Traditional ham meat mainly originated in the south. Traditional production technology combined with unique smoking and baking technology, almost every family will make ham meat at every festival. The eating method of pushing meat is relatively simple, and it can be eaten directly or made into other foods. Then let's introduce how to fry ham in detail. I hope the following practices can help everyone. Let everyone make delicious food.

Exercise:

Step 1: shred the meat, slice the ham, shred the pepper, and chop the ginger and garlic for later use.

Step 2: Heat the oil in the pan a little, add the shredded pork and stir fry.

Step 3: Stir-fry the shredded pork a few times, and then pour in the ham and stir-fry.

Step 4: Add ginger and garlic, stir well and taste.

Step 5: Add the meat pepper, add some soy sauce, salt and chicken essence, and stir-fry until the meat pepper is cooked.

Step 6: Just put some seasoning powder before cooking.

nutritive value

Ham is rich in protein and moderate fat, and contains more than ten kinds of amino acids, vitamins and minerals.

Ham production goes through winter and summer, and after fermentation and decomposition, various nutrients are more easily absorbed by human body, which has the functions of nourishing stomach, promoting fluid production, tonifying kidney and strengthening yang, consolidating bone marrow, strengthening foot strength and healing wounds.

Ham meat is warm and salty; Has the effects of invigorating spleen, stimulating appetite, promoting fluid production, nourishing blood, nourishing kidney and replenishing essence.

It can be used for treating fatigue, palpitation, spleen deficiency, anorexia, chronic diarrhea and dysentery, and soreness of waist and legs.

Stewed soup is often used as a food to stimulate appetite and increase food for lying-in women or after illness in Jiangnan area. Ham has been used as an auxiliary food after operation because it can accelerate wound healing.

Coiling method

Ham leg is a meat product, and its contents must contain meat pieces, which are pink or rose red in color, shiny, elastic and good in slicing performance. Smoked and boiled ham was introduced to China from the west, also known as western-style ham. China market mainly sells square ham and round ham, which can be divided into block ham, broken ham and broken ham according to the size of meat. Consumers should pay attention to the following points when purchasing:

1, look at the appearance. The skin of high-quality ham is kept dry and clean, the color is yellow-brown or reddish-brown, the skin is hard and the meat is tight, and there is no moth-eaten phenomenon. Cut off a slice, and you will find that lean meat is dark rose or peach red, and fat is white or yellowish, shiny, dry and sticky to the touch. If it is a spoiled ham, the surface of the meat will be sauce-colored, spotted, and the adipose tissue will be soft and sticky, yellowish brown and so on. In the rainy season, if it is well preserved, it will not change color or produce mucus. In addition, if there are scratches on the skin or crystallized salt is precipitated on the surface of the meat, it is generally that too much salt is put when curing the meat, and this ham will be salty.

2. Look at the label. Product packaging should indicate the product name, factory name, address, production date, shelf life, product standard, ingredient list, net content, etc.

3. Look at the date of production. The production time of ham is ten months, and the processing needs to go through seven processes, such as leg embryo trimming, leg shape, pickling, leg soaking, cleaning, leg drying and fermentation. Generally speaking, the best time to make ham is between early winter and early spring of the following year. At this time, the temperature is relatively low, which is beneficial to the pre-treatment of fresh pork legs.

4. See the storage temperature requirements clearly, especially in summer and high temperature season.