Braised Bamboo Shoots with Ham

Name: Braised Bamboo Shoots with Ham
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Xuanwei Ham; 300g Pagoda Bamboo Shoots; Some Green onion; a little Vegetable oil; a little Sugar; a little salt

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

A few days ago, I participated in the headline lottery. I was lucky and won a bag of Yunnan Xuanwei ham, so I used it to make a plate of "Ham Braised Bamboo Shoots" for dinner today.

Xuanwei ham, also known as "Yunshan", is named after Xuanwei, which is produced in northeastern Yunnan. Although I am from the Northeast, I also know the names of Jinhua ham and Xuanwei ham. Chinese people have eaten ham for more than a thousand years. It used to be a tribute to the emperor. It was sold to Japan and Southeast Asia during the Qing Dynasty and was very popular.

The cold mountain climate in Xuanwei is suitable for curing bacon foods, especially after the annual frosts and before the beginning of spring the next year, it is the best season for making ham. The entire production process takes half a year, from cutting the pig’s hind legs into a lute shape, washing and repeatedly rubbing with salt to let the salt penetrate evenly into the meat, and then undergoing more than 80 processes such as pickling, shaping, and fermentation. The meat is dried gradually, matures naturally, and exudes a fragrance.

Ham contains a lot of protein, fat, vitamins and minerals. Traditional Chinese medicine believes that it has the effects of nourishing the stomach, nourishing body fluid, nourishing the kidney and strengthening yang, and healing wounds.

A good Xuanwei ham, after being sliced, the flesh color is bright rosy, red and white, salty but sweet, fat but not greasy. The taste is stronger than ordinary meat, with crispy pagoda bamboo shoots, it is very good for dinner, let's take a look at the recipe.

Ingredients

50g Xuanwei Ham
300g Pagoda Bamboo Shoots
Some Green Onion
a little Vegetable Oil
a little Sugar
a little Salt

Braised Bamboo Shoots with Ham

1. Take an appropriate amount of thinly sliced ham. Large pieces of ham are hard and dry and difficult to cut with a kitchen knife. You need to cut them into thin slices with a slicer. If they are stewed, they will be easier to simmer.

2. Wash the pagoda bamboo shoots and cut them into sections. If they are too thick, cut them into 2 or 4 petals from the middle to make it easier to taste.

3. Put the pagoda bamboo shoots in boiling water, cook for 10 minutes, remove them, and soak them in cold water for a while. Generally, bagged pagoda bamboo shoots are soaked in citric acid liquid. If they are eaten directly, they will have a sour taste. When cooked like this, one is to remove the sourness, and the other is to remove the oxalic acid that hinders the absorption of calcium, and it is easier to digest and absorb.

4. Pour a little vegetable oil in the pot, saute the chopped green onion, pour in sliced ham and stir fry.

5. Pour in the drained pagoda bamboo shoots and stir-fry with sliced ham.

6. Add water and a little sugar, just over the surface, simmer on medium heat for about 10 minutes. Sugared ham is easier to simmer and tastes more delicious.

7. Collect all the soup, then taste the taste, add a little salt and mix thoroughly. Different hams have different saltiness. Don't add salt blindly. If it is too salty, it will not taste good.

8. Just serve it out. I served a portion before serving, and added a little chili powder to the rest. The spicy flavor is also delicious.

Tips:
Although the ham is delicious, don't be greedy, because it is smoked and pickled processed meat, so the salinity and nitrite content are high. Occasionally eating does not affect your health, the key is to grasp the amount.