The tamales of my hometown are fragrant and more granular

Home tamales

A seemingly unremarkable tamales, often have guests take away after eating, can sell more than 80 copies of sales every day, with the delicious two words: raw materials mixed, pork belly, shoulder blade meat, front leg meat each accounted for 1/3, showing oily, soft, smooth and tender and other different tastes; cured meat does not add watercress and red oil, but with mushroom powder, mash juice, chopped onion, steamed sauce to supplement the flavor; the outer wrapped rice noodles are made of pot crushed, mixed with corn flour, soybean flour, the entrance is fragrant, more granular.

Production process: 1. Sautéed shallots and peppers: clean the pot without oil, under the Da Hong Pao peppercorns 250 grams, green peppercorns 250 grams on low heat and stir-fry until fragrant, put out the crushing and set aside. 5000 grams of shallot leaves are chopped, sautéed in a net pot over low heat, until they are curled into a dried tea leaf shape, add chopped peppercorns and turned well, put out and let cool. 2 Make steaming sauce: 500 grams of sweet noodle sauce, 200 grams of soybean sauce, 100 grams of sesame paste, 60 grams of Korean hot sauce into a bowl with 600 grams of sesame oil, 90 grams of sugar, stir well, seal with foil, steam in a cage for 2 hours, take out the cold and pour it into the sealed box, put it into the refrigerator and refrigerate for storage. 3 Make rice noodles: Fry the pan thoroughly, no need to put oil, put in the broken pot 1000 grams, corn flour 150 grams, soybean flour 100 grams, five-spice powder 30 grams stir-fry over low heat until the aroma escapes, take out and break into rice noodles. 4. Cured meat: pork belly, shoulder blade meat, front leg meat washed and changed into slices, according to the ratio of 1:1:1 into the basin, every 500 grams add mash juice 30 grams, sugar color 20 grams, steamed sauce 15 grams, chopped green onion pepper 15 grams, soy sauce 10 grams, mushroom powder 10 grams, monosodium glutamate 5 grams, thirteen spices 2 grams, white pepper powder 1 gram fully grasped well, until the meat slices into flavor, and then put 40 grams of rice noodles to mix well. 5. Steamed meat: Spread 200 grams of sweet potato pieces at the bottom of the cage drawer, put 500 grams of marinated meat slices on the base, send them to the steaming box and heat for 20 minutes, take out the 5 grams of chopped chives and go to the dish.