Photo/ Zhang Ping
Today I cooked a hometown-style tamale dish, which was very delicious. The meat is fat and not greasy in the mouth, soft and sticky, melts in the mouth, and the rice noodles also absorb the fresh aroma of the meat, which makes people have endless after eating!
Rice noodle meat is a Taoist dish, the method is simple, suitable for all ages, the ingredients are the best with pork belly, (you can also use ribs, chicken, duck, etc.)
Today I use pork belly to make tamales, which my hometown calls rice noodle meat.
Ingredients: pork belly, rice noodles (I use Master Kong rice noodles, using five-spiced)
1. Wash and slice the pork belly, put it in a bowl, add cooking wine, green onion, ginger and pepper to remove the fishy taste.
Second, grasp the pork belly with the ingredients put in by hand, and then let it sit for an hour.
Three, an hour later, the meat is washed again, add a little soy sauce, old soy sauce to make the meat into the color, add a little sugar, a spoonful of white wine together to stir, and then put an hour to let it taste (all the condiments in the powder rice are there, I feel that the color is too light, all add a little old soy sauce)
Fourth, after the meat is flavored, according to the ratio of the meat slices and rice noodles wrapped in the seasoning, the rice noodles are poured onto the meat slices, and some water is added to stir together, so that each piece of meat is covered with rice noodles.
5. Put on disposable gloves and grab the meat with your hands so that each piece of meat is covered with rice noodles.
Sixth, see if this is not every piece of meat on the rice noodles, like the picture on the way you can, with a plastic bag covered into the refrigerator put overnight after taking it out to dry.
Seven, the key level, but also my family's traditional secret recipe, is to stick to the rice noodles piece by piece of meat, put in the sun to dry, summer a noon, winter drying a day, drying often when drying, so that rice noodles and meat stick together. At noon, the rice noodles are dried on both sides. After drying, put it on the plate to see if it is rice noodles that wrap the pork belly.
Eight, start to plate, take a large soup basin is also OK, two plates are also OK, brushed with oil, like to eat potatoes can be laid on the bottom of the plate with a layer of cut potato chips, the sun-dried rice noodles meat yard in the plate, put into the pot (I make two plates each time).
Nine, on the steamer. Steam on high heat for an hour, change to low heat and steam for another half an hour, turn off the heat and start the pot.
A hometown-style rice noodle meat is out of the pot, look at the high value, the taste you eat to know. My family steamed rice noodles, the meat was eaten piece by piece, and finally there was no extra rice noodles on the plate.
Fireworks are destined to be integrated into everyone's bloodline, growing together with life and relying on the bloodline. No matter how many years we have been away, no matter how far we have traveled, fireworks, are like a silk thread tightly concerned in the depths of our hearts, nature, life, hometown, and family affection are forever entangled, inseparable, and continuous.
The author Zhang Ping (spicy milk), a native of Anhui, has a cheerful personality, lives a sunny life, and likes to cook food. Loves reading, photography and sports. Make good use of words to record life!
Editor: Editorial Board of Kueisenda Bannishi's "Green Smoke Literature"