Question 2: How to steam Jinhua ham? 1. Steaming: Put the whole pruned ham in a dish and steam it in water, so that: (l) the fat (hide) is facing up and the lean meat is facing down. (2) If steamed with aluminum pot or iron pot, steam 500 grams of ham for about 35 minutes, and then simmer for 5 minutes; If the ham is peeled and steamed, steam for about 30 minutes, and then stew for 5 minutes; Steaming in a steamer for 40 minutes, and stewing for 5 minutes; Steam, just steam for 25 minutes and stew for 5 minutes; It is not advisable to steam food in a pressure cooker. (3) Take it out after steaming, take out the soup (the soup can be used alone) and cool it thoroughly. (4) When slicing, peel off the skin first, with the fat facing up, and slice it in horizontal lines (if you cut along the lines, the meat will feel old). The thinner the slice, the better.
2. Steamed freshwater fish: Cut raw ham into several thin slices (about 50g). Generally, there are crucian carp, flat fish, carp, mandarin fish and soft-shelled turtle. Be chosen. After washing, put a little salt on it. Cover the fish with ham slices, stuff them in the stomach and steam the fish.
3. Stewed dish: (1) Stewed chicken, duck, fresh trotters or fresh trotters with ham. Ham must be washed, scraped and stewed in water, then chicken, duck or trotters and pig's trotters are added and stewed thoroughly. (2) Put the ham pieces into a casserole, cook them with slow fire, and cut them into pieces. (3) Cook ham in casserole with fresh pork, beef, poultry and seafood, and the soup is delicious.
4. Sliced ham can also be used to cook eel, tofu, wax gourd, shark's fin, mussel and fish head.
5, making sweets: ham pieces with candied fruit, preserved fruit, lotus seeds, cherries and so on. Add a little rock sugar or white sugar and simmer.
6, do hot pot bottom material, etc. ：
Question 3: How to make Jinhua ham delicious? There are many ways to eat ham. According to Master Jiang Xianping, the first-class chef of Jinhua Qingheyuan Restaurant, stewing and steaming are generally suitable. However, due to the different parts of ham, the practice is not the same. The whole thigh can be divided into four parts: fire claw, fire hoof, waist peak and oil dripping. "Huozhua" and "Huozhua" should be accompanied by fresh pig's trotters and stewed with slow fire. These are the famous dishes "Gold and Silver Beads" and "Gold and Silver Beads". "Dropping oil" is suitable for cooking soup, accompanied by bamboo shoots and winter bamboo shoots, which are called fire bamboo shoots; Accompanied by wax gourd, it is called fire governor wax gourd; Those with tofu are called fire poison tofu and so on. , and "Huo Dou Bamboo Shoots" are the most famous. "Yao Feng" is suitable for steaming and slicing, and can be used to make famous dishes, such as sliced ham, Penan ham and thick sauce ham, and can be used as a meal with rice, wine and tea. Among the famous dishes, "ham slices" are most appreciated by the world. "Ham slices", 228 yuan per plate, cut into 48 slices, arranged in an arch bridge shape, sliced evenly and neatly, sprinkled with some white sugar, monosodium glutamate and yellow wine, steamed in a steamer for about 15 minutes, and the white sugar melted. My legs smell of alcohol. The color is ruddy and delicious. When eating ham, you should know the common sense of handling ham first. If you don't understand or neglect to handle ham, it will seriously affect the color, aroma and taste of ham, and even make people anorexia. Especially after cutting off a piece of ham, you must carefully cut off the brown protective layer on the surface of the meat; 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. Steamed ham ingredients: Jinhua ham150g.
Seasoning: 50 grams of yellow rice wine, 25 grams of sugar, monosodium glutamate 1 gram. Practice: 1. Cut the finished ham into 26 long squares with a length of 2.6 cm, a width of 1.9 cm and a thickness of 0.7 cm (each square has a piece of fat);
2. When loading the pallet, 5 pieces of the lower layer are placed in pairs, 3 pieces are placed in the middle, 4 pieces of the middle layer are placed in pairs, and 5 pieces are covered;
3. Put sugar, yellow wine and monosodium glutamate into a casserole and melt it with low fire. When it becomes sticky, pour it into a bowl, cool it, pour it on the ham, put it in a cage, and steam it over high fire 1 min;
4. After the cage is put on, one corner of the cage cover must be uncovered to prevent excessive impact of steam, so that the ham in the plate is flat but not brittle, the sugar juice poured on it is even and moist, and the seasoning penetrates into the inner layer of the ham. Steamed ham with taro 1, peeled taro, washed and sliced for later use; Select thin and oily ham and slice it for later use. 2. Put the taro slices and ham slices in the middle, that is, a piece of ham and a piece of taro, in a bowl. 3. After the water is boiled, put the ham and taro into a steamer and steam for 20 minutes.
This dish, taro and ham absorb each other's taste and nutrition. The fat and salty taste of ham absorbed by taro is not so greasy, and it is crispy and delicious. Ham absorbs the lingering fragrance of taro after oiling it, making it more delicious. Color and fragrance of honey ham: bright red color, transparent gravy, crisp and rotten ham, fresh and sweet taste and long aftertaste. Ingredients: ham, water and sugar. Production: 1) Wash the whole clean and refined meat on the fire, cook it in a soup pot until it is 80% cooked, take it out, remove the bones, flatten it with a basin, let it cool, take it out and put it in the refrigerator, and cut it into thick slices; 2) Put the thick ham into a casserole and stew it slowly with chicken soup to remove the salty taste. If the taste is still too salty, pour out the original soup, add the clear soup, and then remove the salty taste. Take out the thick slices of ham until the salty taste is completely removed, put them in another pot, add water and sugar, and simmer for 1 hour until the marinade is thick and bright. Honey-juice ham 2 [original/seasoning] About 300g of cooked ham, 50g of lotus seeds, 5 cherries in syrup, 0/each plum in syrup, 0/50g of rock sugar/kloc, a little rose petals and osmanthus fragrans, 75g of Shaoxing wine and a proper amount of raw flour.
[Production process] ① Add water to concentric lotus seeds, steam them in water, remove the soup, add sugar and steam them to jade color. Wash the ham, cut it into 12 cubes connected by cortex with a straight knife, with 2 knives in the longitudinal direction and 3 knives in the transverse direction.
② Put ham in a big bowl, add 25g of Shaoxing wine and 25g of crystal sugar, soak in water, cover and steam over high fire for 1 hour, decant soup, then add 20g of Shaoxing wine and 25g of crystal sugar, soak in water, cover and steam for 1 hour, decant the original soup. Continue to add 25 grams of Shaoxing wine and 75 grams of rock sugar, soak in water, continue to steam with high fire for 1 hour for 30 minutes, first pour the original juice into a bowl, and remove the precipitated impurities for later use. Put the skin of the ham into the stock plate, and put the steamed lotus seeds around the ham.
③ Heat a pot, add a proper amount of water and 25g of rock sugar, pour in the original juice of steamed ham, boil it, skim off the floating foam, mix it with corn starch water, pour it on the ham, decorate it with cherries and plums, and sprinkle with rose petals and sugar ...... ";
Question 4: How to make Jinhua ham delicious! Soak in cold water first, then add cooking wine, onion and ginger and steam for half an hour. After cooling, you can make soup, stew cabbage and cook dried silk. Don't cut too much, it will taste terrible! Ham can only be used as a side dish, not eaten alone.
Question 5: How to steam vacuum-packed Jinhua ham? Yes, it's better to have fat and thin ones. Just cut them into pieces and steam them in a pot.
Question 6: How to preserve steamed Jinhua ham? How long can it last? It's all steamed. I suggest eating as soon as possible. After a long time, it is easy to deteriorate and tastes bad.
Question 7: How long does it take to steam Jinhua ham-500 grams of ham.
Accessories: rapeseed heart 150g.
Seasoning: chicken oil 1.5 g ginger 8 g onion 20 g monosodium glutamate 1 g salt 3 g cooking wine each 1.5 g.
working methods
1. Put the "top" meat of ham in an iron fork, put it on the fire, burn the oil on the ham surface with flame, soak it in a warm water basin, scrape the skin clean with a knife, and put a herringbone pattern on the ham skin;
2. Cut the onion and slice the ginger;
3. Wash the cabbage and cut into sections;
4. Put the ham (skin down) in a large bowl, add cooking wine, onion, ginger slices and broth (200g), put it in a drawer, and steam it on a water pot with strong fire, boiling water and sufficient steam for 2-2.5h;
5. When the meat is crisp and rotten, remove the onion and ginger slices, skim off the oil slick, and turn it over in a big soup bowl (with the skin facing up);
6. Put the pot on a strong fire, add the broth, boil, and add the vegetables until the heart is broken;
7. Add refined salt and monosodium glutamate, adjust the taste, boil the soup again, pour in the melted cooked chicken oil, and pour it into a big soup bowl.
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Report | 2013-10-2718: 46 Enthusiastic users
Features of steamed ham slices: this dish is red and bright, salty and sweet, and full of flavor. Teach you how to make steamed ham slices and how to make steamed ham slices 1. Cut the repaired ham into 26 long squares with a length of 2.6 cm, a width of 1.9 cm and a thickness of 0.7 cm (each material becomes fat);
2. When loading the pallet, 5 pieces of the lower layer are placed in pairs, 3 pieces are placed in the middle, 4 pieces of the middle layer are placed in pairs, and 5 pieces are covered;
3. Put sugar, yellow wine and monosodium glutamate into a casserole and melt it with low fire. When it becomes sticky, pour it into a bowl, cool it, pour it on the ham, put it in a cage, and steam it over high fire 1 min;
4. After the cage is put on, one corner of the cage material must be uncovered to prevent excessive steam impact, so that the ham in the plate is flat but not brittle, and the poured sugar juice is even and moist, and the material penetrates into the inner layer of the ham, and the outside is green and bright.
Question 8: How does metalworking Jinhua ham make ham and fish head soup?
Features: the color is elegant, the legs are fragrant and the fish is fresh, and the soup is as thick as milk, which is unique.
Ingredients: ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.
Cut the ham and bamboo shoots into rectangular pieces of the same size. Cut the fish head, wash it, scald it in boiling water, take it out and drain it.
Put the casserole on a high fire, add cooked lard, and when it is 40% hot, add the fish head and fry it slightly. Add cooking wine, shredded onion and shredded ginger, turn the fish head over, pour in boiling water, cover the pot and cook for a while.
When the milk soup is thick, you can put the fish head in the soup basin and put it symmetrically, and spread ham slices and bamboo shoots on the fish alternately.
Add salt and seasoning to the thick soup in the pot, burn it again, pick out the ginger pieces, pour them into the soup basin and pour in the cooked oil.
Steamed mandarin fish with ham
Ingredients: mandarin fish, ginger slices, ham slices, coriander, salt and yellow wine.
Exercise:
Washing mandarin fish, and obliquely cutting several places on the fish body,
Pour in a little yellow wine and salt, and evenly spread all over the body;
Ginger slices and ham slices are embedded in the cutter;
Boil water in a steamer and put the fish in;
Steam for 7-8 minutes, then take out and sprinkle with coriander.
Fried rice with ham, shrimp and eggs
Features: yellow, white, green, red spots, pleasant color and fragrant smell.
Steamed mandarin fish with ham
Nose. It is natural that it tastes sweet when it is fresh. Ham, especially, is soft and hard to bite. The seasoning process is very simple.
Ingredients: 25g of starchy shrimp, 3 slices of golden ham (cut into fine grains), 3 tablespoons of ham soup, green beans15g (cooked), 2 eggs, 250g of rice and 20g of chopped green onion10g.
Heat the wok and smooth it, leaving 25 grams of oil.
After heating, put down the beaten eggs, stir-fry the chopped green onion at the same time, and put down the rice and fry it dry (the grain is evacuated).
Add the cooked shrimps and green beans and stir well. You don't need to put any other seasoning.
Chicken fir ham
Raw materials: 600g of chicken fir.
Ham150g starch (broad bean).
Monosodium glutamate 1 g pepper 1 g salt 3 g sesame oil 10 g.
After cleaning, the chicken fir is cut into rectangular blocks with a length of 8 cm, a width of 3 cm and a thickness of 3 mm.
The ham was cut into pieces with the thickness of 1 mm and the same width as the chicken fir.
Take 1 and put a piece of chicken fir and a piece of cloud leg into the bowl neatly.
Put the remaining chicken fir and cloud leg on it, add chicken soup 100 ml, put it in a cage and steam it with high fire 15 minutes, then take it out of the turntable.
Put the wok on medium fire, pour 500 ml of chicken soup, add salt, monosodium glutamate and pepper, and bake.
When it boils, thicken it with wet starch, pour sesame oil and pour it on the chicken fir. Note: This dish should be thickened with rice soup. Stir-fry chicken soup and thicken juice together. When it bubbles, pour the thicken juice on the dish. The starch slurry should be stirred evenly, and there should be no bumps. [3]
Cold ham
Ingredients: onion and white onion, ham160g, monosodium glutamate, salt, vinegar and sesame oil.
Cut the onion into sections, cut the ham into hob blocks, (or cut oblique slices) [4].
Put onions and ham in the pot.
Dissolve salt, monosodium glutamate and vinegar in warm water, pour into a basin and stir well.
Pour in sesame oil after serving.
Ham and egg crackle
Materials:
Shortcakes, eggs
Ingredients: diced ham, diced carrot, a little chopped green onion and cheese slices.
Exercise:
The eggs are scattered.
Add a little raw flour and water to adjust.
Add a little salt and soy sauce to taste. Add diced ham, chopped carrots and chopped green onion and mix well.
Put oil in the hot pot, turn off the heat, pour in the mixed egg liquid, stir fry quickly, and put it away for use as long as it is slightly solidified.
Sprinkle dry powder on the chopping board, overlap the two flying cakes and roll them into a rectangle.
cut in half
Take half a slice and sprinkle with shredded cheese.
Scrambled eggs
Sprinkle with grated cheese.
Roll up and wrap it.
Make a trumpet shape
Preheat the oven to 200 degrees and bake the middle layer for about 15 to 20 minutes [5].
Steamed tremella with ham
Ears, roots and torn pieces. Go to the bottom of the small bowl and ham, add tremella, pour in the stock, add ginger slices and salt and steam for 20 minutes. Pour out the soup, buckle it on a plate, sprinkle with shredded red pepper and chives, and drizzle with sesame oil.
Stewed elbow with ham
Ingredients: pork elbow 1, ham 1, water-soaked mushrooms, winter bamboo shoots, onion ginger, cooking wine, clear soup, chicken essence, water starch and sesame oil.
Exercise:
Clean the pork elbow, put it in a pot and cook it thoroughly, then add a little cooking wine and onion and ginger to cook it together.
Boned the well-done pig elbow and sliced the elbow meat.
After washing mushrooms, remove pedicels, wash and slice winter bamboo shoots, and slice ham for later use.
Stack mushrooms, winter bamboo shoots, ham slices and elbow slices layer by layer.
After the soup stewed with elbow is cooled, the oil slick is removed, filtered and poured into the plate of elbow slices, and the ingredients are unpacked.
Put in a steamer, steam for 20 minutes on high fire, then turn to medium heat, and steam the ingredients until crisp and rotten.
Pour the soup into a pot, add chicken essence, sesame oil, colored pepper and diced carrot, and thicken with water and starch.
After the prepared soup is boiled, pour the ham and stew the elbow ... "";
Question 9: How to eat Jinhua Ham Introduction: There are many ways to eat Jinhua Ham. According to Master Jiang Xianping, the first-class chef of Jinhua Qingheyuan Restaurant, stewing and steaming are generally suitable. However, due to the different parts of ham, the practice is not the same. The whole thigh can be divided into four parts: fire claw, fire hoof, waist peak and oil dripping. Fire claws and fire claws should be matched with fresh pig's trotters and stewed with slow fire. This is a famous dish, gold and silver beads and gold and silver beads. Drip oil, suitable for cooking soup and hanging flavor, accompanied by hairy bamboo shoots and winter bamboo shoots, known as fire bamboo shoots; Accompanied by wax gourd, it is called fire governor wax gourd; Those with tofu are called fire poison tofu and so on. Huo Dou bamboo shoots are the most famous. Yao Feng is suitable for steaming and slicing, and can be used to make famous dishes such as sliced ham, Penan ham and thick sauce ham, and can be used with rice, wine and tea. Among the famous dishes, ham slices are most appreciated by the world. Slice the ham at 228 yuan per plate, cut it into 48 pieces, arrange it in the shape of an arch bridge, slice it evenly and neatly, sprinkle some white sugar, monosodium glutamate and yellow wine, steam it in a steamer for about 15 minutes, and the white sugar will melt. My legs smell of alcohol. The color is ruddy and delicious. When eating Jinhua ham, you should first understand the general knowledge of ham processing. If you don't understand or neglect to deal with it, it will seriously affect the color, aroma and taste of ham, and even make people anorexia. Especially after cutting off a piece of ham, you must carefully cut off the brown protective layer on the surface of the meat; 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.
Question 10: How to eat Jinhua ham 1, pumpkin ham porridge?
Ingredients: pumpkin Jinhua ham rice salt sesame oil coriander
Exercise:
Wash a piece of Jinhua ham (about150g), peel the pumpkin, wash it and cut it into hob blocks for later use.
Boil the porridge pot with water, add washed rice and ham, add appropriate amount of sesame oil, cook for 20 minutes on high fire, add washed and cut pumpkin pieces, turn to low heat and 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 1 60g), 8 liang of ginkgo (about 320g), 4 slices of ginger, 225g of honeydew melon, and sweet-scented osmanthus sugar1teaspoon.
How to do it:
1, Jinhua ham peeled off the skin and oil, steamed for half an hour, sliced, steamed with sugar and ginger slices 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 white sugar, and boil it to make sugar gum. Slice the honeydew melon. 3. Put the ginkgo into the sugar gum, cook it until golden brown with slow fire, and eat it with honeydew melon and candied ham slices.
3. Kirin tofu
Ingredients: tofu, Jinhua ham, winter bamboo shoots, mushrooms, soybean seedlings, salt and broth.
Exercise:
Slice tofu and sprinkle with salt; Peel and cook winter bamboo shoots, and cut them into tofu-sized slices; Cut mushrooms in half; Boil Jinhua ham for 10 minute and then 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 juice is steamed and poured out; In addition, fry the soybean sprouts and spread them around the steamed tofu; Boil the stock, oyster sauce and water starch, and pour them on the tofu.
4, Jinhua Fu Gui stewed cabbage
Ingredients: Chinese cabbage, mushrooms, shrimp skin, Jinhua ham, Flammulina velutipes, onion, broth, sugar and yellow wine.
Exercise:
Jinhua ham diced, Flammulina velutipes knotted, mushrooms, shrimp skin, etc. Chopping, and uniformly mixing to obtain stuffing; Wash Chinese cabbage, peel off the outside leaves for later use, cut in half, blanch in boiling water, remove and drain, cool and spread some stuffing on the leaves, leaving a spoonful of stuffing for later use; Put the cabbage in a casserole, cover the reserved cabbage leaves, and pour the broth for stew 1 hour until the cabbage becomes soft and thorough. Take out the covered leaves and sprinkle with chopped green onion and the remaining stuffing.
5. Jinhua white jade roll
Ingredients: wax gourd1500g, 8 Jinhua hams, 8 mushrooms, 8 carrots, 8 celery and 6 Chinese cabbages.
Exercise:
1, wax gourd 1 500g peeled, sliced, scalded with boiling water1min, then put Jinhua ham, mushrooms, carrots, celery and wax gourd in the middle and roll them into a circle. 2. Steam the dumplings in a steamer for 15 minutes, then blanch the cabbage and arrange it on the surface.
6. Angelica Golden Chicken Leg Soup
Ingredients: chicken 1 piece, Jinhua ham 200g, ginger 1 piece, onion 1 piece.
Ingredients: salt, 30ml yellow 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 meats, 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 obesity.
The best casserole should be selected for soup. After the chicken flies into the water, put it in a casserole, add water, yellow wine, ginger, onion and Jinhua ham slices, boil over high fire and simmer for 2 hours. The longer you cook the soup, the better? Not exactly. The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced, but the nutrition will be destroyed. Generally, fish soup is about 1 hour, and 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 chicken contains less fat, there is still oil floating on the surface of soup, which is a good way to remove soup oil.
After the soup is ready, add salt at last, because salt will solidify the protein and hinder the diffusion of umami ingredients in the soup making process.
7. Xuefang Leg Leisure Ball
Ingredients: Sauerkraut cooked pork leg, prawn, water-soaked mushrooms, asparagus brain, leek bud white, pumpkin, cooked bamboo shoots, onion, 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. ......& gt& gt