How to handle Jinhua ham before eating
Steps:
1. Open the package of Jinhua ham and cut off a part.
2. Rinse it with clean water, then soak it in warm water for about 2-3 hours.
3. Clean the surface of Jinhua ham again.
4. Add water to the pot, add Jinhua ham, add onion, ginger and cooking wine and blanch for a while.
5. Take it out, drain the water, slice or cut it into pieces according to your needs, and then proceed to the next step of cooking.
The texture of Jinhua ham is very hard, and it may be difficult to cut it with ordinary knives. Therefore, if possible, it is recommended to prepare a small hacksaw, place the Jinhua ham on the bench, and use one hand to Hold down the ham and use a small hacksaw with one hand to cut the Jinhua ham into appropriate segments.
If you do not have a small hacksaw or other hard knife, it is recommended to soak the ham overnight to soften it before cutting it with a knife.
Jinhua ham is cooked. Jinhua ham is a pickled product made from pig legs and salted with a unique processing method. It is a specialty of Jinhua, Zhejiang. Most of the more common Jinhua hams on the market are raw products and require further cleaning and cooking before they can be eaten; Of course, there are also many cooked Jinhua hams on the market, but generally cooked products will be marked on the packaging.
There are many ways to eat Jinhua ham. However, because Jinhua ham has a salty and delicious taste, it tastes heavier. It is generally recommended to steam it or use it to make soup for a better taste. Here is a list of the more popular cooking methods.
Jinhua ham and steamed taro
Ingredients: appropriate amounts of Jinhua ham and taro.
Method:
1. Wash the ham, blanch it and wash it again.
2. Drain the water and cut into thin and fat slices.
3. Peel the taro, wash it, and cut it into slightly thick slices for later use.
4. Arrange the taro slices and ham slices one by one on the plate.
5. Put it in a steamer and steam it over high heat for about 20 minutes before taking it out and eating it.