The best way to cook ham is to cook or season other dishes. This paper introduces several local cooking methods in Jinhua: 1. Cooking: Steamed in a steamer, cooled, boned and sliced for eating. 2. Slice the ham or slice the ham packed in a small vacuum as seasoning. When steaming chicken, duck, goose, pigeon, pork, fish, soft-shelled turtle and seafood or eggs and tofu, spread a few slices of ham, which will be better in color, fragrance and taste. Sliced ham is an essential seasoning for all kinds of advanced soups. Especially boiled bamboo shoots, wax gourd and radish pieces are more popular. 3. Gold and silver trotters: soak the ham trotters overnight, wash them with hot water (with a little alkali), scrape them clean, cut them open, cut them into 5-6 knives (with broken bones and skins), add water to the casserole, simmer for 30 minutes, add the washed and softened fresh trotters, simmer for 65,438+0-2 hours until they are soft and crisp, and eat while hot. Chicken and duck stewed with ham claws are better. Old duck pot 500g old duck (Jiangnan Ma duck), a small piece of Jinhua ham, 70g dried bamboo shoots, 2 onions, 3 ginger, 1 tablespoon cooking wine, and the salt is appropriate according to personal taste (be careful not to put too much, because Jinhua ham is salty). Practice: 1, clean the old duck, boil the water, and put the old duck in boiling water to cook over high fire. Rinse Jinhua ham with water; 2. Slice Jinhua ham; Soak dried bamboo shoots in clear water for more than 5 hours in advance; 3. Put the old duck into the soup pot; Add ham, dried bamboo shoots, scallion and ginger slices; 4. Add cooking wine; Pour enough water; 5. Cook for 4 and a half hours to get the raw materials of chrysanthemum yellow croaker soup, including 250g yellow croaker, 2g ginger, 20g onion and chicken essence. 50g of mushrooms, 50g of shredded bamboo shoots, 20g of Jinhua ham, 20g of soft tofu160g, 2 eggs, 5g of raw flour15g, 5g of oil and coriander, 3g of chrysanthemum morifolium, 3g of sesame oil and refined salt, 6g of pepper, 6g of soy sauce and 3g of cooking wine. The production process is 65000000062. Shred the cooked ham and mushrooms, and beat the egg yolk for later use; 3. Add oil to the wok, stir-fry shallots, add chicken soup to boil, add cooking wine, shredded bamboo shoots and shredded mushrooms, and boil again. Then put the fish with egg yolk and tofu juice into the wok, add soy sauce, refined salt and vinegar, stir well, take the wok and put it on a plate, sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper. Winter melon ham soup ham, topped with cloud legs and Jinhua ham. Choose only the thin and hard parts. As Mr. Liang Shiqiu said in "Yashe talks about eating ham". "Slice with a sharp knife, the lean meat is as bright as fire, and the fat meat is faintly transparent". Peel the wax gourd. Cut a finger into wide pieces and set it aside. Peel the edamame and set aside in pairs. Choose a thick and tender tip, soak it for four to five hours, and cut it into thin strips one inch long and two minutes wide for use. Boiled water. Add ham slices and bring to a boil. Add the fried tip and edamame, bring to a boil, and simmer until the soup is slightly thick and the ham is fragrant. Add wax gourd and bring to a boil. Salt, a little chicken essence. Turn off the fire. Cover the pot and let it simmer for ten to fifteen minutes. Take a pot, put it in a soup bowl and pour a little sesame oil. Ingredients: cooked and thin Jinhua ham, chicken breast, egg white, chopped green onion, fresh soup, cooking wine, refined salt, monosodium glutamate, wet starch and salad oil. Practice: Cut the ham into pieces. Cut the chicken breast into dices slightly larger than the diced ham, mix them with salt, egg white and cooking wine, dip them for a while, and moisten the starch slightly to make them even. Put the wok on the fire and add the salad oil. When the oil temperature is 40% hot, add diced chicken, spread it with chopsticks, and pour it into a colander to drain the oil. Leave a little oil in the original pot, add chopped green onion, diced ham and diced chicken, cook cooking wine, add fresh soup and monosodium glutamate, push evenly, dilute with wet starch, and pour in bright oil, and serve. Features: elegant and pleasant, delicious ham, tender and smooth diced chicken, rich in nutrition, suitable for wine and rice. Ingredients of Golden Leg Yuye Soup: cooked and thin Jinhua ham, spinach leaves, chicken breast, egg white, Jiang Mo, fresh soup, cooking wine, white sugar, refined salt, dried starch and cooked lard. Practice: Cut the cooked thin ham first, and then chop it. Wash spinach leaves and chop them into fine mud. The chicken breast was smashed into chicken paste with the back of a knife. Heat a pot, add cooked lard, stir-fry ginger slices until fragrant, pour in spinach puree mixed with refined salt, sugar, cooking wine and monosodium glutamate, stir-fry a little, that is, add fresh soup, add chicken puree and ham powder mixed with egg white while stirring, add diluted wet starch after boiling, push evenly, pour in a little cooked lard, and pour into the soup basin. Features: bright color, fresh and delicious, nutritious and healthy food. Yellow gold leg Qian Qian knot material; Cooked and thin Jinhua ham, thin thousand sheets, side dishes, cooking wine, sugar, refined salt, monosodium glutamate, chicken soup, wet starch, cooked chicken oil, cooked lard. Practice: Cut the ham into coarse silk and coarse powder. Cut thousands of long slices, cut edges one by one, tie them into knots, soak them in boiling water until soft, take them out and let them cool, put them into a pot one by one, add a proper amount of chicken soup, add salt, monosodium glutamate, sugar, cooking wine and cooked lard, cover the plate, put them in a cage and steam them until they are crisp and cooked, and drain the original juice. Small dishes are seasoned with oil and arranged in thousands of knots. Put the wok on a big fire, add cooked lard, pour in the original steamed juice, boil it, dilute it with wet starch, thicken it with chicken oil, pour it in the center of the vegetable noodles, and add minced ham. Serve. Features: bright color, delicious and smooth, with meat and vegetables, affectionate and delicious. Ingredients of golden leg duck roll: Jinhua ham cooked meat, clean fat duck, onion, pepper, cooking wine, refined salt, sugar, monosodium glutamate, dried starch and sesame oil. Practice: Cut the ham into pieces. Chop off the duck's head, neck, wings and palms, cut a knife in the center of the back, peel off the skin on both sides, remove the bones and bones, put them in a pot, add onion, shredded ginger, salt, wine, pepper and monosodium glutamate, spread them evenly and marinate for half a day. Cut the duck meat from the middle, divide it into two pieces, spread it flat with the skin down, dry the starch in the wild, sprinkle minced ham and white sugar on one end, roll it into a roll along the length, wrap it with gauze, tie a rope, make it into a barrel, put it in a cage and steam it with strong fire until it is crisp and rotten, air-cool, remove the rope cloth, brush it with sesame oil, change the knife and send the thick pieces into the pot, and decorate it with vegetables. Features: beautiful appearance, delicious taste, unique flavor, nourishing yin and stomach, tonifying deficiency and strengthening body. Stewed fish and jujube with golden legs feast materials: cooked and thin Jinhua ham, pure silver carp paste, side dishes, refined salt, monosodium glutamate, clear soup and cooked chicken oil. Practice: Slice the ham. Put a fresh pigskin on the chopping board, put the fish paste on it, chop it gently with a double knife until the fish paste becomes sticky, put it in a container, add refined salt and monosodium glutamate, slowly add water, and stir in one direction. After the fish paste bubbles, let it stand for a while to make it swell. Put cold water in the pot, turn the fish into dates, pour them into the pot and blanch for a while to make them firm. Bring them to a boil over medium heat and cook them over low heat. Heat wok, add clear soup, bring to a boil, add fish and dates, add refined salt, monosodium glutamate, ham slices and side dishes, stew slightly, pour into soup basin, decorate ham slices and side dishes, and pour in cooked chicken oil. Features: the soup is clear and delicious, the fire slices are mellow, and the fish and dates are smooth and tender, which is especially suitable for all ages. Ingredients of Menghuo wax gourd meatballs: cooked and thin Jinhua ham, wax gourd, fresh soup, white sugar, refined salt, wet starch, salad oil and cooked chicken oil. Practice: Cut the ham into pieces. Peel the melon, remove the pulp, wash it, rub it into a ball with a stainless steel round spoon, scrape it in salad oil, take it out and drain it, put it in a plate, put it in a cage and steam it over high fire. Put the wok on high fire, add fresh soup, add white sugar, refined salt and monosodium glutamate, stir well, after boiling, dilute the wet starch, pour it on the melon balls, then sprinkle the minced ham and pour the cooked chicken oil. Features: elegant and attractive, full of fire flavor, clear melon balls, delicious in summer. Ingredients: cooked meat above Jinhua ham, Tongxin An Baili, water-soaked mushrooms, red cherries, rock sugar, white honey, wet starch and osmanthus fragrans. Practice: Smooth the ham, round it on one side, cut it into thin and long slices, soak the lotus seeds, remove all the clothes, put it in a big bowl, add warm water, cover the plate, steam it in a cage with high fire, drain the water, add crystal sugar and honey, and steam it until it is crisp and delicious. Take the buckle bowl, put it in the fragrant bone, arrange the ham slices along the edge of the bowl, fill in the lotus seeds (leave a little for decoration), add the osmanthus, smooth it, cover the plate and steam for a while, then take it out of the cage and gently buckle it in the center of the plate, pour the thin syrup of molasses starch, and decorate it with the lotus seeds and red cherries left behind. Features: lotus-shaped, sweet legs, sweet and crisp lotus seeds, tender and moist, nourishing the heart and kidney, strengthening the spleen and nourishing the stomach. Beef steak with shark's fin with fire ingredients: Jinhua ham cooked with fire, shark's fin with water, fat meat, vegetables, onion knots, onion segments, ginger slices, chicken soup, cooking wine, sugar, refined salt, monosodium glutamate, wet starch, cooked lard and cooked chicken oil. Practice: Bone the cooked heel, slice it, put it in a bowl, add wine and sugar and steam it thoroughly. Steamed shark's fin with wine, fat and onion until soft, smooth and shiny, and then taken out. Ginger is broken. On the wok, stir-fry the onion, cook wine, add chicken soup, remove the onion, add shark's fin and ginger slices, pour the steamed juice into the fire heel, cook for a while, add salt and monosodium glutamate to collect the juice, pick out the ginger slices and adjust with wet starch. Pour in the cooked lard, put the shark's fin in a plate with a fire heel, decorate it with vegetables and pour in the cooked chicken oil. Features: the color is gorgeous and pleasing to the eye, the heel is crisp and delicious after burning, the shark's fin is fresh and tender, the soup is thick and fresh, and the banquet is high-grade and delicious.