After eating the soul of Hunan vegetables small stir-fried yellow beef, I was overwhelmed with beef, comparing the high protein and low fat effects of beef is well known, so it is understandable to be welcomed. Then the goal we want to choose today is of course the Sichuan cuisine that has swept the country with the city of gastronomy, that is, the tamales in the typical representative of Sichuan cuisine.
Tamales made:
Material preparation: beef fillet (other parts can be, but it is best to choose pure lean meat, steamed beef pure lean is the best), rice, potatoes, five-spice powder, pepper powder, ginger, garlic, green onion, Pixian bean paste, soy sauce, oil consumption, salt, chicken essence, white sesame seeds
Step 1: Wash and cut the beef fillet into thin slices (considering that the steaming should not be too thick, the size is moderate according to the individual, too large and needs to be steamed for a long time), ginger and garlic are chopped, green onions are cut into green onions, and potatoes are washed and cut into small pieces (about the same size as the potatoes in the outer pot).
Step 2: Put the cut beef fillet slices into a bowl, then add the chopped ginger and garlic, Pixian bean paste, soy sauce, oil consumption, salt, chicken essence, and then grasp and marinate for half an hour. (If you like to eat spicy, you can add a little paprika to marinate it, and you can also add a little cooking wine to fishy)
Step 3: Prepare rice noodles during marinating, rinse the rice, turn on the low heat in the pot, then pour the rice into the pot, fry dry water, stir-fry slowly halfway through the heat, and then fry until all the rice grains are slightly yellowed to turn off the heat, then fish out and let cool.
Step 4: After the fried rice is cooled, add it to the blender and break the rice, do not need to beat it too finely, then add pepper powder and five-spice powder and stir, add a little water and stir. (If you feel trouble, you can directly buy steamed meat rice noodles on the spot, and you can skip the third and fourth steps directly)
Step 5: Use a plate to lay the potatoes flat on the plate, then put the marinated beef fillet slices into the rice noodle bowl one by one, so that both sides are covered with rice flour, and then lay flat on top of the potatoes. (Each slice of beef should be covered with rice noodles on both sides, and press it with your hands to prevent it from falling off when steaming)
Step 6: Put the plate in the steamer basket, then add a lot of water to the pot, put the steamer basket on the lid and put it into the pot, then simmer slowly for 1 hour on medium-low heat.
Final step: After 1 hour, untie the steamer, sprinkle the green onion evenly on the tamales, and you're ready to eat.
A Sichuan classic is completed, and the importance of steamed vegetables as a representative work of Sichuan cuisine has long been indescribable, after all, it is rare to find such a gourmet dish from the banquet to the home. However, it is undeniable that the steamed vegetables in Sichuan cuisine not only integrate the unique spicy taste and characteristics of Sichuan, but also reflect the maximum tenderness of the ingredients through the most traditional steaming methods, which can be said to be untiguous.