How to make Jinhua ham:

1. Classification: According to different seasons and curing methods, ham is divided into many different types. According to the shape, it is divided into: crescent leg (shaped like a crescent), wind leg (rectangular); according to the pickling time, there is winter leg (marinated in mid-winter); according to the different pickling techniques, it is divided into: sugar leg, smoked leg, Xu leg < /p>

2. Method: It is rather cumbersome to make. "Liangtouwu" (a kind of local pig in Jinhua) must be used as the ideal raw material. The pig legs need to go through 10 months and more than 80 processes to make. Ham curing has very strict requirements on climatic conditions. Only a few areas in the central and western parts of Zhejiang (small basins and hills) have a suitable climate.

How to eat Jinhua ham:

Before eating the ham, it is best to wash it with warm water to clean the dirt on the outer layer of the ham. When slicing it, be sure to cut it into thin slices. a little.

1. Angelica Golden Leg Local Chicken Soup Ingredients: 1 local chicken, 200 grams of Jinhua ham, 1 piece of ginger, 1 green onion, appropriate amount of salt, 30mL of rice wine. Method: Slice the ham and cut the local chicken into cubes for later use.

Blanch the chicken to remove dirt and excess fat.

Put the blanched chicken pieces and cut ham into a casserole together. Add rice wine, ginger slices, and green onions at the same time. Simmer for 2 hours. Add a little salt and turn off the heat. 2. Steamed ham

Cut the ham into thin slices, add tofu and Qianzhang, add cooking wine, and steam together for half an hour. It will taste fresh and full of fragrance.

3. Ham porridge

Use ham to cook rice porridge, which has a fragrant and glutinous texture. Eating a bowl of ham porridge can be used as both a main meal and a side meal, nourishing the stomach and warming the heart.