Xuanwei ham mingzhu
[Ingredients/Seasoning] Xuanwei ham 200g, quail eggs 10, eggs 1. 50 grams of peanut oil and proper amount of dry flour.
[production process]
1. Slice Xuanwei ham and cook quail eggs with 10 spoon. Note: (Grease the spoon to take out quail eggs).
2. Break up the eggs, add dried raw flour to make paste, paste Xuanwei ham slices, and then stick the steamed quail eggs on Xuanwei ham for later use.
3. Add oil to the wok, add the brewed quail eggs and fry until golden brown.
Winter melon and Xuanwei ham
Ingredients: ingredients: 50 grams of Xuanwei ham and 2500 grams of wax gourd. Seasoning: 3 teaspoons of refined salt, 2 teaspoons of monosodium glutamate and 5 cups of soup.
Features: this dish Xuanwei ham is soft and rotten, salty and delicious.
Production method:
1. Peel the melon, change it into a long butterfly shape, cut it into 24 pieces, blanch it in a boiling water pot, and soak it in a cold water basin.
2. Slice the thin Xuanwei ham into 24 rectangles, sandwich it between each piece of wax gourd, then put it in a large steaming bowl, add 2 teaspoons of refined salt and 2 teaspoons of monosodium glutamate, put it in a cage and steam it over medium heat until the wax gourd is cooked and soft. Take it out, pour out the original soup, and then buckle it in the soup basin.
3. Add the soup and the original juice soup to the wok, add 1 teaspoon of refined salt and 1 teaspoon of monosodium glutamate, and pour them into the wok after it is boiled.
Xuanwei ham purple vegetable roll
Ingredients: Xuanwei ham125g, 30g of cooked shredded winter bamboo shoots, 30g of Nostoc flagelliforme, soy sauce, monosodium glutamate and sesame oil.
Production method:
1. Slice Xuanwei ham, remove impurities from Nostoc flagelliforme, mix in sediment, soak in clear water, then wash with frozen boiling water and drain.
2. Wrap the cut shredded Xuanwei ham and shredded winter bamboo shoots into a big round roll like a little finger with seaweed, cut off the exposed parts at both ends, arrange them neatly in a plate, and serve with mixed seasonings.
Xuanwei ham scrambled eggs
Ingredients: 2 eggs, 50g Xuanwei ham, 50g cooked lard, 50g milk and 2g salt.
Production method:
1, knock the eggs into a bowl, add milk and salt, and beat them evenly with chopsticks; Wash Xuanwei ham and cut it into cubes.
2. Put the pot on the fire, add lard and heat it to 70%, add diced ham and stir fry a few times. When it changes color, immediately pour in the egg liquid and stir fry until the egg liquid condenses into small pieces with golden color, and then take it out of the pan and put it on a plate.
Lemon Xuanwei ham pork knuckle soup
Raw materials: fresh lemon 1, Xuanwei ham 15g, pork hand 150g, mushroom 15g, ginger 10g, and onion 10g.
Seasoning: pork bone soup, 5g salt, monosodium glutamate 1g, a little pepper, 2g rice wine.
Key points of operation: the pig's hands should be peeled and cleaned before cooking, so that the soup will not have a hairy smell.
1. Dish fresh lemon, slice Xuanwei ham, wash pig's hands, wash and cut into pieces, wash mushrooms, peel and slice ginger, and cut onions.
2. Boil the water in the pot, put it in the pig's hand, cook it for 8 minutes on medium heat until the blood is exhausted, then remove it and rinse it for use.
3. Boil one casserole, add pork knuckle, Xuanwei ham, mushrooms, lemons, ginger and shallots, add pork bone soup and rice wine, and simmer for 1.5 hours. Take out ginger and shallots, add salt, monosodium glutamate and pepper, and cook for 20 minutes.
Pickled herring with Xuanwei ham
Ingredients: Half-cooked herring (about 1000g), water-soaked mushrooms 50g, winter bamboo shoots 50g and cooked Xuanwei ham 30g.
Accessories: salt 17.5g, fragrant grain 150g, cooking wine 50g, sugar 5g, onion ginger 15g, lard 10g, monosodium glutamate 5g and clear water 100g.
Method:
1. Wash herring fillets, evenly spread with salt 15g, and marinate for about 1 hour. Stir the fragrant granules with 25g water and cooking wine, and then mix them on the fish segments. After about 4 hours, take it out and wash it with water. Six diagonal slits are made on one side of the fish skin, and the depth is half of the thickness of the meat (the distance is about 3.3cm). Xuanwei ham, mushrooms and bamboo shoots are cut into pieces with a length of 6.6 cm, a width of 2.3 cm and a thickness of 7 mm for use.
2. After the pot is smeared with lard, put the fish pieces into the pot, put the ham, winter bamboo shoots and winter mushrooms into six slits in turn, add salt, monosodium glutamate and onion ginger, steam in a cage for about 15 minutes, and take them out. Take out the onion and ginger and serve.
Rice, when the rice is almost cooked. Slice Xuanwei ham and spread it on rice. Cover and steam for a while. When the rice is completely cooked, the ham is cooked. Ham smells like rice, and rice smells like ham.
Chop Xuanwei ham with steamed meat eggs, and add seasonings such as eggs, salt and pepper. Steam in the pot for about 30 minutes. Sprinkle sesame oil and coriander powder after cooking.
Fried ham balls. Xuanwei ham is cut into small pieces and topped with salt batter, rice and egg white. Fry in a pan.
Cold Xuanwei ham: 150g old Xuanwei ham.
1 kg light sugar water (100 g white sugar can be boiled with 5 kg water), 5 g celery and 5 g carrot flower.
Fuck? Works: 1, Xuanwei ham to remove skin stains, add light sugar to the pot and boil for 1-2 hours;
2. Take out a slice with a length of 6 cm, a width of 3 cm and a thickness of 0. 1 cm, decorate it with coriander and carrot flowers and put it on a plate.