Cooking or seasoning is other dishes. This paper introduces several local cooking methods in Jinhua:

First, cooking: steamed in a steamer, cooled and sliced to eat.

2. Slice the ham or slice the ham packed in a small vacuum as seasoning. When steaming chicken, duck, goose, pigeon, pork, fish, turtle, seafood or egg tofu, spread a few slices of ham, which is delicious. Sliced ham is an essential seasoning for all kinds of advanced soups. Especially boiled bamboo shoots, wax gourd and radish pieces are more popular.

3. Gold and silver trotters: soak the ham trotters overnight, wash them with hot water (with a little alkali), scrape them clean, chop them, cut them with 5-6 knives (with broken bones and skins), add water to the casserole, simmer for 30 minutes, add the washed and softened fresh trotters, simmer for 65,438+0-2 hours until they are soft and crisp, and eat while hot. Stewed chicken and duck with ham claws is more delicious.

Old duck pot

500 grams of old duck (Jiangnan duck), a small piece of Jinhua ham, 70 grams of dried bamboo shoots, 2 onions and 3 slices of ginger.

Cooking wine 1 tablespoon, salt according to personal taste (be careful not to put too much, because Jinhua ham is salty)

Exercise:

1, clean the old duck, bring the water to a boil, put the old duck in boiling water, and cook it for 5 minutes with strong fire to let the blood foam flow out. Take out the duck and rinse it with clear water.

2. Slice Jinhua ham, soak dried bamboo shoots in water for more than 5 hours in advance, and wash them for later use.

3. Put the old duck into the soup pot, add ham, dried bamboo shoots, onion and ginger slices, and add cooking wine.

Pour enough water, and the water surface will be submerged by solids.

5. Cook for four and a half hours.

Chrysanthemum yellow croaker soup

raw material

250g of yellow croaker, 2g of ginger, 20g of onion, 50g of chicken soup1000g, 50g of mushrooms and shredded bamboo shoots, 20g of Jinhua ham, 2 soft tofu160g, 2 eggs, 5g of raw flour15g, 5g of oil and coriander, chrysanthemum, sesame oil and essence.

manufacturing process

1. Marinate the fish with onion, ginger, cooking wine and refined salt for 10 minute, then steam it in a cage for 6 minutes and take it out;

2. Shred the cooked ham and mushrooms, and break the yolk for later use;

3. Add oil to the wok, stir-fry the onion until fragrant, add chicken soup to boil, add cooking wine, shredded bamboo shoots and shredded mushrooms, boil again, then put the fish with egg yolk and tofu juice in the wok, add soy sauce, refined salt and vinegar, stir well, put the wok on a plate, and sprinkle with chrysanthemum, shredded cooked ham, shredded ginger and pepper.

Winter melon and ham soup

Ham, topped with cloud legs and Jinhua ham. Choose only lean meat and hard meat. As Mr. Liang Shiqiu said in "Yashe talks about eating ham". "Slice with a sharp knife, the lean meat is as bright as fire, and the fat meat is faintly transparent". Peel the wax gourd. Cut a finger into wide pieces and set it aside. Peel the edamame and set aside in pairs. Choose a thick and tender tip, soak it for four to five hours, and then cut it into thin strips one inch long and two minutes wide for use.

Boiled water. Add ham slices and bring to a boil. Add the fried sharp tip and edamame, bring to a boil and stew until the soup is slightly thick and the flavor of ham overflows. Add wax gourd and boil. Salt, a little chicken essence. Turn off the fire. Cover the pot and let it simmer for ten to fifteen minutes. Take a pot, put it in a soup bowl, and pour a little sesame oil.

Roasted diced chicken

Ingredients: cooked and thin Jinhua ham, chicken breast, egg white, chopped green onion, fresh soup, cooking wine, refined salt, monosodium glutamate, wet starch and salad oil.

Practice: Dice ham. Cut the chicken breast into cubes slightly larger than the diced ham, mix it with salt, egg white and cooking wine slightly, dye it for a while, and moisten the starch slightly to make it uniform. Put the wok on a big fire and add the salad oil. When the oil temperature is 40% hot, put the diced chicken in, spread it out with chopsticks, and pour it into a colander to drain the oil. Leave a little oil in the original pot, add chopped green onion, diced ham and diced chicken, cook wine, add fresh soup and monosodium glutamate, stir well, dilute with wet starch, and pour in bright oil to serve.

Features: elegant and pleasant, delicious ham, tender diced chicken and rich nutrition, suitable for drinking and eating.

Golden leg jade soup

Ingredients: cooked and thin Jinhua ham, spinach leaves, chicken breast, egg white, Jiang Mo, fresh soup, cooking wine, white sugar, refined salt, dried starch and cooked lard.

Practice: the cooked and thin ham is cut first and then chopped into pieces. Wash spinach leaves and chop them into fine mud. The chicken breast was pounded into chicken paste with the back of a knife. Heat a pan, add cooked lard, stir-fry ginger slices until fragrant, pour in spinach puree mixed with refined salt, white sugar, cooking wine and monosodium glutamate, stir-fry slightly, that is, add fresh soup, add chicken puree and ham powder mixed with egg white while frying, add diluted wet starch after boiling, push evenly, pour a little cooked lard on it, and pour it into the soup basin.

Features: bright color, fresh and delicious, nutritious and healthy food.

Golden leg Qian Qian knot

Materials used; Cooked and thin Jinhua ham, thin thousand sheets, small dish, cooking wine, sugar, refined salt, monosodium glutamate, chicken soup, wet starch, cooked chicken oil and cooked lard.

Practice: Cut the ham into coarse silk and coarse powder. Cut thousands of long slices, cut the edges one by one, turn them into knots, soak them in boiling water until they are soft, take them out and let them cool, put them in a pot one by one, add a proper amount of chicken soup, add salt, monosodium glutamate, sugar, cooking wine and cooked lard, cover a plate, steam them in a cage until they are crisp and cooked, and drain the original juice. Small dishes are seasoned with oil and arranged in thousands of knots. Put the wok on high fire, add cooked lard, pour the original steamed juice, dilute it with wet starch after boiling, thicken it with chicken oil, pour it in the center of vegetable noodles, and add minced ham. Serve.

Features: beautiful color, delicious and tender, mixed with meat and vegetables, affectionate and delicious.

Duck rolls with golden legs

Ingredients: Jinhua ham with Chinese meat sandwich, clean fat duck, onion, pepper, cooking wine, refined salt, sugar, monosodium glutamate, dried starch and sesame oil.

Practice: Cut the ham into pieces. Chop off the duck's head, neck, wings and palms, cut a knife in the center of the back, peel the two sides, remove the bones and bones, put them in a pot, add onion, shredded ginger, salt, wine, pepper and monosodium glutamate, spread them evenly and marinate for half a day. Cut the duck meat in the middle, divide it into two pieces, lay the duck meat flat with the skin facing down, dry the starch in the field, sprinkle the minced ham and white sugar on one end, roll it into a roll along the length, wrap it with gauze, tie a rope, make it into a barrel, put it in a cage and steam it until it is crisp and rotten, air-cool, take off the rope cloth, brush it with sesame oil, change the knife and send the thick pieces into the pot, and decorate it with vegetables.

Features: beautiful appearance, delicious taste, unique flavor, nourishing yin and stomach, tonifying deficiency and strengthening body, delicious food.

Braised fish and jujube with golden legs

Ingredients: cooked and thin Jinhua ham, silver carp paste, small dish heart, refined salt, monosodium glutamate, clear soup and cooked chicken oil.

Practice: Slice the ham. Put a fresh pigskin on the chopping board, put the fish paste on it, chop it gently with a double knife until the fish paste becomes sticky, put it in a container, add refined salt and monosodium glutamate, and slowly add water, and stir in one direction. When the fish paste bubbles, let it stand for a while to make it swell. Put cold water in the pot, turn the fish into dates, and pour them into the pot for a while to make them firm. Boil them on medium heat and cook them on low heat. Heat wok, add clear soup to boil, add fish and dates, add refined salt, monosodium glutamate, ham slices and side dishes, stew slightly, pour into soup basin, decorate ham slices and side dishes, and pour in cooked chicken oil.

Features: the soup is delicious, the fire slices are mellow, and the fish and dates are smooth and tender, suitable for all ages.

Menghuo winter melon ball

Ingredients: cooked and thin Jinhua ham, wax gourd, fresh soup, sugar, refined salt, wet starch, salad oil and cooked chicken oil.

Practice: Cut the ham into pieces. Peel the melon, remove the pulp, wash it, make it into a ball with a stainless steel round spoon, scrape it slightly in salad oil, take it out, drain it, put it in a plate and steam it in a cage with high fire. Put the wok on high fire, add fresh soup, add white sugar, refined salt and monosodium glutamate and stir well. After boiling, dilute the wet starch, pour it on the melon balls, then sprinkle the ham powder and pour the cooked chicken oil.

Features: elegant and attractive, full of fire flavor, melon balls are clear and delicious in summer.

Honey lotus with golden legs

Ingredients: cooked meat above Jinhua ham, Tongxin An Baili, water-borne mushrooms, red cherries, rock sugar, white honey, wet starch and osmanthus fragrans.

Practice: Smooth the ham, round it on one side, cut it into thin and long slices, soak the lotus seeds, remove all the clothes, put it in a big bowl, add warm water, cover it with a plate, put it in a cage and steam it over high fire, drain the water, add crystal sugar and honey, and steam until it is crisp and tasty. Take the buckle bowl, put it in the big fragrant bone, line up the ham slices along the edge of the bowl, fill in the lotus seeds (leave a little for decoration), add the osmanthus, smooth it, cover the plate and steam for a while, then take it out and gently buckle it in the center of the plate, pour the thin syrup of molasses starch on it, and decorate it with the lotus seeds and red cherries left behind.

Features: lotus-shaped, sweet legs, sweet and crisp lotus seeds, nourishing the heart and kidney, strengthening the spleen and nourishing the stomach.

Roasted shark's fin

Ingredients: cooked Jinhua ham heel, shark's fin in water, fat meat, green vegetables, onion, onion segments, ginger slices, chicken soup, cooking wine, white sugar, refined salt, monosodium glutamate, wet starch, cooked lard and cooked chicken oil.

Practice: Bone the cooked heel, slice it, put it in a bowl, add wine and sugar and steam it thoroughly. Steam shark fin with wine, fat and onion until soft and shiny, and take it out. Ginger is broken. When the wok fires, stir-fry onion, cook wine, add chicken soup, take out onion, add shark's fin and ginger slices, pour the steamed juice into the heel of the fire, cook for a while, then add salt and monosodium glutamate to collect juice, pick out ginger slices and adjust with wet starch. Pour in the cooked lard, put the shark fin in a dish with a fire heel, decorate it with vegetables, and pour in the cooked chicken oil.

Features: the color is gorgeous and pleasing to the eye, the heel is crisp and delicious after burning, the shark's fin is fresh and tender, the soup is thick and fresh, and the banquet is high-grade and delicious.