White gourd, Jinhua ham, mushrooms, carrots and celery.

Practice:

1. Peel the wax gourd, slice it, blanch it with boiling water 1 min, then put Jinhua ham, mushrooms, carrots, celery and wax gourd in the middle and roll it into a circle.

2. Steam the circle in a steamer for 15 minutes.

Steamed Crucian with JinHua Ham

Ingredients: crucian carp

Accessories: Jinhua ham, rape and mushrooms.

Seasoning: salt, onion, ginger, cooking wine, pepper and water starch.

Practice:

1, wash the onion and ginger and cut them into sections and pieces respectively. Wash the rape, blanch it with boiling water, take it out and drain it for later use;

2. Clean the crucian carp, add salt and cooking wine, put ham slices, onion slices, ginger slices and mushrooms in a steamer, steam for10-15 minutes, and then take out the onion and ginger;

3. Ignition in a pan, pour the steamed fish into the pan, add a small amount of water, pepper and rape, pour water starch into the pan after boiling, and take it out when the juice is thick.

Jinhua Fugui stewed cabbage

Materials:

Chinese cabbage, mushrooms, dried shrimps, Jinhua ham, Flammulina velutipes, scallions. Seasoning: stock, sugar, yellow wine.

Practice:

Jinhua ham is diced, Flammulina velutipes is knotted, mushrooms, dried shrimps, etc. are minced, and evenly mixed into stuffing; Wash the Chinese cabbage, peel off the outer leaves for later use, cut them in half, blanch them in boiling water, take them out and drain them, and spread some stuffing in the leaves after cooling, leaving a tablespoon of stuffing for later use; Put the cabbage in a casserole, cover the reserved cabbage leaves, pour into the broth and stew for 1 hour until the cabbage is soft and thorough. Take out the covered leaves and sprinkle with chopped green onion and the remaining stuffing.

Just remember that Jinhua ham is not a main ingredient, but an auxiliary ingredient, which can play the role of refreshing, enhancing taste and nourishing, so don't squander things and use it as a main ingredient.

You can put some in stews and steamed vegetables, and the dishes will taste much better.

When you use it, cut the ham as needed, wash the dirt on the surface with warm water and slice it. The rest can be hung in a ventilated and cool place, and put a little vegetable oil on the incision, which can be preserved for a long time.

Jinhua ham can also be eaten as the main ingredient, but it is too extravagant. ：）

Steamed Ham in Honey Sauce

Take a square with skin, about 1 kg to 1.5 kg, put it in a big bowl, spread a kg of sugar on it, and steam it over high heat; After the sugar is completely melted, pour out the juice, spread a catty of white sugar and steam it until the sugar is melted again, then pour out the juice, put a lotus seed, steam it with half a catty of sugar, and finally get out of the pot after saccharification.

I saw it on TV a long time ago, and it's probably made like this. It's a very impressive dish.