nutritive value
The golden ham produced by Jinhua Ham Co., Ltd. has unique flavor, delicious taste and rich nutrition. According to Zhao Xuemin's Compendium of Materia Medica in Qing Dynasty, Jinhua ham is beneficial to kidney, stomach, body fluid, aphrodisiac, bone marrow and foot. According to estimates, Jinhua ham is rich in various amino acids and trace elements necessary for human body. Ham meat contains 528 kilocalories per100g, of which protein is 30.29 kg, fat is 26.28g, iron is 3 mg, potassium is 673 mg, calcium is 88 mg, salt is 6.96g, water is 23g, and 18 amino acids, of which 8 are not synthesized by human body. In Jiangsu, Zhejiang and Shanghai, there is a custom of eating ham after delivery and healing health, which has been passed down to this day. It is also called "three musts" with Shaoxing rice wine and Hangzhou Longjing.
Edible method
1. When eating the whole leg, you must first clean the cut ham with warm water and cut off the oxide layer and fat on the surface of the meat;
2. China products, slices, hooves and other golden leg products that have been divided and vacuum packed can be used directly without cleaning.
Preservation method
1, the whole leg should be stored upside down at ventilated and dry room temperature to prevent mosquito bites;
2. The ham eaten should be protected by a layer of edible oil on the cut surface;
3, should not be stored in the refrigerator, otherwise it will lose its unique flavor;
4. For Chinese-style, sliced, hoofed and other vacuum-packed products, please refer to the product description for storage methods.
Cooking method
Golden ham is a fermented meat product, which is generally used for cooking such dishes as steaming, stewing and boiling, such as ham old duck pot, ham stewed turtle, ham crucian carp, ham radish soup and so on. It is also an ideal fresh material for making soup. Ham soup is easy to make, delicious, fragrant and elegant, invigorating the spleen and appetizing, and is known as "ham soup, which is mouth-watering and fragrant". In addition, ham is the main umami raw material for making high-grade broth (top soup) for seasoning. Many raw materials and high-grade famous dishes, such as sea cucumber, bear's paw, shark's fin, camel's paw, tendon, Hericium erinaceus, wax gourd, etc., have a light taste, and some even have no taste. Cooked with ham meat, fire claws, ham skin or ham bones, it tastes delicious and complements each other. Do not use braised, dry-roasted, stir-fried and pickled ham dishes, or use spices or various pigments such as soy sauce, vinegar, fennel, cinnamon, curry and spiced powder, otherwise the unique flavor of ham legs will be changed or lost.
Golden ham recipe
Steamed ham with honey sauce
Features: rich and elegant, crispy and glutinous meat on fire, sweet and fragrant, with a long aftertaste, a rare feast. This dish is a special dish of Shanghai Su Zhehui Restaurant, which is popular in the Yangtze River Delta and deeply loved by diners.
Ingredients: golden ham, Tongxin Xuan lotus seeds, pumpkin, cooking wine, rock sugar and wet starch.
Practice: soak concentric lotus seeds in warm water, remove the remaining skin and steam them in a bowl. Take a square in the ham, scrape the meat noodles to the skin of the legs, make six pieces, put them in a soup bowl, soak them in water, add crystal sugar and cooking wine, steam them in a cage until they are 80% mature, decant the soup, then add crystal sugar, cooking wine and water, add steamed Xuan Lian, steam them until crisp and rotten, and decant the original juice for later use. Gently pour the fire into the soup basin, so that the ham skin is facing up, and sprinkle with lotus seeds and pumpkins. Boil the raw juice with clear water and crystal sugar, skim off the floating foam, mix well with wet starch, thicken it and pour it on the fire.
Jinhua ham chicken
Features: colorful, fresh and smooth, lifelike.
Ingredients: golden ham, tender hen, Chinese cabbage, chicken soup, cooking wine, white sugar, refined salt, monosodium glutamate, white pepper, wet starch and cooked lard.
Practice: blanch the chicken, put it in the soup pot, add salt and monosodium glutamate, cook it, take it out, cut off the head, tail and wings for later use, bone the chicken and cut it into long slices. Cut the ham into pieces as big as chicken. Fold the chicken and fire slices in half and arrange them. Decorate the head, wings, tail and leg joints in the shape of a chicken. Cook the oil-soaked rape heart with chicken soup, salt and monosodium glutamate, and arrange it between chicken chops. Put the pot on high fire, add chicken soup, add salt, monosodium glutamate, sugar, wine and pepper, bring to a boil, hook it into thin sauce, pour in cooked lard, push it evenly and pour it on the vegetable noodles.
Golden leg Sam sun
Ingredients: golden ham 10 slice, pork belly100g, 50g of winter bamboo shoots, 1,000 slices150g, and 5 Chinese cabbage.
Seasoning: ginger slices, onion segments, cooking wine, salt, monosodium glutamate and lard.
Practice: Take a small piece of ham, pork belly and winter bamboo shoots, cut them into thick slices, scald them with boiling water for a while to remove fishy smell and blood, and then rinse them with cold water for later use. Take another casserole, put ginger slices and pork belly, then put thousands of slices and winter bamboo shoots, and finally put ham slices on it. Add cooking wine and appropriate amount of soup and cook over high heat. After the water boils, simmer for about half an hour on medium and small fires. After the soup is thick and white, add salt, monosodium glutamate and pepper to adjust it to the right taste. After stewing for a while, sprinkle with onion and cabbage, and pour with lard. Serve.
Steamed tofu with ham
Features: bright color, delicious ham, tender tofu, delicious soup and delicious home cooking.
Ingredients: golden ham, tender tofu, cooking wine, refined salt, monosodium glutamate and cooked lard.
Practice: cut the square meat in the golden ham into pieces. Peel the tender tofu, boil it in hot water to remove the beany smell, take out the slices and put them in the basin, sprinkle with monosodium glutamate and a little refined salt, spread the ham slices and pour the cooking wine. Put it in a cage and steam it over high fire. Take it out and pour a little cooked lard on it. If you add fresh whitebait and steam it together, it will become "steamed tofu with golden leg whitebait", which tastes more beautiful.
Jinhua ham slices
Features: the meat is red as fire, rich in wax, delicate and smooth, salty and sweet, with a pleasant aftertaste. It is a classic delicacy to taste the pure taste of golden ham.
Ingredients: golden ham, cooked ham skin, cooked ham ingredients, coriander.
Practice: Slice the China side of ham and arrange it neatly. Ham scraps and ham skins turned into delicious meat slices. Take a plate, first put the ham skin and spare parts into an arch, then use some cooked hams to lean vertically on both sides of the arch, then put some hams on the arch surface as a foundation, and finally put the remaining hams on the arch surface with a knife surface to make the whole look like an arch bridge. Cover it with cellophane immediately, keep the meat flat and the color unchanged, and garnish it with coriander. Gently remove the cellophane when serving. Can also be stacked into other shapes.
Stewed melon with ham
Features: fragrant and delicious, crisp and waxy, clearing away heat and annoyance, diuresis and dampness, which is a good product in summer.
Ingredients: sliced ham, wax gourd, ginger, cooking wine, refined salt, monosodium glutamate and white pepper.
Practice: Peel the melon, dig out the pulp, wash it and cut it into thick slices. Cut ginger into ginger rice. Take a casserole, add sliced white gourd, sliced ham and ginger rice, simmer over high fire, skim the froth, cook cooking wine, add refined salt, continue to stew for a while, simmer over low fire until the meat is cooked, add monosodium glutamate, sprinkle with white pepper, stew for a while, and put it in a soup basin.
Golden leg fish head thick soup
Features: bright color, fragrant legs and fresh fish, thick soup like milk, unique.
Ingredients: Chinese meat, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.
Practice: Cut ham and bamboo shoots into rectangular pieces of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it. Put the casserole on a high fire, add the cooked lard, when it is 40% hot, add the fish head to stir fry, add the cooking wine and shredded onion and ginger (minced), turn the fish head over, add boiling water, cover the pot and cook for a while to make the soup thick, then put the fish head in a soup basin, place it symmetrically, and spread ham slices and bamboo shoots on the fish alternately. Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin, and pour in the cooked oil.
Steamed crucian carp with Jinhua ham
Ingredients: crucian carp
Accessories: golden ham slices, rape and mushrooms.
Seasoning: salt, onion, ginger, cooking wine, pepper, starch.
Exercise:
1. Wash onion and ginger, and cut them into sections and slices respectively. Wash rape, blanch with boiling water, remove and drain for later use;
2. Wash crucian carp, add salt and cooking wine, put ham slices, onion slices, ginger slices and mushrooms into a steamer, steam for 10- 15 minutes, and take out onion ginger;
3. ignite the pot, pour the steamed fish into the pot, add a small amount of water, pepper and rape, pour the wet starch into the pot after boiling, and take it out when the juice is thick.
Golden-legged turtle
Features: the turtle is complete, tender and smooth, fragrant and soft, original soup, nourishing yin and cooling blood, tonifying kidney and strengthening yang.
Ingredients: golden ham, turtle, ham skin, pork belly, fresh bamboo shoots, water-soaked mushrooms, small dishes, onion knots, ginger slices, cooking wine, refined salt monosodium glutamate.
Practice: Slaughter the soft-shelled turtle alive, cut a knife on the belly, take out the internal organs, wash them, cook them in a clear water pot, take them out for a bath, strip off the black clothes, and rinse them off. Pork belly, fresh bamboo shoots and mushrooms are diced, added with salt and wine, and put into the belly of soft-shelled turtle. Put it in a soup bowl, pour wine over it, sprinkle with salt, add ginger slices and onion knots, and cover with soaked ham skin. Steam until crispy, take it out, peel the ham, remove the onion knots and ginger slices, sprinkle with monosodium glutamate, spread the ham slices, put in the heart of the small dish, steam for a while, take it out of the cage and pour in the cooked oil.
Steamed radish with golden legs
Features: bright and bright color, delicious ham, soft and moist radish, unique and attractive flavor.
Ingredients: sliced golden ham, white radish, Jiang Mo, chicken soup, cooking wine, white sugar, refined salt, monosodium glutamate and white pepper.
Practice: Slice the ham and remove the acute angle. Wash the white radish, remove the ends, peel it, cut it into sections, put it in a pot and arrange it, sprinkle a little white sugar, refined salt, monosodium glutamate and white pepper, then spread ham slices, sprinkle Jiang Mo, arrange it, pour cooking wine and a little chicken soup, cover the soup pot, steam it in a cage until the radish is crisp and waxy, take it out, pour cooked oil on it, and enclose it.
Ham old duck pot
Ingredients: Jingguang Roast Duck
Accessories: mushrooms, golden ham hoof slices.
Seasoning: onion, ginger, salt, cooking wine, sugar, chicken essence, cooking oil.
Exercise:
1. Wash onion and ginger, cut into sections and slices respectively, and cut duck and ham into pieces;
2. Ignition in the pot, add oil, and the oil temperature is 60% hot. Add onion and ginger, stir-fry until fragrant, add duck and ham hoof pieces, add cooking wine, sugar, mushrooms, salt and appropriate amount of water, and stew for 40 minutes.
Features: the fire is fragrant with red, the duck meat is tender and oily, and the soup is as white as milk. Eating it can stimulate appetite, nourish yin and tonify deficiency, and enhance weak constitution after illness. This dish is the most famous home-cooked dish in Zhang Shengji, Hangzhou, and is famous all over the country.
Stewed pigeon with golden legs
Features: the pigeon meat is crisp and tender, the fire heel is fragrant and fresh, and the soup is mellow and delicious.
Ingredients: golden ham trotters, pigeons, winter bamboo shoots, vegetables, ginger, cooking wine, sugar, refined salt, monosodium glutamate and white pepper.
Practice: Slaughter pigeons, gut them, wash them, cut the meat and skin into two pieces, soak them in boiling water, take a shower, and wash away the blood foam. Cut the fire heel into pieces. Hob seat for cutting meat with winter bamboo shoots. Ginger is broken. Put bamboo grates into a casserole, add pigeons, winter bamboo shoots, ham hoof slices and ginger slices, add appropriate amount of water, bring to a boil with high fire, skim the floating foam, cook cooking wine, add refined salt and white sugar, simmer with low fire until pigeon meat is crisp and rotten, take out ginger slices, add monosodium glutamate, sprinkle with white pepper, continue to stew, take out the pot and pour in cooked oil.
Ham gold and silver hoof
Ingredients: fresh pig hind hoof, golden ham hoof slice.
Accessories: winter bamboo shoots, pea seedlings, onions, ginger, Shaoxing wine, refined salt, monosodium glutamate and broth.
Exercise:
1. Clean and scrape the fresh trotters, cut them along the inside (the knife is as deep as the bone), blanch them with boiling water and take them out. Put the ham hoof into the bottom of the container, and then put the fresh pig hoof skin on the ham. Cut the meat of winter bamboo shoots into rolling pieces about 2 cm long, put them on fresh pig's trotters, add clear water, add Shaoxing wine, onion and ginger slices, put them in a steamer, steam for about 2 hours on high fire, take them out when they are crisp and rotten, and pick out onions and ginger.
2. Buckle the golden hoof into a large pot, add broth, refined salt and monosodium glutamate, boil, skim off the floating foam, blanch the pea seedlings, and pour the soup into the golden hoof pot to serve.
Stewed kelp with fire claws
Features: rich heat, soft and waxy claws, smooth kelp and delicious soup.
Ingredients: golden ham hoof, laver, ginger rice, clear soup, cooking wine, sugar, refined salt and monosodium glutamate.
Practice: add water to the casserole to boil, skim the floating foam, add cooking wine, simmer for seven times, take out the shower, put it back in the casserole, add some kelp, clear soup, white sugar, ginger rice and salt, cover the lid, continue to simmer for a long time until the claws are crisp and rotten, add monosodium glutamate to stew until cooked, and then put it in the pot.
Stewed radish with fire bone
Features: Laxiang, crispy radish, fresh soup, delicious fire bones, invigorating spleen, promoting digestion and promoting blood circulation.
Ingredients: ham bone with meat, ham skin, white radish, ginger, sugar, cooking wine, refined salt, monosodium glutamate and white pepper.
Practice: the ham bone is slightly broken. Wash ham skin with warm water for later use. Peel the white radish and cut it into hob blocks. Take a casserole, put white radish, ham bone and mashed ginger, add appropriate amount of water, cover the ham skin, put a spoonful of sugar on the ham skin, cover it, simmer over high fire, skim off the foam, cook wine, add refined salt, and continue to stew until the radish skin is crispy. Take out the ham skin, add monosodium glutamate, sprinkle with white pepper, stew for a while, and serve in a casserole.
Fried rice with ham, shrimp and eggs
Features: yellow, white, green, red spots, pleasant color and fragrant smell. It tastes fresh and sweet, and it is really natural. Ham, especially, is soft and hard to bite. The seasoning process is simple.
Ingredients: 25g of starch shrimp, 3 slices of golden soup ham (finely diced), 3 tablespoons of ham soup, green beans 15g (cooked), 2 eggs, 250g of rice and chopped green onion 10g.
Practice: Heat the wok, lubricate it, and leave 25g of oil. After heating, put down the beaten eggs, add chopped green onion and stir-fry until fragrant, and put down the rice and stir-fry until the particles are scattered. Add shrimps and green beans and stir well. You don't need to put any other seasoning.
Stewed eggs with ham
Features: It is very convenient to make. Soft eggs soaked in soup taste comfortable and rare. The shredded ham is hidden in it, and the soft and slightly hard texture better expresses the tenderness of the egg.
Ingredients: 2 eggs, 3 slices of Jintang ham (shredded)
Practice: break the eggs, add 500g warm water, add shredded ham and 3 spoonfuls of ham soup, gently beat them evenly, and steam them for 6 minutes on medium heat until the egg liquid is solidified. Other ingredients can also be put on the stewed egg noodles to make various dishes.
Cocoon tofu with fire sauce
Features: the finished product is small and exquisite, with delicate and refreshing texture, which makes people fondle it. Tofu itself is tasteless, and the unique flavor of ham in soup greatly enhances the taste of dishes.
Ingredients: 2 boxes of tofu with inner fat, 3 slices of ham in golden soup, 3 spoonfuls of ham soup, 5g of bamboo shoots, 3g of mushrooms, 8 side dish buds, a little pepper, 3g of starch, egg 1 piece, ginger juice 1 gram.
Exercise:
1. Choose boxed tofu with internal fat and knead it into mud. Wrap it in a clean cloth and squeeze it into a semi-dry. Add proper amount of starch and egg white and mix well. Make pigeon eggs-shaped balls with the palm of your hand, and mash chicken in the middle of the balls. Add some ginger juice, egg white, water, salt, monosodium glutamate and some starch to the minced chicken.
2. Fry in warm oil until golden brown, then put it in a water pot to remove greasy smell, then add ham soup and ham slices, add bamboo shoots and mushrooms, add salt and pepper, and simmer over low heat. Finally, add the vegetable buds.