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How to make Jinhua ham more delicious?

I have never seen any protective layer on the outside of ham, but sometimes if it is stored for a long time, the fat on the outside will deteriorate, so just chop it off with a knife. Generally, they are cut into sections, soaked in water for a while, and the dirty areas are brushed with a brush, and then cut into slices. Steam Chinese cabbage, steam turtle, roast duck, add winter melon soup, be sure to add Shaoxing rice wine and ginger slices. Sometimes side dishes are very important, and ham is very fragrant.

Jinhua ham, a specialty of Jinhua City, Zhejiang Province, is a national geographical indication product of China.

Jinhua ham is bright in color, with distinct red and white colors. The lean meat is salty and sweet, the fat meat is fragrant but not greasy, and it is delicious. It is rich in protein and fat, and a variety of vitamins and minerals.

Jinhua ham is bright in color, with distinct red and white colors. The lean meat is salty and sweet, the fat meat is fragrant but not greasy, and it is delicious. It is rich in protein and fat, and a variety of vitamins and minerals; it is well made. During winter and summer, after fermentation and decomposition, the nutrients are more easily absorbed by the human body. It has the functions of nourishing the stomach and promoting body fluids, replenishing the kidneys and strengthening yang, strengthening the bone marrow, strengthening the feet, and healing wounds. Its skin is thin, its claws are thin, its skin is yellow and bright, its shape is like a pipa, its flesh is ruddy, and its aroma is rich. It is famous for its "four unique features" of color, fragrance, taste and shape.

Reference material: Jinhua ham?Web link