Upstream teaches you to make Yu cuisine| Zhou Enlai's feast on Nixon's "original cage jade hairpin" originated from this Yu dish

Tamales are one of the representative dishes of Chongqing cuisine with three steaming and nine buckles, and it is also a common home-cooked dish on the table of Chongqing people.

In the local standard system of Yu cuisine, the "Technical Specifications for the Cooking of Tamales in Yucai Cuisine" details the practice of tamales. In the introduction, the story of this dish is also told.

Decades ago, tamales, a derivative of tamales, entered the Diaoyutai State Guesthouse in Beijing. At that time, Premier Zhou Enlai invited former US President Nixon to a steamed pork ribs, named "Original Cage Jade Hairpin". It got its name because the flesh of the ribs tightened when heated, revealing the ribs at both ends, shaped like the hairpins of women in the old days.

How to make tamales? First of all, the main ingredient is 500g of pork belly with pork belly with pork belly; the accessories are 75g of green beans, 50g of vegetable oil, and 100g of steamed meat powder; the seasonings are Pixian watercress 50g, sweet noodle sauce 15g, white sugar 5g, cooking wine 20g, ginger 25g, monosodium glutamate 2g, salt 2g.

After the main and auxiliary spices are ready, the pork belly with pork belly is burned and washed. After that, cut the pork belly with pork belly into 10 cm long, 6 cm wide and 0.6 cm thick rectangular slices, finely chop the Pixian watercress, and cut the old ginger into minced pieces.

Then, put the pot on the fire, Pixian watercress with 180 ° C hot oil simmering, the meat slices with watercress, sweet noodle sauce, ginger, monosodium glutamate, salt code flavor for 30 minutes, add steamed meat powder, sugar and 50g of water and mix well. The skin is evenly placed in the steaming bowl facing down, the surface is covered with green beans, steamed and removed, and flipped on the plate.

The quality requirements of the tamales include light red color, salty and slightly spicy smell and taste, bringing back sweetness. At the same time, the shape of the tamales should be neat, beautiful and soft.

The best temperature for tamales is 60-75 ° C, and the best time to eat it is from the dish out of the basket to the time, which is not more than 6 minutes.

Upstream News Chongqing Morning News reporter Liu Bo