(1) 10 kilograms of thin Venetian material, 2.3 kilograms of tofu, and 960 hams.
(2) Ingredients include 100-150 grams of soda ash, 3 to 4 kilograms of soy sauce, 400 to 600 grams of salt, 40 to 70 grams of monosodium glutamate, 600 to 1,000 grams of sugar, 2.5 to 4 grams of saccharin, and 2 kilograms of cooking oil.
(3) Tools required are stainless steel molds shaped like small hams, wooden cages, wax strings, scissors, and hedge shears.
(4) Preparation method:
Step 1 – Alkali treatment. Mix 0.8-1.1 kilograms of soda ash with 100 kilograms of water. Cut the thin louver into small pieces and add them to the pot. Heat to 45°C, stir until the louver softens, then remove and drain the alkali solution. Rinse the louver with clean water and press dry.
Step 2 – Seasoning. Place saccharin, monosodium glutamate, sugar, soy sauce, salt, and an appropriate amount of water in a pot. Boil and dissolve the ingredients, then add the alkali-treated louver and stir well.
Step 3 – Forming the product. Line the ham mold with a layer of tofu skin, place the seasoned louver inside, wrap it tightly with tofu skin, close the mold, and remove any excess material around the edges. Bundle five units together, each weighing between 300-350 grams. Place the bundle in a steamer, steam for a while, then remove from the mold.
Step 4 – Frying. Once the oil reaches 140°C, carefully place the cooled blocks into the pan and fry until golden brown. After frying, allow the product to cool before packaging.
This process ensures that the final product is flavorful, well-seasoned, and has a perfect texture. Each step is crucial to achieving the desired taste and appearance of the finished ham-like product. The combination of traditional methods and precise measurements helps maintain quality and consistency across batches. Whether you're making this for personal use or commercial production, following these steps will yield excellent results.
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