Sliced ham(bao pian huo tui )

Slice ham method:

Ingredients for sliced ham:

Jinhua ham, a little coriander leaf.

Processing steps of sliced ham:

1. Wash the ham with alkaline water to remove the dirt, clean it with water, put it in the pot, add water (to submerge the ham) with the skin upward, cook it over medium heat for one and a half hours, remove it and let it dry for about 10 minutes when the bone is separated from the barrel. Then remove the surface of the dirty meat, remove the tendons and bones, turn over (skin up) flat on the plate, with heavy compaction, so that the meat is sticky.

2. When eating, cut the pressed ham into pieces. After trimming the four sides, cut it into pieces 5cm wide and 2cm thick (lean meat 1.5cm thick, fat 0.5cm thick), and then make 48 pieces 5cm long and 0.1cm thick. Take a disc, first take 8 pieces of ham and the broken ham pieces, put them on the bottom, then take 16 pieces and put them on both sides, the other 24 pieces are put on the top with a knife edge, build an arch bridge, and put the cleaned ham on both sides of the bridge

Characteristics of sliced ham:

The color is ruddy like fire, thin and glossy, with rich fragrance, salty and delicious, and rich aftertaste. According to the compendium of Materia Medica, ham has the functions of tonifying kidney, generating body fluid, strengthening waist, strengthening bone marrow, strengthening foot strength, healing wounds, etc.

Sliced ham

Sliced ham is a famous traditional dish in Jinhua, Zhejiang Province. The selection of materials is particular. It is made from the upper part of Jinhua ham.

The color is ruddy, the fragrance is rich, salty and delicious.

Cuisine

Zhejiang cuisine

Manufacturing materials

Ingredient: 300 grams Jinhua ham

Seasoning: 3 G coriander

Production technology

1. Trim the sides of the cooked ham and cut it into pieces 6 cm long and 2.5 cm wide, leaving the waist about 3 mm thick and weighing about 150 G;

2. Cut the thigh piece into 6 cm long and 2.5 cm wide slices, 48 pieces in total, and arrange them neatly for use;

3. Use a disc, first cut ham chips and fat oil slices into small pieces by changing the knife, and pile them into arch bridge shape to make the bottom;

4. Put 16 pieces of ham on both sides of the arch bridge, 8 pieces on each side, and then put 8 pieces of ham on the arch surface to lay the bottom. Finally, take 24 pieces of ham, line them up, and put them on the top with the knife surface to make the bridge deck, and pile them into the arch bridge shape;

5. Put clean coriander leaves beside the bridge holes on both sides, and cover the ham slices with a piece of cellophane of the same size, so as to keep the meat slices smooth and bright;

6. Before eating, gently remove the cellophane against the knife edge.

Process tips

1. This dish is made from the refined part of Jinhua ham, the upper part of the ham, which is boneless and easy to slice;

2. The knife technique must be very skillful and exquisite in order to cut into thin and uniform slices. The knife technique should be push-pull knife.

Taste of dishes

The color is ruddy like fire, thin and glossy, and the fragrance is rich, salty and delicious, with a good aftertaste.

Health tips

According to analysis, ham is rich in protein, fat, calcium, phosphorus and other minerals. It has the functions of nourishing stomach, promoting body fluid, benefiting spleen, strengthening yang, increasing appetite, strengthening bone marrow, strengthening foot strength and healing wound.

dietary nutrition

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.

History and culture

1. Jinhua ham has a history of more than 800 years. It was listed as a tribute as early as the Song Dynasty. It has won many awards at home and abroad and is well-known. Its skin color is yellow and bright, its flesh is red like fire, its aroma is rich, and it is suitable for saltiness. Its shape is like bamboo leaves. It is famous for its color, aroma, taste and shape, and has high nutritional value. It has always been regarded as a delicacy at the banquet and a gift to relatives and friends;

2. This dish is a cold dish with delicate knife work, uniform meat slice thickness, fat and thin alternate, neat arrangement and simple shape. It is full of aftertaste and unique artistic sense.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bao Pian Huo Tui