Materials: pumpkin jinhua ham rice salt parsley parsley

Practice:

Jinhua ham a piece (about 150 grams or so) washed, pumpkin peeled and washed and cut hobnail block spare.

The porridge pot add water to boil add washed rice and ham, add the right amount of sesame oil, high heat simmer for 20 minutes, add washed and cut pumpkin pieces, turn the heat to simmer, simmer until the pumpkin basically all melted after the ham out of the cool (be careful to scalded paw) torn into fine threads, and then put into the porridge, will be cleaned and chopped coriander into the porridge and turn off the heat, and then seasoned with salt, chicken essence can be.

PS: Since Jinhua ham is heavy in salt, be sure to taste it before adding salt in small amounts.

You can put some shiitake mushrooms, finally shredded into the high heat and simmer for 2 minutes, I did not soak the mushrooms today, so... You can also put in some of your favorite vegetables or seafood... It's best to use a casserole dish.

2, candied Jinhua leg almonds

Main ingredients: 4 taels of Jinhua ham, sugar (about 160g), 8 taels of white fruit (about 320g), four slices of ginger, 225g of honeydew melon, 1 teaspoon of osmanthus sugar.

Method:

1, cut off the skin and oil of the Candied Ham, steam under water for half an hour, then slice, add sugar and ginger and steam for another 10 minutes. 2, remove the shell and open the edges of the white fruit, out of the water, remove the heart of the coat, add one-third of a cup of sugar and cinnamon sugar and cook into a sugar gelatine, sliced honeydew melon. 3, put the white fruit into the sugar gelatine and cook over a moderate fire until golden brown, served with honeydew melon and sliced Candied Ham.

3,Kirin Tofu

Ingredients: tofu, Jinhua ham, asparagus, shiitake mushrooms, soybean sprouts, salt and stock.

Methods:

Tofu cut into thin slices, sprinkle with salt; asparagus peeled, boiled, cut into thin slices like the size of tofu; mushrooms cut in half; Jinhua ham boiled for 10 minutes, cut into thin slices; tofu, ham, sliced bamboo shoots, mushrooms, in order in the plate, into the steamer pot on high heat steam for 10 minutes, take out, pour out of the steam juice; the other will be soybean seedling frying, spread in the steaming tofu surrounded; broth, oyster sauce, water starch boil on the tofu.

4, Jinhua rich stewed cabbage

Materials: cabbage, mushrooms, shrimp, Jinhua ham, mushrooms, green onions, broth, sugar, yellow wine.

Methods:

Chinese ham diced, enoki mushrooms in knots, mushrooms, shrimp and other minced, mix well into the filling; Chinese cabbage washed, peeled off the outer leaves and spare, and then cut into two halves, put in boiling water to soften, remove and drain the water, and then cooled in the leaves in the people part of the filling, the filling to keep a large spoon to spare; cabbage put in the casserole dish, covered with the reserved cabbage leaves, and then poured into the broth stewed over medium heat for 1 hour, to see the softness of the cabbage, remove the covered cabbage leaves, and then put into the broth stewed for 1 hour. See cabbage soft, remove the covered leaves, sprinkle with chopped green onion and the remaining filling.

5, Jinhua white jade roll

Raw materials: 1500 grams of winter melon, Jinhua ham 8, 8 mushrooms, 8 carrots, 8 celery, 6 cabbage.

Practice:

1, 1500 grams of melon first peeled, sliced, scalded with boiling water for 1 minute, and then the Chinese ham, mushrooms, carrots, celery, put in the middle of the melon, rolled up into a circle. 2, the circle will be placed in the steamer inside the steamer for 15 minutes, and then the cabbage hot rows of the surface.

6, angelica gold leg earth chicken soup

Main ingredient: 1 earth chicken, Jinhua ham 200 grams, ginger 1 piece, green onion 1

Accessories: salt, 30mL of yellow wine

Practice:

Ham sliced, cleaned earth chicken, you can cut pieces. Wash and blanch the earth chicken in a pot of boiling water. Chicken, duck, pork ribs and other meats in soup, first blanch the meat in boiling water, this process is called "out of the water" or "flying water", not only can remove the blood, but also to remove part of the fat, to avoid too fatty.

Soup selection of delicate texture of the casserole is appropriate, chicken water into the casserole, add water, wine, ginger, green onion, sliced Jinhua ham, with a strong fire to boil, and then stewed with a small fire for 2 hours. Is it better to make soup for a longer time? Not really. The nutrients in the soup are mainly amino acids, heating time is too long, will produce new substances, nutrients instead of being destroyed, the general fish soup for about 1 hour, chicken soup, meat and bone broth and so on about 2 ~ 3 hours on the pot.

Soup boiled out of the fire, to be cooled into the refrigerator, the oil solidified in the soup surface, with a spoon to remove, and then the soup rolled, you can feel free to drink. Because although the earth chicken contains less fat, but there will still be floating oil floating on the surface of the soup, this is a good way to get rid of soup oil.

Soup good, salt should be the last to add, because salt can make the protein coagulation, hindering the process of soup fresh flavor components of the diffusion.

7, snow Boat legs with flawed ball

Materials: cooked lean snow animal Jiang leg meat, shrimp, hydrated mushrooms, asparagus brain, leek buds white, pumpkin, cooked bamboo shoots, scallion white section, egg white, cooking wine, salt, monosodium glutamate, sugar, chicken broth, wet starch, cooked lard.

Practice: Chiang leg meat, mushrooms, bamboo shoots, pumpkin are cut into short strips. Asparagus, leek bud white cut into sections. Ming shrimp head, peel off the shell and leave the tail, pick off the sand line, with wet starch, egg white, salt, wine sizing. frying pan on the fire, under the cooked lard, sixty percent heat into the shrimp paddle cooked, slightly cooled, add Jiang leg strips. The original pot to leave a little oil, put pumpkin, asparagus, mushrooms, bamboo shoots, white onion, leek buds stir fry, add chicken broth and seasoning a little stir fry, drizzled with oil, mixing into the shrimp ball, out of the pot that is into the Snow Boat cloud leg steak vegetable gallbladder Snow Boat Jiang leg steak vegetable gallbladder.

Note: 1, ham can not be used as a main dish, just seasoning. So don't cut big pieces to eat as meat.2. Never fry it, and never use soy sauce, chili, fennel, cinnamon and other seasonings. These strong flavor will dilute or overwhelm the ham's unique fragrance. 3, ham sliced, the thinner the better, can not follow the meat fibers cut, to cut across the fibers, or you will feel the meat old and stuffed. ------------------------------------------------ edible method of eating ham, the first line to know the general handling of ham common sense, such as do not understand or negligent treatment, will seriously affect the color, aroma and taste of ham, and even anorexia. In particular, 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; 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. If the ham skin is not eaten for the time being, Kai can remain on the original leg for the time being, not cut down first. Jinhua ham in addition to do the main dishes, auxiliary materials, or the production of soup ideal fresh ingredients. "Ham pigeon soup", "ham and bamboo fungus soup", "ham and phoenix claw soup", "fire antler shrimp ball soup", "Hot Tripe and Buddha's Hand Soup", "Begonia Ham Soup", "Fish Balls Soup with Hot Mushroom", "Peanut Soup with Hot Meat", "Hot and Sour Soup with Fresh Flowers", "Golden Corn Soup with Golden Legs", "Yellow Fish Soup with Ham", "Sea Cucumber Soup with Ham", "West Lake Brunswick Soup" (Chicken Fire Brunswick Soup), as well as homemade "Ham and Winter Melon Soup", "Ham and Cabbage Soup", and so on, up to hundreds of kinds. Ham soup dishes are easy to make, tasty, 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 raw material of fresh flavor. 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 braised, dry roasted, soy sauce roasted, brined 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 pigments, otherwise it will change or lose the unique flavor of ham. Steamed beforehand for the raw materials used in side dishes ham, 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 of the dishes, such as "pulled ham", "fire clip fish", "wrapped fried fire meat" and fried, sticking the ham dishes, generally should not hang paste, batter, shoot powder, Need to thicken, it is also appropriate to use a thin gravy to try to maintain the ham to maintain the unique color, aroma, taste and shape of the ham. In addition, beef and mutton dishes, in addition to "grilled beef tendons" and the whole sheep in the "ham braised lamb skin" and other special dishes, customarily rarely with ham with the composition of the dishes. 1. 1. honey ham: ham meat (with skin) cut into thin slices, add wine, chicken essence, and a spoonful of honey, steamed and eaten.

2. Gold and silver hooves: a fresh pig's hooves, a ham claw, first over the water to remove the blood, and then add wine, chicken essence, stewed until crispy orchids can be.

3. Ham can also be used as an accessory to steam guppy, turtle, crucian carp, etc.