The making of tamales, how to make tamales

Here's how to make rice noodle meat:1. Prepare the materials. The meat should be delicate pork belly with suitable fat and leanness.

2. Cut the pork belly into 5 mm thick slices.

3. Cut the green onion and ginger into large slices.

4. Put the sliced pork belly into the trimmings.

5. Stir well and marinate for 1 day.

6. Sprinkle some rice flour on the inside of the container.

7. Place the marinated meat slices on top of the rice noodles.

8. Evenly coat the meat slices with rice flour.

9. Stack the meat skin side down in the container.

10. After all the stacks are done, sprinkle some rice noodles on top.

11. Add boiling water and cover the meat slices.

12. Put it in a steamer and steam it over high heat for 1-2 hours.

13. Put it on a plate.

A list of ingredients. Ingredients.

Pork. 500 grams.

Sweet potato. 600 grams.

Accessories. Coriander.

1 root. Steamed meat powder.

300 grams. Bean paste.

1 tbsp. Condiments.

Light soy sauce. 1 tbsp.

Sichuan pepper powder. 1/2 tablespoon. Salt. 1 gram.

Cooking steps: Step 1 Ingredients: 500 grams of pork belly, 600 grams of sweet potato, 1 coriander, 300 grams of steamed pork powder, half a tablespoon of Sichuan pepper powder, 1 tablespoon of light soy sauce, 1 tablespoon of bean paste.

Step 2: Peel and cut the sweet potatoes into cubes and spread evenly on a plate.

Step 3: Chop the parsley.

Step 4 Slice the pork belly, add 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, 2 grams of Sichuan peppercorns, an appropriate amount of steamed meat powder, half a spoon of salt, mix well, and spread on the sweet potato.

Step 5: Put it in the steamer and steam for 60 minutes, take it out and sprinkle it with peppercorn powder and coriander.

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. ，

Teach you how to make tamales delicious and non-greasy.

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

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

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

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.

Prepare the materials.

400g of pork belly, 400g of glutinous taro (sweet potato, potato, pumpkin, etc. are also acceptable), 110g of steamed pork powder

Cooking oil, cooking wine, braised sauce, bean paste, green onions, salt to taste.

Procedure & Procedure.

1. Put the cooking oil, cooking wine, braised sauce, two-thirds of the bean paste, and about three-quarters of the steamed meat powder in a pork belly bowl, stir well, marinate for half an hour, and do not need to add salt.

2. Put the remaining bean paste and steamed meat powder into a taro bowl, add some salt and cooking oil, stir well and set aside.

3. Spread a layer of large-leaf greens to prevent leakage in the steaming grid, and lettuce leaves can be preferred; Then spread the taro on top.

4. Spread the pork belly on top of the taro layer, steam it for about 30 minutes, and use chopsticks to easily pierce the taro and pork belly.

5. Sprinkle with chopped green onions, and the very simple Kuaishou steamed pork is complete!

If you don't like to eat fatty meat, you can replace it with whole lean meat, beef, chicken wing tips, etc., and put more oil; Taro can be replaced with sweet potatoes, potatoes, pumpkin, etc.).

Ingredients: 400 grams of pork belly, 200 grams of potatoes, 150 grams of steamed pork rice noodles, 10 mg of cooking wine, a little five-spice powder.

Black bean stuffed soy sauce 20ml.

Peel the potatoes and cut them into thick strips and set aside.

Wash the pork belly and cut it into thin slices.

Add 20ml of Maruso black bean alcohol stuffed soy sauce.

Add another 10ml of cooking wine and a little five-spice powder, stir well, marinate for about 30 minutes, add steamed pork rice noodles, grasp well, and let each piece of meat be coated with rice noodles.

Stack potato strips on the plate[3], then place the meat slices on top of the potato strips, put them on the steamer, cover the pot and steam over high heat for 40 minutes.

Finally, sprinkle with chopped green onions, and the [tamale] is ready to melt fat but not greasy.