Beef is usually used for braising, brine or stewing, each with its own unique taste and texture. Today, change the way you eat beef and make a dish of tamales.
Pastel dishes were previously a famous dish widely popular in southern China, especially in Jiangxi, Sichuan, Hunan and other places. With the rapid development of the restaurant industry, no matter what kind of taste you want to eat, you can almost easily taste it at the local table. When cage after cage of steamed tamales is brought to the front, it is visually eye-catching enough, and the steamed meat after marinating and coloring exudes a beautiful color, and the surface is sprinkled with verdant chives. If you get closer, you can smell its unique compound taste, and it is quite satisfying to bite down.
We all know that the fiber of beef is relatively rough, and if the production method is not appropriate, there will be stuffed teeth, chewing and the taste is woody. Especially the elderly and children are less likely to digest and absorb. But using beef to make tamales can solve this problem very well. Of course, pay attention to a few key points during the production process, the taste and texture will be better. The method and ingredients of tamales are relatively simple, everything, one stir-fry, one mix, one steam, just a few steps you can also make your own taste that the whole family loves.
1: Rinse the beef with running water and cut into thin slices against the grain. Beef can be selected from beef tenderloin or beef upper brain, the meat is relatively tender and less fascia, more suitable for making tamales.
2, put in the beef liquor, 1 gram of salt, 1 gram of sugar, 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, a little dark soy sauce, 1 egg white, the right amount of starch by hand to grasp evenly until all the water is absorbed by the beef, and some viscous after marinating for 15 minutes.
3: Half of the rice and half of the rice, put in the oil-free and waterless wok and reduce the minimum heat to start frying.
4: Stir-fry until ripe and brown, turn off the heat and pour out to cool.
5. Pour into a blender and break, or roll out with a rolling pin. Be careful not to crush into powder, to bring some small particles, when eating the taste is better. If you feel troubled, you can also buy tamales directly from the supermarket.
6. Put about 1-2 grams of salt, 1g sugar, 1g of thirteen spices or five-spice powder into the beaten rice noodles and stir well, which is the steamed meat powder used to wrap the beef.
7: Pour the tamales on the marinated beef and grasp well with your hands so that each slice of beef is evenly covered with the tamales. Add 2 teaspoons of cooking oil and grasp well again so that the beef will be more moist and taste better when ripe.
8. Put the beef mixed with the steamer powder into the steamer and steam for 1 hour, if there is a breathable steamer, the effect is better.
9: Sprinkle with chopped chives or minced garlic and serve.