Ham is cured or smoked pork leg, also known as ? fire meat? ,? Lan smoked? Chinese Han specialties. Originally from Jinhua, Zhejiang Province, the modern day ham produced in Jinhua, Zhejiang Province and Rugao, Jiangsu Province, Anfu, Jiangxi Province and Xuanwei, Yunnan Province is the most famous.

The best way to cook ham is: steaming or as an accompaniment to other dishes,

First, steaming: placed in a steamer to steam, cooled after the bone cut thin slices to eat.

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, turtle and seafood or eggs, tofu, spread a few slices of ham slices, color, aroma and 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.

Third, 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 good fresh pig's claw, stewed over moderate heat for 1-2 hours, until soft and crispy, eat while hot. Ham claw stewed chicken, duck flavor is more beautiful. Old duck pot Old duck 500g (Jiangnan duck), Jinhua ham a small piece of dried bamboo shoots 70g, white onion 2 small pieces, ginger 3 slices of wine 1 tablespoon, salt according to personal taste at will (pay attention to do not put too much, because the Jinhua ham is salty)

Practice:

1, the old duck is clean, boil water, put the old duck into the boiling water, cook for 5 minutes on high heat, so that the blood froth out of the net, fish out the duck!

2, Jinhua ham thinly sliced, dried bamboo shoots soaked in water for more than 5 hours beforehand, wash and spare

3, the old duck into the soup pot, and then add the ham, dried bamboo shoots, green onions, ginger, seasoned wine

Chrysanthemum Yellowtail Soup

Ingredients yellowtail In the middle of 250 grams, ginger 2 grams, 20 grams of scallions, chicken broth 1000 grams, mushrooms, bamboo shoots 50 grams, 20 grams of Jinhua ham, 160 grams of soft tofu, 2 eggs, 15 grams of cornstarch, 5 grams of oil, cilantro, chrysanthemums, sesame oil, refined salt 3 grams, 1 gram of pepper, 6 grams of soy sauce, 3 grams of cooking wine.

production process

1, with scallion, ginger, cooking wine, salt marinated fish 10 minutes, steamed for 6 minutes out; 2, cooked ham, mushrooms cut into thin, beaten egg yolks, to be used;

3, will be the frying pan with oil on high heat, into the scallion stirred out of the flavor, scooped into the chicken broth boiled, add cooking wine, bamboo shoots, mushrooms, and then boiled, will be the same as the fish. Egg yolk, 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.

How to identify

The quality of ham is generally identified from the appearance of the style and odor and other aspects of observation.

1. Appearance. Better quality ham, the appearance of yellowish brown or reddish brown, with finger pressure meat feel solid, dry surface, in the rainy season will not have sticky and discoloration phenomenon. The edge of the skin is gray. If the surface is accompanied by a layer of sticky and slippery material or crystallized salt precipitation in the meat surface, it indicates that the ham is too salty.

2. Style. To the foot thin straight, the heart of the leg long, the bone is not exposed, oil head small, knife work light net, like a bamboo leaf shape longer for the best.

3. odor. Good quality ham smells fragrant and odorless. If the flavor of fried sesame seeds, is a sign that the meat layer began to mildly rancid. If there is a sour flavor, indicating that the meat has been heavily rancid. If there is a flavor of bean paste, it is a sign that the salt content of the curing is insufficient. If there is a foul odor, it indicates that the raw material has been severely spoiled during the processing of the ham. With the haram flavor, indicating that the ham has been oxidized due to fat and rotting spoilage.

4, pour a sufficient amount of water, the surface of the water should be submerged solids