Many people don't really know about ham, but think that ham and sausage are the same concept. Look at the picture!
Very big, okay? You can't chew it in your hand! So ham can only be used for cooking.
So what's the taste of ham? People who love to eat say that ham is bright in color, red and white, lean meat is salty and sweet, and fat meat is fragrant but not greasy, so it is delicious. What about people who don't like food? Maybe just one word: salty.
In fact, the most important thing about ham dishes is cooking. Come on, Jinhua local media will show you two menus of ham dishes in Jinhua local restaurant and feel it.
Have you thought of it? A ham can cook so many different kinds of dishes. Can basically satisfy your various choices?
So how to make ham delicious? Bian Xiao is not a chef, but Bian Xiao used his relationship to find Master Jiang Xianping, the first-class chef of Jinhua Qinghe Garden Restaurant. He told me that stewed ham and steamed ham are generally more suitable. However, due to the different parts of ham, the practice is not the same. The whole thigh can be divided into four parts: fire claw, fire hoof, waist peak and oil dripping. "Live grasp" and "live grasp" should be accompanied by fresh pig's trotters and stewed with slow fire. These are the famous dishes "Gold and Silver Beads" and "Gold and Silver Beads". "Dropping oil" is suitable for cooking soup to taste, accompanied by bamboo shoots and winter bamboo shoots, which are called fire bamboo shoots; Accompanied by wax gourd, called fire governor wax gourd; Tofu is called fire poison tofu and so on. And "fire poison bamboo shoots" is the most famous. "Yao Feng" is suitable for steaming and slicing, and can be used to make famous dishes such as sliced ham, Penan ham and thick sauce ham, and can be used as seasoning for rice, wine and tea.
Finally let the aborigines teach you two dishes.
1, honey ham
Color and fragrance: red in color, transparent in marinade, crisp and rotten in ham, fresh and sweet in taste and long in aftertaste.
Ingredients: ham, water and sugar.
Production: 1) Wash the whole clean lean meat, put it on the fire, cook it in the soup pot until it is 80% crisp, take it out, remove the bone, 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.
2. Ham and fresh bamboo shoots soup
1) Jinhua ham is sliced thick, ginger is sliced thin, and fresh bamboo shoots are peeled and sliced.
2) Wash the ribs, blanch the blood with boiling water first, then rinse and drain, and drain the ham with boiling water.
3) Put the processed ribs, ham slices and ginger slices into the rice cooker together, add a proper amount of water, and press the button of the rice cooker to cook soup for 2 hours until the water is less than 1 palm width of all ingredients.
4) After about 50 minutes, skim the soup and add bamboo shoots and bagged bamboo shoots.
5) Then stew, and when it is almost cooked, add yellow wine, white pepper and chives. The cooking time depends on the performance of their respective rice cookers, but the soup should be white.
As long as you do well, you don't have to worry about whether the locals eat or not. What did you say?/Sorry? Burn it!