What kind of pork should I use when making tamales?

Speaking of steamed pork, I believe everyone is familiar with it, steamed pork (also known as noodle meat), it is a famous dish in Hubei, according to the "Suiyuan Food List" record: "With fine fat and half of the meat, fried rice flour yellow, mixed with noodle sauce steamed it, with cabbage as a cushion, when steaming, not only the meat is beautiful, the dish is also beautiful." I don't see water, so the taste is unique, and Jiangxi people also have vegetables."

The tamales have a soft and glutinous taste, mellow and fragrant taste, and have its presence in Hunan, Hubei, Sichuan, Jiangxi and other southern regions. But to make a serving of tamales mellow, soft and glutinous, not greasy, there are some details and skills that are very important, so this time we will share the answer to the practice of tamales.

Step 1: About 500 grams of fat and thin pork belly or foreleg meat, (the tamales must be fat, all thin is not delicious) rinse with running water, cut into thin slices with the skin, and then stir well with a little starch water, salt, five-spice powder, oil consumption, and dark soy sauce. Wear gloves and grasp well with your hands, steamed pork is also called rice noodle meat, Hubei, Jiangxi, Hunan, and Sichuan are the most commonly used.

There are different types of tamales, such as steamed beef, steamed pork ribs, steamed fat sausages, steamed pork belly, and many more. When people talk about tamales, most of them refer to tamales made from pork belly.

Steamed pork is mixed evenly with pork belly and rice noodles and some seasonings in a certain proportion, add an appropriate amount of water and stir evenly, and steam it in a steamer, so that the tamales made are delicious, oily but not greasy, it is a home-cooked dish that is necessary for the New Year's festival and family celebrations, Hubei local must-have home-cooked dishes put the cut meat slices into the dish, pour in the appropriate amount of cooking wine to remove the fish, and then pour in the appropriate amount of steamed meat powder, stir evenly, so that each piece of meat is coated with a thin layer of steamed meat powder, so that the ratio of meat slices and steamed meat powder is more appropriate. Then there is no need to add any condiments.

In the past, when I was a child, when I came to the New Year, the family would raise a big fat pig for a year to satisfy everyone's cravings, steamed bowls, pig's trotters, stewed elbows, pig's head meat, pork and green onion dumplings, my favorite is steamed pork. Grandma would always make it for me. The tamales made by grandma are fragrant, soft and glutinous and not greasy.

Use pork belly, because it can be used to make some oil, and it is the best way to make tamales, which will make them taste better.

Pork belly should be chosen. Because the pork belly is suitable for fat and thin, and with the steamed ingredients, it will taste better.

1. Ingredients.

Second, the steps. 3. Attention.

If you want to make tamales delicious, you need to add water to them, in fact, everyone knows that the flour of tamales is made of rice, and you must understand that rice is more draught, just like cooking rice. In the past, when making tamales, all the wooden lids or bamboo lids were used, unlike the stainless steel lids or glass lids that everyone uses now, and the sealing is too good than the past sealing, the correct way should be to use a bamboo basket to steam, that is, the kind of steamed xiaolongbao. Be sure to choose pork belly for steamed noodles.

There are all the ingredients you need for tamales, pork, carrots, chopped green onions, steamed pork powder, garlic sauce, dark soy sauce, soy sauce, salt, and water, and you can make a tamales with these ingredients.

First prepare fresh pork loin and marinate it, then wrap it in a layer of glutinous rice flour and put it in the dish, go to the pot to steam, pour a little oil and add a little salt when it is halfway through steaming, and then steam it for half an hour. You need to prepare pork tenderloin, oil, salt, sugar, glutinous rice flour, and various seasonings.

The ingredients needed in it are pork belly, sweet potato, pumpkin, rice noodles, green onions, ginger, garlic, light soy sauce, dark soy sauce, salt, sugar, cooking wine, which can have a seasoning effect and taste delicious.

You need to prepare carrots, chopped green onions, foreleg meat, steamed pork powder, soy sauce water, garlic sauce, and salt.

When we make tamales, we need to use steamed pork rice noodles, pork belly, soy sauce, cooking wine, ginger, and chopped green onions。Tamales are a home-cooked dish that everyone loves, and the ingredients used are very simple. Because the rice noodles absorb the aroma of the meat, they taste particularly delicious.

In fact, this dish looks complicated, but it is quite simple to make, and there is basically no difficulty.

Cut the purchased pork belly into thick slices, each slice of meat is about two centimeters thick, add soy sauce, cooking wine, and ginger slices and marinate for about an hour. If you want tamales to be delicious, we must choose the right meat, too fat meat tastes greasy, and too lean meat tastes firewood, so it is best to choose three parts fat and seven points lean five flowers. After the marinated pork belly is added to the steamed pork rice noodles and stirred well, we spread our favorite vegetables on the bottom of the plate, such as pumpkin, potatoes, taro, etc., and sprinkle a little salt on the vegetables to taste, and the vegetables must choose root vegetables.

Put the meat evenly on the vegetables, boil water in the pot, put the meat into the pot and steam it for about an hour after the water boils, sprinkle a small handful of chopped green onions before coming out of the pot, the tamales made by this method have a soft and glutinous taste, melt in the mouth, and can definitely become the most popular dish on the table at home. In fact, the practice of tamales is more diverse, for example, some places will use bean paste, red bean curd, sweet noodle sauce, cooking wine and other seasonings to marinate the pork belly, which makes the tamales taste a little spicy, which will also give people a bright feeling.

The following vegetables absorb the aroma of the meat and the flavor is sublimated, so those who don't like to eat vegetables can also choose to leave it alone. The preparation of this dish is not difficult, and we can also adjust the seasoning as much as possible according to our preferences. When making it, you must pay attention to the fact that the steamed pork rice noodles purchased outside contain salt itself, so we don't need to add extra salt when making it.

And the same method can also be used to make steamed pork ribs, steamed chicken breast, and so on.

Pork, shiitake mushrooms, lotus roots, potatoes, sweet potatoes, and pumpkin are all basic ingredients that can be used to make delicious food.

To make tamales, you need vermicelli, cabbage, pork belly, chicken essence, soy sauce, green onions, ginger, and garlic.

The most important thing is that it is flour, starch, pork, shallots, coriander, and you can make a tamale.

There are a few tips you need to pay attention to when making tamales:

1.Ingredients: Choose high-quality meat, such as lean pork, etc. After cutting, soak the meat in salted water for 30 minutes, which will remove blood and odors.

2.Seasoning: The main seasonings of tamales include five-spice powder, salt, light soy sauce, cooking wine, ginger slices, minced garlic, etc. When choosing a seasoning, you should adjust the appropriate amount according to your taste.

3.Ratio of flour to water: Generally, the ratio of flour to water is or 1:2, and the amount of flour is determined by the size of the meat.

4.Handling of powder: Put the powder into a bowl first, add an appropriate amount of water and stir well, and then filter to remove the powder. Doing so will make the tamales more delicate.

5.Steaming in the upper drawer: Stuff the mixed meat into a bowl, then put the bowl into the shed steamer and steam it over the water. During the steaming process, do not open the lid all at once, as this will affect the continuity and uniformity of the steam, resulting in a reduced taste of the meat.

6.Grasp the heat: Heat is the key to making tamales. Generally speaking, steam on high heat for about 20 minutes, then turn down the heat and steam for another 10 minutes or so.

7.Post-pot processing: After cooking, you can sprinkle chopped green onions or coriander to increase the taste. At the same time, be careful to pour out the water in the steamer so as not to affect the next use.

In general, it is necessary to pay attention to the selection of ingredients, seasonings, the proportion of flour chain shirts and water, the processing of flour, and the grasp of steaming heat. Only by strictly grasping the details can we make tamales with delicious taste and delicate texture.

Pork ribs 500 grams.

500 grams of pork belly.

Ginger Five large slices.

Onions (only found so many, I'm afraid it's not enough to find onions instead) a short section.

Purple onion A large slice.

Oyster sauce Two and a half tablespoons.

Light soy sauce: Two and a half scoops.

Two tablespoons of cooking wine.

A spoonful of bean paste (I wanted to use sweet noodle sauce, but I didn't find it at home).

1/2 tablespoon icing sugar.

Spoon 1.

Sufu juice (not added, size l does not like to eat) 1 level spoon.

The preparation of steamed pork.

Make a note of which spoon is used.

Record it. My taste is light, the last time I made the steamed powder, the size L is too light, hum hum! This time, I gritted my teeth, stomped my feet, and let it go hard to see if I could become a tiger!