Golden and silver hooves: a fresh pig's hoof, a ham claw, first over 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.
Winter melon ham soup
Ham, to cloud leg, Jinhua ham for the top. Choose only the dry, thin and hard parts. As Mr. Liang Shiqiu talked about in "Yasha Talks about Eating - Ham". "cut into thin slices with a sharp blade, the lean meat is sharp like fire, the fat meat is vaguely transparent" standby. Peel the skin and flesh of the winter melon. Cut one-finger wide thick slices and set aside. Peeled soybeans, two two spare. Stirring tip selection of thick tender, soak four to five hours, cut an inch long, two minutes wide thin strip spare.
Boiling water. Put in the ham slices, boil. Stir in the stir-frying tips, beans, boil, simmer until the soup color is slightly thicker, the aroma of ham overflow. Into the winter melon, boil. Salt, a little chicken essence. Turn off the heat. Cover the pot and simmer for ten to fifteen minutes. Remove from heat, add to soup bowl and drizzle with sesame oil.
Chicken fire two ding
With: cooked lean Jinhua ham, chicken breast, egg white, green onion, fresh soup, cooking wine, refined salt, monosodium glutamate, wet starch, salad oil.
Practice: cut the ham into cubes. Chicken breast cut into slightly larger than the ham ding ding, with refined salt, egg white and a little mixing wine, stained for a while, plus a little wet starch slurry. Frying pan on high heat, under the salad oil, until the oil temperature of 40% hot, the paste good chicken into the diced, with chopsticks scattered, poured into a funnel to drain the oil. The original pot to stay a little oil, into the chopped green onions, diced ham, diced chicken, cooking wine, add fresh broth, monosodium glutamate, push well, with wet starch thinning thin thickening, drizzled with oil, upside down the pot into the pot.
Features: elegant and clean, fragrant ham, tender chicken, nutritious, wine and rice are suitable.
Golden leg emerald soup
With: cooked lean Jinhua ham, spinach leaves, chicken breast, egg white, ginger, fresh soup, cooking wine, sugar, refined salt, dry starch, cooked lard.
Practice: cooked lean ham meat first cut and then chopped into pieces. Spinach leaves washed and chopped into fine puree. Chicken breast with the back of the knife smashed into chicken mud. The pot is hot, under the cooked lard, into the ginger stir-fried flavor, will be well seasoned with salt, sugar, cooking wine and monosodium glutamate spinach puree poured, slightly fried, that is, add fresh soup, hot, stirring the side of the egg whites added to the chicken puree and the end of the ham, after the boil, add the thinning of the wet starch color thickening, push evenly, dripping with cooked lard, that is, into a green thick soup, poured into the soup pot, sprinkled with the rest of the end of the ham that is into the.
Features: bright color, tender and light, fragrant and delicious, nutritious, health delicacies.
Golden leg thousand knots
Accessories; cooked lean Jinhua ham meat, thin thin tangerine, small vegetables, cooking wine, sugar, salt, monosodium glutamate (MSG), chicken broth, wet starch, cooked chicken fat, cooked lard.
Practice: ham meat cut thick wire and coarse. Thousand cut long slices, one by one graver, turned into a twist knot, softened with boiling water, fished out to cool, one by one inserted into the Yanhuang sub-ham strips, discharged in a basin, add chicken broth in the amount of salt, monosodium glutamate, sugar, cooking wine and cooked lard, covered with a plate, steamed until crispy, limited to decanting the original juice. Small vegetable heart oil paddle seasoning, rows between the knot in the thousand sheets. Frying pan on a high flame, under the cooked lard, pour the original steam juice, boil, with wet starch thinning thin thickening, dripping chicken oil, poured in the center of the vegetable surface, put on the end of the ham, that is to become.
Features: beautiful shape and color, fresh and crispy, meat and vegetables with the love, wine and rice dishes.
Golden leg duck roll
With: cooked Jinhua ham in the square meat, net fat duck, green onion, pepper, cooking wine, salt, sugar, monosodium glutamate, dry starch, sesame oil.
Practice: ham meat cut into minced. Duck chopped head, neck, wings, palms, in the center of the back cut a knife, to both sides of the peel over, remove the size of the bones, put in a basin, add green onion, ginger, salt, wine, pepper, monosodium glutamate, wipe, marinate for half a day. Duck cut from the center, divided into two slices, skin side down, spread flat, sprinkle wild on the dry starch, sprinkle ham and sugar at one end, rolled into a long roll, wrapped in gauze, tie the rope, into a barrel shape, on the cage on the fire steam until crispy, cool, remove the rope and cloth, brush with sesame oil, rewire the hair thick slices of the pot, decorated with green vegetables, that is, into the.
Features: beautiful shape, fresh aroma and taste, unique flavor, nourishing yin and stomach, tonic health, feast food
Golden leg braised fish jujube
Ingredients: cooked lean Jinhua ham, net silver carp puree, small vegetables, salt, monosodium glutamate (MSG), broth, cooked chicken oil.
Practice: ham meat slices. Chopping board pad to a fresh pork skin, put on the fish mud, with a double knife gently row chopping, until the fish mud viscous, into the container, add refined salt, monosodium glutamate, slowly add water, is non-curved with a direction of mixing, see the fish puree up a small bubble, let it rest for a while, so that the expansion of the hair. Frying pan under cold water, the fish into fish dates, into the pot ripple for a while, so that firm, medium heat to boil, change the small fire ripple cooked. Fried pot on the fire, injected into the broth, pour boiling, into the fish dates, add salt, monosodium glutamate, ham slices and small vegetables, slightly braised, poured into the soup pot, decorated with ham slices and small vegetables, drizzled with cooked chicken oil that is completed.
Features: soup clear flavor fresh, fire piece mellow fragrance, fish dates tender, old and young especially suitable.
Firemont winter melon ball
Ingredients: cooked lean Jinhua ham, winter melon, fresh soup, sugar, refined salt, wet starch, salad oil, cooked chicken oil.
Practice: Ham meat cut into minced. Winter melon peeled and pith, cleaned, stainless steel spoon turn dig into a ball, into the salad oil, slightly crossed, fishing, draining oil, into the plate, on the cage on the high fire steamed. Stir frying pan on high heat, under the soup, add sugar, salt, monosodium glutamate, stir, after boiling wet starch thinning hook thin gravy, poured on the melon ball, and then, sprinkle after the end of the ham, drizzled with cooked chicken oil can be.
Features: elegant and attractive, fire incense, melon ball clear mouth, summer delicacies.
Golden leg honey lotus
Ingredients: cooked Jinhua ham above the meat, through the heart of the white lotus, hydrated mushrooms, red cherries, rock sugar, white honey, wet starch, sugar cinnamon.
Practice: ham meat repair flat, repair round one side, cut thin long slices, lotus soaked up, go all the whole coat, in a large bowl, add warm water, with a plate cover, with a plate cover, into the cage steamed on high heat, decanting water to add icing sugar, honey, and then steamed until crispy and flavorful. Take the buckle bowl, put the big fragrant nun, the ham slices along the side of the bowl lined up and laid, fill in the lotus seeds (leave a little for garnish), add sugar cinnamon, smoothed, covered with a plate and then steamed for a while, out of the cage and lightly buckled in the center of the plate, pouring molasses starch thin gravy, garnished with left behind the lotus seeds and red cherries, that is, into the.
Characteristics: the shape of the rosette, the legs sweet and fragrant, lotus sweet crisp, sticky and moist, nourishing the heart and kidneys, spleen and stomach.
Fire heel and shark's fin
Ingredients: cooked Jinhua ham fire heel, shark's fin, fat meat, green vegetables, green onion knots, scallions, ginger, chicken broth, cooking wine, sugar, refined salt, monosodium glutamate, wet starch, cooked lard, cooked chicken oil.
Practice: cooked fire heel bone, sliced, held in a bowl, add wine, sugar steamed through. Shuihaifa shark's fin with wine, fat and green onion knots steamed until soft and shiny removed. Ginger pat broken. Stir frying pan on the fire with shallots stir-fried flavor, cooking wine, add chicken broth, remove shallots, under the shark's fins, ginger, pour into the fire heel steam juice, boiling regrets the main small fire to cook for a while, and then add salt and monosodium glutamate with a high flame juice, pick off the ginger, with wet starch thinning hook owes. Drizzled with cooked lard, the shark's fin failure into the disk containing the fire heel piece, surrounded by green vegetables, drizzled with cooked chicken oil is complete.
Features: colorful and pleasing to the eye, the fire heel crispy and fresh, the shark's fin is glutinous and tender, the soup is thick and fresh and moisten the mouth, the feast of high-grade delicious.