The main ingredients are sliced ??ham and asparagus, and the seasoning ingredients include apple juice, pineapple, lettuce, cherry tomatoes, flour, eggs, bread crumbs, honey, star anise and cinnamon. In general, these ingredients are the same as The ingredients are easily available, so let’s start with the main content. First process the pineapple. Cut off the head and tail of the radish, then peel off the skin, and then cut it into slices of about two to three centimeters.

If you buy and cook it now, you can ask the seller to peel it directly, so that we can save trouble. Cut two of the sliced ??pineapples into small pieces and put them into a grinder, and add an appropriate amount of apples. After the juice (the same as the pineapple), turn on the crusher to fully crush the pineapple to form juice. The juice at this time is actually a bit "thick" but we still need to continue to "process" it.

First pour the beaten fruit juice into the milk pot, then add an appropriate amount of honey and cook over low heat. While heating over low heat, stir until the honey and fruit juice are completely mixed. Don't worry about it, just put it aside and simmer slowly over low heat. While the honey sauce is simmering, let's deal with other ingredients. After peeling off the skin of the asparagus, cut it diagonally about a quarter of the way up from the root, and keep the upper part for later use.

Wait until the fruit juice in the milk pot boils, add a little star anise and cinnamon and continue to cook; then take another pot and add an appropriate amount of clean water, bring the water to a boil over high heat and sprinkle some salt on it , then put the asparagus into the pot and blanch it, take it out after about a minute and soak it directly in ice water to maintain the crispness and color.

Soak the asparagus until it cools down and then take it out. First use kitchen paper to absorb the moisture on the surface. Then take a piece of ham, put an asparagus on it and roll it up. We need to apply a little to the final closing area. Flour, roll it up completely, then put the whole thing into the flour and roll it into a layer, then put it into the egg liquid and bread crumbs and coat it in a layer.

Then add a little more oil to the pan, enough to cover the ham. Heat the oil to about 60% hot and then add the ham rolls. It doesn’t take too long to fry. Because we have blanched the asparagus before, we can just pinch it out when the surface is set and golden brown. After pinching it out, place it on absorbent paper to absorb the oil on the surface.

Then when the honey sauce is thickened, we can proceed to the final plating. Cut the lettuce into shreds and cut the tomatoes into small pieces and put them into the plate as the base, then roll the ham and asparagus. Cut diagonally into small pieces and put them into a plate, then pour the honey evenly over it