How to steam Jinhua ham

Question 1: How to steam Jinhua ham depends on its quality. If it is traditional, you can only stir-fry and make soup. If parma ham can be eaten raw.

Question 2: How to steam Jinhua ham? 1. Steaming: Put the whole pruned ham into a plate and steam it in water, so that: (l) the fat (hide) faces up and the lean meat faces down. (2) If steamed with aluminum pot or iron pot, 500 grams of ham slices will be steamed for about 35 minutes, and then simmered for 5 minutes; If the ham is peeled and steamed, steam for about 30 minutes, and then simmer for 5 minutes; Steaming in a steamer for 40 minutes and stewing for 5 minutes; Steaming, just steaming for 25 minutes and stewing for 5 minutes; It is not advisable to steam food in a pressure cooker. (3) Take out after steaming, take out the soup (the soup can be used alone) and cool thoroughly. (4) Slice and eat, peel first, with the fat facing up, and slice along the horizontal lines (if 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, flounder, carp, mandarin fish and soft-shelled turtle. Be chosen. After washing, put a little salt on it. Cover the fish with ham slices, stuff them into the fish belly, and steam the fish.

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

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

5, making sweets: ham slices 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. ：

Question 3: How to make Jinhua ham delicious? There are many ways to eat ham. According to Master Jiang Xianping, the first-class chef of Jinhua Qinghe Garden Restaurant, it is generally advisable to stew and steam. However, due to the different parts of ham, the practice is not the same. The whole thigh can be divided into four parts: fire claw, fire hoof, waist peak and oil dripping. "Live grasp" and "live grasp" should be accompanied by fresh pig's trotters and stewed with slow fire. These are the famous dishes "Gold and Silver Beads" and "Gold and Silver Beads". "Dropping oil" is suitable for cooking soup to taste, accompanied by bamboo shoots and winter bamboo shoots, which are called fire bamboo shoots; Accompanied by wax gourd, called fire governor wax gourd; Tofu is called fire poison tofu and so on. And "fire poison bamboo shoots" is the most famous. "Yao Feng" is suitable for steaming and slicing, and can be used to make famous dishes such as sliced ham, Penan ham and thick sauce ham, and can be used as seasoning for rice, wine and tea. Among the famous dishes, "ham slices" are most appreciated by the world. "Sliced ham", 228 yuan per plate, cut into 48 pieces, arranged in an arch bridge shape, sliced evenly and neatly, sprinkled with some white sugar, monosodium glutamate and yellow wine, steamed in a steamer 15 minutes or so, and the white sugar melted. The smell of wine is in my leg. The color is ruddy and delicious. When eating ham, you should first understand the common sense of handling ham. If you don't understand or neglect to handle ham, it will seriously affect the color, aroma and taste of ham, and even make people anorexia. Especially after cutting a piece of ham, the brown protective layer on the surface of the meat must be carefully cut off; Wipe the leather surface with thick paper first, and then scrub it with warm water. Wash the whole ham to be eaten, soak a small amount of alkaline noodles in warm water, and then rinse it with clear water. If you don't eat ham skin for a while, you can leave it on your original leg for a while, and don't cut it off yet. Ingredients for steamed ham: Jinhua ham 150g.

Seasoning: 50 grams of yellow rice wine, 25 grams of sugar, monosodium glutamate 1 gram. Practice: 1. Cut the finished ham into 26 long cubes with a length of 2.6 cm, a width of 1.9 cm and a thickness of 0.7 cm (each with a piece of fat);

2. When loading the tray, 5 pieces of the lower layer are paired, 3 pieces are placed in the middle, 4 pieces of the middle layer are paired, and 5 pieces of the upper cover are placed;

3. Put the sugar, yellow wine and monosodium glutamate into the casserole and melt it on low heat. When it becomes sticky, pour it into a bowl, let it cool, pour it on the ham, cage it on a plate, 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 steam impact, so that the ham in the plate is flat but not brittle, and the poured sugar juice is even and moist, and the seasoning penetrates into the inner layer of the ham. Taro 1 steamed ham, peeled taro, washed and sliced for later use; Select thin and oily ham and slice it for later use. 2. Put taro slices and ham slices in the middle, that is, a piece of ham and taro, and put them in a bowl. 3. Boil the water and steam the ham and taro in a steamer 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. Color and fragrance of honey ham: bright red in color, transparent in gravy, crisp and rotten in ham, fresh and sweet in taste and long in aftertaste. Ingredients: ham, water, sugar. Production: 1) Wash the whole clean and refined meat on the fire, cook it in a soup pot until it is 80% crisp, take it out, remove the bones, flatten it with a basin, let it cool, take it out and put it in the refrigerator, and cut it into thick slices; 2) Put the thick slices of ham into a casserole and simmer with chicken soup to remove the salty taste. If the taste is still too salty, pour the original soup, add the clear soup, and then remove the salty taste. Take out the thick slices of ham, after the salty taste is completely removed, put them into another pot, add water and sugar, and simmer for 1 hour until the marinade is thick and bright. Honey-juice ham 2 [original flavor/seasoning] is about 300g of cooked ham, 50g of lotus seeds, 5 cherries in syrup, 0/each plum in syrup, 0/50g of rock sugar, a little osmanthus fragrans with rose petals, 75g of Shaoxing wine, and a proper amount of raw flour.

[Production Technology] ① Add water to concentric lotus seeds, steam them in water, remove the soup, add sugar and steam them to jade color. Wash the ham, cut it into 12 cubes connected by cortex with a straight knife, with 2 knives in the longitudinal direction and 3 knives in the transverse direction.

② Put the ham into a big bowl, add 25g of Shaoxing wine and 25g of crystal sugar, soak it in water, cover it with high-fire steam 1 hour, decant the soup, then add 20g of Shaoxing wine and 25g of crystal sugar, soak it in water, cover it with high-fire steam 1 hour, decant the original soup. Continue to add 25 grams of Shaoxing wine and 75 grams of rock sugar, soak them in water, continue to steam on high fire for 1 hour for 30 minutes, first pour the original juice into a bowl, and remove the precipitated impurities for later use. Cover the ham skin in a stock plate and put steamed lotus seeds around the ham.

③ Heat a pot, add a proper amount of water and 25g of rock sugar, pour in the original juice of steamed ham, boil it, skim off the floating foam, mix it with corn starch water, pour it on the ham, decorate it with cherries and plums, and sprinkle with rose petals and sugar ... >>

Question 4: How to make Jinhua ham delicious! Soak in cold water first, then add cooking wine, onion and ginger and steam for half an hour. After cooling, you can make soup, stew cabbage and cook dried silk. Don't cut too much, it will taste terrible! Ham can only be used as a side dish, not eaten alone.

Question 5: How to steam vacuum-packed Jinhua ham? Yes, it is best to be fat and thin. Just cut them into pieces and steam them in a pot.

Question 6: How to preserve the steamed Jinhua ham? How long can it last? It's all steamed. I suggest eating as soon as possible. After a long time, it is easy to deteriorate and tastes bad.

Question 7: How long will Jinhua ham take to steam-500 grams of ham.

Accessories: rape core 150g.

Seasoning: chicken oil 15g ginger 8g onion 20g monosodium glutamate 1g salt 3g cooking wine 15g each.

working methods

1. Put the "top" meat of ham in an iron fork, put it on the fire, burn the oil on the surface of ham with flame, soak it in a warm water basin, scrape the skin clean with a knife, and tattoo a herringbone on the skin of ham;

2. Cut the onion and slice the ginger;

3. Wash the cabbage and cut it into sections;

4. Put the ham (skin down) in a large bowl, add cooking wine, onion, ginger slices and broth (200g), put it in a drawer, and steam it for 2-2.5h on a water pot with sufficient fire, boiling water and steam;

5. When the meat is crisp and rotten, remove the onion and ginger slices, skim off the oil slick, and turn it over in a big soup bowl (with the skin facing up);

6. Put the pot on the fire, add the broth, boil it, and add the cabbage to burn until it is broken;

7. Add refined salt and monosodium glutamate, adjust the taste, then boil the soup, pour in the melted cooked chicken oil and pour it into a big soup bowl.

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Report | 2013-10-2718: 46 Enthusiastic users

Features of steamed ham slices: this dish is bright red in color and sweet in salt. Teach you how to make steamed ham slices, how to make steamed ham slices 1. Cut the repaired 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 material becomes fat);

2. When loading the tray, 5 pieces of the lower layer are paired, 3 pieces are placed in the middle, 4 pieces of the middle layer are paired, and 5 pieces of the upper cover are placed;

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

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

Question 8: How about metalworking Jinhua ham and toad in the hole fish head soup?

Features: the color is elegant, the legs are fragrant and the fish is fresh, and the soup is as thick as milk, which is unique.

Ingredients: ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.

Cut the ham and bamboo shoots into rectangles of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it.

Put the casserole on the fire, add the cooked lard, and when it is 40% hot, put it in the fish head and fry it slightly. Add cooking wine, shredded onion and shredded ginger, turn the fish head over, pour in boiling water, cover the pot and cook for a while.

When the milk soup is thick, you can put the fish head in the soup basin and put it symmetrically, and spread ham slices and bamboo shoots on the fish alternately.

Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin, and pour in the cooked oil.

Steamed mandarin fish with ham

Ingredients: mandarin fish, ginger slices, ham slices, coriander, salt and yellow wine.

Exercise:

Washing mandarin fish, and obliquely cutting several places on the fish body,

Pour in a little yellow wine and salt, and evenly spread all over the body;

The cutter is embedded with ginger slices and ham slices;

Boil water in a steamer and put the fish in;

Steam for 7-8 minutes, then take out and sprinkle with coriander.

Fried rice with ham, shrimp and eggs

Features: yellow, white, green, red spots, pleasant color and fragrant smell.

Steamed mandarin fish with ham

Nose. It is natural to taste sweet when fresh. Ham, especially, is soft and hard to bite. The seasoning process is simple.

Ingredients: 25g of starch shrimp, 3 slices of golden soup ham (finely diced), 3 tablespoons of ham soup, green beans 15g (cooked), 2 eggs, 250g of rice and chopped green onion 10g.

Heat the wok and smooth it, leaving 25 grams of oil.

After heating, put down the beaten eggs, stir-fry the chopped green onion at the same time, put down the rice and fry it dry (the grain is empty).

Add the cooked shrimp and green beans and stir well. You don't need to put any other seasoning.

Chicken fir ham

Raw materials: 600g of chicken fir.

Ham 150g starch (broad bean) 10g.

Monosodium glutamate 1g pepper 1g salt 3g sesame oil 10g.

Wash the chicken fir and cut it into rectangular blocks with a length of 8cm, a width of 3cm and a thickness of 3 mm.

Cut the ham into pieces with the thickness of 1mm and the same length and width as the chicken fir.

Take 1 buckle bowl, and put a piece of chicken fir and a piece of cloud leg into the bowl neatly.

Put the remaining chicken fir and cloud leg on it, add chicken soup 100 ml, put it in a cage and steam it with high fire 15 minutes, and take it out of the turntable.

Put the wok on medium heat, pour 500 ml of chicken soup, add salt, monosodium glutamate and pepper, and bake.

When boiling, thicken it with wet starch, pour sesame oil on it, and pour it on the chicken fir. Note: This dish should be thickened with rice soup. Pour in chicken soup and stir fry with thick juice. When bubbling, pour the thick juice on the dish. The starch slurry should be stirred evenly, and there should be no bumps. [3]

Cold ham

Ingredients: onion and white onion, ham 160g, monosodium glutamate, salt, vinegar and sesame oil.

Cut green onion into sections, ham into hob blocks, (or cut oblique slices) [4].

Put onions and ham in the pot.

Dissolve salt, monosodium glutamate and vinegar in warm water, pour into a basin and stir well.

Dish and pour in sesame oil.

Ham and egg crackle

Materials:

Shortcakes, eggs

Ingredients: diced ham, diced carrot, a little chopped green onion and cheese slices.

Exercise:

The eggs are scattered.

Add a little cornstarch and water to adjust.

Season with a little salt and light soy sauce. Add diced ham, chopped carrots and chopped green onion and mix well.

Put oil in a hot pan, turn off the heat, pour in the mixed egg liquid, stir fry quickly, and put it away as long as it is slightly solidified.

Sprinkle dry powder on the chopping board, overlap two flying cakes and roll them into a rectangle.

cut in half

Take half a slice and sprinkle with shredded cheese.

Fried ham and eggs

Sprinkle with grated cheese.

Roll up and wrap it up

Make a trumpet shape

Preheat the oven to 200 degrees, and bake the middle layer for about 15 to 20 minutes [5].

Steamed tremella with ham

Ears, roots and torn pieces. Remove the bottom of the small bowl and ham, add tremella, pour the broth, add ginger slices and salt and steam for 20 minutes. Pour out the soup, buckle it on a plate, sprinkle with shredded red pepper and chives, and pour in sesame oil.

Stewed elbow with ham

Ingredients: pork elbow 1, ham 1, water-soaked mushrooms, winter bamboo shoots, onion ginger, cooking wine, clear soup, chicken essence, water starch and sesame oil.

Exercise:

Clean the pork elbow, put it in a pot and cook it thoroughly, then add a little cooking wine and onion and ginger to cook it together.

Boned the well-done pig elbow and sliced the elbow meat.

Wash mushrooms, remove pedicels, wash winter bamboo shoots and slice ham for later use.

Stack mushrooms, bamboo shoots, ham slices and elbow slices layer by layer.

After the soup stewed with elbow is cooled, the oil slick is removed, filtered and poured into the plate of elbow slices, and the ingredients are unpacked.

Put in a steamer, steam for 20 minutes on high fire, then turn to medium heat, and steam the ingredients until crisp and rotten.

Pour the soup into a pot, add chicken essence, sesame oil, colored pepper and diced carrot, and thicken with water and starch.

After the prepared soup is boiled, pour the ham and stew the elbow ... >>

Question 9: How to eat Jinhua Ham Introduction: There are many ways to eat Jinhua Ham. According to Master Jiang Xianping, the first-class chef of Jinhua Qinghe Garden Restaurant, it is generally advisable to stew and steam. However, due to the different parts of ham, the practice is not the same. The whole thigh can be divided into four parts: fire claw, fire hoof, waist peak and oil dripping. Fire claws and fire claws should be matched with fresh pig's trotters and stewed with slow fire. This is a famous dish, gold and silver beads, gold and silver beads. Drip oil, suitable for cooking soup and hanging flavor, accompanied by hairy bamboo shoots and winter bamboo shoots, called fire bamboo shoots; Accompanied by wax gourd, called fire governor wax gourd; Tofu is called fire poison tofu and so on. Huo Dou bamboo shoots are the most famous. Yao Feng, suitable for steaming and slicing, can be famous dishes such as toad in the hole slices, Penan ham and thick sauce ham, and can be served with rice, wine and tea. Among the famous dishes, ham slices are most appreciated by the world. Sliced ham, 228 yuan per plate, cut into 48 pieces, arranged in the shape of an arch bridge, sliced evenly and neatly, sprinkled with some white sugar, monosodium glutamate and yellow wine, steamed in a steamer for about 15 minutes, and the white sugar melted. The smell of wine is in my leg. The color is ruddy and delicious. To eat Jinhua ham, we must first understand the general knowledge of ham processing. If you don't understand or neglect to deal with it, it will seriously affect the color, aroma and taste of ham, and even make people anorexia. Especially after cutting a piece of ham, the brown protective layer on the surface of the meat must be carefully cut off; Wipe the leather surface with thick paper first, and then scrub it with warm water. Wash the whole ham to be eaten, soak a small amount of alkaline noodles in warm water, and then rinse it with clear water. If you don't eat ham skin for a while, you can leave it on your original leg for a while, and don't cut it off yet.

Question 10: How to eat Jinhua ham 1, pumpkin ham porridge?

Ingredients: pumpkin Jinhua ham rice salt sesame oil coriander

Exercise:

Wash a piece of Jinhua ham (about 150g), peel the pumpkin, wash it, and cut it into hob blocks for later use.

Add water to the porridge pot, bring it to a boil, add washed rice and ham, add appropriate amount of sesame oil, cook for 20 minutes on high fire, add washed and diced pumpkin pieces, turn to low heat, cook until the pumpkin basically melts, take out the ham, let it cool (carefully scald its paws), tear it into filaments, then put it into porridge, wash and chop coriander, put it into porridge, turn off the fire, and then add salt and chicken essence.

PS: Because Jinhua ham contains a lot of salt, you must try it first, and then add a little salt.

You can put some mushrooms, and finally shred them and cook for 2 minutes. I didn't soak mushrooms today, so ... you can also put some vegetables or seafood you like ... it's best to use casserole.

2, candied Jinhua leg almonds

Ingredients: Jinhua ham, 4 liang of sugar (about 160g), 8 liang of ginkgo (about 320g), 4 slices of ginger, 225g of honeydew melon, and sweet-scented osmanthus sugar 1 teaspoon.

How to do it:

1, Jinhua ham is peeled and oiled, steamed for half an hour, then sliced, steamed with sugar and ginger 10 minute. 2. Remove the shell and open the ginkgo side. After the water comes out, remove the heart and clothes. Add 1/3 cup of water and sweet-scented osmanthus sugar to the white sugar and boil it into sugar gum. Slice the honeydew melon. 3. Put the ginkgo into the sugar gum, cook until golden brown with slow fire, and serve with honeydew melon and candied ham slices.

3. Kirin tofu

Ingredients: tofu, Jinhua ham, winter bamboo shoots, mushrooms, bean sprouts, salt and broth.

Exercise:

Slice tofu and sprinkle with salt; Peel the winter bamboo shoots, cook them, and cut them into tofu-sized slices; Cut mushrooms in half; Boil Jinhua ham for 10 minute and cut into thin slices; Tofu, ham, bamboo shoots and shiitake mushrooms are put into a dish in turn, steamed in a steamer for 10 minute, taken out, and the steamed juice is poured out; In addition, fry the soybean seedlings and spread them around the steamed tofu; Boil the broth, oyster sauce and water starch and pour them over the tofu.

4, Jinhua Fu Gui stewed cabbage

Ingredients: Chinese cabbage, mushrooms, dried shrimps, Jinhua ham, Flammulina velutipes, onions, broth, sugar and yellow wine.

Exercise:

Jinhua ham diced, Flammulina velutipes knotted, mushrooms, shrimp skin, etc. Chopping, and uniformly mixing into stuffing; Wash the Chinese cabbage, peel off the outside leaves for later use, cut in half, blanch in boiling water, remove and drain, cool and spread some stuffing on the leaves, leaving one tablespoon of stuffing for later use; Put the cabbage in a casserole, cover with the reserved cabbage leaves, pour into the broth and stew 1 hour until the cabbage is soft and thorough. Take out the covered leaves and sprinkle with chopped green onion and the rest of the stuffing.

5. Jinhua white jade roll

Ingredients: wax gourd 1500g, 8 Jinhua hams, 8 mushrooms, 8 carrots, 8 celery and 6 Chinese cabbages.

Exercise:

1, wax gourd 1500g peeled, sliced, scalded with boiling water 1 min, then put Jinhua ham, mushrooms, carrots, celery and wax gourd in the middle, and roll them into a circle. 2. Steam the rings in a steamer for 15 minutes, then blanch the cabbage and arrange it on the surface.

6. Angelica Golden Leg Chicken Soup

Ingredients: chicken 1, Jinhua ham 200g, ginger 1, onion 1.

Ingredients: salt, 30ml yellow rice wine.

Exercise:

Slice the ham, wash the native chicken and cut into pieces. Blanch the washed chicken in a boiling water pot. When cooking chicken, duck, ribs and other meat, first soak the meat in boiling water. This process is called "water coming out" or "flying water", which can not only remove blood, but also remove some fat to avoid being too fat.

It is appropriate to choose the best casserole to make soup. After the chicken flies into the water, put it in a casserole, add water, yellow wine, ginger, onion and Jinhua ham slices, boil it over high fire, and stew it over low fire for 2 hours. Is it better to cook soup as long as possible? Not exactly. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. General fish soup 1 hour or so, chicken soup and meat and bone soup can be cooked for about 2~3 hours.

Turn off the fire after the soup is boiled, put it in the refrigerator after cooling, the oil will solidify on the noodle soup, take it out with a spoon, and then boil the soup, so you can drink it safely. Because although the chicken contains less fat, there will still be oil floating on the surface of the soup, which is a good way to remove the soup oil.

After the soup is ready, add salt at last, because salt can solidify protein and prevent the umami ingredients from spreading in the process of making soup.

7. Xuefang Leg Leisure Ball

Ingredients: Sauerkraut cooked pork leg, prawn, water-soaked mushrooms, asparagus brain, leek bud white, pumpkin, cooked bamboo shoots, scallion, egg white, cooking wine, refined salt, monosodium glutamate, white sugar, chicken soup, wet starch and cooked lard.

Practice: Jiang leg meat, mushrooms, bamboo shoots and pumpkins are all cut into short strips. White-cut asparagus and leek buds. ......& gt& gt