Fried snake
Stewed soup is also good on a hot day, i.e., to clear the heat and reduce the fire. Put some yellow wine, ginger, salt, sugar and other seasonings, high heat to boil, and then slow fire stew until the snake rotten.
Pepper and Salt Snake Section
Main Ingredients: 500 grams of net snake meat (skin removed), 10 grams of green onion, 10 grams of ginger.
Seasoning: 50 grams of custard, 10 grams of pepper salt, 5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of wine, 10 grams of dry starch, 750 grams of salad oil (consumed about 100 grams).
Method
(1) Wash the snake meat, chopped into 5-centimeter-long segments, put into the pressure cooker, add water did not exceed the snake meat, on the medium heat for about 15 minutes until cooked, remove and set aside.
(2) put the snake meat into a bowl, add salt, custard powder, monosodium glutamate, wine, scallions, ginger, dry starch and mix well.
(3) frying pan on a high flame, add salad oil to seventy percent heat, put the snake section deep-fried to light yellow fish out, until the oil temperature rises to ninety percent heat, put the snake section deep-fried to golden yellow, fish out of the oil, loaded into the plate can be, and another with peppercorn salt to accompany food.
Features
Golden color, snake section outside the crispy tender, fresh flavor
Braised snake meat
Main ingredient: vegetable snake 600g.
Accessories: mushroom 1, cooked potatoes, red pepper section several sections.
Seasoning: salt 5g, monosodium glutamate (MSG) 3g, 500g of oil (consume 30g), 2 coriander stalks, ginger 5g, garlic 5g, onion 10g, 20g of beans, 6g of spices.
Method: ① mushrooms rise and cut into small grains, fried, garlic fried, ginger, garlic, beans, stir-fried and boiled for a few minutes to remove the residue. ② snake meat scaling, bone chopped small sections, into the boiling water to remove blood wash. ③ take the pressure cooker into all the main, auxiliary, seasoning pressure 50 minutes can be.
Features: homemade flavor is strong, snake meat is soft and sticky.
Tips: snake meat should not be pressed for a long time to snake meat just soft and rotten can be.
Cool snake skin
Main ingredient: snake skin (cooked finished) 50g.
Auxiliary ingredients: bell pepper 20g, 15g onion, coriander 20g, ginger, garlic 20g.
Seasoning: salt 5g, monosodium glutamate (MSG) 5g, sesame oil 5g.
Preparation: ① bell pepper, onion, chopped into thin slices, ginger and garlic chopped grain. ② the main ingredients, auxiliary ingredients, seasonings can be mixed well.
Features: salty and fresh flavor, sticky taste.
Tips: mixing the taste to be salty and moderate, the oil should not be added too much.
Braised snake soup
Main ingredient: several small vegetables snake about 1000g.
Accessories: soybean 20g, tofu 100g, celery 50g, 60g of bitter gourd, 12g of garlic, snake bone soup 4000g.
Seasoning: Salt 5g, monosodium glutamate (MSG) 12g, 50g of oil, 50g of special sauce.
Specialty sauce 50g.
Methods: 1, the snake go head, skin, bone, tendon washed into sliced meat. 2, the snake meat slices on the pier, cut into 6cm segments, and rows of 6 rows, with the back of the knife to pat loose and spread the plate. 3, two garlic minced into garlic rice, made of garlic oil, tofu changed into a square, celery, bitter melon cut into sections. 4, take the pot into all the auxiliary ingredients, seasoning, after the fire boiled, snake meat slices wrapped in oil marinade yards for 2-4 minutes, put into the pot and shabu-shabu for 30 seconds can be eaten. 5, the snake meat slices, the snake meat slices and the oil marinade yards for 2-4 minutes, put into the pot for 30 seconds.
Features: Fresh soup, tender meat, tasty soup.
Tip: Don't shabu-shabu for too long or the snake meat will get old.
Snake in Mixed Sauce
Main ingredient: snake skin (cooked product) 50g.
Accessories: celery 30g, bell pepper 20g, ginger 100g, carrot 30g, cold water 500g.
Seasoning: salt 20g, monosodium glutamate (MSG) 10g, white vinegar 200g, wild peppercorns 1 bottle.
Method: 1. celery, bell peppers into small sections, sliced ginger, carrots into small sections, wild peppers chopped. 2. all the main ingredients, auxiliary ingredients, seasonings into the pot. 3. sealed into the refrigerator soak 3-4 hours.
Features: crisp texture, sour and spicy flavor.
Tips: soak seasoning, should not be too salty.
Pepper and salt snake section
Main ingredient: vegetable snake 2000g.
Accessories: bell pepper 20g, egg 30g, cilantro stalks 20g, scallions 20g.
Seasoning: South milk juice 10g, monosodium glutamate 5g, pepper 5g, loose meat powder 5g, five spice powder 5g, pepper a few grains, 1500g of vegetable oil (consume 50g), 10g of sesame oil, 10g. Salt and pepper powder 10g, ginger 5g, garlic 5g, cornstarch 10 g.
Methods: 1, snake slaughtered, washed and peeled, chopped section into the plate, add auxiliary, seasoning, code flavor for 8 minutes. 2. pot into the oil, oil temperature of 20% hot into the snake section, deep-fried to the outside of the crispy tender inside removed. 3, another pot into the sesame oil, bell pepper, onion granules, snake section stir-fried and withdrawn into the special salt and pepper powder, can be mounted on a plate.
Features: fresh and flavorful, crispy outside and tender inside.
Tips: fire big long frying, snake section easy to become scorched.
Spice brine snake section
Main ingredient: vegetable snake 600g.
Accessories: brine 6000g, oil 1000g (practical 50g).
Seasoning: salt 5g, 30g monosodium glutamate, chicken powder 20g.
Method: 1, snake scales, remove the meat belly slaughter section, bleaching water to remove the blood stains wash. 2. Snake section into the frying pan frying, put into the brine, brine 30 minutes can be on a gentle fire.
Features: fresh aroma of slag, brine overflowing.
Tips: brining time should not be too long, the snake section should not be too soft, the base flavor should not be too salty. Agree 2| Comments