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 Ham 2 [Ingredients/Seasonings] About 300g of cooked ham, 50g of lotus seeds, 5 cherries in syrup, 0/each plum in syrup, 0/50g of rock sugar/kloc, a little rose petals and osmanthus fragrans, 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 clear water and 25g rock sugar, pour in the juice of steamed ham, boil, skim off the floating foam, mix with corn starch water, pour it on the ham, decorate it with cherries and plums, and sprinkle with rose petals and osmanthus flowers. Preparation: (1) Cut a small piece, remove the protective layer (2) and cook for 30 minutes to remove the salty taste. After cooling, shred, add white sugar, cooking wine and monosodium glutamate, steam15min (3) or simply blanch, and steam small pieces with yam for 20min (4) or cook for a while. There are many ways to cook ham dishes. Ham can be cooked and eaten alone, and can also be used as the main ingredient of dishes, more as the auxiliary material of high-grade dishes, which plays a role in seasoning, or as the first-class raw material for decoration and embellishment of dishes. Lean ham is widely used as an auxiliary material in dishes. It can be matched with delicacies, aquatic products, eggs, vegetables, bean products, fresh meat, beets, hibiscus vegetables, cooked vegetables, pictographic cold dishes, assorted dishes and colored pots. Cooking methods, in addition to the usual steaming (steaming, mixed steaming), stewing (stewing, mixed stewing) and boiling, can also stew, stir-fry, roast, paste, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry, stir-fry. Ham-based dishes, especially simple ham dishes, such as "ham slices" and "Painan" (also called "steamed ham slices") with Zhejiang flavor, are dishes made from the top of ham, steamed, processed with a knife and put into a pot in a certain form. The dishes are ruddy in color, rich in wax, soft and delicate, fresh and salty, and are typical dishes for tasting Jinhua ham. Ham-based dishes, and a large part of them are miscellaneous vegetables, such as "Shenxian Fire with Duck", "Ham with Broad Beans" and "Stewed Tendons with Fire" with Zhejiang flavor, "Braised Ham with Bean Sprouts in Clear Soup" and "Golden Legs with Wine" with Jiangsu flavor, "Fried Ham with Pot Sticks" and "Winter Melon with Ham" with Sichuan flavor, and fried Jinhua Leg Snails with Fujian flavor. There are many dishes with ham as auxiliary material, which are commonly used in major cuisines. Among them, colorful dishes, assorted dishes and general dishes are widely used, not only as auxiliary materials, but also as seasoning, preservation and color matching, which can be described as dazzling and different. Crab Yellow Soup, Hang Sanxian and Meng Huo Whipped Bamboo Shoots in Zhejiang cuisine, Steamed Spinach Fish and Cold Noodles in Shandong cuisine, Butterfly Sea Land and Eight Treasures in Jiangsu cuisine, Rice with Hot and Sour Squid in Sichuan cuisine and Colorful Braised Shrimp in Guangdong cuisine. "Dong Fei Fish Belly" and "Dragon Boat and Phoenix Wing" in Hunan cuisine, "Turtle Ham" and "Pearl Ham Ball" in Anhui cuisine, "Shoutao Shrimp" and "Steamed Three Pieces of Eel Roll" in Shanghai cuisine, "Eight Treasures in White Sauce" in Beijing cuisine and Hong Kong cuisine. The royal meals such as "Phoenix Pawo", "Silk Swallow" and "Pregnant Mandarin Fish" are inseparable from ham. Jinhua 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 chop shrimp ball soup, fire belly bergamot soup, begonia ham soup, fire chop fish ball soup, fire meat peanut soup, flower hot and sour soup, golden leg millet soup, ham yellow croaker soup, and ham ham soup are convenient to make, delicious in taste, elegant in fragrance, invigorating the spleen and appetizing, and are known as "ham soup, mouth watering". 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.