How to make authentic rice noodle meat, and what is the most authentic way to make rice noodle meat?

The rice noodle meat preparation is as follows1.Prepare a piece of pork belly.

2.After washing and controlling the water, cut to a thickness of 2 mm.

3.Half of the rice and Jiang rice are fried in a pot until golden brown, and then rolled out with a rolling pin (here is a reminder: it doesn't have to be too broken, I used to buy it in the supermarket as if it had been crushed, and I found that this kind of meat is oily and greasy without eating oil).

4.At this time, grasp the meat, rice noodles, 5 spoons of sweet noodle sauce, 3 spoons of dark soy sauce, 1 piece of bean curd, 3 spoons of sesame oil, 2 spoons of thirteen spices, and 1 spoon of oyster sauce by hand, then put the skin side down in a small stainless steel basin, cover with plastic wrap and marinate for 2 hours.

After an hour, remove the plastic wrap and steam it on high heat for 2 hours, and when eating, buckle the plate on the small basin and quickly flip it, and a plate of delicious tamales is ready.

Rice noodles and pork are generally an indispensable delicacy at rural wedding banquets. New Year's Day and Spring Festival are approaching, and you can also learn more about traditional meat practices to enrich your meals at home. The rice noodle meat is fragrant and soft and glutinous, oily but not greasy, and the New Year must be indispensable.

The method is simple and easy to operate. The introduction is as follows:

First, the ingredients; 300 grams of fresh pork belly, 50 grams of rice, a little cooking wine, a little light soy sauce, a little sugar, 2 grams of iodized salt, 5 large ingredients, 6 Sichuan peppercorns, a small section of cinnamon, a little Nande seasoning, two shallots.

Second, the method: 1, wash the ingredients, cinnamon, peppercorns, shallots, chop the green onion for later use.

2. Put the pork belly in clean water, add a little baking soda and flour to soak for 5 minutes, clean it, put it in the refrigerator for 30 minutes, take out the thin slices cut into equals, put it in a container, add cooking wine, Nande seasoning, a little pepper, a little light soy sauce, a little sugar, 2 grams of salt, grasp well, and marinate for 40 minutes.

3. Stir-fry rice noodles: put the rice, ingredients, cinnamon and peppercorns into the pot and fry them slowly over low heat, until the fragrance is fried, the rice is slightly golden and poured out, pick out the ingredients, cinnamon and peppercorns, and mash the rice into powder.

4. Sprinkle the rice noodles on the meat slices, stir lightly, so that each piece of meat is sticky with rice noodles, put the meat slices sticking to the rice noodles neatly in a bowl, and then put them in the steamer, steam them on high heat for 20 minutes, and then change to low heat and steam for 20 minutes.

5. Open the lid of the pot, cool it slightly, take out the steaming bowl, buckle it on the plate, sprinkle with chopped green onions, and the fragrant rice noodles and meat are ready, just to enjoy.

1: Ingredients: pork belly with skin, green onion, ginger, cooking wine, Sichuan pepper, salt, sugar, vegetable oil, sesame oil, dark soy sauce, chicken essence, sweet noodle sauce, glutinous rice.

2: Wash the rice first, remove it and drain it. Find an iron pot and brush it clean, wipe the water dry, turn on medium heat, control the rice in the dry water, and fry it in the pot.

Keep turning when stir-frying, don't fry it too much, fry it until golden brown and put it out, while the rice is crispy, put the rice on the cutting board, roll it out, and set aside. 3: Soak the peppercorns in boiling water for later use.

4) Peel the green onions, wash them and cut them into sections, scrape the ginger and cut them into slices. Set aside.

6: Find a pot, put the chopped pork belly in the pot, add an appropriate amount of vegetable oil, salt, dark soy sauce. Sweet noodle sauce, sesame oil, chicken essence, cooking wine, sugar, green onions, ginger slices.

Then pour in the soaked pepper water, stir evenly and marinate for about 3 hours. 7) Once the meat is marinated, add the rolled rice noodles.

Stir well and see that the rice flour is evenly adhered to the meat slices. 8: Find a good steaming bowl, wash the bowl, put the mixed meat, skin side down in the steaming bowl, sprinkle some boiling water, avoid too dry.

Arrange it into a bowl full of white. 9: Steam in a pressure cooker for 50 minutes, steam in a floor pot for about 2 hours.

After steaming, find a plate, put the meat in the bowl on the plate, and the fragrant but not greasy rice noodle meat is ready.

The second approach:

1: Ingredients: pork belly with skin, potatoes, shallots, Sichuan pepper seeds, rice flour, chili seasoning packet.

2: Boil water in a pot, pass the meat through the water, remove and let cool. 3：

Scrape the potatoes, cut them into small pieces and soak them in clean water. 4) Rinse and chop the shallots.

5) Cut the pork belly into long slices and put the sliced meat in a bowl. 6:

Put it in the chili seasoning packet, pour it into the rice noodle packet, and the rice noodle packet I bought back is the ingredients of rice and peppercorns, and the ingredients are broken together. 7: Stir in an appropriate amount of water and marinate for about 30 minutes.

8: Remove the potatoes from the water, spread them in a bowl and top with the marinated meat. Put it in the induction cooker and steam it for about 1 hour, and then sprinkle the green onion on the pot after steaming.

The third approach:

1: Preparation materials: 1:

Pork belly, rice noodles, bean paste, cooking wine. 2: Wash the meat and cut it into pieces or dices, add some cooking wine with bean paste, mix evenly and marinate for about 40 minutes, the bean paste is salty, so you don't need to put salt.

3: Find a small basin to wash and dry, and pour in the rice noodles you bought. 4：

Wrap the marinated meat in slices with rice flour and place it in a steaming bowl. 5: Put it in the pressure cooker and steam it for 30 minutes, then put it on a plate and you can eat.

It's easy and delicious. Because the rice noodles I bought back, I don't need to fry the rice and mix the seasonings, and the flavor in the bean paste is also complete, and there is no need to put other seasonings, which is very simple and trouble-free. Let's try it.

1. Sichuan tamales.

Ingredients: 500 grams of pork belly, 250 grams of spiced steamed pork rice noodles, 3 tablespoons of Pixian bean paste, 1 tablespoon of soy sauce, appropriate amount of salt.

Ingredients: 1 tablespoon rice wine, 1 tablespoon fermented bean curd juice, 1 tablespoon mash (rice wine), 1 green onion, 1 large piece of ginger.

Seasoning: 5 garlic cloves chopped green onion, 2 teaspoons Sichuan pepper noodles, 1 tablespoon peanut oil, 1 tablespoon lettuce oil, salt to taste.

Production process: 1. Soak the steamed pork rice noodles in warm water for about three hours until they are thorough.

2. Chop the Pixian bean paste finely, chop the green onion finely, and chop the ginger and garlic into minced pieces.

3. Scrape and wash the burnt pork belly and cut it into slices.

4. Put peanut oil in the pot, and after the oil is warm, add Pixian bean paste, garlic and green onion until the bean paste is broken until the oil is overflowing and the heat is turned off.

5. Fill the meat in a large container, add soy sauce, mash, rice wine, and fermented bean curd.

6. Add Sichuan pepper noodles, ginger and fried bean paste.

7. Mix the seasoning thoroughly, add vegetable oil and smear it on the surface, marinate for 1 hour, and turn twice halfway.

8. Put the soaked steamed pork powder in dry water and mix well with the meat.

9. Peel the potatoes and cut them into cubes, mix well with an appropriate amount of salt.

10. Lay out the vegetable leaves under the steamer and put a layer of diced potatoes.

11. Spread the mixed meat on top, cover and steam in a pot of boiling water for 30 minutes.

12. Sprinkle some chopped green onions on top when eating, and it is ready.

Ingredients: 600 grams of pork belly, appropriate amount of shredded ginger, appropriate amount of cooking wine, appropriate amount of water, appropriate amount of salt, appropriate amount of pepper, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of southern milk sauce, appropriate amount of clear oil, one sweet potato, 70 grams of spiced steamed pork powder, and a little chopped green onion.

Steps] 1. First prepare 600 grams of pork belly, fat and thin according to your preferences, put it in a hot pan to burn the skin, remove the odor and impurities in the pores, burn until browned, and scrape it clean with a knife. Cut it into larger slices, about half a palm, and put it in a bowl for later use.

2. Cut a little shredded ginger, put it in a bowl, add cooking wine and water to soak for a while.

3. Add salt, pepper, light soy sauce, oyster sauce, southern milk sauce and clear oil to the sliced meat, mix evenly, add ginger water many times while grabbing, let the pork belly fully absorb the water, and then marinate to taste.

4. Prepare another sweet potato, peel it and cut it into pieces for later use.

5. Pour about 70 grams of spiced steamed pork powder into the meat slices, grasp it well with your hands, add a little oil at the same time, grab it into an oily state, and then stack it at the bottom of the bowl one by one with the skin side down, and put the sweet potatoes on it after the stacking.

6. After the water is boiled, steam in the pot, cover and steam for more than an hour, and the longest should not exceed 90 minutes.

Ingredients for rice noodles: 500g pork belly, 200g of Jiang rice, 200g of rice, 30g of brown sugar, 5g of five-spice powder, 1 spoon of cooking wine, Sichuan pepper powder, ginger powder, white pepper powder, 2 teaspoons of chicken powder, 80g of light soy sauce, 2 large ingredients.

Preparation of rice flour meat.

Step 1: After washing the rice and Jiang rice, soak it in water for 15 minutes.

Step 2: Roll out the soaked rice into powder, then spread it out on a cutting board and dry it until it is completely dry, about 1 hour or so.

Step 3: Cut the pork belly into thin slices of about half a centimeter.

Step 4: Marinate the meat slices, add all the seasonings except rice and Jiang rice, and marinate for about 1 hour.

Step 5: Fry the dried rice noodles in an iron pot over low heat for about 15 minutes, slightly yellow, not paste.

Step 6: Stir-fry the rice noodles and marinated meat slices and stir well.

Step 7: Stack the slices of meat covered with rice noodles in a large bowl with the skin facing down, and spread the broken rice noodles on the top layer.

Step 8: Put it in the steamer and steam for 1 hour.

Step 9: After steaming, put it upside down on the plate.

Hello, the tamales must adhere to the traditional best, is the real tamales, so today I make my own tamales, rice must be soaked, washed, fried these three steps, indispensable, missing is the taste of the spices, not the original fried raw flavor of the ingredients, only through these steps of the process of stir-frying raw fragrant, can be called real tamales. One soak, two washes, three stir-fries, remove sand, dust, and raw to restore the true color of steamed pork!

Method 1 Wash the pork belly, cut it into long sections, and then cut it into thin slices, thicker to have a taste, here you can put the meat segments in the refrigerator in advance and refrigerate for 30 minutes to take it out, it will be better to cut it. Wash the rice and soak in warm water for 15 minutes. 2Dry the soaked rice and cut the potatoes into thick slices.

3. Put the above seasonings, add the pork belly and ginger, stir well, marinate for 15 minutes, (add some water to make the meat slices more moist) 4. Put the rice in the pot and add a piece of star anise and a little pepper to fry together. Stir-fry for about 40 minutes. 5Put the rice in a grinder and break it.

Remove very coarse grains, and must not be very broken, and must have a grainy feeling. 6 rice grains and meat stir evenly, each piece of meat should be evenly coated with rice flour, put potato slices at the bottom, spread the meat on the potatoes, and eat the last base dish, which is often absorbed and the best to eat. 7. Cover with plastic wrap, prick a few small holes with toothpicks, steam for 1 hour, simmer for 2 minutes, and then turn off the heat and remove from the pot until the meat is crispy.

Hello answer, I have seen your question and am giving you relevant information, please wait for a while Ingredients: pork, 2 sweet potatoes, steamed pork rice noodles (spicy), 1 shallot and steamed pork.

1.1 piece of pork, washed and cut into slices.

2.Add a little cooking wine to remove the smell, then add dark soy sauce, soy sauce and five-spice powder to grasp well, and marinate for 10 minutes.

3.Pour the steamed pork rice noodles into a bowl, put the marinated meat slices in one by one, and coat them with rice noodles.

4.Peel and wash 2 sweet potatoes, cut into cubes, and 1 shallot, chopped with green onions.

5.Put the sweet potatoes in a container and spread the slices of meat covered with rice flour on top so that the slices cover the sweet potatoes underneath.

6.Steamer on cold water, after steaming, steam over low heat for about 40 minutes, steam until the sweet potatoes are soft and rotten, the meat is cooked thoroughly, and then remove from the pot.

7.Sprinkle with chopped green onions.

The recipe for rice noodles and meat is homely and easy to learn.

The most authentic way to make rice noodles and meat, learn to buy it without spending money anymore.

Introduction: There are a lot of ways to make rice noodles and meat, but which ones are the most authentic practices, and then I will bring the most authentic methods of rice noodles and meat.

Ingredients: pork rib meat (pork belly) (500 grams) lotus root (250 grams).

Excipients: rice (75 g).

Seasoning: Sweet noodle sauce (20 grams) White sugar (3 grams) Pepper (1 gram) Rice wine (10 grams) Cinnamon (3 grams) Star anise (2 grams) Shallots (5 grams) Cloves (2 grams) Ginger (2 grams) Salt (4 grams) Monosodium glutamate (2 grams) Soy sauce (15 grams) Sufu juice (20 grams).

Steps:

1.Cut the pork into 4 cm long, 1 cm wide and 1 cm thick strips, and dry them with a cloth in a bowl.

2.Add refined salt, soy sauce, sweet noodle sauce, fermented bean curd, minced ginger, rice wine, monosodium glutamate, and sugar to the dried pork, mix well, and marinate for 5 minutes.

3.Put the rice in the middle of the iron pot and fry it on a slight heat for 5 minutes, until it is yellow, add cinnamon, cloves, star anise, and fry for another 3 minutes.

4.The fried rice is ground into a flour the size of fish roe to make five-spice rice flour.

5.Scrape and wash the lotus root, remove the lotus root joints, and cut it into strips 3 cm long and 1 cm thickTamales 6Add refined salt and 25 grams of five-spice powder to the lotus root strips, mix well, and put them in a bowl to taste.

7.Mix the marinated pork with five-spice powder.

8.Mix the pork with five-spice powder, put the skin on the bottom of the bowl, neatly stack it in the bowl, and inlay the meat strips on both sides.

9.Put the bowl of pork and the bowl of lotus root into the cage drawer and steam it for 1 hour.

10.First, put the steamed lotus root into the bottom of the plate, then turn the steamed pork on the lotus root, sprinkle with pepper and chopped green onions.

Ingredients: pork (fat and thin), rice noodles, brown sugar, marinade, salt, soy sauce.

Method:

1) Wash the pork and cut it into centimeter-thick slices (the thickness is arbitrary), the lean meat is cut into lean meat slices, and the fat meat is cut into fat meat slices;

2) Marinate the pork slices with brown sugar, marinade, salt and soy sauce for 30 minutes.

3) Dip the marinated pork on both sides with a thin layer of rice flour, put the pieces into a large bowl of steamed meat, put the lean meat at the bottom, and put the fatty meat on the surface;

4) Boil water in a steamer over high heat, put it in a large bowl of steamed meat, and steam it for about 40 minutes.