What dishes can snakes cook? How?

There are various cooking methods of snake meat, such as stewing, stewing, frying, boiling, frying, stewing and stewing. , are mainly snake meat or with delicacies and game; Or contact with animals and poultry; Or with seasonal vegetables. The snake skin left in the snake dish is also a good dish. Here are some ways to eat snake food. I hope that on this basis, diners can evolve at will according to the season and the existing auxiliary materials and ingredients, and make your satisfied snake meal. This paper focuses on several family practices.

(1) Water snake porridge Ingredients: 1 ~ 2 water snakes, 60 grams of coix seed (japonica 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 sliced snake meat and cook them together. After cooking porridge, add some salt to taste, preferably light.

Features: clearing away heat and dampness, strengthening spleen and preventing nutrition.

(2) Raw materials of kebab: appropriate amount of meat pieces of snake, black-browed snake and cobra, 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 skewers on a high fire until they are cooked; It can also be baked in a family barbecue pot.

Features: It is rich in meat, and it is a good table 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 mushrooms, a little onion, ginger and minced garlic, and a proper amount of soy sauce, salt, brown sugar and yellow wine.

Practice: Cut the shiitake 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, add 150g water, 30g soy sauce, 20g white wine, 15g brown sugar and a little salt, mix well, cover the pot, and simmer with low fire until the snake and chicken wings can be inserted with chopsticks.

Features: crispy and delicious, suitable for all ages, it is a good tonic in winter.

(4) Fried snake meat with eggs jiaozi raw materials: minced snake meat 200g, egg liquid 200g, dried mushrooms 20g, Jiang Mo 10g, soy sauce 30g, sugar 5g, a little refined salt, cooking wine, pepper, sesame oil, fat about 150g and peanut oil.

Practice: Put chopped snake meat, mushrooms, Jiang Mo, cooking wine, refined salt, sugar and pepper into a stuffing bowl and mix well for later use. Beat the eggs into another bowl, add salt and beat them evenly in one direction with chopsticks. Heat the wok, spread the fat oil on the wok evenly, add the egg liquid and drop it into thin egg skin, add the processed snake meat, remove the egg skin and wrap the meat, knead it into jiaozi shape, fry until both sides are golden, and then take it out of the wok. Add a little soup, soy sauce and monosodium glutamate to all the remaining egg stuffing, cover the pot and stew until the soup is dry, then take it out of the pot, pour sesame oil on it 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 chafing dish: 500g of clean snake meat, 250g of chicken breast, 0/50g of cooked ham meat, 0/00g of bamboo shoot meat, 50g of Shaoxing wine, 0/000mg of fresh soup, shredded onion, shredded ginger, refined salt and monosodium glutamate.

Practice: Cut the snake meat into sections, and slice the chicken, ham and bamboo shoots respectively. Put the pot on the fire and add water to 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 simmer 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 and 30 grams of Polygonum multiflorum Thunb. 50g of medlar, 50g of glutinous rice, 50g 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, fry until thick juice is removed, add glutinous rice, japonica rice, snake meat slices and rock sugar, cook until it is 90% mature, then add Lycium barbarum and cook it into porridge.

Features: nourishing qi and blood, caring skin, 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 heads, skins, internal organs and bones of the three snakes, add 15g white pepper, simmer 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 fresh shredded snake raw materials: clean snake meat 250g, shredded ham 25g, mushrooms 25g, fresh bamboo shoots 25g, lard100g, a little refined salt, shredded ginger, shredded garlic, monosodium glutamate, pepper, cooking wine, sesame oil and 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 silk. Add lard to the wok, heat to 60%, stir-fry onion and ginger, stir-fry shredded snake, ham, mushroom and bamboo shoots, cook cooking wine, pour monosodium glutamate, starch and pepper into the juice, and drop sesame oil into the wok.

Features: Delicious fragrance and bright color.

(9) Raw materials for fried dragon robes: 65,438 pieces of cooked snakeskin +0 ~ 2 pieces, 200g of shredded pork, and a little seasoning.

Practice: first cut the cooked snake skin into inches, and then cut it into filaments. Melt lard in a pot, add a little onion, ginger and garlic, stir fry, add shredded pork and stir fry until it is 80-90% mature, then add shredded snakeskin and stir fry together, add chicken essence, and add sesame oil to the pot and plate.

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, each dish is about 12 ~ 15, and use a little bamboo shoots.

Practice: Wash the scales of the snake tail, chop it into pieces, put lard in the pot, fry the snake tail until it is half cooked, take it out when the snake tail turns over, put it in a pressure cooker, and add braised pork, sugar, onion, ginger, garlic, etc. , aeration 10 ~ 12 minutes later.

Put vegetable oil in the wok, add onion, ginger and garlic, add soup, soy sauce, bamboo shoots, snake tail and water starch to thicken, add chicken essence when the soup is dry, sprinkle with sesame oil and take off the pan.

Features: the tendons are refreshing, fat but not greasy, and there is a folk saying to prevent children from drooling.