Jinhua Ham Noodle Soup
1.
Add salt, cooking wine and starch to the meat slices.
Soak the mushrooms.
2.
Add a little oil and fry ginger slices to create a fragrance, then stir fry the mushrooms.
Boil the lotus root pieces with hot water, add pork slices and turn to low heat to simmer.
3.
Slice the “dripping oil” part of the ham on a plate, sprinkle sugar and cooking wine on the boiling steamer for ten minutes. Add the mushrooms and lotus root soup and continue to simmer.
4.
Dried the noodles under boiling water, boil a little cold water, then boil and add a little cold water.
5.
Take out the noodles and roll them in the soup for about half a minute, then you can serve them out~
Tips:
"Jinhua" ham is an ideal fresh ingredient for making soup in addition to the main and auxiliary ingredients for dishes. "Ham and Pigeon Soup", "Ham and Bamboo Fungus Soup", "Flamed Shrimp Soup", "Flamed Fish Ball Soup", "West Lake Brasenal Soup" (Chicken Fired Brasenia Soup), and homemade "Ham and Winter Melon Soup", "Ham and cabbage soup", etc., as many as hundreds of kinds. Known as "ham soup, salivating fragrant". In addition, ham is the main ingredient for making high-grade clear soup (top soup) for seasoning. In fact, many dishes of raw materials and high-end famous foods, such as sea cucumbers, bear paws, shark fins, camel palms, tendons, hericium edulis and winter melon, have a light taste, and some even have no taste. The ham skin or the ham bones are cooked at the same time to be fresh and fragrant. The ham dishes are not suitable for braising, dry roasting, sauce broiling, and marinating. When cooking ham-based dishes, generally avoid using soy sauce, vinegar and fennel, cinnamon, curry, five-spice powder and other spices or various pigments, otherwise the unique flavor of ham will be changed or lost. To cook the raw ham for side dishes in advance, add a small amount of sugar or rock sugar and cooking wine to reduce saltiness and increase freshness. Wine is more ideal. Except for a few special-flavored dishes, such as "candied ham", "fire fish", "wrapped fried fire-flavored meat" and fried and pasted ham dishes, it is generally not suitable for paste, sizing, powdering, and thickening. , It is also appropriate to use thin gorgon juice, in order to maintain the unique color, fragrance, taste and shape of the ham as much as possible.
