How to make countless Jinhua hams, which are mellow and delicious, but they are better than human delicacies?

After being salted, Zhejiang Jinhua ham is red in muscle and white in fat, with unique flavor and delicious taste. The production of Jinhua ham can be divided into three stages: low temperature curing, medium temperature dehydration and high temperature fermentation. Five steps: shaping, pickling, washing and drying, fermenting and smelling. Trim the shape of the pig's leg first, evenly coat it with a layer of salt, then wash off the excess salt, air dry it, and smell it after fermenting for 10 months.

Ham meat can be divided into five parts: top, middle side, fire pupil, fire claw and dripping oil. Different parts can make different dishes.

150g peeled fresh bamboo shoots, sliced them, put them in a pot and boiled them with a spoonful of salt for 10 minute, then soaked them in clear water to remove the astringency (change the water three times every 4 hours). 80 grams of bacon is cut into small pieces, washed with clear water to remove the salt on the surface, and 90 grams of lean meat is cut into small pieces and put in a pot for blanching to remove blood. Wash and slice 40 grams of Jinhua ham. Add ginger slices and ham slices into the pot and fry until the fat part of ham becomes transparent. Add the washed bacon and stir-fry until fragrant, add a bowl of boiling water, and then add the cooked lean pork. Wash the onion, cut it into long slices, put it in the pot, then add the bamboo shoots with the bitter water removed, boil it on high fire and cook it on low fire for half an hour. Stewed melon with ham100g ham was washed and cut into pieces, and 200g melon was peeled and cut into pieces. Heat the pan, add oil, add wax gourd and stir-fry until it is a little transparent. Stir-fry ham, add water to boil, stew for about 20 minutes, sprinkle with chopped green onion. Wash the steamed ham Jinhua ham and soak it in water to remove excess salt, then slice it and put it on a plate. Put the plate in a steamer and heat it in water. Boil water on high fire and steam on low fire for about 20 minutes. Can Jinhua ham be eaten raw? Jinhua ham is not suitable for raw food, because it is too salty, the temperature and humidity of fermentation are not well controlled during production, and it is fermented under unique climatic conditions. Yunnan Xuanwei ham can be eaten raw and stored and fermented for more than three years under natural conditions. Spanish ham can also be eaten raw, because it is cooked in the production process, which means that the ham naturally ferments at a specified temperature and humidity, which changes the flavor of the ham.

How to store Jinhua ham? The whole Jinhua ham can be hung in a well-ventilated place, not exposed to the sun or stored in a humid place. Cut ham can be coated with cooking oil and stored upside down, or it can be divided into small pieces and stored in the freezer.