"There are many types of steamed meat, and there are no less than ten of them here, and each type is different, so let's learn slowly and don't rush. ｗ?ｅｎa`ｃｏｍ”

got the kimchi that he was satisfied with, and Zhang Fugui became serious at this time.

"Today I will teach you tamales, steamed dishes are a delicacy that is available in many places, there are many types, and the similarity of the practices is very high, so you can learn the steamed series of dishes systematically. ”

"Steamed food consists of three steps, the first is to marinate the meat, which must be cut into slices or pieces of meat according to the specifications of the dish before steaming, and then marinated. ”

"The length of marinating time and the proportion of marinated meat directly affect whether the finished dish is qualified. Therefore, the step of curing meat must not be sloppy. ”

"The second step is powdering. Generally, you can make it at home, and you can just buy some steamed pork noodles, but if you make it in a restaurant, you basically make it yourself, so it will taste better. ”

"The thickness of the powder, the ratio of spices, and even the selection of rice have strict standards, and the more you pay attention to it, the better the steamed meat will be. ”

"The third is steaming, this step is simple and simple, but it is also quite complicated, mainly depending on your understanding of the heat, you must learn to adjust the steaming time according to the different dishes. ”

"Otherwise, if the steaming is light, the meat will not be cooked or the taste will not be thorough, and if it is steamed hard, the meat will be steamed dry again, and the tender taste will be lost. ”

"If you can do these three steps well, the tamales will be considered a teacher. ”

"But give you a vaccination first, cook seriously, no matter how familiar you are with the steps of cooking, don't take it lightly, and take every step seriously. ”

"Chefs don't just cook the food. ”

After speaking, Zhang Fugui took a piece of pork belly that had been roasted with pork skin and began to cut it.

"The thickness of the slices of tamales is generally about four millimeters. If it is too thin, the meat slices are easy to spread after steaming, and if they are too thick, they will not be steamed thoroughly, and if they are too thick, it will be a little difficult to eat, and three or four millimeters thick is the best. ”

He said as he expertly slipped the meat open.

The slices of meat are not very large because they are too large to be steamed.

Once it's cut, start marinating.

The meat is very particular about marinating, and Xu Zhuo watched as he first poured cooking wine into the meat slices, then poured in light soy sauce, dark soy sauce, oyster sauce, sugar, pepper and two spoonfuls of chopped bean paste.

Mix the meat evenly and marinate.

"After marinating for more than half an hour, the meat slices will be flavorful. You can leave watercress in the pickled ingredients, and it is also delicious to use only dark soy sauce and sugar, but if you don't put watercress, you must put a spoonful of salt, otherwise the taste will be light. ”

"The marinated meat is not complicated, but the amount of marinated meat must be adjusted according to the amount of meat, and the meat must not become salty, otherwise the pot of meat will be ruined. ”

"The key point of seasoning tamales is that they are rather light than salty. ”

Taking advantage of the time to marinate meat, Zhang Fugui began to teach him how to make steamed pork powder.

"Steamed pork noodles are generally only made with rice or japonica rice, but if you are particular, you will also add glutinous rice to it, and I use rice glutinous rice in half. ”

He picked up a basin from the side of the pool for Xu Zhuo to see: "Look, I have been soaking the rice and glutinous rice in here for two hours, and now I can take them out to dry them." ”

"The rice must be soaked so that it not only tastes better, but also makes it easier to crush. ”

Xu Zhuo helped him pour the rice into a fine-eyed sieve, put it in the sink to control the water, and then began to prepare the spices.

Generally, the steamed pork noodles on the market are divided into several flavors, including five-spiced, spicy, and spicy, which basically covers all tastes.

If you make it yourself, the taste is more casual.

Zhang Fugui brought several spices for Xu Zhuo to identify: "If you want to use spices, you have to recognize spices first, you tell me, what are the names of these spices and what are their effects." ”

When Xu Zhuo usually makes spicy sheep's trotters, he deals with spices a lot, and after seeing the spices that Zhang Fugui takes, he recognizes them without thinking.

"Sichuan pepper, the smell is fragrant, it can remove the fishy smell of various meats, promote saliva secretion, and increase appetite. ”

"Star anise, sweet taste, can be used directly in daily seasoning, such as stewing, boiling, pickling, marinating, soaking, etc., and can also be processed into five-spice seasoning powder. ”

"Thyme, can remove the peculiar smell, add flavor and spicy. It is used to prepare various braised soups and for braised beef and mutton. ”

"Bayin, fragrant but slightly bitter, is used in pickled or impregnated foods, as well as in stews, stuffings and fish. ”

"Shannaobie, pungent taste, warm nature, has the effect of dissipating cold in warmth, appetizing and digesting, regulating qi and relieving pain. ”

"Uncle Zhang, these are all spices that increase the fragrance, the tamales are fragrant enough, do you need to add more flavor?"

After recognizing these spices, Xu Zhuo asked the question in his heart.

It stands to reason that the spices used to make meat are basically to remove the smell and remove the smell, and only vegetarian food will use spices to enhance the flavor, but the steamed pork actually has so many flavor-enhancing ingredients, which makes Xu Zhuo a little surprised.

Zhang Fugui smiled: "In addition to increasing the fragrance, you just said that there is another effect of these spices, that is, appetizing." These spices are also added to steamed meat powder for appetizing. ”

"That's why tamales appear on Chinese New Year's Eve tables in many places. After all, during the Chinese New Year, big fish and meat are eaten non-stop, and it is easy for people to get tired of eating. ”

"So a bite of tamales, which can be appetizing while eating meat, makes many people like it very much. ”

Xu Zhuo didn't expect to say this, and I don't know if this is Zhang Fugui's own family words or everyone's common understanding, but on the Chinese New Year's Eve dinner of the Sichuan and Chongqing people, there is really a figure of steamed pork.

And it seems to occupy a very important position.

The famous traditional Sichuan dish "Nine Big Bowls", one of which is steamed pork, shows how high the status of this dish is in the hearts of Sichuan and Chongqing people.

After identifying the types of spices, Zhang Fugui began to explain to Xu Zhuo the proportions that needed to be used.

"There is no strict standard for the proportion of spices, but they should not be abused, otherwise the taste and taste will not only not improve the meat, but will have the opposite effect. ”

"Among these spices, Sichuan pepper can be appropriately more, because among the spices, Sichuan pepper belongs to the base material, and it can be as much as possible. But for other spices, you can't have too much. ”

"For example, bay leaves, if there are too many bay leaves, the dish will be bitter, and this fragrance is too strong and has a nausea effect, so just add one or two pieces to play a decorative role. ”

"The other things are also a decoration, not too much. ”

"In addition, in order to increase the taste, you can also serve it with a few dried chilies, and the steamed pork powder produced in this way has a spicy taste and can also play an appetizing role. ”

After the introduction, the rice was almost dry.

Zhang Fugui put the wok on the stove and began to fry the rice, this step is the most difficult step in making tamales, once it goes wrong, the steamed pork powder will become imperfect and even unusable.