Seek the origin, origin, uniqueness and cooking method of Xuanwei ham, preferably with pictures. Thank you, thank you, thank you, thank you.

It is difficult to study the origin of Xuanwei ham in detail, but one thing is certain: Xuanwei ham has the premise and foundation of becoming famous by setting up Xuanwei Pass in Ming Dynasty and Xuanwei House in Qing Dynasty. That is to say, after the establishment of Xuanwei House in the fifth year of Yongzheng in Qing Dynasty (1727), ham was named after a place name and spread for nearly three centuries. Its reputation is well-known at home and abroad, and it is called one of the three famous legs in China by the United States, so Xuanwei has won the reputation of the hometown of ham.

It can really be said: "Ham culture has a long history, and there are unlimited business opportunities in the southwestern towns." According to Xuanwei County Records, during the fifth year of Yongzheng in Qing Dynasty (A.D. 1727), he was famous for his green robe and thick meat, and protein was rich and tender. During the Guangxu period of Qing Dynasty, the recipe of Xuanwei ham was included in Zhong Fulu edited by Zeng Yi. According to this and related historical data, Xuantui was born at the latest in the late Ming Dynasty, and it flowed into the capital of Yunnan and Sichuan during the Yongzheng period and into the southeast coast in the late Qing Dynasty. In the early years of the Republic of China, the ham company headed by Mr. Park Jae-ting sold canned ham to Southeast Asia. 1923, Dr. Sun Yat-sen proposed "drinking and eating morality". Since then, Xuanwei ham has gained great fame, its fragrance has spread all over the world, and it has been included in recipes all over the world. ?

Unique:

Only the local ones are authentic (Zhaotong, Sichuan and Myanmar once sent people to learn the processing technology of Xuanwei ham, and they also processed it in this way when they came back, but because of the different climate and water and soil conditions, Xuanwei ham could not be cured).

Even the hams produced in the surrounding areas of Xuanwei have the same processing and curing methods, but there is always a big gap in quality with Xuanwei hams due to the differences in climate, soil and moisture, especially in color and flavor.

Xuanwei ham looks like a pipa, wearing a green robe, and three needles of Qing Xiang have no smell.

The nutritional flavor of Xuanwei ham is mainly formed by air drying and fermentation under the special regional climate and environmental conditions in Xuanwei. The physical and chemical indexes, official morphology and nutritional flavor of Xuanwei ham determine its quality characteristics. Xuanwei ham is cured only with edible salt, and no food additives are used. Its physical and chemical indexes are better than the national standards, especially the nitrite content is very low, which has become a specificity of leg promotion. Xuanwei ham is beautiful and generous, rich in nutrition, unique in flavor, excellent in quality and convenient to eat.

Precautions for cooking and eating methods:

Precautions:

1, ham can't be the main course, it's just a seasoning. So don't cut large pieces to eat as meat.

2. Don't stir fry, and don't use seasonings such as soy sauce, pepper, fennel and cinnamon. These strong flavors will dilute or drown the unique flavor of ham.

When cutting ham, the thinner the better. You can't cut along the fiber of the meat, but cut the fiber horizontally, otherwise you will feel that the meat is old and stuffed.

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Edible method

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 the time being, you can leave it on your original leg for the time being, and don't cut it off yet.

Xuanwei ham is not only the main ingredient and auxiliary material of dishes, but also the ideal fresh material for soup. Ham pigeon soup, ham bamboo shoot soup, ham chicken feet soup, fire chopped shrimp ball soup, fire belly bergamot soup, Haitang ham soup, fire chopped fish ball soup, fire meat peanut soup, flower hot and sour soup, golden leg millet soup, ham yellow croaker soup, ham "winter melon soup", "ham cabbage soup" and so on, up to hundreds of kinds. Ham soup is easy to make, delicious, fragrant and elegant, invigorating the spleen and appetizing, and is known as "ham soup, which is mouth-watering and fragrant". In addition, ham is the main umami raw material for making high-grade broth (top soup) for seasoning. In fact, many raw materials and high-grade famous foods, such as sea cucumber, bear's paw, shark's fin, camel's paw, tendon, Hericium erinaceus, wax gourd, etc., have a weak taste, and some even have no taste. Only when cooked with ham meat, fire claws, ham skin or ham bones can they be delicious and complement each other.

Xuanwei ham is a cured meat product, which contains a certain amount of salt, so we should pay special attention to the salinity of the finished product when cooking in toad in the hole. Ham dishes should not be braised, dry-roasted, fried in sauce or pickled. Similarly, ham should not be used in such dishes. When cooking ham-based dishes, generally avoid using spices or various pigments such as soy sauce, vinegar, fennel, cinnamon, curry and five-spice powder, otherwise it will change or lose the unique flavor of ham. Cook raw ham for side dishes in advance, and add a small amount of white sugar or rock sugar and cooking wine to reduce salt and increase flavor. Wine is more ideal. Except for a few dishes with special flavor, such as "shredded ham", "roasted fish", "roasted meat" and fried ham dishes, it is generally not appropriate to paste, size, powder and thickness. It is also appropriate to use thin sauce to keep the unique color, fragrance, taste and shape of ham as much as possible. Besides beef and mutton dishes, except? Except for the special dishes such as "roasted beef tendon" and "braised sheepskin with ham" in the whole sheep summer sleeping mat, ham is rarely used to form dishes.