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Braised water snake how to cook delicious
1, braised water law snake meat practice, braised water law snake how to taste delicious first kill the snake, and then use boiling water, remove phosphorus; pot oil, fried ginger, add some oil to stir-fry the snake into the pressure cooker; prepare a pressure cooker, add the right amount of stock and water, pour the snake, then add ginger dry red wine chili star anise cinnamon incense leaf Angelica dahurica, then there are 13 fragrant powder, and finally press with high heat for 12 minutes.
2, there are many kinds of snake meat, the following are some common practices: braised snake meat materials: snake meat, ginger, garlic, cooking wine, salt, sugar, light soy sauce, old soy sauce, star anise, cinnamon, fragrant leaves and so on. Practice: clean the snake meat, cut it into pieces of appropriate size, blanch the water and remove it for backup. Heat the oil in the pan, stir-fry the ginger and garlic until fragrant, add the snake meat and stir-fry until the surface is slightly yellow. Add cooking wine, light soy sauce, soy sauce, salt, sugar and other seasonings, stir well.
3. Tear off the bones of the water snake, marinate each jin of snake meat with 25 grams of powder for about 1 hour, then soak the snake meat with clean water and bleach it to white, pick it up and remove tendons. Cut the snake slices into 5 centimeters, absorb water with a towel, add 1 egg white (1 jin of snake meat), 5 grams of monosodium glutamate, 5 grams of refined salt, 15 grams of cornflour, a little oil and marinate. Stew the chicken liver, add egg powder, deep-fry until golden brown over medium heat, slice and set aside.
4. How to do delicious soft-shelled turtle is a good nourishing food, and there are many ways to eat soft-shelled turtle, clear stewed soft-shelled turtle is one of the good choices, we need to prepare 1200 grams of soft-shelled turtle, 30 grams of ginger slices, 5 grams of Codonopsis pilosula, 20 grams of red dates, 15 grams of Chinese wolfberry, 50 grams of lard, 20 grams of cooking wine, and the right amount of white wine and vinegar.
Snakes can be eaten. Some places in our country are also characterized by eating snake meat, and it is believed that snake meat has many functions. In fact, snake meat is as rich in protein as ordinary chickens and ducks. It's just that the taste is different from the taste. The most delicious is snake meat, professional artificial breeding. As wild snakes carry many parasites and germs, some of them cannot be killed because of high temperature, which may cause human infection if they are not handled properly.
6. Braised Turtle in Brown Sauce raw material / seasoning] A soft-shelled turtle is about 1000 grams, 250g pork, 250g chicken, 50g lard, 10 cloves of garlic, 2 cups of soup, a little pepper, a little sesame oil, soy sauce, sliced ginger and white onions. [production process] ① tied the head of the soft-shelled turtle with hemp rope and hung it up, used a knife to stab the neck and bleed, and cut off the head and claws. Then boil the shell in boiling water, peel off the carapace and internal organs, tear off the skirt with your hands, and cut the meat into pieces. Rinse clean.
How to make Snake Sauce
Peel the live snake and cut it into 10cm segments; add oil to the wok, add spices and seasoning; stir-fry the snake section over low heat for a while, pour in the meat soup, simmer to make 70% rotten, take out the original soup; cut the red pepper into 10cm segments; after a while, add the simmered snake and the original soup to season properly, then thicken and sprinkle with sesame oil, out of the pan.
Choose big king snake and other large non-venomous snakes, such as black snake, mouse snake, wide flower snake, chinchilla snake and so on, to ensure that the snake meat is fresh. Skin and bone the snake meat and cut it into inch pieces and set aside. Pour the right amount of cooking oil into the pan and stir-fry the snake meat when the oil is hot and smoking. When the edge of the snake meat is raised and curled, add rice wine to cook.
Production steps: snake clean cut into sections, put into a pressure cooker, add ginger, a little salt, pressure for 20 minutes. Hot pot cold oil, add snake meat and braised sauce, green onions, green pepper slices, the right amount of cooking wine, stew to taste. Preparation of snake meat ingredients in peach juice: 500 grams of snake section, canned peaches, diced carrots, chopped celery, 200 grams of dry white wine, 25 grams of tangerine peel, 5 grams of butter, broth, refined salt, sliced ginger, sliced onions and corn starch.
The production steps are as follows: first, the live snake is slaughtered and peeled (you can also choose not to peel, wipe off the scales with a wire ball), and then cut the snake meat into paragraphs about 10 centimeters long. Then, add the right amount of oil to the wok, add spices and seasonings, then stir-fry the snake section in the pan over low heat for a while, then add water and simmer until the snake meat medium well, take out and set aside.
How to cook snake meat?
1. Salt and pepper snake meat: first cut the snake meat into sections, marinate it with salt and pepper for 15-20 minutes, then deep-fry the cured snake meat in a pan until golden brown. Braised snake meat: first slice the snake meat, blanch it with boiling water, then remove it and set aside. Stir-fry ginger and garlic in the pan, add snake meat and stir well, then add cooking wine, soy sauce, sugar and other seasonings, stew for 20 minutes. Steamed snake meat: first slice the snake meat, blanch it with boiling water, then remove it and set aside.
2. The first kind is stewed snake meat with shiitake mushrooms. Cut the snake meat into thick slices, stir-fry it in hot oil, add cooking wine, then cover and simmer. Then add Lentinus edodes, refined salt, soy sauce and sugar, stir well, then add tangerine peel, ginger and snake soup to bring to a boil. Finally, thicken with wet starch, sprinkle with pepper, spread evenly and serve. The second kind is stewed snake chowder with shredded bamboo chicken.
3. Sweet and sour snake slices: first, cut the snake meat into thin slices and marinate it with salt and cooking wine for 30 minutes. Then, the pickled snake meat is evenly wrapped in starch. Add the right amount of vegetable oil to the hot pot and pan-fry the snake slices until golden and crisp. Next, leave a little oil in the pan, add minced garlic, minced ginger and chopped pepper to stir-fry, then add the right amount of sugar, vinegar, salt and soy sauce to season and stir well.
4. Clean the snake meat, cut it into thin slices, add cooking wine and marinate for a while. Add the right amount of water to the pot, add snake meat, ginger, spring onions and cooking wine, bring to the boil and simmer for 1-2 hours until the snake meat is soft and rotten. Add the right amount of salt and chicken essence to season. Salt and pepper snake meat materials: snake meat, salt and pepper, ginger, spring onions, cooking wine, green pepper, red pepper, dried pepper, vegetable oil, sesame oil and so on. Practice: mix the snake meat with wine and marinate for a while.