Where did you buy the Real JinHua ham in Vancouver?
The one sold in supermarkets and BBQ shop are Canadian
ham "BAKED DRIED" and way too salty, not to mention
expensive(about $22-25 per pound)
The Virginia Mountain ham are Sundried for 9 months and
less salty.
However, they both taste completely different from the
JinHua ham or Yannan Ham from China because of the feed
and the way the hogs were raised.
Whenever you dine in high-end Chinese restaurant, the
soy sauce they spoon on the fish is a mixture of Chicken/pork
broth, soy sauce and sugar, only low end restaurants use
MSG in place of Chicken/Pork broth.
So most of the steamed fish taste like chicken unless you
cook it a home, you can put whatever you like, even ketchup.
how to do oven roasting? thanks.
myversa 發表於 2010-3-9 09:16
Clean fish fillets, rub with a little olive oil,
sprinkle with fresh herbs and a little white wine or lemon juice,
bake at preheated 400F oven for
according to Canadian Ministry of Ocean and Fishery,
9 minutes per inch thickness of fish.
Good for halibut, salmon, ling cod etc thick fillet, lobster as well;not too good for sole.
發表於 2010-3-8 23:09
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