#秋日生活打卡季#
In a small town in the water town of Jiangnan, there is a well-known small restaurant, the owner Lao Li is an authentic Jiangnan person, and the tamales he makes are well-known in the town.
One day, a discerning gourmand arrives in the restaurant who claims to have tasted all the food in the world, but has never found a dish that satisfies him in the town. Lao Li greeted him with a smile and said, "Today, I will let you taste our town's signature dish, taro flour steamed pork." ”
The gourmand was skeptical, he sat by the window, looking out the window at the smoke and rain, waiting for Lao Li's masterpiece. Lao Li's assistant Xiao Zhang, a young man, was busy in the kitchen. He asked Lao Li: "Master, what is the secret of this tamale?" Lao Li smiled mysteriously: "You'll know later." ”
As time passed, a mouth-watering aroma wafted from the kitchen. The gourmand couldn't help but stand up and walk towards the kitchen. He saw Xiao Zhang layering the marinated pork belly and taro, then sprinkled with special rice noodles and put them in the steamer. Lao Li instructed on the side: "Remember, the heat should be controlled, and the steaming time should not be too long or too short. ”
Finally, the tamales with taro flour are out of the pot. The gourmand tasted it, and his eyes lit up, he had never tasted such a delicious combination of meat and taro. The deliciousness of the meat and the softness of the taro blend perfectly, and the aroma of the rice noodles is the icing on the cake. He couldn't help but exclaim: "This is the most delicious tamales I have ever tasted!" ”
Lao Li replied with a smile: "This is the taste of our Jiangnan, the combination of taro and meat, just like the tenderness and tenacity of the water town." ”
Food introduction: Taro tamale, this dish is not just a dish, it carries the culture and history of the water towns in the south of the Yangtze River. The softness of taro, the deliciousness of pork belly, and the aroma of rice noodles, every bite is a profound experience of Jiangnan style. The color of this dish is golden, the aroma is tangy, the meat is tender and juicy, and the taro is soft and glutinous, which makes people have an endless aftertaste.
Cooking process: Ingredients: 500 grams of pork belly, 300 grams of taro, 100 grams of rice noodles, 20 ml of light soy sauce, 10 ml of dark soy sauce, 15 ml of cooking wine, 5 grams of sugar, 5 grams of salt, 10 grams of ginger, 10 grams of green onion.
Step 1: Prepare the pork belly, we clean the pork belly and cut it into thick slices. The key to this step is to make the slices of meat even, so that when steaming, each slice of meat is fully cooked.
Step 2: Marinate the pork belly, put the sliced meat into a bowl, add light soy sauce, dark soy sauce, cooking wine, sugar and salt, stir well, and marinate for 30 minutes. The trick of this step is to allow the slices of meat to fully absorb the flavor of the seasoning.
Step 3: Prepare the taro, peel and cut the taro into pieces about the size of a sliced meat. The key to this step is to cut the taro pieces evenly so that they can be cooked through the meat slices when steaming.
Step 4: Mix the taro and slices of meat, mix the marinated slices of meat and the taro pieces together so that each piece is coated with rice flour.
Step 5: Steaming, put the mixed meat slices and taro into the steamer and steam on high heat for 40 minutes. The key to this step is to control the heat, which allows the meat slices and taro to ripen quickly and retain the texture.
Step 6: Remove from the pan and after steaming, sprinkle with shredded ginger and chopped green onion to increase the aroma.
Step 7: Serve the tamales with taro flour and let the family and friends enjoy this Jiangnan delicacy together.
Regional flavors: In Gangnam, tamales with taro are not just a dish, they also carry the taste of home. In different places, people will adjust the ingredients according to their taste, such as in Suzhou, people like to add more sugar to make the dish sweeter; In Hangzhou, people like to add some dried plum vegetables to add a sense of depth to the dish. Each place has its own unique flavor of tamales, but what remains unchanged is the longing for hometown and love for food.
Cooking Tips:
- The choice of pork belly is important, and fresh pork belly will better absorb the flavor of the seasoning.
- The marinating time should not be too long to avoid the meat becoming old.
- The taro should be cut evenly, so as to ensure that the meat slices are cooked thoroughly when steaming.
- When steaming, the heat should be well controlled, and the high heat can make the meat slices and taro quickly ripen and maintain the taste.
- Sprinkle with shredded ginger and chopped green onion after removing from the pan to increase the aroma of the dish.
Popular Science Knowledge:
- Taro, also known as taro, is a starch-rich root vegetable, which has high nutritional value and is rich in dietary fiber and trace elements.
- Rice flour, made by grinding rice into flour, is able to absorb the aroma of gravy and taro, making the dish more delicious.
- Pork belly, which is the meat of the pork belly, is fat and thin, and the meat is tender and tender, which is an ideal choice for making tamales.
- The history of tamales with taro flour can be traced back to the Qing Dynasty, when people in the Jiangnan region began to make this dish.
Conclusion: Taro tamale, with its unique flavor and profound cultural connotation, has become a representative dish of Jiangnan Water Town. Its color is golden, the aroma is tangy, the meat is tender and juicy, and the taro is soft and glutinous, which makes people have an endless aftertaste. Try to make this dish at home, not only can you enjoy the fun of food, but also experience the style of Jiangnan water town.
Question interaction:
- Have you ever tried making tamales with taro flour? Share your cooking experience.
- Which flavor of tamales do you prefer? Is it the sweetness of Suzhou or the flavor of dried plum dishes in Hangzhou?
- Do you have any unique cooking techniques when making tamales?
- Which part of tamales do you think is the most appealing? Is it the deliciousness of the meat, the softness of the taro, or the aroma of rice noodles?
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