Ingredients: pumpkin Jinhua ham rice salt sesame oil coriander

Exercise:

Wash a piece of Jinhua ham (about 150g), peel the pumpkin, wash it, and cut it into hob blocks for later use.

Add water to the porridge pot, bring it to a boil, add washed rice and ham, add appropriate amount of sesame oil, cook for 20 minutes on high fire, add washed and diced pumpkin pieces, turn to low heat, cook until the pumpkin basically melts, take out the ham, let it cool (carefully scald its paws), tear it into filaments, then put it into porridge, wash and chop coriander, put it into porridge, turn off the fire, and then add salt and chicken essence.

PS: Because Jinhua ham contains a lot of salt, you must try it first, and then add a little salt.

You can put some mushrooms, and finally shred them and cook for 2 minutes. I didn't soak mushrooms today, so ... you can also put some vegetables or seafood you like ... it's best to use casserole.

2, candied Jinhua leg almonds

Ingredients: Jinhua ham, 4 liang of sugar (about 160g), 8 liang of ginkgo (about 320g), 4 slices of ginger, 225g of honeydew melon, and sweet-scented osmanthus sugar 1 teaspoon.

How to do it:

1, Jinhua ham is peeled and oiled, steamed for half an hour, then sliced, steamed with sugar and ginger 10 minute. 2. Remove the shell and open the ginkgo side. After the water comes out, remove the heart and clothes. Add 1/3 cup of water and sweet-scented osmanthus sugar to the white sugar and boil it into sugar gum. Slice the honeydew melon. 3. Put the ginkgo into the sugar gum, cook until golden brown with slow fire, and serve with honeydew melon and candied ham slices.

3. Kirin tofu

Ingredients: tofu, Jinhua ham, winter bamboo shoots, mushrooms, bean sprouts, salt and broth.

Exercise:

Slice tofu and sprinkle with salt; Peel the winter bamboo shoots, cook them, and cut them into tofu-sized slices; Cut mushrooms in half; Boil Jinhua ham for 10 minute and cut into thin slices; Tofu, ham, bamboo shoots and shiitake mushrooms are put into a dish in turn, steamed in a steamer for 10 minute, taken out, and the steamed juice is poured out; In addition, fry the soybean seedlings and spread them around the steamed tofu; Boil the broth, oyster sauce and water starch and pour them over the tofu.

4, Jinhua Fu Gui stewed cabbage

Ingredients: Chinese cabbage, mushrooms, dried shrimps, Jinhua ham, Flammulina velutipes, onions, broth, sugar and yellow wine.

Exercise:

Jinhua ham diced, Flammulina velutipes knotted, mushrooms, shrimp skin, etc. Chopping, and uniformly mixing into stuffing; Wash the Chinese cabbage, peel off the outside leaves for later use, then cut it in half, blanch it in boiling water, take it out and drain it, cool it and spread some stuffing on the leaves, leaving a spoonful of stuffing for later use; Put the cabbage in a casserole, cover with the reserved cabbage leaves, pour into the broth and stew 1 hour until the cabbage is soft and thorough. Take out the covered leaves and sprinkle with chopped green onion and the rest of the stuffing.

5. Jinhua white jade roll

Ingredients: wax gourd 1500g, 8 Jinhua hams, 8 mushrooms, 8 carrots, 8 celery and 6 Chinese cabbages.

Exercise:

1, wax gourd 1500g peeled, sliced, scalded with boiling water 1 min, then put Jinhua ham, mushrooms, carrots, celery and wax gourd in the middle, and roll them into a circle. 2. Steam the rings in a steamer for 15 minutes, then blanch the cabbage and arrange it on the surface.

6. Angelica Golden Leg Chicken Soup

Ingredients: chicken 1, Jinhua ham 200g, ginger 1, onion 1.

Ingredients: salt, 30ml yellow rice wine.

Exercise:

Slice the ham, wash the native chicken and cut into pieces. Blanch the washed chicken in a boiling water pot. When cooking chicken, duck, ribs and other meat, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.

It is appropriate to choose the best casserole to make soup. After the chicken flies into the water, put it in a casserole, add water, yellow wine, ginger, onion and Jinhua ham slices, boil it over high fire, and stew it over low fire for 2 hours. Is it better to cook soup as long as possible? Not exactly. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and meat and bone soup can be cooked for about 2~3 hours.

Turn off the fire after the soup is boiled, put it in the refrigerator after cooling, the oil will solidify on the noodle soup, take it out with a spoon, and then boil the soup, so you can drink it safely. Because although the chicken contains less fat, there will still be oil floating on the surface of the soup, which is a good way to remove the soup oil.

After the soup is ready, add salt at last, because salt can solidify protein and prevent the umami ingredients from spreading in the process of making soup.

7. Xuefang Leg Leisure Ball

Ingredients: Sauerkraut cooked pork leg, prawn, water-soaked mushrooms, asparagus brain, leek bud white, pumpkin, cooked bamboo shoots, scallion, egg white, cooking wine, refined salt, monosodium glutamate, white sugar, chicken soup, wet starch and cooked lard.

Practice: Jiang leg meat, mushrooms, bamboo shoots and pumpkins are all cut into short strips. White-cut asparagus and leek buds. The head of prawn is removed, the breast shell is peeled off, the tail is left, the sand line is removed, and it is sized with wet starch, egg white, salt and wine. Heat the wok, add cooked lard, add prawns when it is 60% hot, cut until cooked, cool slightly, and add shredded pork legs. Leave a little oil in the original pot, add pumpkin, asparagus, mushrooms, bamboo shoots, onions and leek buds, add chicken soup and seasonings, stir-fry until cooked, pour in Ming oil, mix in shrimp balls, and take out the pot to make blood Fang Yun legs and blood sauce legs.

Note: 1, ham can't be used as the main course, just season it. So don't cut large pieces to eat as meat. 2. Don't stir fry, and don't use seasonings such as soy sauce, pepper, fennel and cinnamon. These strong flavors will dilute or drown the unique flavor of ham. When cutting ham, the thinner the better. You can't cut along the fiber of the meat, but cut the fiber horizontally, otherwise you will feel that the meat is old and stuffed. -how to eat ham. You should know the general handling knowledge of ham in the first line. If you don't understand or neglect to deal with it, it will seriously affect. Especially after cutting a piece of ham, the brown protective layer on the surface of the meat must be carefully cut off; Wipe the leather surface with thick paper first, and then scrub it with warm water. Wash the whole ham to be eaten, soak a small amount of alkaline noodles in warm water, and then rinse it with clear water. If you don't eat ham skin for a while, you can leave it on your original leg for a while, and don't cut it off yet. Jinhua ham is not only the main ingredient and auxiliary material of dishes, but also the ideal fresh material for soup. Ham pigeon soup, ham bamboo shoot soup, ham chicken feet soup, fire chop shrimp ball soup, fire belly bergamot soup, begonia ham soup, fire chop fish ball soup, fire meat peanut soup, flower hot and sour soup, golden leg millet soup, ham yellow croaker soup, and ham ham soup are convenient to make, delicious in taste, elegant in fragrance, invigorating the spleen and appetizing, and are known as "ham soup, mouth watering". In addition, ham is the main umami raw material for making high-grade broth (top soup) for seasoning. In fact, many raw materials and high-grade famous foods, such as sea cucumber, bear's paw, shark's fin, camel's paw, tendon, Hericium erinaceus, wax gourd, etc., have a weak taste, and some even have no taste. Only when cooked with ham meat, fire claws, ham skin or ham bones can they be delicious and complement each other. Jinhua ham is a cured meat product, which contains a certain amount of salt, so we should pay special attention to the salinity of the finished product when cooking in toad in the hole. Ham dishes should not be braised, dry-roasted, fried in sauce or pickled. Similarly, ham should not be used in such dishes. When cooking ham-based dishes, generally avoid using spices or various pigments such as soy sauce, vinegar, fennel, cinnamon, curry and five-spice powder, otherwise it will change or lose the unique flavor of ham. Cook raw ham for side dishes in advance, and add a small amount of white sugar or rock sugar and cooking wine to reduce salt and increase flavor. Wine is more ideal. Except for a few dishes with special flavor, such as "shredded ham", "roasted fish", "roasted meat" and fried ham dishes, it is generally not appropriate to paste, size, powder and thickness. It is also appropriate to use thin sauce to keep the unique color, fragrance, taste and shape of ham as much as possible. In addition, beef and mutton dishes, except for the special dishes such as "roasted beef tendon" and "braised sheep skin with ham" in the whole lamb mat, rarely use ham to form dishes. 1。 Honey-juice ham: Slice the ham meat (even skin), add cooking wine, chicken essence and a spoonful of honey, and steam.

2。 Gold and silver trotters: one fresh trotter and one ham trotter. First remove the blood powder with water, then add cooking wine and chicken essence and stew until it is crisp and blue.

3。 Ham can also be used as steamed mandarin fish, turtle, crucian carp and other accessories.