Hello everyone, when you will make tamales this dish, many friends make the tamales dry, not soft and sticky at all, today I will share with you the correct way to tamales.
When it comes to the delicacy of tamales, I believe many people are not unfamiliar with it, because at many banquets, there will be tamales, its taste is both delicious and flavorful, and it is very appetizing to watch. But also because its production process is very troublesome, many friends like to choose to eat in the restaurant.
Tamales in the restaurant, let alone dozens of dollars a plate, and the amount is not much, eating is not addictive at all, therefore, today I will share with you a steamed meat method, out of the pot fragrant and not greasy, the entrance is melted, special delicious, after learning, do not directly on the pot steaming Oh.
【Tamales】
Ingredients: pork belly, eggs, sweet potato starch, green onion, ginger, garlic, soy sauce, soy sauce, oyster sauce, sweet potato, tamales
Preparation steps:
1, prepare a small piece of fat and lean pork belly, first divide it into two, and then put its skin down, put it into a hot pot, open a low heat to burn, remove the residual pig hair and odor on the pig skin.
2. After the pork skin is burned, put the pork belly into warm water, and then use a kitchen knife to scrape off some impurities on the pork skin, and clean the pork belly thoroughly.
3, then cut the pork belly into slices of meat, the meat slices can be cut as thin as possible, it will be easier to taste, the pork belly is all cut well, into a large pot.
4, prepare a small bowl, beat an egg into it, stir it well with chopsticks, pour it directly into the pork belly, and use chopsticks to stir well, so that it does not absorb oil during subsequent frying.
5, then add an appropriate amount of sweet potato starch or corn starch to the pork belly, continue to stir it evenly, so as to better lock the moisture in the meat slices.
6, from the pot pour into the appropriate amount of cooking oil, the oil warm the pork belly piece by piece into the pot for frying, this step can make the taste of the tamales taste not greasy, be sure to add this step.
7: When the pork belly is fried to one side and set, turn over the other side to continue frying, fry all until both sides are slightly yellow, put it out and set aside, then we will cut some minced green onion, minced ginger and minced garlic.
8, after all the minced ginger, garlic and shallots are cut, add it to the pork belly, and then put a spoonful of raw soy sauce, a spoonful of old soy sauce to color, and a little oyster sauce to enhance the taste, grasp and mix evenly into the flavor, put aside and marinate for 10 minutes.
9, during the pickling time, prepare a few sweet potatoes or potatoes, peel off the skin, cut into hob pieces, all cut well, put into a large bowl, and use your hands to smooth out.
10. After the pork belly is marinated, directly pour about 100 grams of steamed meat powder into it, and then add 100 ml of water to stir it well.
11, mix the pork belly directly on top of the sweet potato, then prepare the steamer, boil the water in the pot, and then put the pork belly in, cover the lid, steam on high heat for an hour.
12, the time is up, take out the steamed tamales, sprinkle a little green onion to decorate, a delicious tamales will be ready, eat fat but not greasy, special soft sticky fragrance.
Well, the above tamales production methods are shared here, according to the method I taught you to do, tamales are delicious and flavorful, although a little cumbersome, but the taste is really good.