Jinhua ham is not only the main ingredient and auxiliary material of dishes, but also the ideal fresh material for soup. Ham pigeon soup, ham bamboo shoot soup, ham chicken feet soup, fire chop shrimp ball soup, fire belly bergamot soup, begonia ham soup, fire chop fish ball soup, fire meat peanut soup, flower hot and sour soup, golden leg millet soup, ham yellow croaker soup, and ham ham soup are convenient to make, delicious in taste, elegant in fragrance, invigorating the spleen and appetizing, and are known as "ham soup, mouth watering". In addition, ham is the main umami raw material for making high-grade broth (top soup) for seasoning. In fact, many raw materials and high-grade famous foods, such as sea cucumber, bear's paw, shark's fin, camel's paw, tendon, Hericium erinaceus, wax gourd, etc., have a weak taste, and some even have no taste. Only when cooked with ham meat, fire claws, ham skin or ham bones can they be delicious and complement each other.
Jinhua ham is a cured meat product, which contains a certain amount of salt, so we should pay special attention to the salinity of the finished product when cooking in toad in the hole. Ham dishes should not be braised, dry-roasted, fried in sauce or pickled. Similarly, ham should not be used in such dishes. When cooking ham-based dishes, generally avoid using spices or various pigments such as soy sauce, vinegar, fennel, cinnamon, curry and five-spice powder, otherwise it will change or lose the unique flavor of ham. Cook raw ham for side dishes in advance, and add a small amount of white sugar or rock sugar and cooking wine to reduce salt and increase flavor. Wine is more ideal. Except for a few dishes with special flavor, such as "shredded ham", "roasted fish", "roasted meat" and fried ham dishes, it is generally not appropriate to paste, size, powder and thickness. It is also appropriate to use thin sauce to keep the unique color, fragrance, taste and shape of ham as much as possible. In addition, beef and mutton dishes, except for the special dishes such as "roasted beef tendon" and "braised sheep skin with ham" in the whole lamb mat, rarely use ham to form dishes.
The best cooking method of ham is:
Cooking or seasoning is other dishes. This paper introduces several local cooking methods in Jinhua:
First, cooking: steaming in a steamer, cooling, deboning and slicing 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 duck), a small piece of Jinhua ham, 70g dried bamboo shoots, 2 onions and 3 ginger.
Cooking wine 1 tablespoon, salt according to personal taste (be careful not to put too much, because Jinhua ham is salty)
Exercise:
1, clean the old duck, bring the water to a boil, put the old duck into the boiling water, cook it with strong fire for 5 minutes, let the blood bubble out, take out the duck and rinse it with water.
2. Slice Jinhua ham, soak dried bamboo shoots in water for more than 5 hours in advance, and wash them for later use.
3. Put the old duck into the soup pot, add ham, dried bamboo shoots, scallion, ginger slices and cooking wine.
4. Pour enough water, and the water surface will be submerged by solids.
5. Cook for four and a half hours.
Chrysanthemum and yellow croaker soup
raw material
250g of yellow croaker, 2g of ginger, 20g of onion, 0/000g of chicken soup/kloc-,50g of shredded mushrooms and bamboo shoots, 20g of Jinhua ham, 0/60g of soft tofu/kloc-,2 eggs, 0/5g of raw flour/kloc-,5g of oil parsley, chrysanthemum morifolium, sesame oil and essence.
manufacturing process
1. Marinate the fish with onion, ginger, cooking wine and refined salt for 10 minute, then steam it in a cage for 6 minutes and take it out;
2. Shred the cooked ham and mushrooms, and break the 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 and 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.
Roasted diced chicken
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.
Golden leg jade soup
Ingredients: 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.
Golden leg Qian Qian knot
Materials used; 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.
Duck rolls with golden legs
Ingredients: Chinese cooked Jinhua ham, 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, and delicious feast.
Braised fish and jujube with golden legs
Ingredients: cooked and thin Jinhua ham, silver carp paste, small dish heart, 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 expand. 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.
Menghuo winter melon ball
Ingredients: cooked and thin Jinhua ham, wax gourd, fresh soup, 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.
Honey lotus with golden legs
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.
Grilled shark's fin with fire heel
Ingredients: cooked Jinhua ham heel, shark's fin in water, fat meat, green vegetables, onion knots, onion segments, ginger slices, chicken soup, cooking wine, white 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.
Jinhua Fu Gui stewed cabbage
Chinese cabbage is said to be "the best dish for Chinese New Year". With Jinhua ham as a symbol of wealth, I wish you all the best in the coming year.
Materials:
Chinese cabbage, mushrooms, dried shrimps, Jinhua ham, Flammulina velutipes, green onions. Seasoning:
Broth, sugar, yellow wine.
Exercise:
Jinhua ham diced, Flammulina velutipes knotted, mushrooms, shrimp skin, etc. Chopping, and uniformly mixing into stuffing; Wash the Chinese cabbage, peel off the outside leaves for later use, then cut it in half, blanch it in boiling water, take it out and drain it, cool it and spread some stuffing on the leaves, leaving a spoonful of stuffing for later use; Put the cabbage in a casserole, cover with the reserved cabbage leaves, pour into the broth and stew 1 hour until the cabbage is soft and thorough. Take out the covered leaves and sprinkle with chopped green onion and the rest of the stuffing.
Stewed chicken with angelica ham
Raw materials: old hen 1 hen, pork100g, angelica head10g, and Jinhua ham 50g.
Seasoning: ginger slices, salt, chicken powder, pepper, carved wine.
Output: 1. Wash the old hen, wash the pork and cut into pieces. Slice ham. Chicken nuggets and pork are flying all over the sky. 3. Put chicken nuggets, pork, angelica head, ham slices and ginger slices into a casserole, add water to boil, and simmer for about 5 hours. 4. Add salt, chicken powder, pepper and a little carved wine, and change the fire for about 10 minutes.
Applicable symptoms: blood deficiency, such as dizziness, pale face, numbness of hands and feet, irregular menstruation; Postpartum or after surgery, chemotherapy and trauma, qi and blood are insufficient, hands and feet are not warm, and milk is insufficient; Intestinal dryness and constipation; Cough and asthma, etc.
Jinhua fried noodles (fried noodles)
Cook the noodles and fry them with Jinhua ham.