Jinhua ham dish

Jinhua ham, also known as Huoshao, is one of the local traditional famous products in Jinhua, Zhejiang Province. Beautiful appearance, bright meat, unique flavor, color and flavor. Four musts? It is famous all over the world and was introduced to Beijing by Xie Yong, a bachelor of Zhejiang Cabinet in Qing Dynasty, and was listed as a tribute. Xie Yong mentioned in his Edible Miscellaneous Poems that Jinhua people have a variety of fields, brewing and breeding. Every meal is ready. You must feed the pigs with juice and waste grain first. The pig food is delicious. Ham manufacturers need more pigs to get a good price. Therefore, there are more pig farmers. ? It is the essence of cured products in China. Jinhua manufacturing? Both heads are black? Pig hind legs are fat and tender, and can be made in a few months after pickling, shaping, turning over, cleaning and drying. The fragrance is rich. Easy to store and carry, it sells well at home and abroad. Let's take a look at the cooking skills of Jinhua ham.

First of all, eat in a variety of ways.

It can be steamed, boiled, stewed or boiled, or cooked or stewed with aquatic products, poultry, meat, eggs and vegetables. As long as the method is proper, it tastes delicious.

Secondly, introduce several common cooking methods.

1. Steaming: Put the whole pruned ham in a dish and steam it in water, so that: (l) the fat (hide) is facing up and the lean meat is facing down. (2) If steamed with aluminum pot or iron pot, steam 500 grams of ham for about 35 minutes, and then simmer for 5 minutes; If the ham is peeled and steamed, steam for about 30 minutes, and then stew for 5 minutes; Steaming in a steamer for 40 minutes, and stewing for 5 minutes; Steam, just steam for 25 minutes and stew for 5 minutes; It is not advisable to steam food in a pressure cooker. (3) Take it out after steaming, take out the soup (the soup can be used alone) and cool it thoroughly. (4) When slicing, peel off the skin first, with the fat facing up, and slice it in horizontal lines (if you cut along the lines, the meat will feel old). The thinner the slice, the better.

2. Steamed freshwater fish: Cut raw ham into several thin slices (about 50g). Generally, there are crucian carp, flat fish, carp, mandarin fish and soft-shelled turtle. Be chosen. After washing, put a little salt on it. Cover the fish with ham slices and stuff them. Put some in the belly of the fish and steam the fish.

3. Stewed dish: (1) Stewed chicken, duck, fresh trotters or fresh trotters with ham. Ham must be washed, scraped and stewed in water, then chicken, duck or trotters and pig's trotters are added and stewed thoroughly. (2) Put the ham pieces into a casserole, cook them with slow fire, and cut them into pieces. (3) Cook ham in casserole with fresh pork, beef, poultry and seafood, and the soup is delicious.

4. Sliced ham can also be used to cook eel, tofu, wax gourd, shark's fin, mussel and fish head.

5, making sweets: ham pieces with candied fruit, preserved fruit, lotus seeds, cherries and so on. Add a little rock sugar or white sugar and simmer.

6, do hot pot bottom material, etc. ：

Third, special tips

1、? Jinhua? Ham is very particular when eating, so it must be cut and cut before eating. The essence of ham is located in the femur (that is, the upper waist peak). When eating, you can cut it from the middle, cut it according to the requirements of eating, and then trim it. Be sure to cut off the yellow fat, and then trim off the oxidized part on the surface of lean meat before eating.

2, when eating, except the heel and claws, most of them should be cut into thin slices according to the horizontal stripes.

3. Avoid spices and seasonings such as fennel, cinnamon, pepper, soy sauce and rice vinegar.

4, it is not appropriate to cook with methods such as stewing, sauce, and marinating.

5、? Jinhua? Ham contains a certain amount of salt, so we should pay special attention to the salinity of the finished product when cooking.

How to eat Jinhua ham

Steamed ham pieces

Ingredients: Jinhua ham150g.

Seasoning: 50 grams of yellow rice wine, 25 grams of sugar, monosodium glutamate 1 gram.

Exercise:

1. Cut the finished ham into 26 long squares with a length of 2.6 cm, a width of 1.9 cm and a thickness of 0.7 cm (each square has a piece of fat);

2. When loading the pallet, 5 pieces of the lower layer are placed in pairs, 3 pieces are placed in the middle, 4 pieces of the middle layer are placed in pairs, and 5 pieces are covered;

3. Put sugar, yellow wine and monosodium glutamate into a casserole and melt it with low fire. When it becomes sticky, pour it into a bowl, cool it, pour it on the ham, put it in a cage, and steam it over high fire 1 min;

4. After the cage is put on, one corner of the cage cover must be uncovered to prevent excessive impact of steam, so that the ham in the plate is flat but not brittle, the sugar juice poured on it is even and moist, and the seasoning penetrates into the inner layer of the ham.

Steamed ham with taro

1, peeled taro, washed and sliced for later use; Select thin and oily ham slices for later use.

2. Put the taro slices and the ham slices together, that is, a piece of ham and a piece of taro, in a bowl.

3. After the water is boiled, put the ham and taro into a steamer and steam for 20 minutes.

This dish, taro and ham absorb each other's taste and nutrition. The fat and salty taste of ham absorbed by taro is not so greasy, and it is crispy and delicious. Ham absorbs the lingering fragrance of taro after oiling it, making it more delicious.

Baked ham with honey

Color and fragrance: red in color, transparent in marinade, crisp and rotten in ham, fresh and sweet in taste and long in aftertaste.

Ingredients: ham, water and sugar.

Making:

1) Wash the cleaned lean meat on the fire, put it in a soup pot, take it out when it is 80% ripe, remove the bone, flatten it with a basin, cool it, take it out and put it in the refrigerator, and cut it into thick slices;

2) Put the thick ham into a casserole and stew it slowly with chicken soup to remove the salty taste. If the taste is still too salty, pour out the original soup, add the clear soup, and then remove the salty taste. Take out the thick slices of ham until the salty taste is completely removed, put them in another pot, add water and sugar, and simmer for 1 hour until the marinade is thick and bright.