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.
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-borne 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.
Golden leg landscape lamp
Ingredients: cooked and thin Jinhua ham, shrimp paste, chicken breast, fat and thin pork, water-soaked mushrooms, pine nuts, cooked peas, cooked corn kernels, wine, refined salt, monosodium glutamate, sugar, fruit juice, white pepper, wet starch and salad oil.
Practice; Dice the ham. The mushroom is pedicled and diced. Shrimp with oil. Fry pine nuts in oil until they turn yellow and crisp. Dice chicken and pork separately, cut to size, and put in oil. Put the pot on the fire. Add salad oil, add mushrooms first.
Stir-fry diced ham, diced chicken, diced meat, shrimp, pine nuts, peas and corn kernels, add salt, monosodium glutamate, white sugar, cooking wine, fruit juice, thicken wet starch, sprinkle creme creme, sprinkle creme creme creme creme, sprinkle pepper, evenly push, take out, put in a small lamp, drain the pot water, and take out.
Features: Gorgeous, colorful, salty, crisp, tasty, appetizing and full of interest.
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.
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.