Jin Yin Hoof: a fresh pig's hoof, a ham claw, first over the water to remove the blood end, and then add wine, chicken essence, stewed until crispy orchids can be.
Ham can also be used as an accessory to steam guppy, turtle, crucian carp, etc.
Can be sliced and steamed to eat, which put some ginger, scallions and other seasonings;
You can also do dressings, do some of the fish;
You can also do soups such as mushroom soup, bamboo shoots, etc.
Ham the best way to cook is:
Steam or as a condiment to other dishes, the ham can also be used as an accessory for the food, and the ham is also used as an accessory for the food. Here are a few local cooking methods in Jinhua:
I. Steaming: Steamed in a steamer basket, and then cooled and cut into thin slices for consumption.
Second, the ham cut into thin slices or small vacuum-packed ham slices as a condiment, in the steamed chicken, duck, goose, pigeon, pork, fish, turtles and seafood or eggs, tofu, spread a few slices of ham slices, color, aroma, taste better. Sliced ham is also a necessary condiment for all kinds of high-grade soup dishes. Especially to cook bamboo shoots, winter melon, radish more popular.
Three, gold and silver hooves: ham claw soak overnight, wash with hot water (plus a little alkali), scraping, chopping, chopping 5-6 knives (bone broken skin even) under the casserole pot with water, stewed over moderate heat, boiled for 30 minutes, put into the clean and soft fresh pig's claw, stewed over moderate heat for 1-2 hours, until soft and crispy, eat while hot. The ham claw is more flavorful when stewed with chicken and duck.
Old Duck in Casserole
Old Duck 500g (Jiangnan Duck), Jinhua Ham one small piece, dried bamboo shoots 70g, 2 small pieces of white onion, 3 slices of ginger
Materials Wine 1 tablespoon, Salt according to personal taste (pay attention not to put too much, because the Jinhua Ham is salty)
How to do it:
1, the old duck is cleaned, boiled water, the duck in the boiling water, high heat and cook. Boiling water, cook over high heat for 5 minutes, so that the blood foam out of the net, fish out the duck, rinse with water
2, Jinhua ham thinly sliced, dried bamboo shoots beforehand with water soaked for more than 5 hours, washed and spare
3, the old duck into the pot of soup, and then add the ham, dried bamboo shoots, green onion white, ginger, and seasoned with cooking wine
4, pour in a sufficient amount of water, the surface of the water should be submerged in solids
5, the old duck into a soup pot, then add ham, dried bamboo shoots, white onion, ginger, and mixing wine
4, pour enough water, the water surface to drown solid things
5, boiled for 4 and a half hours
Chrysanthemum yellowtail soup
Raw materials
Yellowfish 250 grams of middle section, ginger 2 grams, 20 grams of scallions, 1000 grams of chicken broth, mushrooms, bamboo shoots 50 grams each, 20 grams of shredded ham, 160 grams of soft bean curd, 2 eggs, 15 grams of cornstarch, 5 grams of oil, parsley, chrysanthemums, sesame oil, refined salt 3 grams of each, pepper powder 1 gram, soy sauce 1 gram, and then add a little bit of salt. pepper 1 gram, 6 grams of soy sauce, 3 grams of cooking wine .
Process
1, with scallions, ginger, cooking wine, salt marinated fish for 10 minutes, steamed for 6 minutes out of the cage;
2, will be cooked ham, mushrooms shredded fine, egg yolks, beaten, to be used;
3, will be frying pan with oil on high heat, into the scallions stirred out of the aroma, scooped into the chicken broth to boil, add wine, bamboo shoots, mushrooms, and then boiled! After the fish with egg yolks, tofu juice into the pot, add soy sauce, salt, vinegar, stir, pot to plate, sprinkled with chrysanthemums, cooked ham, ginger and pepper can be.