The tamales series is one of the characteristics of Chinese cuisine, which is fried with spices such as rice and spices, and then wrapped in meat ingredients and steamed in a steamer. Most areas do tamales, eat pork, to Sichuan and Xi'an, tamales are made with beef, in Xi'an a bowl of tamales also need to be eaten with a bun.
Sichuan tamales are rumored to have come from Meishan, and they are steamed beef with small cages, which is a specialty with a Sichuan flavor. The practice of steamed beef is the same as other tamales, and the main ingredients of Sichuan tamales are the same. It is made of Pixian watercress, paprika, pepper powder, mash juice, soy sauce, two rice flour, ginger, rice flour, salad oil and other raw materials.
Ingredients: Beef tenderloin or beef rib tenderloin Steamed meat powder Peppercorns Minced ginger Salt Raw soy sauce Cooking wine oyster sauce Cumin powder Fragrant leaves Salt starch Chopped pepper
Step 2: Slice the beef, mince the ginger, remove the tamales and set aside;
Stir-fry the peppercorns and crush them for later; the beef is marinated, add soy sauce, salt, dry starch, minced ginger, oyster sauce, pepper powder, cumin powder, cooking wine, minced chili pepper, green onion and mix well, then add steamed meat powder and rub it by hand to roll the beef on the steamed meat powder, then add cooking oil and mix well,
Add water to the steamer and steam for about 60 minutes. Remember to add water once in the middle; sprinkle some chopped coriander when you come out of the pot, and some will add another garlic paste, which I have ignored here;