With: cooked lean Jinhua ham meat, 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.

Firemont winter melon ball

Inputs: 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 to remove the flesh, clean, stainless steel round spoon into a ball, into the salad oil, slightly crossed, fish out, drain the oil, loaded into the tray, on the cage on the fire steamed.

Frying pan on high heat, under the soup, add sugar, salt, monosodium glutamate, stir, after boiling wet starch thinning thin thickening, 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, sweet and fragrant legs, lotus seeds sweet crisp, sticky and moist, nourish the heart and kidneys, strengthen the spleen and stomach.

Golden leg Shijingjian

Ingredients: cooked lean Jinhua ham meat, paste shrimp, chicken breast, fat and lean pork, hydrated mushrooms, pine nuts, cooked peas, cooked corn kernels, wine, refined salt, monosodium glutamate, sugar, fruit juice, white pepper, wet starch, salad oil.

Methods; dice ham meat. Dice the shiitake mushrooms after removing the stems. Battered shrimp paddle oil. Pine nuts blanch and fry in a frying pan until brown and crispy. Chicken, pork cut into cubes, respectively, on the batter and oil. Frying pan on high heat. Under the salad oil, first into the mushrooms

Ding slightly stir-fried, add diced ham, diced chicken, pork, shrimp, pine nuts, peas and corn kernels, add salt, monosodium glutamate, sugar, cooking wine and juice, with wet starch thinning thin thickening, dripping oil, sprinkle with oil, sprinkle pepper, push the pan evenly, and then sung into the pan respectively, the row of pots, embellishments, that is, into the.

Features: gorgeous shape, colorful, salty and crisp, taste variety, appetizing, fun.

Golden Legs Thousand Knot

Accessories; cooked lean Jinhua ham, thin tangerine, cabbage, 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.

Golden leg duck roll

With: cooked Jinhua ham in the square meat, net fat duck, scallion, 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, sprinkled with ham and sugar at one end, rolled into a long roll, wrapped in gauze, tied with a rope, into a barrel shape, on the cage on the high fire steam until crispy, cool, remove the rope cloth, brush with sesame oil, rewire the hair of the thick slices of pots, adorned with green vegetables, that is, into.

Features: beautiful shape, fresh aroma and flavor, unique flavor, nourishing yin and stomach, fill the body, feast food.

Features