Xuanwei ham mingzhu
[Ingredients/Seasoning] Xuanwei ham 200g, quail eggs 10, eggs 1 0. 50 grams of peanut oil and proper amount of dried flour.
[Production process]
1. Slice Xuanwei ham into thick slices, and cook quail eggs with 10 and take out the spoon. Note: (Grease the spoon to take out quail eggs).
2. Break up the eggs, add dried raw flour to make a paste, paste the Xuanwei ham slices, and then stick the steamed quail eggs to Xuanwei ham for later use.
3. Add oil to the frying pan, add the brewed quail eggs, and fry until golden.
Winter melon and Xuanwei ham
Ingredients: ingredients: 50 grams of Xuanwei ham and 2500 grams of wax gourd. Seasoning: 3 teaspoons of refined salt, 2 teaspoons of monosodium glutamate and 5 cups of soup.
Features: this dish Xuanwei ham is soft and rotten, salty and delicious.
Production method:
1. Peel the wax gourd, pulp it, change it into a long butterfly shape, cut it into 24 pieces, blanch it in a boiling water pot, and soak it in a cold water basin.
2. Slice the thin Xuanwei ham into 24 rectangular slices, sandwich them in each piece of wax gourd, then put them in a large steaming bowl, add 2 teaspoons of refined salt and 2 teaspoons of monosodium glutamate, put them in a cage and steam them over medium heat until the wax gourd is cooked and soft. Take them out, pour out the original soup, and then buckle them in the soup basin.
3. Add soup and original juice soup to the wok, add refined salt 1 teaspoon and monosodium glutamate 1 teaspoon, and put them on high heat. After the wok is boiled, pour them in along the basin.
Xuanwei ham seaweed roll
Ingredients: Xuanwei ham125g, 30g of cooked shredded winter bamboo shoots, 30g of Nostoc flagelliforme, and appropriate amounts of soy sauce, monosodium glutamate and sesame oil.
Production method:
1, shred Xuanwei ham, remove impurities from Nostoc flagelliforme, mix with sediment, soak it in water, then wash it with frozen boiling water and drain it.
2. Wrap the shredded Xuanwei ham and shredded winter bamboo shoots into a big round roll like a little finger with Nostoc flagelliforme, cut off the exposed parts at both ends, arrange them neatly in a dish, and serve with mixed seasoning.
Xuanwei ham scrambled eggs
Ingredients: 2 eggs, 50 grams of Xuanwei ham, 50 grams of cooked lard, 50 grams of milk and 2 grams of salt.
Production method:
1, knock the eggs into a bowl, add milk and salt, and beat them evenly with chopsticks; Wash Xuanwei ham and cut it into cubes.
2. Put the pan on the fire, add lard to heat it to 70%, add diced ham and stir-fry it for a few times. When it changes color, immediately pour in the egg liquid and stir-fry, and stir-fry until the egg liquid condenses into a small block and the color is golden, then take it out of the pan and put it on the plate.
Lemon Xuanwei ham and pork knuckle soup
Raw materials: fresh lemon 1 piece, Xuanwei ham15g, pork hand150g, mushroom15g, ginger10g, and onion10g.
Seasoning: appropriate amount of pork bone soup, 5g of salt, monosodium glutamate 1 g, a little pepper, 2g of rice wine.
Key points of operation: before the pig's hand is boiled, it should be skinned and cleaned, so that the soup will not have a hairy smell.
1.Fresh lemon is cut into discs, Xuanwei ham is sliced, pig's hands are cleaned, washed and cut into pieces, mushrooms are washed, ginger is peeled and sliced, and onions are cut into sections.
2. Boil the water in the pot, put it into the pig's hand, cook it for 8 minutes with medium heat until the blood is exhausted, and then remove it and rinse it for use.
3. Cook one in a earthenware pot, add pig's hand, Xuanwei ham, mushrooms, lemon, ginger and onion, add pork bone soup and rice wine, cook with low fire for 1.5 hours, remove ginger and onion, add salt, monosodium glutamate and pepper, and cook for 20 minutes.
Xuanwei ham and pickled herring
Ingredients: half a piece of herring (about1000g), 50g of water-soaked mushrooms, 50g of winter bamboo shoots and 30g of cooked Xuanwei ham.
Accessories: salt17.5g, fragrant grains150g, cooking wine 50g, sugar 5g, onion ginger/kloc-0.5g, lard/kloc-0.0g, monosodium glutamate 5g and clear water/kloc-0.00g..
Method:
1, wash the herring segments, rub them evenly with salt15g, and marinate for about 1 hour. Stir the fragrant grains with 25g of clear water and cooking wine, and then mix them on the fish section. After about 4 hours, take them out and wash them in clear water. Make 6 slits diagonally on one side of the fish skin, the depth of which is half the thickness of the meat (the distance is about 3.3cm). Xuanwei ham, mushrooms and bamboo shoots are cut into pieces 6.6 cm long, 2.3 cm wide and 7 mm thick for later use.
2. After the pot is smeared with lard, put the fish pieces in the pot, put the ham, winter bamboo shoots and winter mushrooms in six slits in turn, add salt, monosodium glutamate and onion ginger, steam in the cage for about 15 minutes, and remove the onion ginger and serve.
Steamed rice, when the rice is almost cooked. Slice Xuanwei ham and spread it on the rice. Cover and steam for a while. When the rice is fully cooked, so is the ham. Ham smells like rice, and rice also smells like ham.
Steamed meat and eggs Chop Xuanwei ham and add seasonings such as eggs, salt and pepper. Steam in the pan for about 30 minutes. After cooking, sprinkle with sesame oil and coriander powder.
Fried ham balls. Xuanwei ham is cut into small pieces and topped with salted batter, rice and egg white. Fry in the pan.
Cold Xuanwei ham: aged Xuanwei ham150g.
Light sugar water 1 kg (100g of white sugar can be boiled with 5kg of water), 5g of celery and 5g of carrot flower.
Fuck? Cooking: 1, Xuanwei ham to remove skin stains, add light sugar water into the pot and cook for 1-2 hours;
2. Take out the slices with a length of 6 cm, a width of 3 cm and a thickness of 0. 1 cm, and garnish them with parsley and carrot flowers and put them in a plate.