(1) Water snake porridge Ingredients: 1 ~ 2 water snakes, 60 grams of coix seed (round rice is also acceptable).
Practice: Skin and bone the snake and slice the snake meat. Wash the job's tears first, add some water, and boil them until they burst, then add the chopped snake meat and cook them together. After cooking porridge, add some salt to taste, and the taste is light.
Features: clearing away heat and dampness, strengthening spleen and preventing nutrition.
(2) Raw materials for roasting snake skewers: appropriate amount of snake, black-browed snake and cobra meat, appropriate amount of spices such as pepper, Chili powder, Jiang Mo, shredded onion and dried tangerine peel, and a little yellow wine.
Practice: light a charcoal fire, set up a grill, and then bake the pickled snake kebab on a high fire until it is cooked; It can also be baked in a family barbecue pot.
Features: The meat is rich in flavor, which is a good food to accompany meals and wine, especially favored by young people.
(3) Stewed dragon wings raw materials: 250g of snake segments, 250g of chicken wings, 60g of vegetable oil, 4 dried mushrooms, a little minced onion, ginger and garlic, soy sauce, salt, brown sugar and yellow wine.
Practice: Cut the mushrooms into small pieces for later use, pour the oil into the pot to boil, pour in the snake, chicken wings, onion, ginger and minced garlic, stir fry together, then add150g water, 30g soy sauce, 20g white wine,15g brown sugar and a little salt, mix well, cover the pot, simmer slowly until the snake and chicken wings can be inserted with chopsticks, and then add the mushrooms.
Features: crispy and delicious, suitable for all ages, it is a good tonic in winter.
(4) Stir-fried snake meat with eggs jiaozi raw materials: 200 grams of minced snake meat, 200 grams of egg liquid, 20 grams of dried mushrooms, 30 grams of Jiang Mo 10, 30 grams of soy sauce, 5 grams of sugar, a little salt, cooking wine, pepper and sesame oil, a piece of fat about 150 grams, and peanut oil.
Practice: Put chopped snake meat, mushrooms, Jiang Mo, cooking wine, salt, sugar and pepper into the stuffing bowl and mix well for later use. Beat the eggs into another bowl, add salt, and stir evenly in one direction with chopsticks. Heat a wok, evenly spread fat oil on the wok, add egg liquid and drop it into the thin egg skin, add the processed snake meat, remove the egg skin and wrap the meat stuffing, knead it into jiaozi shape, and fry it until both sides are golden. Add a little soup, soy sauce and monosodium glutamate to the rest of the egg stuffing, cover the pot and stew until the soup is dry, then take it out of the pot, pour in sesame oil and eat it with fried dumplings while it is hot.
Features: Egg dumplings are delicious and look like jiaozi, which makes people never tire of eating them.
(5) Raw materials of snake meat hotpot: 500g of clean snake meat, 250g of chicken breast, 50g of cooked ham meat150g, 0g of bamboo shoot meat100g, 50g of Shaoxing wine, 50g of fresh soup1000mg, shredded onion, shredded ginger, refined salt and a little monosodium glutamate.
Practice: Cut the snake meat into sections, and slice the chicken, ham and bamboo shoots respectively. Put the pot on the fire, add water and cook the snake segments for later use. First, put the cooked snake in a hot pot, then add bamboo shoots, fresh soup, shredded ginger, refined salt and Shaoxing wine, open the valve and stew for 10 minute, then add ham slices, chicken breast slices and monosodium glutamate, cook for a while, and then sprinkle with shredded onion.
Features: the snake meat is fresh and tender, and the soup is mellow. This is a southern delicacy.
(6) Polygonum multiflorum Thunb. Red heart soup: 500 grams of sliced snake meat, 30 grams of Polygonum Multiflori Radix, 50 grams of Lycium barbarum, 50 grams of glutinous rice, 50 grams of japonica rice, and appropriate amount of rock sugar.
Practice: Wash Polygonum Multiflori Radix, tie it tightly with cloth, put it in a casserole, add appropriate amount of water, stir-fry the thick juice, remove the residue, add glutinous rice, japonica rice, snake meat slices and rock sugar, and cook it until it is 90% mature, then add Lycium barbarum to cook porridge.
Features: Tonifying qi and blood, beauty beauty, especially suitable for women and the elderly.
(7) Three Snake Soup Ingredients: 1 Cobra, Bungarus multicinctus, Squirrel Snake, or 1 Agkistrodon halys, Zaocys and Tiger-spotted Snake, with a little seasoning. The other three kinds of snakes are also possible, but two kinds of poisonous snakes and one kind of non-poisonous snakes are suitable.
Practice: Remove the head, skin, viscera and bones of three snakes, add 15g white pepper, stew until the snake meat is crisp and rotten, add a little Jiang Mo and shredded onion, and serve while it is hot.
Features: Regular consumption has obvious effect on rheumatoid arthritis, and has great health care and nourishing value.
(8) Three raw materials of fresh shredded snake: 250g of clean snake meat, 25g of shredded ham, 25g of mushrooms, 25g of fresh bamboo shoots, 0/00g of lard/kloc, refined salt, shredded ginger, shredded garlic, monosodium glutamate, pepper, cooking wine, sesame oil and a little water starch.
Practice: put the snake in a casserole, add water, ginger slices and a small amount of dried tangerine peel to cook until the snake meat can be taken out, take it out and let it cool, gently peel off the snake meat and tear it into shreds. Add lard into the pot, heat it to 60%, add onion and ginger, stir-fry until fragrant, then add shredded snake, shredded ham, shredded mushrooms and shredded bamboo shoots, cook wine, pour monosodium glutamate, starch and pepper into the juice, and drop sesame oil into the pot.
Features: Delicious fragrance and bright color.
(9) Stir-fried robes Raw materials: 65,438 pieces of cooked snakeskin +0 ~ 2 pieces, 200 grams of shredded pork, and a little seasoning.
Practice: first cut the cooked snakeskin into inches, and then cut it into filaments. Melt lard in the pan, stir-fry a little onion, ginger and garlic, add shredded pork and stir-fry until it is 89% mature, then add shredded snakeskin and stir-fry together, add chicken essence and sesame oil.
Features: smooth but not greasy, suitable for all ages. Regular consumption can prevent dry and itchy skin.
(10) Braised hydrangea raw materials: Slaughter all kinds of remaining hydrangea, about 12 ~ 15 per plate, and add some bamboo shoots.
Practice: Wash the scales of the snake tail, chop it into pieces, put lard in the pot, stir-fry until it is half done, take it out when the snake tail turns over, put it in a pressure cooker, and add braised soy sauce, sugar, onion, ginger, garlic, etc. , and take it out after aeration 10 ~ 12 minutes.
Put vegetable oil in the wok, add onion, ginger and garlic, add broth, soy sauce, bamboo shoots and snake tail, thicken with water starch, add chicken essence and sprinkle sesame oil after the soup is dried, and then take out the wok.
Features: the tendon is refreshing, fat but not greasy, and there is a folk saying to prevent children from drooling.