Tamales are an indispensable dish for many people to do banquets or Chinese New Year's Eve tables, this dish began in the late Qing Dynasty and is now popular in Henan, Sichuan, Hubei and other places. Due to the different methods in different places, the taste is also different.
The tamales are simple, and the essence of it lies mainly in the fragrant rice noodles. If you want to eat well, you must make good rice noodles, otherwise it will not be fragrant to eat with the best meat.
Rice noodles can not only be fried with rice, but also add some glutinous rice, peppercorns and star anise, the two kinds of rice are mixed together to increase the taste, while star anise and peppercorns are to increase the aroma.
I used 800 grams of pork belly, and if I want to make more, I need to use more other ingredients.
【Tamales】
Ingredients required: 200 grams of rice, 100 grams of glutinous rice, peppercorns, 2-3 star anise, 800 grams of pork belly, 2-3 potatoes (large), minced green onion and ginger
Seasoning: salt, allspice, oyster sauce, cooking wine, soy sauce, dark soy sauce, soybean paste, sugar
Specifics
Step 1: Prepare 200 grams of rice and 100 grams of glutinous rice, rinse and clean a little water. The rice must be washed, one is to be clean, and the other is to prevent the pan from being fried.
Step 2: Add an appropriate amount of peppercorns and star anise to the washed rice, stir-fry slowly over low heat to create the aroma, and wait until the color of the rice becomes slightly yellow.
Step 3: Put the fried rice into a grinder and beat it into a powder, it is recommended to beat it finer and taste better.
Step 4: Add two small spoons of five-spice powder and two teaspoons of salt to the beaten rice noodles and set aside.
Step 5: Cut the pork belly into 3 mm slices, you can freeze the meat in advance, so that it is more convenient to cut (I used almost 800 grams of meat).
Step 6: Add chopped onion and ginger, cooking wine, 20 ml of dark soy sauce, 80 ml of light soy sauce, appropriate amount of oyster sauce, a large spoonful of soybean paste, and an appropriate amount of sugar.
Step 7: After grasping well, pour the appropriate amount of cooking oil (cooked oil), spread well on the top layer, and finally seal the plastic wrap and refrigerate for 30 minutes.
Step 8: Take out the marinated pork belly, add half of the rice noodles and mix well.
Step 9: Pour in an appropriate amount of cooking oil (cooked oil), then put the remaining rice noodles in and grasp well, so that each piece of meat can be wrapped with rice noodles.
Step 10: Prepare 2-3 potatoes cut into hob pieces and put them into steamer baskets, then spread the meat slices.
Step 11: Boil on high heat and steam for 1 hour.
Cooking details
Rice must be washed clean, otherwise it is easy to fry paste; rice is fried dry, fried out of the aroma, the color is slightly yellow on the line; rice noodles are best to be fine, so that the taste will be better; pork belly is best to choose layered (personally feel that fatty meat is a little more delicious); pork belly frozen in advance is better cut.
In addition to the seasoning of cured meat, in addition to dark soy sauce and light soy sauce (the amount of 800 grams of meat), the other is put according to experience; if the rice noodles are put in twice and mixed well, you can put a little more cooking oil; potatoes can be replaced with babe pumpkin; if there is a wooden steamer, it is best.
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