Taste: original flavor technology: original flavor stewed Cistanche deserticola and stewed snake meat making materials: main ingredients: snake meat 100g, Cistanche deserticola 6g.
Accessories: 50 grams of chicken and 0/00 grams of carrot/kloc.
Seasoning: yellow rice wine 10g, ginger 10g, onion 10g, salt 2g to teach you how to cook stewed snake meat with cistanche deserticola, and how to cook stewed snake meat with cistanche deserticola 1. Wash and slice Cistanche deserticola. Wash snake meat and slice it. Wash the chicken and cut it into 4 cm square pieces. Cut carrots into 5cm square pieces. Ginger is broken and onion is cut into sections.
2. Put Cistanche deserticola, snake meat, chicken, carrot, Shaoxing wine, ginger, onion and salt into the pot, and add appropriate amount of water.
3. Boil the saucepan with high fire, and then simmer for 50 minutes. Tips-Health Tips:
Nourish qi and blood, strengthen the body. Suitable for kidney deficiency, lumbago and fatigue.
The practice of salt and pepper snake meat introduces the cuisine and its function in detail: private cuisine
Taste: Zanthoxylum bungeanum-flavored technology: fried Zanthoxylum bungeanum-salted snake meat making material: main ingredient: 500 grams of snake meat.
Seasoning: 20g of vegetable oil, 5g of sesame oil, cooking wine 10g, salt and pepper 10g, 20g of green pepper, pepper 10g (red, sharp and dry) and 5g of onion teach you how to make salt and pepper snake meat and how to make it delicious. Add salt and pepper snake meat to the cooking wine.
2. Add oil to the wok and heat it to 80%. Add the snake segments and fry until golden brown. Take it out.
3. When the oil temperature rises, put it in the snake section for re-frying, and take out the oil control;
4. Chop the onion and dice the green pepper;