How long can steamed tamales be stored in the refrigerator

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.

Pack in a container and seal well with plastic wrap. If you put it in the fresh-keeping layer for 3 to 4 days in this season, it will take about a week if you put it in the refrigerated layer, and if you put it for too long and don't seal it well, it may smell good!

After the tamales are steamed, immediately spread out the meat at a slightly cold temperature and turn over, and blow in a ventilated place for about 1 hour after cooling. Use a plastic bag to prevent freezing in the refrigerator or use a small porcelain bowl to arrange the back protection bag. Steam it while eating, then cover the plate over the porcelain bowl and turn it over.

It's no problem to prevent half a month. If you don't put it in the refrigerator, you can store it for 7 days below 5 degrees with good ventilation.

Steamed tamales can be stored in the refrigerator, but pay attention to the temperature and time. Here are some suggestions for both the ingredient list and the steps to make it:

Ingredient list: Pork (with skin).

Steamed pork rice noodles. Potato. Green onions, ginger and garlic.

Wine. Light soy sauce.

Dark soy sauce. Sugar.

Salt. Essence of chicken.

Production Steps:1Cut the pork into small pieces and marinate for half an hour with cooking wine, light soy sauce, dark soy sauce, sugar, salt, and chicken essence.

2.Peel and cut the potatoes into cubes, mince the green onions, ginger and garlic and set aside.

3.Evenly coat the marinated pork with steamed pork rice noodles and steam in a steamer for 15 minutes.

4.Take out the steamed tamales, seal them with plastic wrap, and store them in the refrigerator. It is recommended to consume within 12 hours.

5.When it is time to eat, take out the tamales, heat them thoroughly at high temperatures to destroy the microorganisms and bacteria in them, and then they are ready to eat. Do not reheat to avoid affecting taste and health.

In conclusion, steamed 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. This ensures the safety and taste of the food.

The validity period of steamed pork rice noodles is generally 1 2 years, as long as there is no clumpy substance, no insects, no mold, no moisture, you can eat, pay attention to seal it when preserving, and put it in refrigeration.

The main thing is to isolate the air, avoid light, low temperature, and moisture. The shelf life of steamed pork rice noodles is 18 months. Based on my long-term experience in preserving steamed pork rice noodles, I have no problem storing my own steamed pork rice noodles for about a month, and the longest I have been storing them for two months at a time.

The production process. 1. Rinse the rice with cold water, quickly dry the water, heat the pot, put the wet rice in the pot and stir-fry quickly, and fry until the color of the rice begins to turn yellow;

2. Add chili peppers, if you can't eat spicy, chili peppers can be replaced with some non-spicy dried red peppers;

3. When the color of the pepper begins to become golden, add the peppercorns, continue to stir-fry over low heat, until the peppercorns can be twisted by hand, turn off the heat and let cool;

4. Mash the fried rice into a coarse powder (such as breadcrumbs). You can also use a pulverizer to dry the powder, don't beat it too finely, otherwise the taste will not be good;

5. Find a small pumpkin of about one kilogram, wash the skin and dry the water. If it's too much trouble, peel the pumpkin and cut it into half-inch cubes;

6. Find a spoon, take out the melon pulp inside, and finally use the spoon to smooth the inside;

7. Find out the pattern you like, copy the drawing in a regular way, paste it on the pumpkin, use a carving knife to dot the drawing, and finally remove the drawing and depict it according to the point. My carving knife is at home in France, so I was lazy here, and I drew it casually with a pencil, and carved it with a fruit knife, and if I have a friend who likes it, I will specialize in it later;

8. Wash the pork ribs with warm water, wipe off the water, add salt, pepper, chopped green onion, shredded ginger, cooking wine, and grasp well.

The tamales are steamed for about 40 minutes before they are cooked. When we steam the tamales, we don't just steam the tamales inside, but let the tamales inside steam more thoroughly, so that they will taste better and will not get greasy. If the cut tamales are relatively thick, it needs to be extended for a certain period of time.

In fact, if you have more time, it is best to steam for about an hour, so that the taste of tamales will be more delicious.

Tamales in generalSteamed pork, a Jiangxi dish. The Qing Dynasty poet Yuan Mei clearly wrote in the record of the tamales on the food list of the garden that the tamales are not watery, so the taste is unique. Jiangxi people also dish.

Glutinous and fragrant, crisp and refreshing, fat and thin, red and white, tender but not chyme, rice flour oily, rich fragrance. Depending on the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with shiitake mushrooms, lotus roots, pumpkin, sweet potatoes and vegetables.

Hello, it is a pleasure to serve you.

Steam for at least 40 minutes. When steaming the steamed pork, you need to adjust to high heat and bring the water in the pot to a boil; Add the tamales and steam them on medium heat for 15 minutes to allow heat to penetrate into the tamales. Finally, you can turn on low heat and steam for 40 minutes to make the pork belly more crispy. If you have enough time, you can also steam for 1 hour.

Supplement: 1. How to choose the meat of tamales.

1.Pork: If the tamales are made of pork, then you should choose the pork belly, the pork belly is fat and thin, and if you only have lean meat, it will look old, and the fat is too greasy, so you should choose the fat and thin pork belly, which is delicious and not greasy.

2.Pork ribs: pork ribs should choose pork chops, pork chops contain more meat, to choose fat and thin pork ribs, can not choose all lean meat, otherwise there is no oil in the meat, steamed pork ribs will be more chai. What kind of powder is used for tamales.

Glutinous rice flour, sweet potato flour, and ordinary flour can all be made into tamales, but tamales made of glutinous rice flour are the best. It depends on personal choice, as long as it is the kind of powder you like to eat.

Second, the practice of tamales.

1. Wash the pork belly, cut it into slices about 6 mm thick, and add a little cooking wine, chopped chili, green onion, ginger and star anise to marinate on top of the meat.

2. Take Sichuan pepper, rice, and purple rice, wash and drain the water. Heat the pan and add the peppercorns, rice and purple rice, and sauté over medium heat until the rice is slightly browned.

3. Break the fried peppercorns, rice, and purple rice, don't stir too much, and the particles can be larger.

4. Pour the ground peppercorns, rice, and purple rice into the marinated meat, add a little dark soy sauce, light soy sauce, sugar, chicken essence, and a little sesame oil, stir evenly, and then take a deep plate and put the meat slices neatly into it.

5. Pour a large spoonful of bean paste on the stacked meat slices, add a little water to moisten the powder, and seal the plate with tin foil.

6.Add an appropriate amount of water to the pot, light a fire, and when the water boils, put it on a sealed plate and steam for more than 40 minutes.

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Steam for an hour and a half and you're good to go. The main ingredient of tamales is pork belly, making tamales is not to steam on the line, but to steam the meat inside, so that the taste will not be fatty, and very crispy and delicious, generally with an ordinary steamer needs to be steamed for more than 40 minutes to steam the meat, if conditions allow, it is best to steam for hours.

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, 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.

Tamales need to be steamed for more than 40 minutes, and the pot needs to be turned to high heat during the steaming process. After the water boils, add the tamales, then adjust to medium heat and steam for 15 minutes to allow the heat to penetrate into the tamales, and finally adjust to low heat and steam for 40 minutes before eating.

2. The method of steaming meat is as follows: first prepare a piece of fat and thin meat. Put the whole meat in a pot under cold water, add the green onion and ginger and cook for about 30 minutes.

After cooking, take it out, put it in a large bowl, cut it into large pieces, and put in the ginger slices. Add an appropriate amount of MSG, salt, sugar and light soy sauce. Finally, add an appropriate amount of cooking oil and steam for about 50 minutes.

3. Precautions for steamed meat, the most important step of steamed meat is to fry first and then stew, the meat should be stir-fried first, and the fish should be fried first. There is also a trick to this, when stir-frying meat, you should put less oil and fry the oil of the meat to make it fat but not greasy; When frying fish, if you fry the fish with the same oil as the fatty meat, and fry the skin into a thin crust, then color and stew it to taste, the taste will be extraordinarily fragrant.

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The fragrant and glutinous taste is really invincible! Sufu is a very delicious seasoning, and tamales with fermented bean curd taste especially delicious! This tamales are steamed with layered pork belly for the best taste, and the rice noodles should be beaten into small granules, and the most important thing is to master the steaming time just right!

The practice of fermented bean curd tamales.

Ingredient main

50 grams of glutinous rice 25 grams of rice for 3 people.

Excipients others

1 teaspoon soy sauce, 1/2 teaspoon monosodium glutamate, 1 green onion, 1 ginger, 1 star anise, 1 small handful of Sichuan pepper, 1 cinnamon, 1 teaspoon cooking wine, 1 teaspoon dark soy sauce, 2 bean curd (red), 2 bay leaves.

Step 1

A piece of pork belly is about 500 grams, cut the pork belly into thick slices about 6 cm step step

Put the meat slices in a small bowl, add chopped green onions, shredded ginger, cooking wine, bean curd, soy sauce, dark soy sauce, and monosodium glutamate

Grasp the meat slices and condiments by hand and marinate for more than 30 minutes.

Step 1

Glutinous rice, rice = 2:1 Mix and put it in a pot, add an appropriate amount of Sichuan pepper, star anise, and bay leaves and stir-fry together until the color is slightly yellow; Take out the condiments and break the rice in a food processor until it is granulated.

Step 1

Pour the crushed rice noodles into the marinated meat slices; Mix the meat slices and rice noodles thoroughly, and each slice of meat should be covered with rice noodles Step step

Place the slices of meat covered with rice noodles in a large bowl and steam them for a few hours.

1. It is best to eat the tamales at room temperature within 12 hours, if the tamales can not be eaten, they can be sealed with a fresh-keeping film and put them in the refrigerator for preservation, and it is best to eat them the next day, and then they can't be eaten on the third day. After storing the tamales overnight, they should be thoroughly heated at high temperature to eliminate the microorganisms and bacteria inside, and they should be eaten after heating once, and they cannot be reheated repeatedly.

2. Raw materials for the production of steamed pork: 1000 grams of Dongzhichang pork belly, 400 grams of rice noodles, 80 grams of Pixian bean paste, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, Sichuan pepper powder, chicken essence.

Na Grill 3, pork belly with skin cut into 12cm long, 7cm wide, thick large meat slices. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, five-spice powder, Sichuan pepper powder, chicken essence, half a bag of Pixian bean paste, and then add 400 grams of rice noodles (it is recommended that you buy the finished product), add less water, and mix evenly.

4. Press the meat slices one by one in your hands, a total of eight slices, buckle them into a bowl, and then fill them with minced meat. In order to prevent distilled water from seeping into the bowl during steaming, it is best to cover it with plastic wrap or put it in a plastic bag and put it in a steamer for two and a half hours.

It hasn't been served yet, and the real meat can be left for a day or two before continuing to cook, about three days. You can seal the fried tamales in a crisper and then store them in the refrigerator, the temperature of the refrigerator is relatively low, which can effectively inhibit the growth of bacteria, but it is not recommended to store them for too long, which will also affect the taste of the tamales. It is not recommended to continue eating after three days of storage, and even if the surface does not change, the inside of the tassel will deteriorate.

It is recommended to eat the tamales within 12 hours after the production is completed, if you can't finish eating, you should wrap them in plastic wrap and put them in the refrigerator for preservation, which can generally be stored in the refrigerator for 1-2 days. Before the refrigerator is taken out to eat, the steamed meat must be thoroughly heated, sterilized at high temperature, and a dish cannot be stored and heated repeatedly, so that not only the taste will deteriorate, but there will also be little nutrients left. Steamed meat stored in the refrigerator can only inhibit the activity of bacteria at low temperature, but does not mean that it can inhibit the growth of bacteria, so try not to store any food overnight.

If stored for too long, the nitrite content in the dish will also increase, this substance is toxic, and if you eat a large amount of leftovers that have been stored for a long time, it may cause abdominal pain, diarrhea, and even food poisoning. The longer the marinating time, the more the marinade penetrates into the pork, and the meat will be very salty overnight, not suitable for children and the elderly. If you want to marinate overnight, then put as little marinade as possible to preserve the taste of the meat.