How to make Western-style ham recipes

Western-style ham is the favorite of many foreigners, Western-style ham originated in Europe, widely popular in North America, Japan and other Western countries, so do you know what are the methods of making Western-style ham? The following is my Western ham recipes for you to organize, I hope to help you.

Western ham recipe: Western ham fried veggies

Ingredients

Ingredients:

3 slices of Western ham

8 asparagus

Side dishes:

Half a carrot

Mushrooms 1 large pepper

Seasoning:

Vegetable oil

Salt Sugar little Soy sauce a little

Practice

1, asparagus remove the old roots, carrots peeled, large peppers to remove the seeds, all kinds of veggies washed and thinly sliced.

2, frying pan seventy percent hot carrots.

3, carrots fried for a minute to enlarge the pepper fried soft body.

4, asparagus boiled water and sliced ham into the carrots, pepper stir fry until soft.

5, braised into the mushrooms stir-fried, point a little soy sauce flavor, add a little sugar, add salt and stir fry, start the pan.

Western ham recipe: ham kosher

Ingredients

200 grams of gluten-free flour.

Powdered milk 12g.

Sugar 30g.

Yeast 5g.

3g of salt.

Corn oil 20g.

Whole egg 40g.

55g of water.

Dredge in 85g of butter.

Decorate with 10 small ham sausages.

Grated mozzarella.

Homemade salad dressing.

A few parsnips

Directions

1, all the ingredients of the dough put together and kneaded into a smooth and ductile dough, flattened into plastic wrap and frozen for 30 minutes.

2. Roll out the butter into a square on a lightly floured table. Then put it in the refrigerator to chill (butter melts easily at 30 degrees Celsius).

3, then take the dough out and roll it into a large square. Put in the butter and fold up the corners of the dough and pinch them tightly and then roll into a rectangle, make the first three folds and then put it in the refrigerator for 20 minutes.

4. Make three folds in a row. After each fold, freeze for 20 minutes, then roll out to a 0.4cm thick sheet. Cut into 14cm long, 5.5cm wide strips and let rise in a warm, moist place to double in size.