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How to deal with Xuanwei wool ham
My friend gave me a piece of Xuanwei ham. I haven't tasted how to cure it yet. Xuanwei ham, one of the famous specialties in Yunnan Province, is named after it is produced in xuanwei county. Its main characteristics are: it looks like a pipa, with only big bones and small bones, thin skin and thick meat, and moderate fat; Cut into sections, with rich aroma and bright color, lean meat is bright red or rose red, fat meat is milky white, bones are slightly pink, and blood gas looks moist. Its quality is good enough to represent Yunnan ham, so it is often called "cloud leg".

First, three simple methods of Xuanwei ham:

1, steamed rice, when the rice is almost cooked. Slice Xuanwei ham and spread it on rice. Cover and steam for a while. When the rice is completely cooked, the ham is cooked. Ham smells like rice, and rice smells like ham.

2. Steamed meat and eggs. Chop Xuanwei ham and add seasonings such as eggs, salt and pepper. Steam in the pot for about 30 minutes. Sprinkle sesame oil and coriander powder after cooking.

3. Fried ham balls. Xuanwei ham is cut into small pieces and topped with salt batter, rice and egg white. Fry in a pan.

Second, the name of the dish: Yuntui Cabbage

Features: bright color, tender, smooth and fragrant.

Ingredients: 500 grams of cabbage heart, 25 grams of water-soaked magnolia slices and 75 grams of cooked ham. 5 g of refined salt, 3 g of monosodium glutamate, 2 g of sugar, 4 g of cooking wine, 25 g of water starch, 250 g of broth and 500 g of vegetable oil (actual consumption 100 g).

Production process:

Wash cabbage heart, control water to dry, and cut into 6 cm long strips. Cut the ham into pieces 1.5 cm wide. Slice the magnolia.

Heat the vegetable oil in a pot to 60% heat. Add cabbage heart and stir fry a little. Take it out and control the oil.

Put a little oil in the pot, add broth, cabbage, cooking wine, refined salt and sugar; Then put the ham slices and magnolia slices into the pot for about two minutes, add monosodium glutamate, first put the cabbage heart into the plate, then light the pot, thicken it with water starch and pour it on the cabbage.

Third, the name of the dish: fresh broad bean ham braised rice

Ingredients: fresh broad beans (shelled), ham or bacon, raw rice, salt, chicken essence.

Production method:

Wash the rice, soak it in water 15 to 20 minutes, and then take out the remaining water for later use;

Put twice as much oil in the pot as usual. When the oil is hot, turn to medium heat and stir-fry ham or bacon. Seeing that the fat part begins to become transparent, pour in the broad beans and add half a glass of water to make the broad beans pass.

After the water is boiled, pour the soaked rice into the pot, add salt and stir well.

Pour the remaining water from exercise 1 into the wok, and then add appropriate amount of salt according to personal taste. Because ham itself contains salt, please add it according to your own taste. After the water boils, pour all the materials into the rice cooker, press the elastic sheet, and stew the rice cooker for 10 minute after it jumps.

Remarks: 1 can be done according to the process of stewing rice at home. The water used for soaking rice is similar to that used in ordinary rice cookers, that is, the index finger is perpendicular to the surface of rice, and the amount of water should be at the first joint of the index finger, which is about 1/3 of that of the index finger.

Name of the dish: ham and winter melon soup

Production materials: main ingredients: 500g of wax gourd, auxiliary materials: 80g of ham and 20g of mushrooms.

Seasoning: yellow rice wine (8g), sugar (8g), salt (3g), monosodium glutamate (2g) and onion (5g).

Production method:

Peel the wax gourd, and cut it into pieces with a length of 6.5cm, a width of 3.5cm and a thickness of 1 cm, and cut it into about 15 pieces, with a knife in the middle of each piece but contiguous. The mushrooms are soft.

Cut the ham into pieces the same size as the wax gourd, and cut the onion into small pieces.

Sandwich ham slices into wax gourd, put them into a deep dish, put three mushrooms in the middle, add 8 grams of broth, onion (cut into pieces) and Shaoxing wine, 8 grams of sugar, 2 grams of refined salt and monosodium glutamate, appropriate amount of onion and broth, cover with microwave film, and steam over high fire for 18 minutes until transparent.

How to cut Xuanwei ham? Ham is too big, and there are bones. After being cut into sections, there are bones in the middle. I don't know how to separate the flesh and blood. The reason for uneven cutting is that it is round and will move.

Here I'll teach you a few stupid ways.

First, find a clean towel-it must be clean! ! ! Fold into a small quilt, put the ham in the middle and wrap it around the sausage, so that the ham will not move and can be cut directly, as shown below.

The second method: Do you have the steamer of the rice cooker, just one hole at a time? You put the ham in the hole, and then cut the ham in half from both ends with the tip of a knife. As long as your knife is sharp enough!

The third method: fry the ham flat. If one side is flat, it won't move. You can cut it open.

The fourth method: when cooking fish, there will be a flower knife. You can clamp the ham by cutting that seam, so you can cut it.

How to eat Yunnan Xuanwei ham (1) steamed rice, when the rice is almost cooked. Slice Xuanwei ham and spread it on rice. Cover and steam for a while. When the rice is completely cooked, the ham is cooked. Ham smells like rice, and rice smells like ham.

(2) Steamed meat and eggs. Chop Xuanwei ham and add seasonings such as eggs, salt and pepper. Steam in the pot for about 30 minutes. Sprinkle sesame oil and coriander powder after cooking.

(3) Fried ham balls. Xuanwei ham is cut into small pieces and topped with salt batter, rice and egg white. Fry in a pan.

⑷ Liangxuanwei Ham: 150g Laoxuanwei Ham.

1 kg of light sugar water (100g of white sugar can be boiled with 5kg of water), 5g of celery and 5g of carrot flower.

Exercise: 1, Xuanwei ham to remove skin stains, add light sugar to the pot and boil for 1-2 hours;

2. Take out a slice with a length of 6 cm, a width of 3 cm and a thickness of 0. 1 cm, decorate it with coriander and carrot flowers and put it on a plate.

There are several common family practices:

1, washed with hot water, boiled and fished out: cut the meat into thin slices and use it directly for cooking without adding salt. It is best to add some home-cooked dishes such as cauliflower, lettuce and celery to the ingredients.

Step 2 stew soup

Step 3 steam and eat directly

1. Boil the water, then stir fry and add some ingredients.

2, fry directly, cut the meat thin, remember, don't add any salt. It's best to add some vegetables such as cauliflower and lettuce, and add some dried peppers.

There are more troublesome ones, but all the materials can be obtained.

Stewed whip bamboo shoots with ham

raw-food material

250g of ham, 500g of whipping bamboo shoots, half a ham bone, refined salt 1 g, 2.5g of rock sugar, and cooked lard15g.

eating habits

1, cut the ham into pieces, wash the ham bones, whip the bamboo shoots to remove the roots, peel the shells, wash them, and cut them into 3 cm inclined knife blocks for later use;

2. Put the casserole on the fire, add 750g of water, add ham meat, ham bones and whipping bamboo shoots, boil over high fire, skim the floating foam, add rock sugar and stew for about 2 hours. Turn the whipping bamboo shoots from white to Huang Shi, add cooked lard and refined salt, and stew for about 10 minute.

3. After stewing, remove the ham bone, put the whip bamboo shoots into the soup, cut the ham meat into 3 cm pieces, cover it on the whip bamboo shoots, and then pour the original soup.

Gourmet special

The soup is milky white, the bamboo shoots are yellowish, and the ham slices are dotted among them, which are gorgeous and pleasing to the eye, the whip bamboo shoots are fresh and tender, and the ham is fragrant.

Baked ham with honey

Food ingredients

500g ham, peeled and pitted lotus seeds 100g, rock sugar 150g, sugar 15g, osmanthus fragrans 5g, and a little wet starch.

Gourmet practice

65438+

2. Then cut into large pieces with a knife, horizontally draw four knife lines on each leather surface to grow Fang Gezi patterns, and then cut the pieces into long strips until they become thinner; Soak lotus seeds in warm water until they are soft, steam them in a drawer until they are 70% mature, and take them out;

3. Put the ham strips (skin down) neatly in a bowl, add 1/3 crystal sugar and appropriate amount of water, put them in a drawer, put them on a water pot, steam them with fire and boiling water for about 1 hour, take them out, pour out the marinade, spread the steamed lotus seeds on the ham, add the remaining crystal sugar and put them in a drawer.

4. Steam until the rock sugar melts and penetrates into the ham. When the lotus seeds and minced meat are rotten, take them out, turn over the dish, pour the marinade of steamed ham into the pot, put it on the fire, add sugar and a little water to boil it until it is saccharified, thicken it with wet starch, sprinkle with osmanthus, mix well and pour it on the ham in the dish.

Gourmet special

The juice is thick and transparent, crisp and sweet, and the taste is thick and delicious.

Dish name ham and crisp waist

Its cuisine is Jiangsu cuisine.

The special ham is salty, the kidneys are crisp and rotten, and the soup is delicious. Especially suitable for the elderly.

raw material

200g of cooked ham, 3 strips of pork loin (weighing about 300g), radish100g (for winter melon in summer), onion, ginger, wet starch10g ... >>

How to preserve Xuanwei ham? I don't know if there is a stall selling ham in your farmers' market. Our general vegetable market in Yunnan has a special bag of ham, one around 30 yuan, divided into many small pieces, sealed with vacuum bags, and only one small bag needs to be opened at a time.

But it doesn't matter if ham is moldy. Just peel off the moldy place when you eat next time. It's a waste. In the end, you will find that you have only eaten half.

What should I do if Xuanwei ham is salty? Generally, the previous treatment method is to take out the hot water ingot after opening it.

note:

1. Ham is basically not the main course (except honey juice and cold Xuanwei ham). ), but it's just a seasoning. So don't cut large pieces to eat as meat.

2. Don't stir fry, and don't use seasonings such as soy sauce, pepper, fennel and cinnamon. These strong flavors will dilute or drown the unique flavor of ham.

When cutting ham, the thinner the better. You can't cut along the fiber of the meat, but cut the fiber horizontally, otherwise you will feel that the meat is old and stuffed.

How to Marinate Xuanwei Ham Xuanwei Ham looks like a pipa, wears a green robe, has no peculiar smell of Qing Xiang, and is rich in protein, fat, amino acids, trace elements and vitamins. In addition to pig breeding, feeding and processing technology, fermentation process is the most important link in the formation of its flavor. Microbiological research in Yunnan province shows that the main series components of ham at home and abroad are similar, but the non-main series components (nutrition, color and flavor) are different due to different fermentation methods. Other foreigners can make use of its processing technology by studying in Xuanwei, but the processed ham cannot be shaped unless it is stored in Xuanwei for fermentation or preserved with fresh legs from other places. For example, Zhaotong, Sichuan and Myanmar have sent people to learn the processing technology of Xuanwei ham. After returning, they processed it as usual, but due to different climate and water and soil conditions, Xuanwei ham could not be cured. Xuanwei people who work in other places have to bring some fresh pork and Xuanwei ham back to their places of work when they go back to their hometown, because the fresh pork in Xuanzhong is tender and delicious. But if you bring Xuanwei ham, you should choose the fermented old leg, otherwise the good leg will become bad because of the change of climate, water and soil environment. Even the hams produced in the surrounding areas of Xuanwei are processed and cured in the same way, but there is always a big gap in quality between them and Xuanwei hams due to different climate, soil and moisture, especially in color and flavor. Therefore, the hams produced in these neighboring areas have long been named Xuanwei Ham before they can be sold. This shows that the nutritional flavor of Xuanwei ham is mainly formed by air-drying and fermentation under the special regional climate and environmental conditions in Xuanwei. The physical and chemical indexes, official morphology and nutritional flavor of Xuanwei ham determine its quality characteristics. Xuanwei ham is cured only with edible salt, and no food additives are used. Its physical and chemical indexes are better than the national standards, especially the nitrite content is very low, which has become a specificity of leg promotion. Xuanwei ham is beautiful and generous, rich in nutrition, unique in flavor, excellent in quality and convenient to eat. It is the advanced food processing technology that Xuanwei people constantly summarize and improve according to their specific production environment, consumer demand and international market integration, which makes Xuanwei ham more refined and developed while maintaining its traditional flavor.

How to eat Yunnan Xuanwei ham (1) steamed rice, when the rice is almost cooked. Slice Xuanwei ham and spread it on rice. Cover and steam for a while. When the rice is completely cooked, the ham is cooked. Ham smells like rice, and rice smells like ham.

(2) Steamed meat and eggs. Chop Xuanwei ham and add seasonings such as eggs, salt and pepper. Steam in the pot for about 30 minutes. Sprinkle sesame oil and coriander powder after cooking.

(3) Fried ham balls. Xuanwei ham is cut into small pieces and topped with salt batter, rice and egg white. Fry in a pan.

⑷ Liangxuanwei Ham: 150g Laoxuanwei Ham.

1 kg of light sugar water (100g of white sugar can be boiled with 5kg of water), 5g of celery and 5g of carrot flower.

Exercise: 1, Xuanwei ham to remove skin stains, add light sugar to the pot and boil for 1-2 hours;

2. Take out a slice with a length of 6 cm, a width of 3 cm and a thickness of 0. 1 cm, decorate it with coriander and carrot flowers and put it on a plate.

There are several common family practices:

1, washed with hot water, boiled and fished out: cut the meat into thin slices and use it directly for cooking, without adding salt. It is best to add some home-cooked dishes such as cauliflower, lettuce and celery to the ingredients.

Step 2 stew soup

Step 3 steam and eat directly

1. Boil the water, then stir fry and add some ingredients.

2, fry directly, cut the meat thin, remember, don't add any salt. It's best to add some vegetables such as cauliflower and lettuce, and add some dried peppers.

There are more troublesome ones, but all the materials can be obtained.

Stewed whip bamboo shoots with ham

raw-food material

250g of ham, 500g of whipping bamboo shoots, half a ham bone, refined salt 1 g, 2.5g of rock sugar, and cooked lard15g.

eating habits

1, cut the ham into pieces, wash the ham bones, whip the bamboo shoots to remove the roots, peel the shells, wash them, and cut them into 3 cm inclined knife blocks for later use;

2. Put the casserole on the fire, add 750g of water, add ham meat, ham bones and whipping bamboo shoots, boil over high fire, skim the floating foam, add rock sugar and stew for about 2 hours. Turn the whipping bamboo shoots from white to Huang Shi, add cooked lard and refined salt, and stew for about 10 minute.

3. After stewing, remove the ham bone, put the whip bamboo shoots into the soup, cut the ham meat into 3 cm pieces, cover it on the whip bamboo shoots, and then pour the original soup.

Gourmet special

The soup is milky white, the bamboo shoots are yellowish, and the ham slices are dotted among them, which are gorgeous and pleasing to the eye, the whip bamboo shoots are fresh and tender, and the ham is fragrant.

Baked ham with honey

Food ingredients

500g ham, peeled and pitted lotus seeds 100g, rock sugar 150g, sugar 15g, osmanthus fragrans 5g, and a little wet starch.

Gourmet practice

65438+

2. Then cut into large pieces with a knife, horizontally draw four knife lines on each leather surface to grow Fang Gezi patterns, and then cut the pieces into long strips until they become thinner; Soak lotus seeds in warm water until they are soft, steam them in a drawer until they are 70% mature, and take them out;

3. Put the ham strips (skin down) neatly in a bowl, add 1/3 crystal sugar and appropriate amount of water, put them in a drawer, put them on a water pot, steam them with fire and boiling water for about 1 hour, take them out, pour out the marinade, spread the steamed lotus seeds on the ham, add the remaining crystal sugar and put them in a drawer.

4. Steam until the rock sugar melts and penetrates into the ham. When the lotus seeds and minced meat are rotten, take them out, turn over the plate, pour the marinade of steamed ham into the pot, put it on the fire, add sugar and a little water and boil it until it is saccharified and boiled, thicken it with wet starch, sprinkle with osmanthus fragrans, mix well and pour it on the ham in the plate.

Gourmet special

The juice is thick and transparent, crisp and sweet, and the taste is thick and delicious.

Dish name ham and crisp waist

Its cuisine is Jiangsu cuisine.

The special ham is salty, the kidneys are crisp and rotten, and the soup is delicious. Especially suitable for the elderly.

raw material

200g of cooked ham, 3 strips of pork loin (weighing about 300g), radish 1 00g (winter melon used in summer), onion, ginger, wet starch10g, monosodium glutamate, refined salt10g, Shaoxing wine15g, and cooked lard.

manufacturing process

I. > >

Why Xuanwei ham has the best mildew? Can you eat moldy ones? Yes, it's only superficial. It's dry. It's good inside. You should visit Xuanwei official website.

How to cook Xuanwei ham stewed whip bamboo shoots

raw-food material

250g of ham, 500g of whipping bamboo shoots, half a ham bone, refined salt 1 g, 2.5g of rock sugar, and cooked lard15g.

eating habits

1, cut the ham into pieces, wash the ham bones, whip the bamboo shoots to remove the roots, peel the shells, wash them, and cut them into 3 cm inclined knife blocks for later use;

2. Put the casserole on the fire, add 750g of water, add ham meat, ham bones and whipping bamboo shoots, boil over high fire, skim the floating foam, add rock sugar and stew for about 2 hours. Turn the whipping bamboo shoots from white to Huang Shi, add cooked lard and refined salt, and stew for about 10 minute.

3. After stewing, remove the ham bone, put the whip bamboo shoots into the soup, cut the ham meat into 3 cm pieces, cover it on the whip bamboo shoots, and then pour the original soup.

What are the tools for cooking Xuanwei old ham, where are they sold, or how is this tool made? Ingredients: ham sausage, pepper, cumin, pepper.

First of all, we should consider using better ham sausage. This is critical;

In addition, the temperature should also be controlled. If your oven has a temperature display, it should be baked directly at 130 degrees. About 20 minutes (depending on the power of your oven). Just look at the surface is golden yellow;

Finally, in order to achieve the desired effect, you can dip some spicy materials on the surface, such as pepper, cumin, pepper and so on.

Pay attention to time control. Observe the color change at any time when baking for the first time. If it takes too long, it will burn. When you have experience, it will be fine.