Can tamales be frozen in the fridge

I know tamales.

How to save it after steaming, take plastic wrap.

Seal and place in the refrigerator. At least it can be stored for more than half a month to a month, but only if you seal it well. The next time you want to take it out and continue eating, if you want to heat it, you can use the microwave oven at home, but it is best to put it on a porcelain plate and heat it in, one minute is enough.

The practice of tamales.

Tamales. First of all, prepare an appropriate amount of pork belly with skin, sweet potato, steamed pork rice noodles, and bean paste.

Tofu milk, Sichuan pepper, ginger, green onion, pepper.

and various other seasonings, etc. 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.

From the list of ingredients and the steps to make it, here are some suggestions for explaining whether tamales can be frozen in the refrigerator:

In terms of the ingredient list, tamales can be kept in the refrigerator, but pay attention to the time and temperature. It is best to consume it within 12 hours and reheat it thoroughly at high temperatures.

In terms of production steps, the marinated tamales can be stored in the refrigerator, and it is recommended to eat them within 12 hours, and they should be heated thoroughly at high temperatures.

OK.

The traditional steamed series is basically a steamer made of bamboo, and the marinated steamed pork is directly spread on the steaming grid, and steamed on high heat, so that there is not only the fragrance of bamboo, but also can ensure that the dishes are dry and moisturized, and the steaming effect is much better than directly putting it on the plate, and it will not cause water vapor to affect the depowdering of the steamed pork and fail to meet the requirements of the finished dish.

In the case that the conditions do not allow, there is no bamboo steamer at home with a stainless steel steamer, the pickled ingredients are directly put on the grate to steam, it is best to spread a piece of white gauze on this grate, so as not to drop the rice flour when the grate hole is large.

Tamales making points:

1. It is best to use the fat and thin "three-layer meat" to make steamed meat, such meat is steamed out of soft and rotten meat, and the taste is the best, and the pork belly bought back is cut into thin and consistent meat slices, the ginger is washed and minced, and the green onion is cut into rings for later use.

2. Another key to the deliciousness of tamales lies in marinating, add a small amount of cooking wine to the pork belly to remove the smell, 2 spoons of light soy sauce to taste, 1 spoon of dark soy sauce to color, 1 spoon of oyster sauce to enhance freshness, half a spoon of five-spice powder to enhance the fragrance, a little minced ginger, grasp it well with your hands and marinate for 15 minutes.

3. Homemade rice noodles, the rice noodles made by mixing rice and glutinous rice taste more mellow, pour rice, glutinous rice, pepper, star anise and bay leaves into the wok, fry over low heat until brown, then take out the spices and throw them away, and the fried rice and glutinous rice are mashed in a stone mortar, and there is a slight graininess of the best.

How to marinate steamed pork belly.

Making tamales may seem simple, but for those who are particular about deliciousness, they need to pay attention to every detail from the marinated meat.

1) Scrape the skin of the pork belly, 10 cm long, thick slices, and put it in a pot.

2) Mix the salt, soy sauce, a small amount of sugar, rice wine, rice flour, chopped green onion and ginger, and then mix the sliced pork belly.

3) Cover and marinate for more than 1 hour, and stir in the middle.

How long does tamales generally take to steam.

As for the steaming time of the steamed pork, it is generally steamed over high heat, steamed over medium heat for about 15 minutes (the time is adjusted according to the amount), and then turned to low heat and steamed for about an hour (flexibly adjusted according to the amount). Generally, steamed beef is slightly longer than pig and mutton, and the steamed meat should be marinated for 1-2 hours with white wine, vinegar (white vinegar is also OK), sugar, pepper powder, pepper noodles, a little cooking oil, salt, a little light soy sauce, steamed meat powder, etc. (the mixture is added according to your liking) for 1-2 hours, and then steamed in the pot.

Add enough water to the steamer, put the water in the cage after boiling, and steam on high heat for about 1 hour. Remove after steaming and serve hot. It is usually steamed in an hour.

Ingredients: 500 grams of pork belly with skin Accessories: 24 fresh lotus leaves 20 cm square, 50 grams of glutinous rice, 50 grams of japonica rice, star anise, 15 grams of sugar, 50 grams of cooking wine, soy sauce, appropriate amount of salt, 15 grams of peanut oil Production:

1) After the remaining hair on the skin of the pork belly is burned, scrape and clean, cut into slices 7 cm long, 4 cm wide and cm thick and put them on a plate, add cooking wine, soy sauce, salt, sugar and pork belly, mix well, marinate for about 1 hour; 2) Break the star anise into small pieces and glutinous rice, japonica rice at the same time under the pot dry fry, wait for the rice to fry into a light yellow pot, grind into a coarse powder, put in the meat slices and mix well, so that the meat slices are sticky with rice flour, and then put the slices flat on the plate one by one, steam them with a strong fire until they are half-cooked, take 50 grams of water and put a little soy sauce, cook them evenly on the tamales, and continue to steam them in the basket until they are soft and rotten; 3) Wash the fresh lotus leaves, take out the steamed steamed steamed pork, wrap them in fresh lotus leaves one by one, neatly buckle them into the bowl, evenly pour peanut oil, and then steam them in the basket for 10 minutes, take out the flip buckle and put it on the plate, and peel off the lotus leaves with chopsticks when eating.

Heat the tamales.

Ingredients: a plate of tamales.

Steps: 1. Put the tamales on a porcelain plate and cover with plastic wrap (so that the water is not easy to lose).

2. Put it into the microwave oven, press the microwave button, and heat for 1 minute and 30 seconds.

3. When the microwave oven sends out a prompt sound, cut off the power supply and take it out.

The simplest and least flavorful heating method is steaming.

I think it's hard. If you do business on your own, you should be professional, and it will be troublesome and loss-making when the time comes.

It is to be in place at one time, and I will be a business person, and share it with you, my Guanxiang Xingxue in Xi'an.

Cool skin,,Lao Tongguan meat sandwich bun,。 , the brother and sister potato flour, now the store is busy all day, especially to the meal.

But on a field trip, you can taste it first, and you can learn it if you are satisfied. Hey, hey, yo.

After steaming for about 40 minutes, you can eat it, and here's how to make tamales.

Ingredients: 200 grams of pork belly.

Excipients: 20 grams of ginger and garlic, 5 grams of salt, 20 ml of light soy sauce, 20 ml of cooking wine, 20 ml of sesame oil, 100 grams of whole grain powder, 200 grams of potatoes.

Steps: 1. Cut the pork belly, mix it with light soy sauce and ginger chicken essence and let it sit for about five minutes 2. Wash and peel the potatoes and cut them into pieces.

3. Stir the rice noodles.

5. The delicious tamales are finished, sprinkle with chopped green onions and eat

Happiness on the tip of the tongue is not only the taste but also its special beauty! This pumpkin tamale, in fact, is not difficult to make. As long as you have the heart, as long as you have the heart. Ordinary can make beautiful! Simplicity can also usher in fragrant fragrance.

Pumpkin tamales are prepared.

Step 1

Cut the ribs into small pieces and marinate with salt, minced dried chili peppers and chicken essence.

Step 1

After about 20 minutes, the marinated pork ribs are coated in steamed pork powder.

Step 1

Waiting for the pickling process to process the pumpkin, we don't have a small pumpkin here, so I had to use a regular pumpkin instead. The method is to peel and dig up the seeds of the pumpkin, then use a knife to make a W-shaped incision in the section layer of the pumpkin, and finally, smear a little salt on the inner and outer layers of the pumpkin to absorb the flavor.

Step 1

The ribs, marinated and coated in steamed pork powder, are steamed in a pressure cooker until they are eight ripe.

Step 1

The final procedure is to put the steamed pork ribs into the processed pumpkin and continue steaming, because the pumpkin is easy to cook, and the time will only take 5-6 minutes if you use a pressure cooker.

Cooking tips for pumpkin tamales.

Tips:

1. Pork chops should be straight, and pumpkins should be older pumpkins;

2. Salt is an appropriate amount, too salty, the taste will be poor;

3. Because everyone's cooking utensils are different, you must master the heat, otherwise the pork chops will not be chewed if they are not fully cooked, and the pumpkin will not taste good if it is too ripe.

Preparation of ingredients.

250 grams of pork belly, 200 grams of potatoes, 100 grams of glutinous rice, 200 grams of rice, 50 grams of chives, 1 egg, 5 yuan of brown sugar, 5 yuan of five-spice powder, 10 grams of blended oil, 30 grams of Pixian bean paste, 10 grams of bean curd, minced pepper, chili noodles, chicken essence, salt, dark soy sauce, cooking wine, ginger, sesame oil.

Steps. 1. Clean the pork belly, scrape the skin of the potatoes and cut them into triangles of moderate size.

2. Finely chop the chives, fry the peppercorns until fragrant, beat them into powder with a seasoning machine, and heat the brown sugar in the microwave oven on high heat for 1 minute to melt.

3. Cut the pork belly into pieces, cut the ginger into fine pieces, cut the Pixian bean paste into fine pieces, and make the tofu rotten.

4. Add a little salt, cooking wine, five-spice powder, dark soy sauce, tofu milk, Pixian bean paste, brown sugar, minced Sichuan pepper, chili noodles, chicken essence, blended oil, minced ginger, and taste for half an hour.

5. Add an egg to the delicious meat and mix it in a clockwise direction.

6. Pour the chopped potatoes into the meat and stir well.

7. Add a little salt to the glutinous rice and white rice in the iron pot and fry until fragrant, then add a small amount of ground pepper and chili noodles, and grind them into coarse granules with a seasoning machine.

8. Pour the ground rice noodles into the basin in 3 times. Grasp with both hands, trying to make sure that all the rice noodles stick to the pork and potatoes.

9. Use gauze to pad the bottom, spread potatoes on the bottom layer, add pork and spread evenly on the top, and steam on high heat for 40 minutes.

10. After the basket is released, evenly pour a layer of sesame oil on the surface of the dish, sprinkle with chives or coriander, and serve.

Insider tips.

1. The rice noodles here are made by yourself, and if you don't have this condition, you can buy rice noodles directly outside.

2. How long does it take for the tamales to be steamed to steam the meat, and it is appropriate to steam it for 40 minutes with an induction cooker here.

Steam on high heat for about 90 minutes, then turn to low heat and continue steaming, the time can be set by yourself. In fact, steaming the tamales over high heat for about an hour is already good, but some people will continue to steam over low heat.

Whether the tamales are steamed or not, in fact, it is very simple to judge, as long as it is steamed, wait until the fragrance comes out, the whole kitchen and even the living room can smell the fragrance, and the tamales will be cooked.

The essence of Chinese cuisine lies in the heat, and the biggest key to whether the tamales are delicious or not is the steaming time. Just like the old saying goes, once cooked, all kinds of flavors, rotten meat is naturally fragrant.