Xiaolong tamales are a traditional dish in Sichuan, with The best steamed beef flavor in Zhide!
1. Raw materials:
Ingredients: 500 g of pure yellow beef
Accessories: steamed meat rice noodles 150 g
Seasoning: Pixian watercress 50 grams Ginger 10 grams Green onion leaves 10 grams Garlic 10 grams Of tender meat powder 10 grams Whole peppercorns 2 grams Tofu milk juice 10 grams Mash juice 30 grams Sugar color 1 g Salt 3 grams Coriander 25 grams Peppercorn powder 5 grams of chili powder 10 grams of salad oil 50 grams.
2, the main utensils: a wok, a stir-fry spoon, a round plate, a small steamer five, a small basin
Second, the features:
Spicy flavor is strong, the beef slices are not broken, tender, powdery and sticky, and the color is red and bright
Third, the basic steps:
1, Pixian watercress finely chopped; ginger washed and cut into minced ginger; green onion leaves and whole peppercorns together with finely chopped into knife-edge peppercorns; garlic peeled and washed and chopped into garlic puree; parsley washed and cut into 2 cm long knots.
2: Cut the beef into 5 cm long, 3 cm wide and 0.1 cm thick slices, mix in Pixian watercress, fine salt, sugar color, monosodium glutamate, ginger minced, knife-edge peppercorns, tofu milk, tender meat powder, mash juice, fresh soup, salad oil, mix well and leave for about 10 minutes, then add steamed meat and rice noodles and mix well.
3: Mix the beef into a five-compartment bamboo cage, steam it over high heat, put it into a flat dish with a cage, and add garlic paste, paprika, pepper powder, sesame oil and coriander on the noodles.
Key points:
1, the amount of steamed meat rice noodles should be moderate, too much is not loose and compact, too little is not full.
2, after the beef is mixed with good taste, let the condiment penetrate, easy to taste.
3, mixing powder should be slightly diluted, otherwise it will not moisturize after cooking.
4. Pay attention to the amount of oil when seasoning, and prevent the amount of oil from being cooked.
Key links:
1. Operation of hand style: the action of mixing the flavor, the action of fixing the bowl, and the action of steaming and basketing.
2. Stage hydrological characteristics: maturity of the steaming stage
3. The amount of condiments: the amount of fine salt, Pixian watercress, fresh soup, sugar color, grease, etc. when mixing; the ratio of rice flour to raw materials.
4. Finished product effect and loading method
A portion of tamales, served with a bowl of pea tip soup, a plate of kimchi, and a bowl of koshi rice! The good life is that simple.