How to make ham, how to make ham

The ham sausage preparation is as follows:

1. Chop the pork belly into minced meat, the finer the better. Chop the chopped green onion and ginger and set aside, because the child does not eat ginger, so I directly beat the ginger into ginger juice. Boil the peppercorns in water, filter out the peppercorns and set aside.

2. Add sweet potato starch and water to mix into a batter.

3. Add another egg white and mix well.

4. Put all the seasonings into the minced meat according to everyone's taste, and add a little sugar to enhance the taste. Stir the minced meat in one direction to make it stronger, or you can just hold it up with your hands and beat it hard (I fell for about 15 minutes).

5. The minced meat will be more delicate and elastic in taste.

6. Cut the tin foil to a length of about 30 cm, evenly coat a layer of cooking oil at a 10 cm position, and place the minced meat in a roll.

7. Slowly roll from the beginning, tighten the seal in the last two sections, and do not use too much force when screwing to prevent the tin foil from breaking.

8. Steam on high heat for 30 minutes, then put it in the refrigerator to freeze after cooling. It is delicious to thaw stir-fried vegetables or cook hot pot when eating.

Method Step 1:

Selection of pickling time: It should be marinated after the winter of the lunar calendar turns cool, otherwise it may not be easy to preserve and easy to deteriorate.

Method Step 2:

Choose pork legs: choose the best pork legs, generally choose the farmer to feed, lean meat, fat thickness is good, and the pig's hind legs are the top.

Method Step 3:

Salt: After the pork leg is selected, all the pork legs must be coated with salt, which must be sufficient, otherwise it is easy to deteriorate, but it should not be too much, otherwise it will be too salty.

Method Step 4:

Pressing: Put a piece of forty or fifty kilograms or heavier on top of the ham with good table salt and press it to squeeze out all the blood and water in the pork leg.

Method Step 5:

Apply salt again: After the blood is exhausted, remove the weight on the ham and then apply appropriate salt to the ham, and then hang it in a ventilated place to dry.

Method Step 6:

Fermentation: Do not let mosquito bites, let the ham fully ferment in the natural environment, generally stored for 6 months before eating, more than 2 years can be preserved in good condition of the ham is of excellent quality, excellent taste.

Precautions. The pickling season must be in winter after it cools down.

Table salt should not be excessive, but not too much.

The making of the first ham! The most authentic Jinhua ham is the hind leg of the two black pigs produced in Jinhua (now this two-headed black leg is mass-produced, so the most authentic Jinhua ham is difficult to buy)! After receiving the pork hind leg, the most basic shape is repaired, and then it is salted for about a month, and the coarse salt on the appearance is washed off!

Drying and shaping and then it is on the shelf, and after it is put on the shelf, it will wait for time to transform! Ham is only ham after fermentation and long hair, and a good ham is fragrant! The more you put a good ham, the more fragrant it becomes, just like the old wine!

Second, let's talk about how to eat ham! The most famous is the honey fire party, but I won't talk about this today! Today it is mainly a home-cooked method, ham is used for seasoning!

So how do you eat it at home? Cut the ham into thin slices just transparent, then put the tofu under the plate and cover it with a layer of ham slices! There is no need to add other seasonings, including salt, the ham itself is salty, and it can be steamed on high heat for ten minutes!

Ham hooves are generally boiled in soup, gold and silver hooves, etc.

In addition to Jinhua ham, the ham produced in Yunnan is also very delicious. There are many ways to make Yunnan ham, and people have listed several very detailed ways to eat Yunnan ham after learning about it. People in each place have different preferences for the practice of Yunnan ham, some like to eat directly, some like to cook and process, and some like to put some when steaming rice.

1. The easiest - cut a whole piece directly, wash it and boil it in water.

After boiling, remove the foam, and grasp the length of cooking time according to their preferences, and cook until they are rotten. The soup in which ham is boiled can be used to cook vegetables like radish, cabbage, kidney beans, kelp, etc., all of which are delicious.

Second, the most classic - fried Xuanwei ham with green peppers.

Ingredients: 200 grams of Yunnan wrinkled green peppers (can be replaced by ordinary green peppers), 100 grams of Xuanwei ham.

Seasoning: salt (because the ham is salty, generally do not need to put salt), ginger and rice.

Preparation method: 1. Wash the green chili peppers, cut them into slices with a knife and put them on a plate for later use, and cut the ham into thin slices and put them on a plate for later use (not too thin, too thin and salty); 2. Put oil in the pot, put ginger rice and Xuanwei ham slices into the pot when it is hot, stir-fry a few times (fry the ham over high heat), then add a little boiling water to the pot, pour in the chili flakes, cover the pot and simmer for a minute or two;

3. Remove the lid of the pot, stir and stir-fry, remove from the pot and put it on a plate (if the ham is too dry and too hard, you can add a little water, which can make the ham tender and neutralize the salt).

3. The most original flavor - steamed Xuanwei ham.

Steps: 1. Slice the ham and put it on the plate, don't choose too fat ham, and it is best to be fat and thin when cutting. 2. Put it in a pot and steam for about 10 minutes; 3. The fat area is transparent and ready to be cooked.

Fourth, the most nutritious - Xuanwei ham and quiche.

Cut the quiche into thick slices of about 5 mm, cut the ham into thin slices, sandwich a piece of ham between two slices of quiche, put it on a plate and steam it for about 15 minutes; After steaming, turn off the heat and simmer, serve it on the table when you eat, and eat it while it is hot.

Fifth, the laziest man - Xuanwei ham steamed rice.

When the rice is almost cooked. Slice the Xuanwei ham and spread it on top of the rice. Cover again and steam for a while. When the rice is fully cooked, the ham is also cooked. Ham has the rice flavor of rice, and rice also has the meaty flavor of ham.

Ham sausage is delicate and easy to carry, and it is a kind of meat processed food that is ready to eat out of the bag, and is deeply loved by consumers, but do you know how ham sausage is produced?

In addition to Jinhua ham, the sausages produced in Yunnan Province are also very delicious. There are many ways to make ham in Yunnan Province, and we have listed several very detailed ways to eat Yunnan ham after mastering it. People in each region have different preferences for the practice of ham in Yunnan Province, some like to take it immediately, some like to cook and process, and some like to put some in the case of steamed rice, and actually let's find out about it.

First, it is very simple - immediately cut a whole piece and wash it in tap water and boil.

After boiling, dial the white foam, grasp the length of cooking time according to their respective preferences, and cook until they are rotten. The soup used to cook sausages can be used to cook fruits and vegetables, such as dumplings, Chinese cabbage, beans, and shredded kelp.

Second, the most classic - fried Xuanwei ham with green peppers.

Main ingredients: 200 grams of wrinkled green chili peppers in Yunnan Province (can be replaced by ordinary green chili peppers), 100 grams of Xuanwei ham.

Condiments: salt (because the sausage is salty, there is generally no need to add salt), sweet potato flour is appropriate.

Production method: 1. Clean the green peppers, cut a piece with a knife and set it on a plate, and cut the sausage into slices for reservation (it doesn't have to be thin, the thin one is salty); 2. The pot is easy to put in the oil, heat the sweet potato flour and Xuanwei ham slices in the pot, stir-fry twice (fire should be used to fry the ham), then put a little boiling water in the pot, pour in the Chaotian pepper slices, cover the lid and simmer for a minute or two;

3. Uncover the lid, mix and stir-fry, and serve on the plate (if the sausage is too dry and too hard, you can add a little water, which can make the sausage tender and melt the salty flavor).

3. The most original flavor - steamed Xuanwei ham.

How to do it: 1. Cut the sausage into slices and put it on the plate, you don't have to choose too fat sausages, and it is best to be fat and thin in the case of cutting. 2. Put it in a pot and steam for 10 minutes; 3. The fat area is translucent and ready to cook.

Fourth, the most nutritious ingredient - Xuanwei ham and quiche.

The quiche is cut into thick slices of up and down 5mm, the sausage is sliced, two pieces of quiche are sandwiched with a sausage, and steamed in the pot for 15 minutes in a vegetable plate; After cooking, turn off the heat and simmer, serve the dish while eating, and eat it hot.

Fifth, the laziest man - Xuanwei ham steamed rice.

White rice in quick case. Cut the Xuanwei ham into slices and spread it on top of the white rice. Cover and steam for a while. When the white rice is fully cooked, the sausages are also cooked through. The sausage has the rice-like flavor of white rice, and the white rice also has the meaty flavor of sausage.

Ham sausage is delicate and easy to carry, and it is a kind of meat processed food that is ready to eat out of the bag, and is deeply loved by consumers, but do you know how ham sausage is produced?

Ham is the leg of pickled or smoked animals (such as beef leg, lamb leg, pork leg, chicken leg), is the hind leg of pickled animals that have been salted, smoked, fermented and dried, generally with pig hind leg or pork and beef puree, add starch and food additives, and press it into a "sandwich ham", also known as "fire meat", "blue smoked". Traditional Chinese cuisine.

Preparation of ham.

Ham and fish head bisque.

Features: The color is elegant, the leg fragrant fish is fresh, the soup is thick like milk, and it has unique characteristics.

Ingredients: Xuanwei ham meat, fish head, cooked bamboo shoots, shredded green onions, ginger pieces, cooking wine, refined salt, monosodium glutamate, cooked lard.

Cut the ham and bamboo shoots into rectangular slices of the same size. Cut the fish head in half, wash it, blanch it in boiling water, remove it and drain it.

The clay pot is placed on the fire, the lard is cooked, when it is hot, put in the fish head and fry it slightly, add cooking wine, shredded green onions, ginger pieces (pat it off), flip the fish head, pour boiling water, add the lid of the pot and burn for a while, wait for the milk soup to be thick, you can put the fish head into the soup basin, put it symmetrically, and arrange the ham slices and bamboo shoots on the fish in phases.

Add salt and seasonings to the thick soup in the pot and then boil it, pick out the ginger pieces, pour it into the soup basin, and drizzle it with cooked oil.

Preparation of ham.

Ham steamed osmanthus fish.

Ingredients: cinnamon fish, ginger slices, ham slices, coriander, salt, rice wine.

Method: Wash the osmanthus fish, cut several places obliquely on the fish, pour a little rice wine, salt, and wipe the whole body;

Slices of ginger and ham embedded in the cutter;

Put the water in the steamer to a boil and put the fish in;

Steam over high heat for 7-8 minutes, take out and sprinkle coriander to decorate.

Cold ham. Ingredients: two sections of green onion and white, 160 grams of ham, appropriate amount of monosodium glutamate, salt, vinegar and sesame oil.

Cut the green onions into sections, and the ham into hob pieces, (or cut into oblique slices) [4].

Place the green onion and ham in a pot.

Melt salt, monosodium glutamate and vinegar with warm boiled water, pour them into a basin and stir well.

Serve on a plate and pour in sesame oil.

Ham sausage is delicate and easy to carry, and it is a kind of meat processed food that is ready to eat out of the bag, and is deeply loved by consumers, but do you know how ham sausage is produced?