How to eat Jinhua ham

Jinhua ham can be eaten by steaming, stewing and boiling.

1, steaming

Dice Jinhua ham and steam it in a steamer or steamer 180℃ for half an hour. After steaming, pour out the gravy, put a little rock sugar on the meat, pour in a little gravy, add onion knots, steam in a steamer 180 degrees for two hours, then pour out the gravy, pour in the soaked lotus seeds, pour in a little gravy, and continue to put it in the steamer 60.

Step 2: cans

Cut Jinhua ham into small pieces, soak it in clear water for one hour, add water to the pot, blanch the ham after the water boils, remove excess salt, blanch and drain. Soak dried bamboo shoots in advance, wash and cut into pieces, wash tofu, drain and cut into small pieces, and then fry in a pot. After frying, both sides are golden. Put all the ham, tofu and dried bamboo shoots into the casserole. Add ginger slices and dried peppers, add appropriate amount of stock, bring to a boil over high fire and stew for 20 minutes. Add a little pepper and sprinkle with coriander. It is delicious.

cook

Wash mushrooms, soak in cold water and shred. The same is true of dried tofu and Pleurotus eryngii. You can blanch them in boiling water and drain them for later use. After washing Jinhua ham, take it out and shred it, and soak it in the water soaked with mushrooms for half an hour. Put oil in the pot. When it is almost five-ripe, pour ginger and onion into the soup for boiling ham, then add mushrooms and ham and cook for a few minutes, then add dried bean curd, Pleurotus eryngii and Chinese cabbage and cook for about two minutes.

Product introduction and origin of Jinhua ham;

Jinhua ham has bright color, distinct red and white, salty and sweet lean meat and delicious fat. Rich in protein and fat, vitamins and minerals; Production goes through winter and summer, fermentation and decomposition; Its appearance is thin, its skin color is Huang Liang, it looks like a pipa, its flesh color is ruddy, and its fragrance is rich. It is famous for its "four wonders" of color, fragrance, taste and shape.

Jinhua is located in the hilly basin in the middle of Zhejiang Province, with a unique landform of "surrounded by mountains and a river on three sides, with three rivers scattered in the basin". The late spring and early autumn are short, the summer is long and hot, the four seasons are distinct, and dry and wet alternate, which provides Jinhua ham with unique natural, geographical and climatic conditions. Jinhua ham is made from the hind legs of Jinhua "Liangtouwu", combined with the special geographical environment and climate characteristics of Jinhua area and the unique pickling processing method formed by the people for thousands of years, the product has typical local characteristics.

Reference to the above content: Baidu Encyclopedia-Jinhua Ham