Yuan Ming's "Suiyuan Food List" records about tamales: "With the meat of fine fat and mixed meat, fried rice noodles yellow, mixed noodle sauce steamed, under the use of cabbage as a cushion, when cooked not only the meat is beautiful, the dish is also beautiful, so there is no water, so the taste is unique, Jiangxi people also cook." Looking at the text, it is enough to see how delicious the rice noodles are. Nanchang rice noodle steamed meat sticky and fragrant, crisp and refreshing, fat and thin, red and white, tender but not omilet, rice flour oily, five-spiced. From the banquet to the home-style table, you can see the rice noodles and steamed meat, which is deeply loved by the people of Nanchang. Pork mixed with rice noodles, the bottom can also add some taro root slices or something to steam together, the aroma is overflowing, soft and tender taste can not stop the mouth. A large piece of rice noodle meat, at home, must be Daddy's favorite.
Nanchang people like to steam a bowl of rice noodles steamed meat every year before and after the summer, and it is said that there will be no prickly heat when eaten in the summer. People fry rice with star anise, cinnamon and other spices and grind it into powder, cut the pork belly into thick slices and soak it with chili oil and soy sauce, then add sugar, cooking wine, monosodium glutamate and other condiments, and then pour in rice noodles and mix well, and then stack the meat full of rice noodles in a bowl, steam it until rotten, and hold the meat on the plate when eating. Some of them are mixed with an appropriate amount of peas in the meat, so that the dish has a powdery aroma, and there are bowls of beans that are fragrant, and the meat is fresh and greasy, and it has a unique flavor.
Rice noodle steamed meat is now a national Jiangxi specialty food, this dish is simple but the taste is excellent, fat but not greasy, lean meat rotten and not chai, very popular with men and women and young diners, Jiangxi people almost before and after the summer will do tamales, but no matter how the delicious taste of this dish is famous throughout the country.
Traditional practices:
The traditional practice in memory is to soak and wash the rice, wait for the stove to be lit, the pot is hot, put the rice into the low heat and stir-fry, the color of the rice gradually changes, it is piping hot to the touch, and then add the peppercorns and the crushed star anise to fry together, until the rice grains are fried, the rice aroma can be stopped, and then the fried rice and spices are mashed together, and then the sliced pork is put into some water, add salt and other spices, mix well with the fried rice noodles, code into the bowl, steamed on the drawer, and become a delicious dish. I remember when I was a child, when my mother made tamales, she was hand-grinding fried rice, mixing steamed meat powder, and using fresh pork belly with red and white. The tamales were steamed over high heat for more than an hour, and I salivated whenever the aroma came over me. When I saw that my mother was ready to lift the lid of the pot, I would always rush forward and use chopsticks to pick up a piece and send it to my mouth. The fat, but not greasy, lubricating and sticky texture is really evocative.