raw-food material

250g of ham, 500g of whipping bamboo shoots, half a ham bone, refined salt 1 g, 2.5g of rock sugar, and cooked lard15g.

eating habits

1, cut the ham into pieces, wash the ham bones, whip the bamboo shoots to remove the roots, peel the shells, wash them, and cut them into 3 cm inclined knife blocks for later use;

2. Put the casserole on the fire, add 750g of water, add ham meat, ham bones and whipping bamboo shoots, boil over high fire, skim the floating foam, add rock sugar and stew for about 2 hours. Turn the whipping bamboo shoots from white to Huang Shi, add cooked lard and refined salt, and stew for about 10 minute.

3. After stewing, remove the ham bone, put the whip bamboo shoots into the soup, cut the ham meat into 3 cm pieces, cover it on the whip bamboo shoots, and then pour the original soup.

Gourmet special

The soup is milky white, the bamboo shoots are yellowish, and the ham slices are dotted among them, which are gorgeous and pleasing to the eye, the whip bamboo shoots are fresh and tender, and the ham is fragrant.

Baked ham with honey

Food ingredients

500g ham, peeled and pitted lotus seeds 100g, rock sugar 150g, sugar 15g, osmanthus fragrans 5g, and a little wet starch.

Gourmet practice

65438+

2. Then cut into large pieces with a knife, horizontally draw four knife lines on each leather surface to grow Fang Gezi patterns, and then cut the pieces into long strips until they become thinner; Soak lotus seeds in warm water until they are soft, steam them in a drawer until they are 70% mature, and take them out;

3. Put the ham strips (skin down) neatly in a bowl, add 1/3 crystal sugar and appropriate amount of water, put them in a drawer, put them on a water pot, steam them with fire and boiling water for about 1 hour, take them out, pour out the marinade, spread the steamed lotus seeds on the ham, add the remaining crystal sugar and put them in a drawer.

4. Steam until the rock sugar melts and penetrates into the ham. When the lotus seeds and minced meat are rotten, take them out, turn over the plate, pour the marinade of steamed ham into the pot, put it on the fire, add sugar and a little water and boil it until it is saccharified and boiled, thicken it with wet starch, sprinkle with osmanthus fragrans, mix well and pour it on the ham in the plate.

Gourmet special

The juice is thick and transparent, crisp and sweet, and the taste is thick and delicious.

Dish name ham and crisp waist

Its cuisine is Jiangsu cuisine.

The special ham is salty, the kidneys are crisp and rotten, and the soup is delicious. Especially suitable for the elderly.

raw material

200g of cooked ham, 3 strips of pork loin (weighing about 300g), radish 1 00g (winter melon used in summer), onion, ginger, wet starch10g, monosodium glutamate, refined salt10g, Shaoxing wine15g, and cooked lard.

manufacturing process

1. Wash the pork loin, cut it one by one, blanch it in a clear water pot, take it out and wash it, then add water, onion, ginger and Shaoxing wine to the pot, blanch it, then move it to low heat for 30 minutes and then take it out. Cut radish (or wax gourd) into small balls, take it out after boiling water, and wash it with clear water to remove the spicy taste of radish. 2. Slice the ham, put it in a soup bowl, cut the pork tenderloin into oblique slices, put it on both sides of the ham, put radish balls, add onion, Shaoxing wine and a little chicken soup (or fresh soup), steam it in a cage for several hours, take out the soup, and buckle the ham kidney into the basin. 3. Heat the wok, add 25 grams of lard, stir-fry onion and ginger slices, add chicken soup 150 grams, add salt and monosodium glutamate, boil and thicken with a little wet starch, pour a little cooked lard and pour it on the ham. The key to mastering: ① The kidneys should be washed, deodorized and steamed. (2) The juice of the ham and kidney steamed together should be decanted. Because the ham is salty and the kidney stinks, you should throw away the juice and cook it in chicken soup again, so as to ensure that the finished dish is pure and delicious without peculiar smell.