Particularly after chopping down a piece of ham, you must first brown the meat surface of the protective layer of hair alcohol carefully batch cut off; the skin surface first wipe with coarse paper, and then use warm water to brush clean. Wash the whole ham to be eaten, warm water can be soaked in a small amount of lye, and then rinse with water. Ham skin such as temporary not eat, Kai temporary can still remain in the original leg, first not cut down.
Jinhua ham in addition to the main dishes, auxiliary materials, or the production of soup ideal fresh material.
"Ham pigeon soup", "ham and bamboo fungus soup", "ham and phoenix claw soup", "fire velvet shrimp ball soup ", "Hot Tripe and Buddha's Hand Soup", "Begonia Ham Soup", "Fish Balls Soup with Fire Mushroom", "Peanut Soup with Fire Meat ", "Hot and Sour Soup with Fresh Flowers", "Golden Leg and Corn Soup", "Yellow Fish Soup with Ham", "Sea Cucumber Soup with Ham ", "Brasenia schreberi soup" (chicken fire Brasenia schreberi soup), as well as homemade "ham and winter melon soup", "ham and cabbage soup", and so on, as many as hundreds of kinds of There are hundreds of different kinds of ham soups. Ham soup dishes easy to make, fresh and delicious, fragrant and elegant, spleen and appetite, known as "ham soup, mouth-watering reputation".
In addition, the production of high-level broth for flavoring (top soup), ham is the main flavor ingredients. In fact, many dishes, high-grade food, such as sea cucumbers, bear's paw, shark fins, camel's paw, trotters, monkey head mushrooms and winter melon, etc., its own taste is light, and some even have no taste, and ham meat, fire claw, ham skin or ham bone with the cooking, before the fresh aroma of flavor, complement each other.
Jinhua ham is cured meat products, containing a certain amount of salt, so cooking ham dishes, pay extra attention to the salinity of the finished product. Ham dishes should not be used braised, dry burning, sauce scorching, brining and other methods. Similarly, in such dishes, should not be used with ham. Cooking ham-based dishes, generally avoid the use of soy sauce, vinegar and fennel, cinnamon, curry, five-spice powder and other spices or a variety of coloring, otherwise it will change or lose the unique flavor of ham. Steamed beforehand for the side dishes with raw material ham, you can add a small amount of sugar or rock sugar and wine, to reduce salt and fresh, such as wine is more ideal.
Ham dishes in addition to a few special flavor dishes, such as "pulled ham", "fire folder fish", "wrapped in fried fire meat" and fried, sticking ham dishes, generally should not be hanging paste, batter, patting powder, need to hang the ham, and then the ham. Ham, sizing, patting powder, the need to thicken, it is also appropriate to use a thin gravy, in order to try to maintain the ham to maintain the ham's unique color, aroma, taste, shape. In addition, beef and mutton dishes, in addition to "grilled beef tendons" and sheep in the "ham braised lamb skin" and other special dishes, customarily rarely with ham with the composition of dishes.