So they eat non-toxic and fat seals, water snakes eat meat heads, poisonous and unruly snakes are like rice shovels, and cobras eat "supplements". If you eat the huge mountain peak in the poisonous snake, you can have both, and of course you have to pay a different price than the seal snake.
Autumn wind makes three snakes fat. A big seal curled up in a flat iron cage. Order a plate of "salt and pepper snakes" and follow the "minister" (who is responsible for ordering food in Guangdong restaurants and has the power and knowledge to discuss the menu with diners, unlike ordinary waiters) to pick snakes like groupers and lobsters. Put it on the scale and weigh it. It weighs two Jin and three Jin. The diners nodded, and the man took the snake straight to the patio. Half an hour later, a plate of oil was shining, and Huang Chengcheng, a "snake" arranged radially, served on the table, steaming hot.
Real gourmets don't let the food cool slowly when you push me around and hand me a cup for a change, then detain people for a while and show their white teeth at the same time. When the burnt snake section turns into dense bones, throw away the bone dish and breathe a sigh of relief. "Salt and pepper snake meat" is the biggest effort made by snakes to satisfy human beings' "eating meat in chunks".
Although some generous pot-bellied people will complain that two big snakes add up to an elbow, we can only pity such remarks-brother, you are sitting at the wrong table. Try another cooked butcher shop.
White bones are like mountains, Indian friend: "The taste of snake meat is between fish and chicken."
I once took an Indian friend to eat snakes. After a mountain of bones, he concluded: "The taste of snake meat is between fish and chicken." As an alien, we can draw such a correct conclusion from an experience of eating snakes, which shows that the beauty of snake meat is quite objective. The texture of snake meat is indeed between fish and chicken, tighter and more elastic than fish and smoother than chicken. In addition to salt and pepper, if you want to gobble up snakes, there are salted snake segments, fried snake slices and beautiful snake segments. Of course, the premise is that your stomach is from Guangdong, not Shandong.
I once ate a very folk snake in a town near Shunde. The Snake King is not far from the door. He cut off the head of the snake with a knife and scratched his stomach, so he could easily peel off the snake skin. Reptiles have a low level of nerve reflex, and snakes are still writhing. Stir-frying meat is a kitchen matter. There are two small glasses of white wine in front of everyone at dinner. The host asked a handsome man to show a glass of snake blood and snake gall in front of the guests, and then dropped a drop of snake blood and snake gall in the glass in front of everyone, and the wine became bright red and green. This way of eating is indispensable, but now I think it is a kind of performance art. There is nothing strange about the following dishes, but they are made in the country, with bold and special seasonings and stronger aroma.
Taishi Snake Soup was handed down by Jiang Taishi, the father of Nanhai Shisanlang, a leading figure in Guangzhou food industry. Judging from the finished products of "Snake King Powder" and "Snake King II" in Hong Kong, it is necessary to make good use of the soup materials, stew the precious Cantonese food ingredients and seasonings such as shredded snake, chicken, abalone, donkey-hide gelatin and mushrooms that can be imagined except shark's fin, remove the oil to make them clear, thicken them, and sprinkle a handful of crispy and chrysanthemum petals while they are hot. The mainstream eating method is a bowl of snake soup, a bowl of rice and a dish of "moistening intestines", including Cantonese sausage, liver sausage (especially duck liver sausage) and pork belly.
It is said that the authentic Taishijia snake banquet is more exquisite than this. The identity of the snake should be a gold and silver ring. Chrysanthemum petals and lemon shreds should be kept by a special person and must be eaten with civets. Cantonese cuisine is called "Long Hudou" in the north and south. It is said that snakes and cats stew together. How many literati vowed to reproduce the quotations vividly. However, like eating a monkey's brain alive, everyone has heard of it but never seen it.
It is impossible for every store to operate live snakes in Hong Kong, but the signboard of "Snake King" can still be seen everywhere in the most prosperous Central (especially Central). During the snake season, all shopkeepers put up jubilant red posters on the walls, which read "Five new fat snakes in Guangxi". Locals are used to it, but outsiders are startled.
"Snake King Powder" is the most famous snake restaurant in Central. In addition to seasonal snake meals, it is also famous for barbecues and casseroles. The plaque with gold on a black background, like the Lu Yu Tea Room, seems to be a Presbyterian member of traditional Cantonese cuisine in Hong Kong. There are introductions in Chinese, English and Japanese on the facade of the restaurant, and many rebellious and bold Westerners come to accept the challenge. However, in order to take care of the nerves of friendly people, large iron cages with snakes are generally not displayed outside the store. Walking around like a live snake in Love Drink Enough only happens in movies.
Elegant snake hot pot snake meat is thin and refined.
Eating hot pot is a novice in the snake gate. Cantonese people eat hot pot, and the soup base is divided into unrestrained school and graceful school.
Boldly put several materials with distinctive personalities into clear water, cook them in a pot with red eyes, and then eagerly throw them into the fat beef goose intestines and slippery chicken and fish, such as coriander preserved egg pot and tomato pot. Graceful and restrained parties want all kinds of salty ingredients and medicinal materials, fry them with slow fire until the soup is thick, remove the ingredients, put them in exquisite utensils, and slowly make fish eye bubbles in front of a serious gourmet. When the soup rolls to your eyes, you can slowly add fresher things, such as Qingyuan chicken and Chinese soft-shelled turtle, and continue to sit next to it until the fragrance is overflowing, and then you can take the pot and have a bowl for each person. After eating, everyone shook hands and laughed.
Snake meat is fine and fine, of course, it is not resistant to stealing the limelight with fat cows. If you want to eat snake hot pot, you must enter graceful flow. Snake bones into the bottom of soup is a homework that meticulous Cantonese restaurants must do.
Guangdong, which can make porridge, naturally has snake porridge. Water snake porridge is the cheapest and most common, and it is available in any porridge shop. When eating, you can distinguish a little bit of fine snake meat from bones, and more meat comes from other species. Compared with slippery chicken porridge, boat porridge, and the first porridge, preserved egg lean meat porridge, taro snail porridge and snake porridge, the taste is really not super delicious. It exists more to fill the porridge shop.
Because the number of wild snakes is decreasing and the number of people who eat snakes is increasing, snakes can now breed and fatten in farms like raising chickens and pigs, and then walk into soup pots and oil pans. Radical and conservative gourmets lamented in the newspaper that domestic snakes are not as fragrant as wild ones. For such people, we have to say sympathetically that old people often think about the past, while young people often think about the future. Only thinking about the past, so nostalgic; Only by thinking about the future can we give birth to hope.
In the near future, we will make sheep grow snake meat through transgenic technology, and there will be no worries about ecological damage from now on. People will fearlessly buy well-packaged frozen snake slices in supermarkets, and they can often fry and chop snake meat in jiaozi to adjust their taste. In the spirit of revolutionary optimism, this day is not far away!
The history of eating snakes in Guangdong
Guangdong people have a long history of eating snakes. Shan Hai Jing, a geography book mentioned in Historical Records, records in the chapter of Hainan Nan Jing: Southerners can avoid "the suffering of their hearts" by eating Bashi, so as to drive away the hunger of diseases.
More than 2,000 years ago, Huai Nan Zi written by Liu An in the Han Dynasty said: "Yue people (referring to Guangdong) think that food is useless, while China refers to the north, Henan and Shaanxi." Vipers are big and nontoxic, and northerners don't eat them.
Since then, there have been records of Cantonese people eating snakes in the North Lake Record and Youyang Miscellanies in the Tang Dynasty. In the Song Dynasty, Zhu Wo clearly pointed out in Ping Zhou Tan: "Guangnan eats snakes and the city sells snake soup." Li Shizhen, a great doctor in Ming Dynasty, wrote in his classic Compendium of Materia Medica: "Southerners are good snakes".
The Snake Pavilion in Guangzhou, formerly known as "Snake King", is famous at home and abroad, and has received Dr. Yang Zhenning and Dr. Li Zhengdao. Dr. Yang is from Anhui and Dr. Li is from Suzhou.
The Sixty Years' Changes written by writer Li was very popular before the Cultural Revolution, which mentioned the wonderful scene of eating snakes in Guangzhou. Once the snake soup is served, it's hard to tell. Its meat is far more beautiful than chicken. Ideal for poisonous snakes. Peel the head of Bungarus multicinctus, Agkistrodon acutus and Bungarus multicinctus, steam or soak it, and then cut it into shredded meat. Then add shredded chicken, shredded civet, shredded abalone, shredded donkey-hide gelatin, mushrooms, fungus, cornmeal and chrysanthemum to make snake soup, and serve it on the table. If you want a large amount, you can also add water snake and brocade snake to mix, which is "Five Snake Soup".
There are many kinds of snake dishes, besides snake soup, there are preserved snake stuffed with flowers, stewed three snakes in the original cup, stewed pigeon with three snakes, fried snake slices and so on. This recipe is rare in other provinces except Guangdong and Guangxi.
reference data
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Braised Turtle in Brown Sauce
Raw materials/seasonings]
Turtle 1 about 1000g, pork 250g, chicken 250g, lard 50g, garlic10, 2 cups of soup, a little pepper and sesame oil, soy sauce, ginger slices and scallion.
[production process]
① Tie the glans penis with hemp rope and lift it, stab its neck with a knife and bleed it, and cut off the glans penis and claws. Then scald the shell with boiling water, peel off the shell and internal organs, tear off the skirt by hand and cut the meat into pieces. Rinse it clean.
(2) Scraping pork with pork belly, cutting into pieces, and cutting chicken into pieces; Boil the pig and chicken in boiling water and take them out. Add lard to the pot and cook until half cooked. Add ginger (beaten) and onion and stir-fry until fragrant. Add chicken and pork and stir well. Add turtle, salt, soy sauce, cooking wine and fresh soup, and cook over low heat.
(3) Steaming garlic in a cage, adding pepper and garlic when the soft-shelled turtle is cooked in a pot until the juice is thick, then picking out ginger, onion and meat slices, taking the soft-shelled turtle out and putting it on a plate, adding monosodium glutamate and sesame oil into the soup, and pouring it on the soft-shelled turtle.
Stewed turtle
There is a folk saying in our county that "carp eats meat and turtles drink soup", which means that the purpose of eating carp is to eat its meat, while the purpose of eating turtle (commonly known as "turtle") is to drink soup. Because turtle is rich in nutrition and is most suitable for making soup, it can play a great role, so turtle generally eats soup.
The basic method of turtle soup is to take 1 live turtle (about 1 kg) from the lake. Take half a raw chicken (about 200 grams) and add a little onion, ginger and garlic slices as ingredients. Prepare 50g of clear soup, 0/0g of cooking wine/kloc-,3g of refined salt, 2g of monosodium glutamate, 30g of peanut oil, 5g of sesame oil and 2 pieces of star anise as seasoning.
Chop the head of the live turtle, control the blood, wash it, take it out in boiling water, scrape off the black skin, cook it in boiling water for about 5 minutes, take it out, remove the hard cover, take out the five internal organs, chop off the claw tips, chop the turtle and chicken into cubes, and blanch it in boiling water. Scrape the dirt and thin skin off the hard skin.
Add peanut oil to the spoon, heat it with high fire, add onion, ginger, garlic slices and octagonal wok, cook clear soup and cooking wine, add turtle and chicken pieces, boil to remove foam, and switch to medium fire for about 45 minutes. When the turtle and chicken pieces are cooked and the soup is milky white, move to high fire and add refined salt, monosodium glutamate and chicken pieces. ?
Flavor characteristics: the soup is white and yellow with abnormal flavor.