Materials: pumpkin, Jinhua ham, rice, salt, sesame oil, parsley
Practice:
Jinhua ham a piece of (about 150 grams or so) washed, pumpkin peeled and washed and cut into pieces of the hobnail spare.
The porridge pot add water to boil add washed rice and ham, add the right amount of sesame oil, high heat simmer for 20 minutes, add washed and cut pumpkin pieces, turn the heat to simmer, simmer until the pumpkin basically all melted after the ham out of the cool (be careful to scalded paw) torn into thin shreds, and then put into the porridge, will be cleaned and chopped coriander into the porridge and turn off the heat, and then seasoned with salt, chicken essence can be.
PS: Since Jinhua ham is heavy in salt, be sure to taste it before adding salt in small amounts.
You can put some shiitake mushrooms, and finally shredded into the high heat and simmer for 2 minutes, I didn't soak the mushrooms today, so...
You can also put some of your favorite vegetables or seafood...
It's best to use a casserole dish.
2,Candied Jinhua Ham with Almonds
Main Ingredients: 4 taels each of Jinhua Ham and sugar (about 160g), 8 taels of white fruit (about 320g), 4 slices of ginger, 225g of honeydew melon, 1 teaspoon of cinnamon sugar.
Method:
1, cut off the skin and oil of the Candied Ham, steam under water for half an hour, then slice, add sugar and ginger and steam for another 10 minutes. 2, remove the shell and open the edges of the white fruits, remove the heart of the water and remove the coat, add one-third cup of water and cinnamon sugar to cook sugar gelatin, slice the honeydew melon. 3, put the white fruits into the sugar gelatin and cook it over a moderate fire until golden brown, serve with the honeydew melon and the slices of the Candied Ham.
3,Kirin Tofu
Ingredients: tofu, Jinhua ham, asparagus, shiitake mushrooms, soybean sprouts, salt, broth.
Practice:
Tofu cut into thin slices, sprinkle with salt; asparagus peeled, boiled, cut into thin slices like the size of tofu; mushrooms cut in half; Jinhua ham boiled for 10 minutes, cut into thin slices; tofu, ham, sliced bamboo shoots, mushrooms, in order in the plate, into the steamer pot on high heat steaming for 10 minutes, take out, pour out of the steaming juice; the other will be soybean seedling frying, spread in the steaming tofu surrounded; broth, oyster sauce, water starch boil on the tofu.
4, Jinhua rich stewed cabbage
Materials: cabbage, mushrooms, shrimp, Jinhua ham, mushrooms, green onions, broth, sugar, yellow wine.
Practice:
Kinghua ham cut into grains, enoki mushrooms in knots, mushrooms, shrimp and other minced, mix well into the filling; Chinese cabbage washed, peeled off the outer leaves of the spare, and then cut into two halves, put in boiling water to soften, remove and drain the water, to be cooled in the leaves in the part of the filling, filling to leave a large spoon to spare; cabbage put in the casserole dish, covered with the reserved cabbage leaves, and poured into the broth stewed over medium heat for 1 hour, see the softening of the cabbage, remove the cover, and then put it on the stove, and then put it on the stove. See cabbage soft, remove the covered leaves, sprinkle with chopped green onion and the remaining filling.
5, Jinhua white jade roll
Raw materials: 1500 grams of winter melon, Jinhua ham 8, 8 mushrooms, 8 carrots, 8 celery, 6 cabbage.
Practice:
1, 1500 grams of melon first peeled, sliced, scalded with boiling water for 1 minute, and then the Chinese ham, mushrooms, carrots, celery, put in the middle of the melon, and rolled up into a circle. 2, the circle will be placed in a steamer inside the steamer for 15 minutes, and then the cabbage hot rows of the surface.
6, angelica gold leg earth chicken soup
Main ingredient: earth chicken 1, Jinhua ham 200 grams, ginger 1 piece, green onion 1
Accessories: salt appropriate amount, 30mL of yellow wine
Practice:
Ham sliced, earth chicken washed, can be cut into pieces. Wash and blanch the earth chicken in a pot of boiling water. Chicken, duck, pork ribs and other meats in soup, first blanch the meat in boiling water, this process is called "out of the water" or "flying water", not only can remove the blood, but also to remove part of the fat, to avoid too fatty.
Soup selection of delicate texture of the casserole is appropriate, chicken water into the casserole, add water, wine, ginger, green onion, sliced Jinhua ham, with a strong fire to boil, and then stewed with a small fire for 2 hours. Is it better to make soup for a longer time? Not really. The nutrients in the soup are mainly amino acids, heating time is too long, will produce new substances, nutrients instead of being destroyed, the general fish soup for about 1 hour, chicken soup, meat and bone broth and so on about 2 to 3 hours on the pot.
Soup boiled out of the fire, to be cooled into the refrigerator, the oil solidified in the soup surface, with a spoon to remove, and then the soup rolled, you can feel free to drink. Because although the earth chicken contains less fat, but there will still be floating oil floating on the surface of the soup, this is a good way to get rid of soup oil.
Soup good, salt should be the last to add, because salt can make the protein coagulation, hindering the process of soup fresh flavor components of the diffusion.
7, snow Boat legs with flawed ball
Accessories: cooked lean snow fat Jiang leg meat, shrimp, hydrated mushrooms, asparagus brain, leek bud white, pumpkin, cooked bamboo shoots, scallion white section, egg white, cooking wine, salt, monosodium glutamate, sugar, chicken broth, wet starch, cooked lard.
Practice: Chiang leg meat, mushrooms, bamboo shoots, pumpkin are cut into short strips. Asparagus, leek bud white cut into sections. Ming shrimp head, peel off the shell and leave the tail, pick off the sand line, with wet starch, egg white, salt, wine sizing. frying pan on the fire, under the cooked lard, sixty percent heat into the shrimp paddle cooked, slightly cooled, add Jiang leg strips. The original pot to leave a little oil, put pumpkin, asparagus, mushrooms, bamboo shoots, white onion, leek buds stir fry, add chicken broth and seasoning a little stir fry, drizzled with oil, mixing into the shrimp ball, out of the pot that is into the Snow Boat Cloud Legs Grilled Vegetable Gallbladder Snow Boat Chiang Legs Grilled Vegetable Gallbladder.
Features: new shape, colorful, shrimp ball tender, fresh and refreshing.
8, jiang soup bamboo pith osmanthus fish
Materials: cooked snow boat jiang leg center square meat, Mandarin fish, hydrated mushrooms, small vegetable heart, green onion, ginger, cooking wine, refined salt, monosodium glutamate, white pepper, wet starch, sesame oil, peanut oil.
How to do it: Slice the ham. Siniperca chuatsi fish treatment, fold down the head, split the chin, set in a long basin at one end, batch down both sides of the fish, batch on the diagonal knife mouth, placed on both sides of the basin, sprinkled with salt, monosodium glutamate, pepper, dripping wine and peanut oil, and then embedded in the fire slices and mushrooms fish body incision, put on the scallion and ginger slices, the tail of the fish diagonally folded down the other end of the basin, then on the cage on a high-flame steaming. Remove, pick off the green onions and ginger, into the oil over the heart of small vegetables, the original juice decant into the pot to boil, with wet starch thinning thickening, sprinkle pepper, dripping sesame oil to push the uniform, pouring on the surface of the dish, that is.
Features: shaped like a unicorn, symbolizing good luck, tender fish, teeth and cheeks, nourishing fitness.
9, snow boat elbow stewed shark's fin
Among the ingredients: snow boat Jiang elbow, water hair shark's fin, fat meat, green vegetables, green onion knot, scallion, ginger, chicken, cooking wine, sugar, refined salt, monosodium glutamate, wet starch, cooked lard, cooked chicken oil.
10, Snow Boat Jade Tree Chicken
With: cooked Snow Boat Chiang Chiang leg center square meat, net tender hen, chicken broth, cooking wine, sugar, refined salt, monosodium glutamate, white pepper, wet starch, cooked lard, cooked chicken oil.
How to: blanch the chicken, and then put into the soup pot, add salt and monosodium glutamate, cooked and pulled out, chopped off the head, tail, wing spare, the chicken body bones, betting on the long block. Fire meat cut into pieces of the same size as the chicken will be chicken and fire pieces of a pair of stacks, rows of rows of pots shaped. Will be crossed the heart of the oil vegetables, with chicken broth, salt, monosodium glutamate burned to taste, rows in the chicken rows between. Pot set on high heat, under the chicken broth, add seasonings, boil into a thin thickening, dripping with cooked chicken oil, push evenly, poured on the surface of the vegetables that is complete.
Features: beautiful shape and color, fresh and tender, beneficial to the blood, warm, rich in nutrients.
11, pineapple rice
Practice: 1, the first pineapple (that is, pineapple) cut in half, dig out the pulp, diced. 2, the slices of Chinese ham diced, diced onions, and pea kernels, diced pulp, salt, monosodium glutamate (MSG), soy sauce, minced green onion, pepper, salad oil, mixing well into the furnace on high heat for 2 minutes, take out the rice with the rice mixing well into the pineapple in the high heat for another 2 minutes.
12, chicken fire dried silk soup
Materials: 200 grams of white dried beans, 150 grams of chicken thighs, 70 grams of Jinhua ham, 2 bowls of water, salt.
Practice:
1, dried bean curd cut into thin shreds, Jinhua ham cleaned and cut into thin shreds, chicken thigh meat cooked and cut into thin shreds, standby.
2, the Jinhua ham and shredded chicken thighs into a bowl, placed in a steamer to steam for two hours, standby.
3, the steamed ham and shredded chicken thighs and dried beans together with the soup simmering simmering, about fifteen minutes, add the appropriate amount of garlic sprouts before the pot before mixing, can be served.
13, Jinhua four season beans
Materials: four season beans 1 catty, Jinhua ham 2 two.
Seasoning: salt 4 points, sugar 5 points, sesame oil 4 money, monosodium glutamate 6 points, yellow wine 1 money.
Practice:
The four season beans remove the stem climb, wash the branches and knots, diagonal knife cut into 1 inch and a half of the small section, the ham is cut into small dices of green beans. Four season beans into a pot of boiling water to boil for a while to remove, with cold boiled water cooled and fished up, drained water in a pot, add salt, sugar, monosodium glutamate, sesame oil, yellow wine, diced ham and mix, you can pot.
14, ham boiled rice
1 ham sliced, standby
2 ginger, soy sauce standby
3 rice in six mature, put 1, rice cooked into 2, slightly smothered for a while.
4 ok! Please use!
15, snow cover chrysanthemum garden
Materials: snow fungus (i.e., fungus) 38 grams, winter melon (melon top part) 1.2 kilograms, 150 grams of Jinhua ham, chrysanthemum 1, ham on the broth of 1 cup
Practice: ① snow fungus immersed in until the development of a large, cut into small pieces. ② winter melon original peeled (not cut too deep to retain the melon skin under the bright green melon flesh), placed in a deep dish; and then the Jinhua ham placed on it. ③ Boil snow fungus in water for about 10 minutes, then remove and place around the melon. ④ Pour the ham soup into the deep dish, simmer for about half an hour and sprinkle chrysanthemum petals on the melon.
16, tamarind pumpkin soup
Materials: tamarind 115 grams (3 two), scallop 4, 37.5 grams of Jinhua ham (1 two), 750 grams of pumpkin (1 catty 4 two), 225 grams of lean pork (6 two), ginger 2 slices, salt
Practice: ① tamarind with water immersion for a few moments, cleaned up and spare. ② clean scallop and Jinhua ham. ③ pumpkin peeled, remove the core, cut thick pieces. ④ Clean the lean meat, put it into hot water and rinse it after a little bit, strain the water. ⑤ Boil a moderate amount of water, under the tamarind, scallop, Jinhua ham, pumpkin, lean meat and ginger, water after rolling to a slow boil for about 2 hours, under the salt seasoning that