Chinese Food
Tamale
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Tamale is very similar to Chinese zongzi in technology - a treated dry corn cob leaf. A zongzi leaf (bamboo?) One is glutinous rice, the other is glutinous rice, and the other is meat with the original flavor. In addition, corn beans / red beans, mung beans, etc. are put in the middle. They are steamed after being wrapped. Steam one big pot at a time. Can't finish eating. It's hot when eating slowly. And it's more delicious.
Cooking ingredients
Cooking Steps
Step1:The leaves of corn cob bought are completely immersed in water. They are pressed with heavy objects. One day or more in advance.
Step2:Tamale's pasta can be bought off the shelf in a Mexican store. The steps are as follows: add water to corn kernels, add pickling lime (basically a kind of alkali noodle), heat on the stove head for 20 minutes, and then boil on a small fire for 20 minutes. Soak overnight after flameout. Watch the size of the blender at home. Beat the corn kernels and the soaked water one time to make a paste as shown in the figure.
Step3:My favorite meat (pig, chicken, beef or ground meat) is also slow stewed in advance and torn into strips or small pieces. Take a leaf. Spread a thin layer of corn batter with a spoon. Leave the edge of the leaf blank; put a little meat in the middle; a little corn grain; grated cheese; enchilada hot sauce; finally, the triangular leaf is folded from the bottom, left and right. The thread made of a small corn cob leaf on the top is so delicious.
Step4:That's it. One by one. Steam in a large pot for about 50 minutes. The contents are basically familiar.
Step5:All right. Open it and eat while it's hot. It can be eaten with chili sauce, butter jam, salsa sauce and sourcream.
Cooking tips:Of course, any of the ingredients can be made from scratch. It's more delicious. If you have limited time and energy, you can buy ready-made cans. There are skills in making delicious dishes.
