp well;

4. Place the pork belly skin down neatly on the plate, put enough water in the microwave steamer, put the plate in, start the microwave heating program, and adjust the time to 30 minutes.

That's because you didn't add boiling water during the steaming process.

Generally, when steaming the steamed pork, you should first boil the water in the pot, then put the meat on it, cover the steaming with a steaming lid, add some boiling water in the steamed meat bowl when the steaming is almost ready, and then continue steaming. In this way, the steamed meat is moisturized.

Also, if you want to buy your steamed pork noodles directly from the supermarket, or bring your own rice and chili peppers to polish, and then add other seasonings according to your personal taste.

That's because you didn't add boiling water during the steaming process.

Generally, when steaming the steamed pork, you should first boil the water in the pot, then put the meat on it, cover the steaming with a steaming lid, add some boiling water in the steamed meat bowl when the steaming is almost ready, and then continue steaming. In this way, the steamed meat is moisturized.

Also, if you want to buy your steamed pork noodles directly from the supermarket, or bring your own rice and chili peppers to polish, and then add other seasonings according to your personal taste. That's because you didn't add boiling water during the steaming process.

Generally, when steaming the steamed pork, you should first boil the water in the pot, then put the meat on it, cover the steaming with a steaming lid, add some boiling water in the steamed meat bowl when the steaming is almost ready, and then continue steaming. In this way, the steamed meat is moisturized.

Also, if you want to buy your steamed pork noodles directly from the supermarket, or bring your own rice and chili peppers to polish, and then add other seasonings according to your personal taste. That's because you didn't add boiling water during the steaming process.

Generally, when steaming the steamed pork, you should first boil the water in the pot, then put the meat on it, cover the steaming with a steaming lid, add some boiling water in the steamed meat bowl when the steaming is almost ready, and then continue steaming. In this way, the steamed meat is moisturized.

Also, if you want to buy your steamed pork noodles directly from the supermarket, or bring your own rice and chili peppers to polish, and then add other seasonings according to your personal taste. That's because you didn't add boiling water during the steaming process.

Generally, when steaming the steamed pork, you should first boil the water in the pot, then put the meat on it, cover the steaming with a steaming lid, add some boiling water in the steamed meat bowl when the steaming is almost ready, and then continue steaming. In this way, the steamed meat is moisturized.

Also, if you want to buy your steamed pork noodles directly from the supermarket, or bring your own rice and chili peppers to polish, and then add other seasonings according to your personal taste. That's because you didn't add boiling water during the steaming process.

Generally, when steaming the steamed pork, you should first boil the water in the pot, then put the meat on it, cover the steaming with a steaming lid, add some boiling water in the steamed meat bowl when the steaming is almost ready, and then continue steaming. In this way, the steamed meat is moisturized.

Also, if you want to buy your steamed pork noodles directly from the supermarket, or bring your own rice and chili peppers to polish, and then add other seasonings according to your personal taste.

The tamales are steamed and dry. It means that your tamales have not been steamed thoroughly. Then there is the tamale, which is not wet. To steam the steamed pork, there must be a small amount of water, a small amount of oil, and then the meat is steamed and steamed to produce oil.

The tamales are steamed and dry. It means that your tamales have not been steamed thoroughly. Then there is the tamale, which is not wet.

To steam the steamed pork, there must be a small amount of water, a small amount of oil, and then the meat is steamed and steamed to produce oil. The tamales are steamed and dry. It means that your tamales have not been steamed thoroughly.

Then there is the tamale, which is not wet. To steam the steamed pork, there must be a small amount of water, a small amount of oil, and then the meat is steamed and steamed to produce oil. The tamales are steamed and dry.

It means that your tamales have not been steamed thoroughly. Then there is the tamale, which is not wet. To steam the steamed pork, there must be a small amount of water, a small amount of oil, and then the meat is steamed and steamed to produce oil.

The tamales are steamed and dry. It means that your tamales have not been steamed thoroughly. Then there is the tamale, which is not wet.

To steam the steamed pork, there must be a small amount of water, a small amount of oil, and then the meat is steamed and steamed to produce oil. The tamales are steamed and dry. It means that your tamales have not been steamed thoroughly.

Then there is the tamale, which is not wet. To steam the steamed pork, there must be a small amount of water, a small amount of oil, and then the meat is steamed and steamed to produce oil.

Why is your tamales always so dry?

1. The meat used is lean.

People pay attention to the figure, now they like to eat lean meat, owe oil and water, especially the next pad vegetables, will absorb oil, now rarely eat fatty meat, because fat meat will get fat when eating, meat to use fat three thin seven, lean meat wrapped in rice flour, it will be very dry, at this time you can add some oil or water, or steam to almost cook, to sprinkle the cage, is to sprinkle some water and then continue to steam, you can rice noodles meat looks more lubricated, more soft! 2. The steaming time is not long enough.

Regardless of your rice noodles, if you don't steam them long enough, let them absorb water and swell, and then steam them again, they won't dry out, and the longer you steam them, the better. At least forty-five minutes or more.

Tamales. 3. Change the pot.

Don't use a steamer, the best way is to use a pressure cooker. The water-locking meat is more tender, and the pressure cooker definitely has it in the kitchen. The pressure cooker can be placed in turn lotus root pieces, taro pieces, and pork belly. The lower layer absorbs oil and keeps the meat from sticking directly to the bottom of the pan.

There are two reasons for this, the first is that you have too much steamed pork powder, and the meat is relatively small, so it can provide less water.

The second is that you should add 1 point of water to your steamed meat powder, not too dry, otherwise it will not be enough to rely on the water provided by the meat.

You should add 1 point of water after stirring before steaming, so that it can provide enough cohesion, and at the same time, it can ensure that the steamed meat powder is not too dry and has a better taste.

Causes of tamales to dry out:

1.The meat chosen is too lean.

If the lean meat is wrapped in rice flour, it will be very dry, it is generally recommended to use fat three thin seven pork belly, at this time you can add some oil or water, or steam to almost cook when the cage should be sprinkled, that is, sprinkle some water and then continue to steam, you can rice noodles meat look more lubricated and softer!

2.Too little water.

It is recommended to add some water to steam out for an hour, let the rice noodles absorb the water and expand, and then steam so that it will not dry out.

There are many reasons why tamales are so dry when steamed, such as time problems, the selection of meat materials, and the relationship between heat and heat. 1

How long does it take for tamales to be steamed.

The tamales should be steamed for at least 40 minutes after boiling.

Those who have eaten tamales know that the main ingredient of tamales is pork belly, and making tamales is not to steam them, but to steam the meat inside, so that the taste will not be fatty, and it is very crispy and delicious, generally with an ordinary steamer needs to be steamed for more than 40 minutes to steam the meat, if conditions permit, it is best to steam for an hour. Kite meat.

Whether to use high or low heat for tamales.

Steamed noodles and tamales are generally steamed over high heat at the beginning, and the water in the pot is boiled, which can save time; Then steam on medium heat for about 15 minutes, so that the heat can fully penetrate into the tamale; Finally, turn on low heat, steam for 40 minutes to 1 hour, and slowly steam the pork belly until it is crispy, so that the rice noodles on the surface can fully absorb the fat of the pork belly, and the steamed pork belly is more salty and fragrant. Kite meat.

What is the reason why the tamales are steamed for 40 minutes and are not cooked.

1.Not enough time to steam.

If the steamed pork is steamed in a pot with cold water, and the shallots are only steamed for 40 minutes from end to end, then the steaming time is not enough, the steamed meat is still relatively fatty, and the rice noodles on the surface taste relatively dry and not glutinous. In this case, it is recommended to continue steaming in the pot for more than half an hour.

2.The meat is cut too thickly.

If the meat of the steamed pork is thickly cut, there will be a situation where the meat is not cooked after steaming for 40 minutes. It is recommended to cut the meat into smaller pieces next time, and this time you can only continue to steam it for a longer time.

3.Not enough heat.

If the heat of steamed tamales is not enough, it is low heat from beginning to end, and it may not be cooked after steaming for 40 minutes. Kite meat.

How long does it take to steam tamales in a pressure cooker.

The pressure cooker is a closed environment, by increasing the air pressure inside the pressure cooker, so that the boiling point inside the pot rises, so that the food in the pot is easier to steam and cook.