Main ingredient: bare duck

Suppliers: pickled radish, Jinhua ham, shiitake mushrooms, dried bamboo shoots

Seasoning: green onion, ginger, salt, soy sauce, cooking wine, white pepper, chicken essence, stock, cooking oil

Methods:

1. Wash and cut the pickled radish, ham, and shiitake mushrooms into shredded and sliced pieces, and the dried bamboo shoots into julienned pieces, and wash the green onions, ginger and cut into pieces. Cut into segments and slices;

2, stuff the shredded sour radish, shredded ham, shredded shiitake mushrooms, shredded dried bamboo shoots into the duck's stomach, and seal it with a bamboo stick;

3, sit in a casserole pot and light the fire to pour in the soup, sliced shiitake mushrooms, sliced sour radish, sliced ham, and cook it for 5 hours, then fish out the auxiliary materials in the pot, put in the duck and add a little salt, white pepper, chicken essence, cooking wine, and cook it for another 6-8 6-8 hours. Drizzle in chopped parsley before serving.

Golden leg crucian carp

Main ingredient: crucian carp

Accessories: Jinhua ham, oilseed rape, mushrooms

Seasoning: salt, green onion, ginger, cooking wine, pepper, water starch

Practice:

1, the green onion and ginger washed and cleaned respectively cut into segments and slices, wash the oilseed rape blanch in boiling water and drained to be used;

2, the Carp gutted and cleaned on a plate with salt, cooking wine, ham slices, scallion segments, ginger slices, mushrooms into the steamer for 10-15 minutes, take out the onion and ginger;

3, sit in a pot on the fire, the steamed fish into the pot to add a small amount of water, pepper, oilseed rape, open the pot and drizzle into the water starch, to be thick when the juice out of the pot can be.

Honey Ham

[Ingredients/Seasoning]

12 slices of white toast

600 grams of Jinhua ham

150 grams of red dates

Coriander leaves, moderate

(1) 2 tsp of cinnamon sauce

2 tsp of honey

Crushed icing sugar, 150 grams

(1) 2 tbsps of cinnamon sauce

Honey 2 tbsps

Crushed rock sugar, 150 grams

Wine (or rice wine) 2 tbsp

Hot water 120cc

(2) 1 tsp cornstarch

Water 1 tbsp

[Procedure]

(1) Trim the outer black skin of the ham, brush and wash it well, and put it on a plate and steam it in a pot (for about 30 minutes).

(2) Cut the steamed ham into rectangular slices 8cm long, 4cm wide and 0.2cm thick, arrange them neatly in a medium-sized soup bowl, cover with washed red dates and add seasoning 1, and steam for 2 hours.

(3) Strain the soup from the steamed ham and place the ham on a large plate.

(4) Pour about 1 cup of the broth into a small saucepan. Add the seasoning 2 and cook until thickened.

(5) Remove the edges of all the toast, cut each piece into 2 rectangular slices, sandwich the ham with the honey sauce, and garnish with cilantro leaves.

Thin-sliced ham

Raw materials:

Main ingredient: ham.

Methods:

1, ham washed with alkaline water to remove dirt, clean water over the clear, chopped off the ham claw and pupil of the fire, placed in a pot, skin-side up and add water (in order to submerge the ham to the degree of) cooking over medium heat for 1.5 hours, to the jackfruit bone and tube bone out of isolation when the fish out and drying for 10 minutes or so, and then slice the surface of the pollution of the fat side of the meat, remove the tendons and bones, turn it over (skin-side up) on the pan with a heavy weight, compact, so that the meat is sticky and even loose, so that the meat is sticky and even loose. The meat will be sticky and loose.

2, edible, will be pressed ham cut corners, four sides trimmed, cut into 5 cm wide, 2 cm thick (lean meat 1.6 cm, fat 3.3 cm thick) block, and then sliced into 48 slices of 5 cm long, 1 mm thick thin slice. Take a round plate, first take 8 slices of ham and repair down the broken ham slices into the bottom, then take 16 slices of paste on both sides, the other 24 slices with a knife on the top, built into an arched bridge shape, the bridge hole on both sides of the put on the cleaned cilantro leaves that is completed.

Ham and melon folder

Materials

Winter melon 675 g (1 lb. 8 oz.) Jinhua ham about 60 g (2 oz.), about 2 × 4 × 3 cm in size Honey 1 teaspoon 10 water 1 teaspoon

Gravy

Chicken broth 1/4 cup cornstarch 1 teaspoon full of sesame oil, shaoxing wine 1 teaspoon of oil 2 teaspoons of salt, a little pepper

To prepare

Preparation

To prepare a gravy, add a small amount of salt and pepper.

Preparation

①Thinly sliced Jinhua ham, tightly arranged in a ladder, placed on a small plate, swept with honey water, wrapped tightly in plastic wrap, and heated for 30 seconds over high heat; ②Winter melon, remove the skin and pith, and cut into pieces 4 centimeters long, 2 centimeters wide, and 1.5 centimeters thick, ****12 pieces. Each piece from the side near the flesh of the melon cut into, divided into two halves, to about 1.5 centimeters away from the skin until it can not be cut open; ③ each piece of melon from the cut open to clip people a piece of ham, is the winter melon folder. Flat rows of melon folder in a long dish into two rows, each row of 6 pieces, wrapped tightly with plastic wrap. Remove one corner of the film, pour the juice in the dish into a glass measuring cup, then tightly wrapped, set aside for 4 minutes; ② add gravy into the measuring cup and melon juice, mix well, heat for 1 minute, remove from the heat, stirring evenly poured on the melon folder, into the oven for 2 minutes, while hot for serving.

Cabbage stew

Materials:

Cabbage, mushrooms, shrimp, Jinhua ham, enoki mushrooms, green onions. Seasoning: stock, sugar, yellow wine.

Methods:

Chinese ham cut into grains, enoki mushrooms knotted, mushrooms, shrimp and other minced, mix well into the filling; Chinese cabbage washed, peeled off the outer leaves and spare, and then cut into two halves, put in boiling water to soften, pull out the water and drain, and when it is cooled, in the leaves of some of the stuffing, stuffing to keep a tablespoon of spare; cabbage in the casserole dish, covered with the reserved cabbage leaves, and poured into the soup stewed over medium heat for 1 hour, see the softness, remove the covered with the soup, then put it into a casserole dish, and then put it into the soup. When the cabbage is soft, remove the covered leaves and sprinkle with chopped green onion and the remaining stuffing.

Chicken fire two ding

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 colander 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.

Golden leg honey lotus

With: cooked Jinhua ham above the meat, through the heart of the white lotus, hydrated large 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 edge of the bowl lined up and laid, fill in the lotus seeds (leave a little for garnish), add sugar cinnamon, smoothed, cover the plate and then steamed for a while, out of the cage and lightly buckle 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.

Firemont winter melon ball

With: cooked lean Jinhua ham, winter melon, fresh soup, sugar, salt, wet starch, salad oil, cooked chicken oil.

Practice: Ham meat cut into minced. Winter melon peeled and pith, cleaned, stainless steel spoon turn dig into a ball, into the salad oil, slightly crossed, fishing, draining oil, into the plate, on the cage on the high fire steamed. Stir frying pan on high heat, under the soup, add sugar, salt, monosodium glutamate, stir, boil up after the wet starch thinning hook thin gravy, poured on the melon ball, and then, sprinkle after the end of the ham, drizzled with cooked chicken oil can be.

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, 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 mushroom diced slightly stir-fried, put ham, 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 with oil, sprinkle with oil, sprinkle with pepper, push the well, and out of the pot into the small marigolds, rows of pots, embellishments, that is, into.

Honey fire square

Raw materials

Jinhua ham square a block of about 400 grams, remove the core of lotus seeds 50 grams, preserved plums 1, rock candy cherry peach 5, sugar cinnamon 2 grams, 150 grams of rock candy

production

1, ham meat washed clean and cut into 12 small square blocks (skin is not cut off), plus wine, rock candy, water, steam on the cage for 1 hour. The water in the soup is taken out,? Add wine and steam again for 1 hour and take out.

2, add wine, rock sugar 25 grams each and 50 grams of steamed lotus seeds, add water and steam for 90 minutes, take out the skin facing up in the soup pot, surrounded by lotus seeds, embellished with plums, cherry peaches.

3. Add 50g of water, 25g of rock sugar and strained juice in a casserole dish and pour over the ham.

Eight treasures winter melon cup:

Jinhua ham two two, fresh ham one or two, two pounds of winter melon, lean meat two or three two, one or two mushrooms, floating skin (fried pork skin) one or two, ginger and green onion.

All of the above except fresh ham, lean meat, winter melon, ginger and green onion, all soaked in water.

All of the above cut pinky-like granules, the ginger, Chinese ham, lean meat, mushrooms, floating skin into the soup vessel (preferably with a tile pot or copper pot) with 80% of the water to boil, add winter melon, fresh ham with the fire (slightly larger than the smallest) boiled for more than an hour (about 40% of the water left) on the good, and finally add the green onion Li Li, add salt and a little chicken powder to taste.

Fire-roasted golden leg roll

Raw materials: 200 grams of ham above the Jinhua, 200 grams of bacon, 50 grams of bamboo shoots, 50 grams of earth celery, 20 grams of ginger, 1000 grams of tomatoes.

Seasoning: 500 grams of broth, 50 grams of yellow lantern chili sauce, cooking wine, salt, monosodium glutamate, chicken broth in moderation.

Methods:

1. Bacon cut into about 8 cm long generous, and then the asparagus, earth celery, ginger were cut into julienne for use.

2. The cut silk were placed on the bacon rolled up spare, tomato juice, the rolled bacon into a round plate, add broth, salt, wine, monosodium glutamate, chicken broth, paved with yellow lantern chili sauce, steaming for 4 to 5 minutes.

3. Take another flat iron pan, put the steamed bacon rolls in the pan, then pour the squeezed tomato juice seasoning on the bacon rolls and sprinkle with shredded green onions.

Golden leg thousand knots

With ingredients; cooked lean Jinhua ham meat, thin thousand sheets, small vegetables, cooking wine, sugar, refined 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 to the right amount of salt, monosodium glutamate, sugar, cooking wine and cooked lard, covered with a plate,

steamed until crispy, limit out decanting the original juice. Vegetable heart oil paddle seasoning, rows of thousands of knots between. 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 noodles, put on the end of the ham, that is to become.

Golden leg braised fish jujube

Materials: cooked lean Jinhua ham, net chub fish puree, small vegetables, salt, monosodium glutamate, broth, cooked chicken oil.

Practice: ham meat slices. Chopping board pad to a fresh pork skin, put on the fish mud, with a double knife gently row chopping, until the fish mud viscous, into the container, add refined salt, monosodium glutamate, slowly add water, is non-curved with a direction of mixing, see the fish puree up a small bubble, let it rest for a while, so that the expansion of the hair. Frying pan under cold water, the fish into fish dates, into the pot ripple for a while, so that firm, medium heat to boil, change the small fire ripple cooked. Fried pot on the fire, injected into the broth, pour boiling, into the fish dates, add salt, monosodium glutamate, ham slices and small vegetables, a little braised, poured into the soup pot, decorated with slices of ham and small vegetables, dripping cooked chicken oil that is completed.

Golden leg emerald soup

With: cooked lean Jinhua ham, spinach leaves, chicken breast, egg white, ginger, fresh soup, cooking wine, sugar, salt, dry starch, cooked lard.

Practice: cooked lean ham meat first cut and then chopped into pieces. Spinach leaves washed and chopped into fine puree. Chicken breast with the back of the knife smashed into chicken puree. The pan is hot, under the cooked lard, into the ginger slices stir-fried flavor, will use refined salt, sugar, cooking wine and MSG to mix the spinach puree poured, slightly fried, that is, add fresh soup, hot, stirring the side of the egg whites added to the chicken puree and the end of the ham, after the boil, add the thinning of the wet starch color gravy, push the uniformity, dripping with cooked lard, that is, into a green thick soup, poured into the soup pot, sprinkled with the rest of the end of the ham that is into the.

Firemont winter melon ball

Ingredients: cooked lean Jinhua ham, winter melon, fresh soup, sugar, salt, wet starch, salad oil, cooked chicken oil.

Practice: Ham meat cut into minced. Winter melon peeled and pith, cleaned, stainless steel spoon turn dig into a ball, into the salad oil, slightly crossed, fishing, draining oil, into the plate, on the cage on the high fire steamed. Stir frying pan on high heat, under the soup, add sugar, salt, monosodium glutamate, stir, after boiling wet starch thinning hook thin gravy, poured on the melon ball, and then, sprinkle after the end of the ham, drizzled with cooked chicken oil can be.

Heel grilled shark's fin

Ingredients: cooked Jinhua ham heel, shark's fin, fat meat, green vegetables, green onion knots, scallions, ginger, chicken broth, cooking wine, sugar, salt, monosodium glutamate, wet starch, cooked lard, cooked chicken oil.

Practice: cooked fire heel bone, sliced, held in a bowl, add wine, sugar steamed through. Shuihaifa shark's fin with wine, fat and green onion knots steamed until soft and shiny removed. Ginger pat broken. Stir frying pan on the fire with shallots stir-fried flavor, cooking wine, add chicken broth, remove shallots, under the shark's fins, ginger, pour into the fire heel steam juice, boiling regrets the main small fire to cook for a while, and then add salt and monosodium glutamate with a high flame juice, pick off the ginger, with wet starch thinning hook owes. Drizzled with cooked lard, the shark's fin failure into the disk containing the fire heel piece, surrounded by green vegetables, drizzled with cooked chicken oil is complete.

Golden leg duck roll

With: cooked Jinhua ham in the square meat, net fat duck, green onion, 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, sprinkle ham and sugar at one end, rolled into a long roll, wrapped in gauze, tie the 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 thick slices of the pot, decorated with green vegetables, that is, into the.

Pumpkin Soup

1Pumpkin with a few moments of water, cleaned.

2Wash scallop and Jinhua ham.

3Peel the pumpkin, remove the core, cut thick pieces.

4Wash the lean meat, fly water, then rinse clean.

5 boil a moderate amount of water, the next tamarind, scallop, Jinhua ham, pumpkin, lean meat and ginger, water rolled to a slow boil about two hours, under the salt seasoning that is.