How to make spicy water snakes How to make snakes delicious

1.(Cut) Cut the snake into sections. 2.

Put the snake meat in a large soup nest, beat an egg and add a little salt and custard powder, mix well, and then wrap it evenly with fried powder. 3.(Deep-frying) Put the wrapped snake meat in a boiling oil pan and fry until golden brown4

Stir-fry) put the garlic, ginger and green onion into the pot and fry it with oil, then put the snake meat down, add a little salt, chicken powder or something, then put the chili pepper and chili oil, fry evenly and you can serve it. (The process of frying must be fast!) After frying for a long time, the texture of snake meat will not be crispy. ）

It must be that the more ingredients you put and the longer the stew, the better it tastes.

There are parasites in snake meat and snake skin, which need to be washed and peeled, snake meat must be cooked thoroughly to be safe to eat, put more salt, monosodium glutamate, and it is best to put some hot pot ingredients, snake meat, skin, gall bladder, liver, intestines, blood, etc. are edible, so rest assured to stew, how long can you stew and stew, anyway, the longer the stew, the more flavorful the material.

It is best to burn it with wood, the fire is strong, do not drink snake blood raw, swallow snake gall bladder raw is very unhygienic, there must be a certain danger, can cause acute gastroenteritis and parasitic diseases.

Nutritional value of snake meat:

Its protein contains eight kinds of essential amino acids, and the cholesterol content is very low, which has a certain effect on the prevention and treatment of arteriosclerosis, and has the function of nourishing the skin and nourishing the skin and regulating the metabolism of the human body. The calcium, magnesium and other elements contained in snake meat are in the form of protein fusion, so it is easier for the body to absorb and utilize, so it is necessary to prevent cardiovascular disease and osteoporosis, inflammation or tuberculosis.

Snake meat contains a variety of essential amino acids, including glutamic acid, which enhances the vitality of brain cells, and aspartic acid, which can relieve human fatigue, and other nutrients, making it a good food for mental workers.

The above content reference: Encyclopedia - snake meat.

Ingredients for ginger and spicy snake: 30 dried chili peppers, 20 slices of ginger, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 5-10 grams of sugar, 1 tablespoon of chicken essence, 2 tablespoons of cooking wine, 5-10 cloves of garlic, 5 grams of white pepper.

Steps to make ginger and spicy snake:

1. Cut the snake meat and snake skin in a pot under cold water, skim off the blood foam and rinse well after boiling.

2. Heat the oil in the pan, add the ginger slices and snake meat and stir-fry together, add cooking wine and dark soy sauce and stir-fry evenly, pour in hot water and snake meat, cover the pot and simmer for 15 minutes.

3. After opening the lid, add salt, dried chili, garlic, white pepper, oyster sauce, chicken essence, sugar, and reduce the juice over high heat until the juice is completely dry.

Summary. Hello dear, the preparation of authentic spicy flavor snake is as follows: Ingredients preparation Flavor snake main ingredient:

About 1,000 grams of cauliflower snake, 10 red peppers, a small bowl of red peppers, a small bowl of garlic cloves, and an appropriate amount of star anise cinnamon bay leaves. Excipients: tea oil, salt, spicy sauce, broth, a little water starch, two tablespoons of oyster sauce, chicken essence, one tablespoon of sesame oil.

Preparation step 1, the cauliflower snake please peel the skin and deal with it, cut the snake meat into a length of about 6-7 cm, cut the red pepper into a section about 5 cm long, and cut the red pepper into small sections at will. 2. Sit in a pot and burn tea oil, stir-fry the snake meat, burst yellow, and then put it out, fry the garlic cloves, dried red peppers, star anise, cinnamon, bay leaves in the remaining oil, fry the red oil with spicy sauce, and then pour in the snake section and stir-fry it over high heat for a while, so that all the juice is wrapped in the snake section, pour in the soup stock flavor snake boil and simmer over medium-low heat to make it rotten. 3. Pick out the star anise cinnamon bay leaves in the pot, put the red pepper in the pot, adjust the salt and stir evenly, add water starch, pour oyster sauce, sprinkle chicken essence over high heat to reduce the juice, and finally pour sesame oil.

Precautions 1, snake meat should not be simmered too badly, about seventy percent of the time is the best, a little chewy, eat meat is a thread. 2. Hot sauce is a brand chili sauce in Hunan, and adding dry pepper can highlight the spicy taste.

Hello dear, the method of authentic spicy flavor snake is as follows: Ingredients preparation Flavor snake main ingredients: 1 cauliflower snake about 1000 grams, 10 red peppers, a small bowl of red peppers, a small bowl of garlic cloves, and an appropriate amount of star anise cinnamon bay leaves.

Excipients: tea oil, salt, spicy sauce, broth, a little water starch, two tablespoons of oyster sauce, chicken essence, one tablespoon of sesame oil. Preparation step 1, the cauliflower snake please peel the skin and deal with it, cut the snake meat into a length of about 6-7 cm, cut the red pepper into a section about 5 cm long, and cut the red pepper into small sections at will.

2. Sit in a pot and burn tea oil, stir-fry the snake meat, burst yellow, and then put it out, fry the garlic cloves, dried red peppers, star anise, cinnamon, bay leaves in the remaining oil, fry the red oil with spicy sauce, and then pour in the snake section and stir-fry it over high heat for a while, so that all the juice is wrapped in the snake section, pour in the soup stock flavor snake boil and simmer over medium-low heat to make it rotten. 3. Pick out the star anise cinnamon bay leaves in the pot, put the red pepper in the pot, adjust the salt and stir evenly, add water starch, pour oyster sauce, sprinkle chicken essence over high heat to reduce the juice, and finally pour sesame oil. Precautions 1, snake meat should not be simmered too badly, about seventy percent of the time is the best, a little chewy, eat meat is a thread.

2. Hot sauce is a brand chili sauce in Hunan, and adding dry pepper can highlight the spicy taste.

This dish uses high-protein, low-fat, delicate local snake as raw materials, and formulates fresh, fragrant and spicy flavors. The cholesterol content of snake meat is very low, which has a certain effect on the prevention and treatment of arteriosclerosis. Snake meat is delicate, delicious, and highly nutritious, making it a popular delicacy.

1.Chop the snake into sections, blanch the water, and pour it into a pressure cooker. 2.

Heat the oil in the pot, pour in the snake material, stir-fry the Dongtan people, add peanut butter, southern milk, and chili oil and stir-fry, add an appropriate amount of stock (according to the amount of snake meat), and put in thirteen spices after boiling. 3.After boiling for a while, pour it into the pressure cooker, the soup should be submerged over the snake meat, add the red marinade powder, and high pressure for 7 minutes.

4.After seven minutes of high pressure, after two minutes, take the pressure cooker, open it, pick out the snake meat, and do not stick the snake material.

Ingredients: Flower snake 750g

Ginger 2 large pieces.

Millet pepper several.

8 dried chili peppers.

Cinnamon 2 large pieces.

5 star anise.

A few bay leaves.

2 tablespoons chili paste.

2 tablespoons of bean paste.

Light soy sauce 1 scoop.

Fuel consumption: 1 scoop.

Maggi Fresh 1 1/2 scoops.

1 tablespoon sugar.

Essence of chicken 1 scoop.

1/2 teaspoon of thirteen spices.

1/2 tablespoon of turmeric powder.

2 tablespoons cooking wine.

Preparation of delicious ginger spicy snake.

1.Buy a flower snake, about 750 grams, small and no meat, please kill the seller, peel off the snake skin, cut the snake skin into 3 cm segments, pat the snake meat loose, cut into 7-8 cm segments.

2.Prepare a variety of condiments.

3.Bring the water to a boil, put the snake skin and snake segments into the heat, bring to a boil and add a teaspoon of salt to boil until the white foam is boiled.

4.Pick out the snake skin and rinse it with cold water.

5.Pour oil into a hot pan, add ginger slices, dried chilies, star anise, cinnamon, bay leaves and stir-fry until fragrant.

6.Pour in the snakeskin snake segments, stir-fry, pour in 2 tablespoons of cooking wine, stir-fry.

7.Add 2 tablespoons of bean paste, 2 tablespoons of chili paste, half a tablespoon of turmeric powder and stir-fry.

8.Add 1/2 spoon of thirteen spices, a little chicken essence, add hot water and cover the snake by 1 cm.

9.Pour into a pressure cooker and press, press on high heat for 5 minutes after spraying, and turn to low heat for 15 minutes.

10.After deflating, the snake skin was picked out and ginger slices were detected.

11.Separate and discard the other ingredients in the pressure cooker, leaving the soup for later use.

12.In a clean wok with oil, sauté the millet peppers.

13.Add the snake segments, stir-fry the snake skin, and pour in the separated snake broth.

14.Pour in a spoonful of light soy sauce, a spoonful of oil, a spoonful of semi-Maggi freshness, a spoonful of sugar, and stir-fry.

15.Cook over medium heat for 15 minutes, observe the soup during this period, do not boil dry, if the soup is not enough to boil, you can add a little hot water.

16.Drain the soup over high heat and arrange on a plate.

Main ingredient: a breeding king snake.

Seasoning: refined salt, cooking wine, chicken essence, green onion, ginger slices, pepper salt, salad oil Method 1 Behead the king snake and bleed and wash, cut it into long sections, and marinate it with seasoning to taste.

2 Slide the oil pan on the fire, leave the bottom oil and wait for the oil temperature to rise to 60% hot, dip and fry the king snake section until it is basically cooked, scoop it up, and fry it again when the oil temperature rises to 70% hot, so that it is fried to golden brown, take it out and put it on a plate, and sprinkle it with pepper and salt.

Precautions. When frying the king snake section, you should master the heat and oil temperature, and do not fry it or bake it.

The practice of salt and pepper snake: peel and peel the skin and cut the pieces to marinate, then put it into the oil pan to fry it, add several secret seasonings with a little bit of spicy seasoning, pepper, salt or other spices before serving.

The unique Xiguan style and the long-standing Xiguan food culture are presented in front of you. All kinds of water snakes, all year round, there are boiled porridge, red winding, pepper and salt, fried, stewed, fried, fried, steamed, stewed, fried and other food methods, you can choose. Cantonese,