This dish evolved from the classic Cantonese dish "Dragon Tiger Phoenix", which is combined with snakes, chickens and turtles. Snake meat can dispel wind and remove dampness. Crocodile turtle is rich in collagen, with fresh and tender local chicken and three complementary ingredients. It is cooked with ginger soup as the bottom edge, which doubles the therapeutic effect of this dish and is most suitable for families of 3~4 people.
This dish is not limited to the types of snakes. Snakes can be selected according to customer needs. Those who like tender and smooth can choose banyan snakes. If you like to eat meat, you can choose water snake; If you want to have a therapeutic effect, you can choose cobra or cross the mountain.
Main ingredients:
2 kg of banyan snake, half of Yangshan chicken and 2.5 kg of crocodile turtle.
Accessories:
Yunnan auricularia auricula150g, pueraria lobata150g, corn150g, and ginger strips 50g.
Seasoning:
2000g of ginger soup, 30g of salt, and 0/0g of seasoning powder/kloc-.
Exercise:
1. Auricularia auricula, Radix Puerariae, and corn fly water, put them in a container and put them at the bottom.
2. Slaughter the snake, eviscerate it, wash it, chop it into long pieces, put it into the cooked ginger soup after flying water, turn to low heat and soak it for about 5~ 10 minutes, and pick up the dish when it is cooked.
3. After the chicken is washed, put it in the same pot of ginger soup, boil it, turn to low heat, soak it for about 15 minutes, take it out and rinse it with frozen water, then cut it into pieces and set it on the plate.
4. Chop the snapping turtle, put it in the same pot of ginger soup after flying, bring it to a boil, turn to low heat, soak it in hot water for about 8 minutes until it is cooked, and pick up the plate.
5. Finally, add the fried ginger slices and pour the ginger soup.
General practice of ginger soup:
Snake bone 1kg, chicken skeleton 3kg, pig bone 1kg, ginger slice 500g, after adding water 10kg, simmer for about 1h and add salt.
Key:
The three ingredients need to be tasted separately, and the ripeness of the ingredients should be grasped when hot soaking. Insufficient or excessive cooking will affect the taste.
Signature ginger snake
This dish is cooked by dipping commonly used in Cantonese cuisine. Lianzhou old ginger is made by frying peanut oil in rural soil into ginger oil, and then soaking snake meat with ginger oil. You can really taste the freshness of snake meat without adding too much seasoning. Hot oil can also keep dishes warm and keep the best taste of ingredients for a long time.
In addition, Lianzhou ginger and snake meat have the effects of dispelling wind and cold, relaxing muscles and activating collaterals, and the combination of them makes them the best dishes to keep warm and drive away cold in winter.
Main ingredients:
Water snake 1 (about 3.5kg).
Accessories:
50 grams of Lianzhou ginger and 500 grams of fried peanut oil.
Seasoning:
Soup 1000g, salt 50g, pure grain flavor powder 10g.
Exercise:
1. Lianzhou ginger is cut into strips and marinated with salt, seasoning powder and sugar for 20 minutes.
2. Pour peanut oil into the pot. When the oil temperature reaches 80~ 100℃, turn to low heat, add ginger slices and fry until golden brown, about half an hour.
3. Peel the snake, eviscerate it, wash it, cut it into pieces, blanch it, soak it in boiling soup for about 15 minutes, then pick it up and put it on a plate, and finally pour it with boiling ginger oil.
Key:
Note that when extracting ginger oil, ginger strips should not be fried, otherwise ginger oil will turn black.
Special pickled pepper snake
This is a kind of snake product that can be used as a snack, which was initiated by Rongji. You can eat in the lobby or buy canned food. There are many kinds of snakes to choose from. It breaks the tradition of eating snakes while they are hot and can be eaten at any time.
This product combines the hot and sour taste that is very popular now. Pickled with pickled peppers, the snake meat is sour and appetizing. If you don't like snakeskin, you can also ask the store to take it off the shelf. After the launch of this product, many people who don't like snakes fell in love with it instantly, and often bought several large cans for snacks at home.
Main ingredients:
2 kg over the peak.
Accessories:
500 grams of pickled peppers.
Seasoning:
500g of white rice vinegar, 20g of sugar, 50g of seasoning powder, 50g of pickled pepper water1000g, 50g of spicy fresh dew.
Exercise:
1. Pickled pepper water is mixed with white rice vinegar, sugar, seasoning powder and spicy fresh dew to make pickled pepper juice.
2. Wash the snake, cut it into pieces, splash water, put it in a soup pot, add onion and ginger, cook for about 15 minutes, take it out, put it in the prepared pickled pepper juice, put it in a freezer, and soak it in cold water for at least 12 hours.
Key:
1. It should be made of a banyan snake with a weight of 1 kg or a mountain peak with a weight of 1.5~2 kg. Snakes of this size taste best. If it is too big, it will be tough to soak the meat with pickled peppers, but if it is too small, it will not be refreshing enough.
2. Keeping snakeskin can improve the taste.
Taishi snake soup (available)
Taishi Snake Soup is a famous traditional Cantonese dish, which was invented by Taishi Jiang of Jiang Kongyin in the late Qing Dynasty. Has the effects of promoting blood circulation, benefiting qi, strengthening nerves, relaxing muscles and tendons, expelling wind and removing dampness. In this dish, Rongji is cooked with three kinds of snakes: water snake, water method and cobra, and shredded into shredded pork, supplemented by soup, which tastes smooth. When eating, you can add chrysanthemum, shredded lemon and crispy to enrich the taste.
Main ingredients:
Three snake meat (water snake, water snake, cobra 1: 1) * * 300g, chicken 300g, Jinhua ham 100g, Jinhua ham 30g, fish belly 20g and lean meat 500g.
Accessories:
Lemon shreds10g, chrysanthemum petals10g, potato chips10g, dried tangerine peel 20g, auricularia auricula 30g and mushroom 50g.
Seasoning:
20g of salt, 20g of pepper and 30g of seasoning powder.
Exercise:
1. Add 2.5 kilograms of water to snake meat, chicken, Jinhua ham and lean meat, add pepper and cook for about 3 hours to get 1250 grams of soup.
2. Shredded fish maw, shredded mushroom and shredded agaric in water for later use.
3. Remove lean meat and Jinhua ham from the soup, remove snake meat and chicken, tear all snake meat and 30 grams of chicken into filaments, put 30 grams of Jinhua ham shreds and all materials into the soup, thicken with salt and seasoning powder, follow the white chrysanthemum, fry and shred lemon.
Special vinegar blood duck snake
This dish was inspired by the vinegar-blood duck in Liuzhou, Guangxi. Combined with the snake in Rong Ji, duck snake is cooked with vinegar and blood, which is delicious and has the function of nourishing stomach and waking up. Moreover, duck blood contains a variety of trace elements and rich vitamin K, which can replenish blood and detoxify. Adding duck blood also makes the whole dish more rich and fragrant.
Main ingredients:
Farm duck 1 5 kg, fig snake 1 kg.
Accessories:
250g of pork belly, 300g of ginger head, 0g of garlic100g, 50g of Thai pepper.
Seasoning:
75g of rice vinegar, 75g of duck blood, 30g of extremely delicate flavor, 50g of sugar, 50g of seasoning powder, 500g of country rice wine 100g and soup.
Exercise:
1. Chop the duck into small pieces, mix well with salt, sugar, seasoning powder and corn starch, pan-fry in hot oil until golden brown (about 5 minutes).
2. Wash the snake, cut into pieces, add salt, sugar and seasoning powder, stir well and fry until golden brown (about 5 minutes).
3. Take the hot oil out of the pan, add garlic, ginger head and pork belly to stir fry until fragrant, then add duck meat to stir fry until fragrant, add rice wine, soup, sugar, salt, fresh fragrance, Thai pepper and other seasonings, simmer for 15 minutes on low fire, add vinegar, pour duck blood and mix well, and turn to high fire to collect juice.
Key:
Duck blood can only be poured into the pot before collecting juice. If you put it too early, it is easy to stick to the pot and enlarge it, thus affecting the effect.
Garlic anti-bone snake
This dish is inspired by the traditional Cantonese dish "Garlic Bone", which is the most familiar and favorite taste of Laoguang people. Rongji used this cooking method to add flavor to snake meat, but it was also innovative: the ribs of the snake were removed with a knife, leaving only the main bones of the snake meat for the convenience of guests; The rich garlic flavor, coupled with crispy outside and tender inside, makes every bite a meat eating experience, which also makes diners want to stop; Decorate with fried garlic seeds to set off the theme of "garlic fragrance" and enjoy it with crispy snake meat, which has a unique flavor.
Main ingredients:
Fig snake is 2 Jin.
Accessories:
20 grams of fried garlic slices.
Seasoning:
500g of garlic juice, 50g of salt, 30g of sugar and 20g of seasoning powder.
Exercise:
1. Slaughter the snake and cut it into sections (each section is about 10cm). Take out the internal organs and clean them.
2. Cut off all the ribs on both sides of the snake, leaving only the middle bone, and then marinate with garlic juice, salt, sugar, seasoning powder and starch for about 2 hours.
3. Drain the oil in the pan, heat it to the oil temperature of 180℃, pour in the salt water snake, soak it in low heat until it is golden yellow (about 8 minutes), then pick it up and put it on the fried garlic.
Key:
1. Pay attention to the strength of cutting snake tendons. Too much force is easy to cut the meat, which affects the appearance of the finished product. If the strength is too small, it will cut continuously, so it is very important to grasp the strength.
2. Because the thickness of snake meat is different, you should be optimistic about the heat every time you fry it to avoid frying it too much.
Snakebite clay pot rice
Clay pot rice, a special flavor of Guangdong, with snake blood, has become the best dish for healthy and warm stomach in winter. Take a bite while it's hot. It's fresh and fragrant. The rice is sweet and soft.
Main ingredients:
350 grams of organic country glutinous rice and 40 grams of snake blood.
Accessories:
50 grams of minced snake meat and 30 grams of chopped green onion.
Seasoning:
Clay pot rice, soybean oil 40g, peanut oil 10g.
Exercise:
1. After the rice is washed, it is soaked in clean water for about 1 hour, and the water is drained for use.
2. Put the rice into a casserole, add 250g of water and peanut oil, boil it with medium and small fire, drain the snake blood evenly, after the water is dry, add the fried snake meat, add some oil, and simmer for 20 minutes with low fire, and the chopped green onion and soy sauce keep up.
Key:
1. Boil the rice dry, and then add the snake blood. If you put it too early, it will burn the bottom.
2. In the process of baking, turn the pan frequently to make the fire burn evenly to different positions. At the same time, if you see dry rice in the pot, add some oil to avoid burning.
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