Tamales are known to everyone, the taste is crisp and soft, eating soft glutinous and flavorful, steaming enough time of tamales, melting in the mouth, fat and not greasy, many friends like to eat this dish, but many friends in the first step when wrong, no wonder the taste is not fragrant, fishy taste is heavy, today to share a very delicious tamales method, comparable to the way of the hotel chef.
To make tamales, choosing a good piece of pork is the key, it is best to choose three layers of meat, fat and lean, clear lines. In the homely practice, most people will make their own rice noodles, but it is too troublesome for lazy people, so it is better to buy ready-made tamales. You can also do it yourself, that is, you need to fry it, and then grind it into a powder with a blender, and the taste is not bad, that is, there is no machine trouble. I have also made my own, the taste of my own is not bad, the taste is also sticky, but slightly rough, household equipment is still a little difficult to grind this powder.
When making tamales, many friends are directly wrapped in powder to steam, many places do not deal with the taste is very large, such as the pork skin part, its hair follicle part, is the source of the fishy taste. There is also the need to marinate the pork in advance, so that it can be eaten before it tastes, the mouth is full of incense, and the taste is evenly spread all over the mouth. Interested friends can collect it, I will share the correct tamales below, if you like it, try to make it! It tastes amazing!
【Required Materials】
500 g pork belly, 60 g five-spiced tamales, salt, pepper, soy sauce, oyster sauce, ginger, cooking wine, cooked oil, water.
【Preparation steps】
1. Prepare a piece of pork belly, do not need to wash first, heat the pot, the side of the pork skin facing the pot, rub it in the hot pot a few times, and blanch the skin to brown. This removes odors and impurities from the hair follicles. Then scrape the surface with a wire ball or knife and rinse it with water.
2. Before cutting it into thick slices with a thickness of about 0.8 cm, not too thin, so that it can be steamed out to have a taste.
3. Make a de-fishy ginger water, cut the ginger into strips, put it in a bowl, add an appropriate amount of cooking wine to it, pour a little water, stir well, and set aside.
4. Put the pork belly into a bowl, add the right amount of salt, the right amount of pepper, the right amount of soy sauce, the right amount of oyster sauce, and the grasp and mix evenly and put it aside for later.
5. Ginger shredded water is added to the pork belly slices in small amounts and times, and grasps well every time it is added, so that the pork belly can fully absorb the water. Set aside and marinate for 10 minutes.
6. After the marinating time is up, pour in 60 grams of spiced steamed meat powder, grasp and mix evenly by hand, let each piece of meat be wrapped with meat powder, and finally pour in cooked oil, grasp and mix evenly. Cooked oil is the oil that has been heated, which can increase the gloss of the finished product, and this step should not be ignored.
7. Prepare a bowl with slices of meat at the bottom and a layer of sweet potato chunks on the surface to degrease. Potatoes, pumpkins, and sweet potatoes are all OK.
8. Boil the water, put it in after the water is boiled, cover the lid, reduce the heat, and steam for an hour and a half. Minimum of not less than one hour. If there is a wood stove to burn it will be better, save gas, the taste is fragrant.
9. When the time comes, take it out directly and buckle it upside down.
Tips:
1. The steaming time is relatively long, and there must be enough water in the pot.
2. Tamales have many kinds of flavors, and those who are particularly liked can be determined according to their own preferences.