Steamed Ham in Honey Sauce(mi zhi huo fang )

Honey fire recipe method:

Raw materials for making honey recipe:

Ham, water, sugar.

Steps of making honey fire recipe:

Wash the whole clean meat above the ham, put it into the soup pot and boil it until 80% crispy. Remove the bone and flatten it with a basin. After cooling, put it into the refrigerator and take it out. Cut it into thick slices. Put ham thick slices in the casserole, simmer the chicken soup and remove the saltiness. If the flavor is still too salty, decant the original soup, add chicken soup and then remove the saltiness until the ham thick slices are salty. Take it out and add it to another pot Water, sugar, simmer over low heat for 1 hour until the sauce is thick and bright.

The characteristics of honey fire recipe are as follows

The color is fiery red, the marinade is transparent, the ham is crisp and rotten, the taste is fresh and sweet, and has a deep aftertaste.

Steamed Ham in Honey Sauce

Honey Huofang is a famous traditional dish. This dish is found in Zhejiang cuisine and Jiangsu cuisine. The materials are Jinhua ham, Tongxin white lotus, etc. its color is fiery red, and the sauce is transparent, which makes people aftertaste.

Dish making

Production steps

Practice 1

Ingredients

1 piece of cooked ham with skin (400g), 50g tongxinbailian, 15g dry starch, 75g Shaojiu and 150g rock sugar.

step

1. Soak the tongxinlian in hot water at 50 ℃ for about 5 hours, put it in a steamer in a bowl, and steam it with high heat.

2. Scrape the fine hairs and stains on the ham skin with a knife and wash them. Put the ham face down on the chopping board, cut it into about four to five pieces, put it in a bowl, and soak it in water.

3. Add 25g Shaoxing wine and 25g rock sugar, put the mixed food on the steamer and steam for 1 hour. When the ham is ripe, decant the soup, add 25 grams of Shaojiu and 75 grams of rock sugar, and then submerge in water again. Add the steamed lotus seeds in the first step.

4. Steam for 1 hour and 30 minutes in the steamer. Decant the juice into a bowl and set aside.

5. Put the frying pan on high heat, pour in the original juice, add 25 grams of rock sugar, pour in the original juice, bring to a boil, and decant to remove the froth.

6. Mix the dry starch with 25 grams of water, mix it slowly, thicken it, add a thin layer of Euryale ferox (pour it from the side to the middle when pouring it into the juice, so it is more uniform), and then pour it on the Huofang and lotus seeds slowly, and you can eat it.

 

Practice 2

Ingredients

Jinhua ham (500g), lotus seed (50g), pine nut kernel (25g), honey (50g), lard (refined) (70g), sugar Osmanthus (3G), rock sugar (80g), starch (broad bean) (15g)

 

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step

1. Make the South leg (Jinhua ham) into a big square, put the skin down on the chopping board, and cut the small square with a knife until it is half fat;

2. Put the skin down into the bowl, add water (water does not have the South leg), steam in the cage for about 2 hours and 30 minutes, remove and decant the soup;

3. Then, add 90 mL rock sugar and light soup, steam for about 1 hour and take out;

4. Add sugar lotus seeds and steam for 30 minutes. Remove the marinade and put it in the same plate;

5. Put the pan on a high heat, ladle in the cooked lard, and heat it to 50%. Deep fry the pine nuts until golden yellow. Remove and set aside;

6. Put the pot on the high heat, pour in the marinade, add honey to boil, thicken with starch, add sugar osmanthus, stir, pour on the fire side, and then sprinkle with pine nuts.

 

Cooking skills

1. The South leg is Jinhua ham. You should choose the top, burn the skin with high heat, scrape it clean in clean water, then boil it in the soup pot, and then cook it as above. The skin is crisp and delicious. If the ham has been stored for a long time and the skin is dry and hard, you must use this method to make it.

2. Due to the frying process, 200 grams of cooked lard should be prepared.

Characteristics of dishes

Honey fire recipe is mainly sweet and salty. Its color is fiery red, the marinade is transparent, the ham is crisp and rotten, the taste is fresh and sweet, and it has a deep aftertaste. It has the functions of invigorating the spleen and appetizer, strengthening the waist and kidney, postpartum recovery and detoxification.

nutritive value

Jinhua ham: the color of the ham is bright, red and white, the lean meat is fragrant, salty and sweet, the fat meat is fragrant but not greasy, delicious and delicious; the ham is rich in protein and fat, a variety of vitamins and minerals; after the production of the ham in winter and summer, after fermentation and decomposition, all kinds of nutrients are more easily absorbed by the human body. Ham is warm in nature, sweet and salty in taste; it has the functions of invigorating the spleen and appetizing the stomach, generating body fluid and blood, nourishing the kidney and filling the essence; it can be used to treat asthenia and fatigue, spleen deficiency and less food, diarrhea and dysentery for a long time, and soreness of waist and legs. Lotus seed: lotus seed is rich in protein, carbohydrate, niacin, potassium, calcium, magnesium and other nutrients. It has the functions of anti-cancer, anti-cancer, lowering blood pressure, strengthening the heart and calming the nerves, nourishing and tonifying deficiency, and stopping astringent essence.

Pine nut kernel: pine nut is rich in protein, unsaturated fatty acid, vitamin E, potassium, calcium, magnesium, manganese and other nutrients, which can provide rich nutrients to the body tissue, soften blood vessels, delay aging, prevent cardiovascular disease, moisten bowel and defecate; it is also an ideal food for women's skin and beauty.

Lotus seed: lotus seed has high nutritional value. It is rich in protein, carbohydrate, niacin, potassium, calcium, magnesium and other nutrients. It can prevent cancer and cancer, lower blood pressure, strengthen the heart and calm the nerves, nourish and replenish deficiency, and stop astringent essence.

External evaluation

In April 2008, honey fire recipe and braised lion head were officially included in the Olympic menu and became the two main dishes in the Olympic menu.

 

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mi Zhi Huo Fang