the method of frying and brewing ham with lemon juice

gourmet materials

15g of ham, 5g of lean meat, 1g of horseshoe, 1g of dried shrimp, 5g of ginger and 5g of onion.

Seasoning:

25g of peanut oil, 5g of salt, 1g of monosodium glutamate, 1g of sugar, proper amount of cornmeal, a little pepper and 1g of lemon juice.

Gourmet practices

1. Slice ham into thick slices, chop lean meat into mud, peel horseshoe and dice, soak dried shrimp thoroughly and dice, and cut rice with ginger.

2. pat the dried raw flour on the ham slices, add horseshoe rice, dried shrimp rice and ginger rice to the lean meat paste, add some salt, monosodium glutamate, pepper and raw flour to make stuffing, and brew it on the ham slices.

3. Add oil to the pan, add the brewed ham slices, fry them with low fire until golden and cooked, scoop them up and put them on a plate.

4. Add a little oil to another pot, inject lemon juice, add the remaining salt and sugar to boil, thicken with wet raw flour, and pour over the fried ham slices.

cooking points

when frying ham, the fire should not be too big, so as not to burn outside but not inside.

How to make potato and ham salad

Ingredients:

1g of potatoes, 15g of smoked ham, 2 eggs, 3g of carrots, 5g of cucumbers and 3g of canned peas.

Accessories:

Salad sauce, salt, chicken essence and pepper.

Practice:

① Wash potatoes and carrots, steam them on fire until cooked, peel them and cut them into pieces; Dice the ham; Wash the eggs, add water to the pot and cook them on fire, take them out, cool them with cold water and peel them, and cut them into egg slices with the size of potato chips; Wash cucumber and cut into small pieces.

② Mix potato slices, carrot slices, smoked diced ham, egg slices, cucumber slices, peas, salad dressing, salt, chicken essence and pepper, and mix well.

Friendly reminder:

① When boiling eggs, it should be heated in cold water, and the time should not be too long. It is advisable to cook for 5~7 minutes after boiling.

② mayonnaise or thousand island sauce can be selected for salad dressing according to your own taste, and some original yogurt can also be added.

the method of steaming ham with wine

raw materials

3g of cooked ham, 5g of lettuce, appropriate amount of green and red peppers

seasoning

1 tbsp of white sugar, 1g of wine, 1 tbsp of sweet osmanthus

making process

1. Slice the ham, put it in a bowl, and add wine brewing juice, sugar, etc.

2. Take a bowl, first stack the steamed ham horizontally in the middle of the bowl, then stir the marinade of fermented grains, sweet osmanthus and steamed ham, pour it on the ham, and steam it in a steamer over medium heat for about 2 minutes.

3. Shred lettuce, put it in a plate, take out the steamed ham slices and put them on the lettuce. Add a little sugar and green pepper to the sweet osmanthus, stir them with chopsticks and pour them on the ham slices.

Steamed chicken with ham

Ingredients:

2g of chicken breast, 4 slices of ham and 1 tablespoon of wine.

Accessories:

A: 1 cup of stock, 1/2 teaspoon of salt and 1/2 teaspoon of sugar. 2 teaspoons of dried starch.

Method:

1. Cut each ham into 3 pieces. Marinate the chicken with wine for 1 minutes, cover it with plastic wrap, heat it with 9% microwave for 4 minutes, and let it cool. [Gourmet China ]

2. Cut the chicken into appropriate sizes, arrange them alternately with ham slices on a plate, and steam them with microwave at 9% power for 1 minute.

3. Mix the material A, heat it with 9% microwave for 1 minute, add the water-soluble starch to thicken it while it is hot, and pour the sauce on the chicken and ham.

Method of fried ham with okra

Ingredients: ham 3g, okra 2g

Seasoning: garlic 5g, vegetable oil 5g, cooking wine 8g, salt 1g

Method:

1. Cut the ham into small pieces; Peel garlic and cut into powder;

2. Remove the pedicel, clean it and cut it into pieces obliquely;

3. Heat the oil in the pan, saute the minced garlic, add the ham and stir-fry until fragrant;

4. Add okra and stir-fry, add cooking wine and season with salt.

Fried ham with green pepper

Ingredients: Jinhua ham and bean curd skin

Accessories: green pepper

Seasonings: salt, sugar, starch, cooking wine, broth and cooking oil

Practice:

1. Slice ham and green pepper into strips;

2. Cut the bean curd skin into wide strips, tie them into knots, blanch them with boiling water, drain them, put them into a plate, add cooking wine, salt, white sugar, chicken essence and a small amount of broth, mix well, put them into ham strips, and take them out in a steamer for 1 minutes.

3. Put the oil in a pan, add shredded green pepper when the oil is hot, pour in steamed bean skin knots, ham strips, a little stock, cooking wine, appropriate amount of sugar, salt, chicken essence and chicken oil, stir well, and pour in water starch before taking out the pan.

How to make a rich ham

Ingredients:

75g of aged ham, 1 cellophane (2.5ft square), 1 cup of brown sugar, 4 lotus leaves or taro leaves, 1 cup of fat pork (minced), 1,5g of clay, a little osmanthus sauce, and 12 small pieces of toast.

Production process:

1. A section of ham with the thinnest barrel bones and more lean meat (commonly known as male slices) is peeled off from the epidermis, soaked in warm water and washed clean, then put into a large bowl, soaked in clear water and steamed for about 1 hour.

2 After cooling slightly, peel the ham first, and then cut it into slices 2.5cm wide and 5cm long (the fat accounts for 1/4 of the total).

3. Lay the sliced ham (2 slices) with lean meat downwards in the center of cellophane, then pour the ground fat mixed with sweet-scented osmanthus sauce and sugar on it evenly, lift the corner of the paper, fold it into a rectangle, wrap it with lotus leaves outside, tie hemp rope, and finally coat the clay (mixed with salt water) into a pillow shape (or put the ham wrapped with lotus leaves directly on an iron).

4 put it in the oven (the ham noodles are below) and bake it for 4 hours with high fire. When serving, knock on the clay to open the leaves and paper, move the fragrant ham that has been baked to a deep red and sticky to a long dish, and serve it with toast bread cut in half (cut into the knife edge from the horizontal surface to make it loose-leaf), so that the eater can eat it himself.

How to make ham fish

Ingredients: 1kg of herring, 1g of cooked ham, 6g of pork fat and 6g of egg white.

seasoning: 6g of big oil (actual consumption is about 6g), 2g of flour, 2g of pepper powder, 5g of sesame oil, 2g of wet starch, 6g of cooking wine, 1g of monosodium glutamate, 1g of onion and 5g of Jiang Mo.

features: if the ham is oily and crisp, the fish fillets are fresh and tender, the pork is fat but not greasy, and it tastes delicious when eaten hot.

production method: (1) select the good meat in the middle of the cooked ham and cut it into pieces with a length of 5-6 cm, a width of 2-3 cm and a thickness of .2 cm.

(2) Cut the fish and fat meat into pieces of the same size.

(3) Put the fat meat slices in a bowl, add wet starch (less than half), cooking wine, pepper powder, sesame oil, monosodium glutamate, chopped green onion, Jiang Mo and egg white (2g) and stir well. Then, align and stick it with ham slices and fish slices piece by piece (the meat slices are sandwiched).

(4) Add wet starch, flour, etc. to the remaining egg white to make a thin egg paste for later use.

(5) Heat the frying spoon on a strong fire, rinse the spoon with a little big oil, and then pour it out. Move to slow fire, add a small amount of cool oil to heat it, dip the ham and fish (that is, the above-mentioned sliced slices) in the thin egg paste and fry them one by one. First fry one side of the fish fillet (3~4 minutes), then fry one side of the ham slice (2~3 minutes). Finally, add the full amount of big oil, move it into high fire and fry it until it is light yellow, and then take it out and drain it.