How to make tamales, how to make tamales?

Ingredients: fresh pork belly, steamed pork powder.

Excipients: green onion, ginger, egg, cooking wine.

Seasoning: salt, pepper, light soy sauce, dark soy sauce, sweet pasta sauce.

Cooking. First, the fresh pork belly is washed, then peeled and cut into slices about one centimeter thick.

Clean the green onion and ginger, cut into chopped green onion and minced ginger for later use.

Prepare a large bowl, put the sliced meat into it, then add the minced ginger, cooking wine, pepper, appropriate amount of salt, light soy sauce, a little dark soy sauce, sweet noodle sauce, beat in an egg, grasp it with your hands, and marinate for an hour.

Then add the steamed meat powder, stir well, let each piece of minced meat be coated with steamed meat powder, the amount of steamed meat powder does not need to be too much, as long as there is a layer on the surface, do not need to completely cover the pork belly, marinate for 10 minutes after wrapping, and then evenly stack the steamed meat into the bowl.

Put the stacked tamales into the steamer, turn to medium heat and steam for an hour after boiling over high heat, and finally open the lid and sprinkle with chopped green onions.

After the rice is fried, when you beat it with a food processor, you don't need to beat it too finely, about the size of fish roe, which will have a better taste, and some friends have a better effect on the food processor, if it is more broken, you can use a rolling pin to roll it out.

When frying rice, stir-fry slowly over low heat and don't burn it.

The pork belly used to make tamales should be slightly thicker, about one centimeter thick, so that the taste is the best.

Don't put too much soy sauce when marinating meat, otherwise it will be too dark and affect the appearance.

In fact, the marinating time of the meat slices can not be so long, but the marinating time will be more flavorful and taste better, depending on the situation.

Stir-fry the rice with an appropriate amount of grass fruit and star anise, and the rice should be fried to be "golden brown", then grind it together and stir it evenly to use.

Stir-fry with rice until fragrant, add sesame seeds to beat finely, so that the steamed meat is particularly fragrant.

Today I will share with you a home-style version of the practice of tamales, tamales are a popular traditional classic dish in the southern region, it can be seen in various banquets, if ordinary people want to do it, they will also specially choose to celebrate the New Year or have distinguished guests such a grand day.

Tamales] 1First of all, we prepare 500 grams of pork belly, put it in clean water, add a little salt, grab the blood water in the pork, remove it after washing, squeeze out the water and prepare to change the knife.

2.Cut the pork belly into long pieces of about 8 cm, pat the pork a few times vigorously to scatter the fibers in the pork, and then cut the pork belly into 3 mm thick slices and put them in a pot.

3.Prepare a white section of green onions, cut into water chestnut slices, a piece of ginger, cut into diamond-shaped slices, put together with the pork belly, put in a few peppercorns, 2 star anise, add 5 grams of bean paste, 10 grams of oyster sauce to increase freshness, 10 grams of cooking wine to remove the fish, 3 grams of dark soy sauce to improve the color, 1 gram of pepper, the sauce is salty, we don't need to put salt, stir all the juices evenly and marinate for 30 minutes to give the pork belly a taste.

4.When marinating the pork belly, we prepare rice noodles, prepare 100 grams of long-grain fragrant rice, 100 grams of glutinous rice, two kinds of rice are mixed together, which can enrich the taste of the steamed pork and taste more fragrant and glutinous. 5.

Next, we heat the pot, pour in the prepared rice, keep the heat low, keep shaking the wok to let the rice heat evenly, and fry the aroma of spices into the rice. When the rice is stir-fried until golden brown, pour it out, let it cool, pick out the spices, pour the rice into a food processor, and break it into pieces for later use.

6.At this time, the pork belly has been marinated, we beat an egg into it and stir it evenly, the egg can lock the moisture in the meat slices, maintain the tender taste, pick out the spices in the meat slices, pour the beaten rice noodles into the basin and mix well, so that the pork belly is evenly coated with rice noodles. After all the meat is wrapped, take out the meat slices and place them on a plate, and finally pour the green onion and ginger slices, and you can steam them in the pot.

7.After the water is boiled, put the pork belly slices into the pot, cover the pot and steam for 30 minutes to steam the pork belly, so that the aroma of the rice penetrates into the pork belly, after steaming, we take out the pork belly, pick off the green onion and ginger on the top, so that we can have a better dining experience, and then sprinkle a little green onion to serve on the table.

Pumpkin tamales are prepared.

Step 1

The ingredients for making tamales are prepared first, and pork is best made of pork belly, which is fat and thin, so that the steamed tamales do not taste firewood or greasy, step by step

Slice the pork belly, don't cut it too big, shred the green onion and ginger and set aside.

Step 1

Peel the pumpkin and cut into small pieces for later use.

Step 1

Pour the chopped pork belly into a large bowl, top with shredded green onion and ginger, and pour in two spoonfuls of light soy sauce.

Step 1

Add 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, salt and five-spice powder.

Step 1

Stir the pork belly and seasoning well, marinate it first, so that the meat tastes, and then do not put rice noodles first, otherwise the meat will not taste good.

Step 1

Pour in an appropriate amount of steamed pork rice noodles, you can put more rice noodles, I think rice noodles are better than meat.

Step 1

Mix the rice noodles and the marinated pork belly evenly, so that each piece of meat is covered with rice noodles, then add a little water, because the rice noodles are dry, and when steaming, you need to absorb water to become soft and glutinous, and the pork belly has no water to come out, so you must add water when stirring again, otherwise the steamed steamed rice noodles are dry and hard and not glutinous, and they are not delicious.

Step 1

Find a steamer and spread two zongzi leaves, so that there is a faint flavor of zongzi, if there is no steamer, you can steam it in a dish or bowl.

Step 1

Spread the pumpkin on the bottom.

Step 1

Put the marinated rice noodles and pork belly on top and steam them in the pan.

Step 1

After the water boils, steam for 40 minutes and the tamales are ready.

Step 1

The soft, glutinous and salty tamales are ready.

Diagram of the finished pumpkin tamale.

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. ，

How should you make tamales? Come and get it

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

Such delicious tamales, don't you learn to learn.

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

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

Marinate the pork belly with cooking wine, light soy sauce, five-spice powder, and oyster sauce to taste, then wrap the pork belly several times with steamed meat powder, then spread potatoes in a bowl, put the pork belly, and steam it in the pot for 40 minutes.

Slice the ginger, cut the green onion into small pieces, and cut the pork belly into thin slices. Marinate the meat with ingredients for 15 minutes, cool the pot, pour in the rice and rice, turn on medium heat, and slowly fry for 2 3 minutes. Put the star anise in the meat, grasp it with your hands, and put it in the pot with rice.

Place the plate in the plate and steam for an hour or so.

Steamed pork is very simple, first prepare a piece of pork belly, cut the pork belly into even small pieces and marinate it in a bowl, marinate for half an hour, then wrap it in rice noodles, put it in a pressure cooker, and steam it.

1. Ingredients are messy:

250 meters of rice, 15 grams of five-spice powder, 15 grams of chili powder, 10 grams of Sichuan pepper powder, 10 grams of salt.

3. Method: 1) Put the rice in a large bowl, add water and soak for 2 hours.

2) Pour the soaked rice into a sieve, and filter out the water. Let it sit for another 1 hour and let the moisture dry brightly.

3) Pour the dried rice onto a large flat grocery bag and crush it into a coarse powder with a rolling pin (or mash it into a powder with a stone mortar).

4)**, pour the rice noodles into the pot, turn them constantly with a spatula, and wait for the rice noodles to turn yellow from white to yellow, and the rice flavor is very fragrant, then fry and turn off the heat.

5) Add five-spice powder, chili powder, Sichuan pepper powder, salt, turn on low heat and continue to stir-fry for half a minute, turn off the heat. The fragrant steamed pork powder is ready.

6) Put it in a fresh-keeping bowl, let it cool, and cover. Put it in the refrigerator and keep it for a month. When making tamales, add steamed pork powder, cooking oil, spicy sauce, soy sauce, salt, mix well and steam.

Ingredients: 250 meters of rice, 15 grams of five-spice powder, 15 grams of chili powder, 10 grams of Sichuan pepper powder, 10 grams of salt.

Specific steps: 1. Put the rice in a large bowl and soak it in water for 2 hours.

2) Pour the soaked rice into a sieve, and filter out the water. Leave for another 1 hour and allow the moisture to dry.

3) Pour the dried rice onto a large flat grocery bag and crush it into a coarse powder with a rolling pin (or mash it into a powder with a stone mortar).

4. **, pour the rice noodles into the pot, and turn them constantly with a spatula until the rice noodles turn yellow.

5) Add five-spice powder, chili powder, Sichuan pepper powder, salt, turn on low heat and continue to stir-fry for half a minute, turn off the heat. The fragrant steamed pork powder is ready.

6. Put it in a fresh-keeping bowl, put it in a cold hail and roll, and cover. Put it in the refrigerator and keep it for a month. When making tamales, add steamed meat powder, edible source residual oil, spicy sauce, soy sauce, salt, mix well and you can steam.

Generally speaking, steamed pork rice noodles can be bought in the supermarket, if you want to make your own, you can wash the rice first, and then put the washed rice directly into the pot after heating, keep stir-frying, and then add peppercorns, and wait until the rice is yellow and fragrant, you can put it out to dry, and then put the fried rice in a blender and stir it into granules.

The practice of tamales.

First of all, prepare an appropriate amount of pork belly with skin, sweet potato, steamed pork rice noodles, bean paste, tofu milk, Sichuan pepper, ginger, green onion, pepper and other seasonings. First of all, after the prepared pork belly with skin is cleaned, cut it into small slices with a knife, cut the sweet potato into pieces after removing the skin, put the cut meat slices in a clean container, add the appropriate amount of oil, bean paste, tofu milk, Sichuan pepper, green onion ginger, pepper, water and stir evenly, and then add the appropriate amount of steamed pork rice noodles to marinate for about 15 minutes, at this time add an appropriate amount of water to the steamer, boil the water over high heat, and put wax paper on the bottom of the steamer. Then put the cut sweet potatoes at the bottom of the steamer, and put the pickled meat on top of the sweet potatoes, so that when steaming, the juice of the meat will soak into the sweet potatoes, which is easier to taste, and the sweet potatoes are also very delicious. Steam it over the heat for about an hour until the meat and sweet potatoes are soft, then take them out and eat them, and it's delicious.

Spicy tamales.

First of all, prepare an appropriate amount of pork belly, rice, star anise, red pepper, cooking wine, tofu, sweet noodle sauce, dark soy sauce, monosodium glutamate, sugar, bean paste hot sauce, dried lotus leaves, etc., and other seasonings.

Clean the pot and heat it over heat until the water in the pot is dry, then change to low heat, put the rice into the pot and fry until the rice turns slightly yellow, add an appropriate amount of star anise and chili pepper and continue to stir-fry, wait until two minutes and pour it out for later use. Cool the rice that has already been fried and break it with a blender, and wait until the rice is broken into granules. At this time, cut the prepared pork belly into slices with a knife, put the star anise in a suitable container, add the pork belly, cooking wine, tofu milk, sweet noodle sauce, dark soy sauce, monosodium glutamate, sugar, and bean paste hot sauce, stir well and marinate for about 20 minutes, put the rice noodles that have been beaten in the pork belly, and stir well by hand.

Spread lotus leaves on the bottom of the steamer, then put the pork belly on a plate, pour more water into the steamer, and wait until the heat is boiling before switching to medium steam. Generally speaking, steaming for about an hour is fine.

Steamed pork Ingredients: Pork belly 5ml), Wang Zhihe Rose Sufu 2 tablespoons (30ml), Liubiju sweet noodle sauce 1 tablespoon (15ml), dark soy sauce 1 teaspoon (5ml), monosodium glutamate 1 4 teaspoons (1 gram), sugar 1 teaspoon (5 grams), Pixian hot sauce 1 teaspoon (5 grams).

Directions: Wash a non-stick 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.Sauté until the rice turns slightly yellow, add star anise and dried red pepper and continue to sauté 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 grains. Don't beat the rice into too delicate flour for too long.

4.Cut the pork belly into large slices 5 mm thick, 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, grasp them evenly with your hands, and 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.

6.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.