Sliced and steamed to eat

Ham can be steamed and cooked alone, can also be used as the main ingredient of dishes, more for high-level dishes as a supplement, to play the role of flavoring, or as a dish decorated with decorative garnishes on the top of the raw materials. Lean ham as a dish accessories for a very wide range of mountain treasures, game, aquatic products, eggs, vegetables, soy products and fresh meat and other dishes and sweet dishes, hibiscus dishes, fleshy dishes, elephant-shaped cold cuts, all kinds of platters and fancy pots and so on, can be used with. From the cooking method in addition to the commonly used steam (steamed, mixed steam), stew (stew, mixed stew) and boiled, but also braising, stir-frying, broiling, pan-frying, deep-frying, baking, sticking, simmering, fleshing, steak, mixing, pulling the silk, honey sauce, soup, soup, hot pot, and a variety of snacks and snacks for the stuffing, and so on.

The dishes with ham as the main ingredient, especially simple ham dishes, such as Zhejiang flavor "thin slice of ham", "Pai Nan" (also known as "steamed ham block"), is the selection of ham The upper part of the raw material, steamed by the knife processing, according to a certain form of dishes in pots, the dishes are reddish in color, wax aroma, soft, soft, fresh and salty, is to taste the "Jinhua" ham pure taste of the typical dishes.

The ham as the main material of the dish, there is a large part of the mixed dishes, such as Zhejiang flavor "fire heel fairy duck", "ham beans", "fire braised hoof," Jiangsu flavor "clear and crisp. Jiangsu flavor "clear soup fire square", "ham stewed sprouts", "wine condensation gold leg", Sichuan flavor "pot sticker ham "Ham in Pot", "Winter Melon Sandwich with Ham", "Jinhua Jade Chicken", "Steamed Pigeon with Southern Legs", "Diced Ham in Kung Pao" in Guangdong flavor, "Diced Ham in Hunan Style", and "Diced Ham in Hunan Style". Diced Ham", "Silver Fish" and "White Fruit Ham with Honey Sauce" in Hunan flavor, "Pan-fried Jinhua Legs" in Fujian flavor, "Roasted Whelk with Ham" in Fujian flavor, "Roasted Whelk with Ham" in Fujian flavor, "Boiled Dried Shredded Ham" and "Shrimp and Ham" in Shanghai flavor, "Ham in Lotus Leaf Wrap "Ham wrapped in lotus leaf" and "Ham stewed with bamboo shoots" in Anhui flavor, "ham steamed in bad taste" in Shandong flavor, and "ham in pot stickers" in Beijing flavor, "ham fish" and Shanxi flavor "ham roasted chicken rice" and so on, are typical of the ham mixed burn dishes.

Dishes with ham as a supplementary ingredient, the number is more, the major cuisines are generally used. Among the fancy dishes and fancy platter, the total plate, the use of a wider range of both accessories, but also play a role in seasoning, freshness, color, can be described as a wide range, each with its own style. Zhejiang cuisine in the "Sai crab soup", "Hang three fresh", "fire Meng whip bamboo shoots", Shandong cuisine in the "steamed gaji fish "Steamed Gaji Fish" and "Cold Mixed Shijing Vermicelli" in Shandong cuisine, "Butterfly Haixiang" and "Eight Treasure Chicken" in Jiangsu cuisine, and "Hot and Sour Squid" and "Sour and Spicy Squid" in Sichuan cuisine. "Hot and Sour Squid Potpourri" and "Colorful Braised Shrimp" in Sichuan cuisine, "Stewed Southern Snake with Two Mushrooms" and "Unicorn Cinnamon Fish" in Guangdong cuisine, "Fujian Cuisine" in Fujian cuisine, and "Cold Mixed Shijing Vermicelli" in Fujian cuisine. "Buddha jumps over the wall" and "sea cucumber and pigeon eggs" in Fujian cuisine, and "fat fish maw in Dongting" in Hunan cuisine, "Dragon Wings" in Hunan cuisine, "Turtle Flesh with Ham" and "Pearl Ham Meatballs" in Anhui cuisine, "Shrimp with Shou Peach" and "Pure Vegetables" in Shanghai cuisine, and "Shrimp and Peaches" and "Pure Vegetables" in Shanghai cuisine, and "Pure Vegetables" and "Pure Vegetables" in Hunan cuisine. "Shrimp with Shou Peach" and "Steamed Eel Rolls with Three Shreds of Eel" in Shanghainese cuisine, "Daiwu in White Sauce" and "Eight Treasures Chicken" in Beijing cuisine, "Grouper Bisque" in Hong Kong cuisine, "Grouper Bisque" in Hong Kong cuisine. "Grouper soup" and "Colorful shredded ham" in Beijing cuisine, and "Eight treasures chicken" in Hong Kong cuisine, are all dishes with ham as a supplementary ingredient. Palace flavor Imperial delicacies such as "Phoenix nest", "save the wire bird's nest", "pregnant with cinnamon fish", etc., is inseparable from the ham.

"Jinhua" ham in addition to do the main dishes, auxiliary materials, or the production of soup is the ideal fresh material. "Ham pigeon soup", "ham and bamboo fungus soup", "ham and phoenix claw soup", "fire velvet shrimp ball soup", "Hot Tripe and Buddha's Hand Soup", "Begonia Ham Soup", "Fish Balls Soup with Hot Mushroom", "Peanut Soup with Hot Meat", "Hot and Sour Soup with Fresh Flowers", "Golden Corn Soup with Golden Legs", "Yellow Fish Soup with Ham", "Sea Cucumber Soup with Ham", "West Lake Brasenia schreberi soup" (chicken fire Brasenia schreberi soup), as well as homemade "ham and winter melon soup", "ham and cabbage soup", and so on, up to hundreds of kinds. Ham soup dishes are easy to make, delicious, fragrant and elegant, strengthening the spleen and appetizing, known as "ham soup, mouth-watering" reputation. In addition, the production of high-level broth for flavoring (top soup), ham is the main raw material of fresh flavor. In fact, many dishes, high-grade food, such as sea cucumbers, bear's paw, shark fins, camel's paw, trotters, monkey head mushrooms and melon, etc., its own taste is light, and some even have no taste, and ham meat, fire claw, ham skin or ham bone with cooking, before the fresh aroma and flavor, complement each other.

Ham because of the flavor donor mellow, unique flavor, has become more and more famous cakes and snacks as raw materials, generally used to make fillings or ingredients, such as "Jinhua ham moon cake", "Jinhua ham pastry, "Jinhua Ham Cake", "Ham Winter Melon Dumplings", "Ham and Chestnut Dumplings", "Ham and Shrimp Xiao Long", "fire rolls" and so on, many varieties, hundreds of forms, to name a few. Home-made snacks, according to taste hobbies with the right amount of ham filling to improve the quality and flavor.

"Jinhua" ham is cured meat products, containing a certain amount of salt, so cooking ham dishes, pay special attention to the salinity of the finished product. Ham dishes should not be used braised, dry burning, sauce, brining and other methods. Similarly, in such dishes, should not be used with ham. Cooking ham-based dishes, generally avoid the use of soy sauce, vinegar and fennel, cinnamon, curry, five-spice powder and other spices or a variety of pigments, otherwise it will change or lose the unique flavor of ham. Steamed beforehand for the raw materials used in side dishes ham, can add a small amount of sugar or rock sugar and wine to reduce salt and fresh, such as wine is more ideal. Ham dishes in addition to a few special flavor of the dishes, such as "pulled ham", "fire clip fish", "wrapped fried fire meat" and fried, paste the ham dishes, generally should not hang paste, batter, shoot powder, Need to thicken, it is also appropriate to use a thin gravy to try to maintain the ham to maintain the unique color, aroma, taste and shape of the ham. In addition, beef and mutton dishes, in addition to "grilled beef tendon" and the whole sheep in the "ham braised lamb skin" and other special dishes, customarily rarely with ham with the composition of dishes. The special dishes, customarily seldom with ham with the composition of the dishes.

Jinhua ham eating method:

Jinhua ham eating method:

1, steamed food: will be trimmed and cleaned the whole piece of ham to the plate, steamed,

And note:

a, fat (skin surface) towards the top lean meat towards the bottom

b, such as the use of steel pots or iron pots steamed, 500 grams of ham block about 35 minutes of steaming. Then simmer 5 minutes, if the ham skin steam, about 30 minutes of steaming, and then simmer 5 minutes; if you use a steamer to steam, you need to steam 40 minutes, 5 minutes of simmering; if you use steam to steam, about 25 minutes of steaming, 5 minutes of simmering. It is not advisable to steam with a pressure cooker.

c, after steaming, take out, remove the soup (soup grams used separately), cool

d, sliced for consumption, to be the first to remove the skin, fat face up, according to the cross-section, the thinner the slice, the better.

2, steamed freshwater fish: raw ham cut into a number of thin slices (about 50 grams), the fish is generally selected crucian carp, flatfish, carp, snapper, etc., washed and slightly touched with a bit of salt, will be covered with slices of ham on the fish, stuffed with some of the fish belly, will be steaming the fish can be

3, stewed food:

a, stewed chicken, duck, fresh pig's trotters or fresh pork claws, etc.. Ham washed and scraped clean, first into the water stew, then add chicken, duck, fresh pig's trotters or fresh pig's claws, etc., add the right amount of salt stew burn stew through. b, ham block put in casserole, stewed over moderate heat to mature, cross grain slices.

c, with ham with fresh pork, beef, poultry, seafood, etc., stewed in a casserole.

4, with shredded ham (slices) can also be burned eel, tofu, winter melon, feather wings, mussels, fish heads, etc.

5, making sweet: ham block with candied fruit, dried fruit, lotus seeds, cherries, etc., add a small amount of sugar or rock sugar, stewed over a moderate fire.

6, make hot pot base.

Special Tips:

1, before eating must be yellowing fat trimming, trimming the oxidized part of the surface of the lean meat

2, should not be used in braising, sauce, brining, and other methods of cooking

3, avoid fennel, cinnamon, peppercorns, rice vinegar, and other spices and seasonings.

The following is the practice of Jinhua ham:

1, first of all, use a saw or other tools to cut the ham so large into large pieces. That is to say, can be put into the pot so the size of it

2, with a board brush and detergent to clean the surface of the ham, of course, it is impossible to clean very clean

3, put the pot with water to boil, so that the surface is easy to clean

4, take out, and then use the board brush to clean, this should be able to wash clean

5, you can cut a little smaller pieces, put the pressure cooker, add water, wine, ginger and so on. Add water, cooking wine, ginger, sugar to boil, cook for a while

6, take out, cool

7, cut small slices, can be eaten as a cold dish, you can also be sandwiched between the asparagus steamed up to eat. Or shredded roasted winter melon, bushy gourd soup or other dishes. A ham of course is not eaten up, you can cut the fist size, with a plastic bag in the refrigerator, every time you want to eat on the point out, it is very convenient.

8, the pressure cooker out of the soup, the flavor is quite fresh, but a little salty, you can burn vegetables to eat.