Jinhua ham can be eaten by steaming, boiling or poaching.

1, steam

Jinhua ham cut into small cubes, into the 180 degrees of the steamer or steamer in the steamer for half an hour, after steaming, pour out the gravy, put a little bit of sugar on the meat, pour a little bit of gravy, put the green onion knots, put in the steamer, 180 degrees of steam for two hours, and then pour out the gravy, pour into the soaked lotus seeds, dripping a little bit of gravy, continue to put in the steamer! 180 degrees steam for one hour, pour the dripping gravy into the pot to boil, add water starch honey, cook until thick, ham steamed and removed, the hooked juice evenly poured on the ham can be.

2, pot

Jinhua ham cut into small pieces, soak in water for an hour, add water to the pot, when the water boils, blanch the ham, remove excess salt, blanch well drained. Dried bamboo shoots soaked in advance, washed and cut into pieces, tofu washed, drained and cut into small pieces, and then put into the pot to fry. After frying, it will be golden brown on both sides. Put the ham, tofu and dried bamboo shoots all into a casserole dish. Add ginger and dried chili, add the right amount of broth, high heat boil, turn to low heat and stew for 20 minutes, time to add a little pepper, sprinkle parsley, very good.

3, cook

Wash the mushrooms, soaked in cold water and shredded, dried tofu and apricot mushrooms are the same, can be scalded with boiling water, drained and standby; Jinhua ham cleaned, take out and shredded, put in the soaked mushrooms in the water soak for half an hour standby; frying pan oil, and so almost five ripe, in the cooking ham soup pour ginger, onion, and then into the mushrooms, ham and cook for a few minutes, and then add the mushrooms, ham and cook for a few minutes. Then put in the dried tofu, apricot mushrooms, cabbage heart cook for about two minutes out of the pot can be eaten.

Jinhua ham product description and origin brief:

Jinhua ham color bright, red and white distinct, lean meat salty and sweet, fat meat fragrant but not greasy, delicious; rich in protein and fat, a variety of vitamins and minerals; production through the winter and summer, after the fermentation decomposition; its appearance of thin skin, claw fine, skin color yellow bright, The shape of the thin skin and paw fine, the skin color is yellow and bright, the shape of the pipa, the meat color is red, the aroma is rich, with color, aroma, taste, shape "four greats" known to the world.

Jinhua is located in the hilly basin of central Zhejiang, "three sides of the mountains, a river, the basin of the wrong three rivers," the unique geomorphology, coupled with early spring and short fall, long and hot summer, four seasons, dry and wet alternating, for the production of Jinhua ham provides a unique natural, geographic, climatic conditions. Jinhua ham is made from the hind legs of Jinhua "two-headed crows", together with the special geographic environment and climatic characteristics of the Jinhua area, as well as the unique curing and processing methods formed by the folk for thousands of years, the product has a typical local character.

Reference: Baidu Encyclopedia-Jinhua Ham