How is the snake sauce mixed What is the basic, can you tell me

In Guangdong, there are many ways to eat snakes. For example, snake soup, snake soup, snake porridge, fried snake silk, fried snake slices, fried snake balls, fried snake steak, chilled snake, brine snake, wok boy snake, braised snake, garlic snake, Maggi snake, salt and pepper snake, and even snake sashimi. Here is an introduction to the production method of a salt-and-pepper snake sauce for your reference:

250 grams of purple chili sauce, 250 grams of Cantonese fermented bean curd, 50 grams of southern milk, 100 grams of garlic juice, 15 grams of raw pepper, 100 grams of glutinous rice flour, 100 grams of flour, 10 grams of refined salt, 20 grams of monosodium glutamate, 50 grams of rice wine, 50 grams of Guangdong rice wine, a little orange-red pigment. Mix the above ingredients and mix well to form salt and pepper snake sauce. When using, the skinned snake is cooked in a high-pressure pot with soup and flavor, take out the snake sauce while it is hot, mix well, fry it in the oil pan until the surface is hard and the color is golden red, and sprinkle with salt and pepper powder to put on the plate.

The autumn breeze is positive, and the three snakes are fat", how can there be no snakes in the food? Located in Bagua Road, Hui Ji Snake Restaurant is a good place to eat snakes, but all food, pay attention to color, fragrance and taste, Hui Ji Snake Restaurant under the banner of "rotten not for sale, fake for sale, dead for not selling", snake flavor is absolutely "delicious". If you like light, you can play the side stove, a pot of water on the stove is boiling, the thin snake slices are shabu-shabu, crispy, and then dipped in a little homemade snake sauce in the restaurant, which makes people infinitely aftertaste, a cup of water law snake lu, salt and pepper snake lu, jujube ear steamed snake belly, banyan snake giant slices ......Sounds like you've already moved your index finger, right?

Hurry up about three or five to know that you have gone to eat and enjoy the delicious taste of the southern country. In addition to snakes, there are also Haolinju that operates Chaozhou cuisine along the way, Hainan Coconut Grove Chicken Food Village, which is famous for its East goat placenta soup, and Linba Three Restaurants, which is the exclusive first dry pot Ba Three Ducks. Shenzhen's food street has its own characteristics, better in the restaurant pile, choose a lot, eat chicken pot, the first choice is the Xiangxi Village next to the Seibu Department Store, eat seafood, Yantian Food Street is a cheap, fresh famous good place, eat Hunan cuisine, you want to help the small street behind the Sunshine Hotel, eat Korean food, you can not help but find Nanyuan Road Gaoliyuan, Hanyuan Pavilion, Shenzhen's catering is very developed, according to Shenzhen catering industry sales statistics, Shenzhen people spend 10 billion yuan on catering every month, some people say that in Shenzhen only unexpected, There's nothing you can't eat.

The above answer is incorrect. Eat snake meat: 1 Don't put oil You can put ginger, green onions, garlic Dust that does not see oil smoke Remember to enlarge garlic Garlic can detoxify.

Unfortunately, it seems that it is not up to us whether the "Action" plan will work, but. I know everything! The problem is that you should also know that the big war is imminent, time is pressing, you have to cut the "snake" immediately, and you can only be given a month.

3 One of the Soviet troops. Teplov gritted his teeth: I caught the "snake", I will chop it into snake sauce.

Isn't there a lot of parasites in snakes? Will it be okay if you eat too much?

Three elements: sesame paste, tofu and leek flowers.

Or add a little more sugar.

This is Haidilao's exclusive secret recipe, and most outsiders really don't know that the recipes circulating on the market are fake, so don't believe it easily.

For the first time, when it could have been enterprising, it pretended to be humble; the second time, when it is empty, it is filled with eros; Thirdly, between difficult and easy, it chose easy; Fourth, it makes mistakes, but it comforts itself by saying that others will make mistakes too. Fifth, it is free and weak, but it considers it the tenacity of life; The sixth time, when it despised an ugly face, it did not know that it was one of its own masks; For the seventh time, it turned sideways into the sludge of life, unwilling but timid.

No, there is a touch panel in the upper right corner of the keyboard, and there is a button in the lower right corner of the panel that is the light control button, and there are three types. Drivers are macro-used. Upstairs nonsense.

Just set it in the driver.

Speaking of the word "side stove", what will you think, it is estimated that many people have not heard of it, in fact, the real name of the side stove is the soup stove, and some people often mistakenly write it as "side", which is a famous dish with full color and flavor, belonging to the Cantonese cuisine - Hong Kong-style hot pot.

Eating around the fireplace, people are by the fireside, eating while shabu-shabu, which is called "playing the side stove" in Hong Kong. The seafood is on the side stove, and the most particular thing is the soup base, which is endlessly delicious. The soup base is a broth made of chicken, pork bones and seafood, and is boiled into a soup base with high nutritional value from various Chinese medicinal materials commonly used in soup, such as Huaishan, wolfberry, Guiyuan meat, Codonopsis, Yuzhu, etc., and is accompanied by various seafood shabu-shabu, which can not only nourish and nourish the skin, dispel cold and fitness, but also supplement nutrition.

In Guangdong, hot pot is not eaten in all seasons, because it will be "hot" (that is, on fire). Autumn and winter are the best times to make side stoves. Every time the autumn breeze rises, the restaurants will put the hot pot on the table, and people will also go to the side stove in groups to eat lively.

Playing the side stove, southerners and northerners eat differently. The main ingredients of the northerners to eat hot pot are relatively simple, generally commonly used mutton, white meat, sauerkraut, etc., the dipping materials are particularly rich, what soy sauce, sesame oil, vinegar, marinated shrimp oil, bean curd, leek flower sauce, eat until the mouth is full of fragrance. Southerners have a lot of materials available for side stoves, such as chickens, dogs, snakes, seafood, etc., which are commonly used in side stoves, and there are not so many dipping materials, because southerners pay attention to the original taste.

Hong Kong-style seafood side oven.

Ingredients: soft-shelled turtle, old hen, red dates, wolfberry, green onion, ginger, garlic, salt, oil, rice wine, cinnamon leaves.

Shabu-shabu soft-shelled turtle meat, eel, squid, grass carp, green shrimp, fish balls, crab fillet, crab claws, clams, sea rainbows, snails, scallops, kale, enoki mushrooms, lettuce, corn, winter melon, loofah.

Method 1: Put the soft-shelled turtle into the basin, pour hot water, let it drain the impurities, then chop off the head of the soft-shelled turtle, remove the outer coating, and then pry the shell along the skirt of the soft-shelled turtle to remove the internal organs and butter in the body, and finally chop the soft-shelled turtle meat and shell into pieces.

2. Slaughter the hen cleanly, separate the chicken bones and chicken, cut the chicken into slices and put it on a dish and pour a layer of oil, and chop the chicken bones, claws, neck, and wings for later use.

3. Heat the oil in the wok over high heat, put the chicken bones, chicken feet, chicken neck, chicken wings and soft-shelled turtle shells into the pot and stir-fry, then pour in rice wine and cook together for 3 minutes, then pour boiling water (boiling water should be 4-5 times that of solid materials), add green onions, ginger, garlic powder and cinnamon leaves, and then add red dates and wolfberries.

4. After the water in the pot boils, skim off the foam, transfer to a large casserole, change to low heat and cover and boil for 3 hours. When the soup is milky white, add salt to taste, and move an appropriate amount of the base soup to the shabu-shabu to eat separately.

Tip 1: Use ordinary fish bones instead of soft-shelled turtles to cook the base soup. Generally, the soft-shelled turtle seller will help clean up the soft-shelled turtle for free, which can save you a lot of trouble.

2. After eating all the seafood shabu-shabu, add and drink the base soup in the shabu-shabu (this is what Cantonese people call "head soup", and you can't put the greens into the pot before you drink the head soup, which will defeat the soup), and then pour the remaining base soup in the shabu-shabu to continue to eat.

3. It is best to add winter melon to the second soup.

Playing the side stove is the hot pot, Guangzhou people call the hot pot "the stove" often people write the wrong "side", but the ancient Chinese dictionary is "甂" read bian . Although they are not as fond of hot pot as Chongqing people, Hong Kong people who are quite eclectic in food are also very fond of hot pot, and Japanese, Taiwanese, and Sichuan-style hot pots have a place here, of course, they feel that their Hong Kong-style hot pot is the most delicious. Hong Kong-style hot pot is a bit similar to the casserole on our side, focusing on the freshness and aroma of the soup base, with a variety of pot bases with good ingredients, which looks colorful from the menu.

In the shabu-shabu, it is similar to the shabu-shabu of the bean fish, and the preparation is fine, and in addition to the seafood, beef and mutton, there are also various kinds of meatballs, which are very rich.

Winter is bitterly cold, eat around the hearth, Guangzhou is commonly known as "playing side stove", "playing side stove", is one of the arts that Guangzhou people eat, there are similar hot pot dishes in other provinces, but "beating side stove" is different from the general so-called "hot pot". Hot pot is eaten while sitting down, while "playing the side stove" is eaten standing up; The hot pot is made of metal utensils, charcoal is burned in the middle, the "side stove" is made of tiles, and the chopsticks of the "side stove" are also made of bamboo, and they are particularly long, about twice as long as ordinary chopsticks, making it easy to stand and eat. It's a bit of fun.

With the progress of social civilization, some old dietary characteristics have also changed. Now in the Guangzhou area, there is no difference between "playing the side stove" and ordinary hot pot. In the harsh winter season, the family eats around the fireplace, full of warmth and warmth.

There is no basis for systematically knowing the delicacies of ancient times, because the process of establishing Chinese cuisine is very short. Dishes were written into writings, and some people summarized how to do it before they began to become famous. Therefore, there will be no results if you do such a solicitation.

The one on the second floor is really interesting, and there are ten tortures. In fact, if the landlord wants to know the traditional famous dishes, it is recommended that you go to the bookstore to see, and now there are still a lot of books in the bookstore, so I won't jjww here.

Buddha jumping over the wall, soybean oil lotus root roll, braised eggplant.

Peanuts don't all say anything"Little two! Come to the pot and wait for the daughter to be red! Plus a few side dishes! "Is it?

What is this? Messy?

The one on the second floor can't laugh anymore.

On the 2nd floor, you're laughing at me.

Where did you copy it?

You've really made me insightful.