Cut the green onion into sections, and cut the ham into hob blocks (or oblique slices).
Put onions and ham in the pot.
Dissolve salt, monosodium glutamate and vinegar in warm water, pour into a basin and stir well.
Dish and pour in sesame oil.
Ham and egg crackle
Ingredients: shortbread, eggs
Ingredients: diced ham, diced carrot, a little chopped green onion and cheese slices.
Practice: break the eggs and add a little raw flour to adjust.
Season with a little salt and light soy sauce. Add diced ham, chopped carrots and chopped green onion and mix well.
Put oil in a hot pan, turn off the heat, pour in the mixed egg liquid, stir fry quickly, and put it away as long as it is slightly solidified.
Sprinkle dry powder on the chopping board, overlap two flying cakes and roll them into a rectangle.
Cut in half, take half, sprinkle with shredded cheese, and add scrambled ham and eggs.
Sprinkle with cheese crumbs and roll them up to make horns.
Preheat the oven to 200 degrees and bake in the middle layer for about 15 to 20 minutes.
Steamed tremella with ham
Ears, roots and torn pieces. Remove the bottom of the small bowl and ham, add tremella, pour the broth, add ginger slices and salt and steam for 20 minutes. Pour out the soup, buckle it on a plate, sprinkle with shredded red pepper and chives, and pour in sesame oil.
Stewed elbow with ham
Ingredients: pork elbow 1, ham 1, water-soaked mushrooms, winter bamboo shoots, onion ginger, cooking wine, clear soup, chicken essence, water starch and sesame oil.
Exercise:
Clean the pork elbow, put it in a pot and cook it thoroughly, then add a little cooking wine and onion and ginger to cook it together.
Boned the well-done pig elbow and sliced the elbow meat.
After washing mushrooms, remove pedicels, wash and slice winter bamboo shoots, and slice ham for later use.
Stack mushrooms, bamboo shoots, ham slices and elbow slices layer by layer.
After the soup stewed with elbow is cooled, the oil slick is removed, filtered and poured into the plate of elbow slices, and the ingredients are unpacked.
Put in a steamer, steam for 20 minutes on high fire, then turn to medium heat, and steam the ingredients until crisp and rotten.
Pour the soup into a pot, add chicken essence, sesame oil, colored pepper and diced carrot, and thicken with water and starch.
After the prepared soup is boiled, pour it on the stewed elbow of ham.
1 the ham should be soaked in cold water first, and then the oil should be washed with hot water, so that some salt can be removed and the smell of pickled food can be washed away.
2 blanch asparagus, cut it into small pieces with ham, and add it to the beaten egg liquid. Because ham is salty, you can add no salt or a little salt.
3 first scoop a spoonful of egg liquid and spread it into an egg cake, roll it up and push it aside; Pour another layer of egg liquid, solidify and roll it up; And so on until all the egg liquid is used up.
4. finally cut into pieces to eat. The most important thing to make an omelet is to be small and patient. Eggs should be ripe, not too yellow and too old.