Seasoning: cooking wine, salt, monosodium glutamate, cooked lard.
Key points of operation: this dish requires a higher knife worker, and the uniform thickness of tofu and ham slices is the key.
Features: bright color, tender tofu and delicious ham are the eye-catching and stomach-nourishing "small jasper" in the Spring Festival dishes.
Golden-legged Kirin Tofu: Take a box of tofu with fat inside, take it out of the box, and remove the surface layer with traces at the corners and bottom to make the surface of tofu smooth and tidy. Blanch again, scoop up and drain, and cut into uniform slices with a thickness of about 1 cm for later use. Then take a small piece of ham, cut it into uniform pieces about 0.5 cm thick, insert one piece between two pieces of tofu, and put it in a container.
The next procedure is heating: sprinkle proper amount of salt and monosodium glutamate on tofu and pour wine on it. Place small vegetables around the sides for decoration, then put them in a pot and boil them in water (or steam them in a rice cooker) 10 minutes, then take them out and pour lard on them to serve.
Three fresh golden legs: take a small piece of ham, pork belly and winter bamboo shoots, cut them into thick slices, scald them with boiling water for a while to remove fishy smell and blood, and then rinse them with cold water for later use. Take another casserole, put ginger slices and pork belly, then put thousands of slices and winter bamboo shoots, and finally put ham slices on it. Add cooking wine and appropriate amount of soup and cook over high heat. After the water boils, simmer for about half an hour on medium and small fires. After the soup is thick and white, add salt, monosodium glutamate and pepper to adjust it to the right taste. After stewing for a while, sprinkle with onion slices and side dishes, and pour with lard. Serve.
Ingredients: Chinese ham 10 slice, pork belly100g, winter bamboo shoots 50g, thousand slices150g, and 5 small dish cores.
Seasoning: ginger slices, onion segments, cooking wine, salt, monosodium glutamate and lard.
Characteristics of dishes: the soup is thick, white, mellow and fresh. With the current production method of Jinhua pot, ham shows the local flavor of Jinhua.