How to make snake soup How to make snake soup?

Snake soup in a stew. Ingredients: 1 2 snakes, 300 grams of pork bones, 200 grams of chicken, 50 grams of wet black fungus, 20 grams of shiitake mushrooms, shredded ginger, tangerine peel, rice wine, appropriate amount of monosodium glutamate, 20 grams of peanut oil, 2 3 sections of small pieces of sugarcane.

Method: Peel the snake, remove the head and internal organs, wash it, put it in a clay pot, add 1000 ml of water (add enough at one time), put in sugarcane, cook over medium heat until the snake meat can be separated from the snake bones, soak it in cold water for 10 minutes, and put the pork bones, chicken, and fungus into the soup.

Hold the snake spine with your hand, shake it gently, and use bamboo chopsticks to simmer away the snake meat, pay attention to the snake bones, and wrap the snake bones in a clean white cloth.

Boil 20 grams of peanut oil in a pot, add shredded ginger, tangerine peel, wine and salt to the shredded snake meat and simmer for 2 minutes, put it into the snake soup with the soup residue, scoop up the sugarcane, and then simmer the soup with pork bones, chicken, fungus and mushrooms. Stew the snake meat over medium heat to be soft and rotten, discard the pork and snake bones, sprinkle with a little pepper, and serve.

Features: This method is tender, soft and smooth, the soup is fresh, suitable for all ages, and the food has a nourishing effect.

How to make snake soup:

Ingredients: Three snakes, cooking wine, monosodium glutamate, refined salt, ginger slices, green onion strips, egg white, wet powder powder, raccoon meat, shredded shiitake mushrooms, shredded eel belly, fungus, pepper, cooked lard.

Production: Slaughter the three snakes, remove the skin, head, tail and internal organs, cook, peel the meat into shreds, remove the bones, fry slightly with cooked lard, cook cooking wine, snake soup, monosodium glutamate, refined salt, add ginger slices, green onion strips, steam in a steamer over medium heat for about an hour, take out the shredded snake meat, and hang the egg white and wet starch after the oil is cooked chicken shreds, cooked civet meat shreds, mushroom shreds, eel belly shreds, fungus, broth, snake soup with boiled salt, pepper, water starch, cooked lard.

Three silk stewed snake soup.

Ingredients: 500 grams of green snake meat, 50 grams of cooked chicken, 50 grams of cooked pork, 50 grams of shiitake mushrooms, and 150 grams of boiled white fungus. 5 grams of green onion, 25 grams of ginger, 250 grams of sugarcane, 5 grams of longan meat, 5 grams of tangerine peel, an appropriate amount of cornstarch, an appropriate amount of rice wine, refined salt, cooked lard, and monosodium glutamate.

Preparation method Wash the snake meat, put it in a casserole, add water, ginger (leave 5 grams), sugarcane segments, longan meat, tangerine peel, simmer for half an hour after boiling, scoop up, remove bones, and tear the meat into shreds.

Strain the original soup. Shred the chicken, meat, and shiitake mushrooms.

Heat 20 grams of cooked lard in a wok, stir-fry green onions and ginger slices, remove green onions and ginger, fry the snake shreds slightly, add the original soup to boil, simmer for 10 minutes, add cooked three shreds, white fungus, wine, salt, cook for 5 minutes, add monosodium glutamate, wet corn starch to thicken.

Features: Snake meat is unusual.

Fresh, delicate, fragrant, dispelling rheumatism and strengthening muscles and bones.

Material. Ingredients: 1 mountain turtle (weighing about 2000 grams), 1 flower snake (weighing about 750 grams), 100 grams of lean pork, 10 grams of astragalus, 10 grams of codonopsis, 1200 grams of soup, 3 slices of ginger, 3 green onions, monosodium glutamate, refined salt, appropriate amount of rice wine.

Method. 1. The mountain turtle and the flower snake are respectively headed, the abdomen is opened, the organs are removed, washed, and the belt shell is cut into pieces, and the lean pork is washed and cut into small squares. The three materials fly water at the same time, and pour into the shell to filter out the water.

2. Heat the pot over a fierce fire, drop the oil, add ginger slices and green onion strips and stir-fry until fragrant, go down the mountain turtle, flower snake, lean meat, praise ginger juice and rice wine and stir-fry well, add soup soaked in the material noodles, remove the ginger and onion residue, put in monosodium glutamate, salt, astragalus and codonopsis, put it into a porcelain stew pot after boiling, steam and stew for about 2 hours on the basket, and take it out.

3. Remove all the flavor residues in the stew pot, skim off the foam of the soup noodles, fill the stew in a clean stew pot, cover it with gauze paper, and steam it for another 30 minutes before taking it out.

Ingredients: 300 grams of water snake, 150 grams, 250 grams of fresh soil poria cocos, appropriate amount of salt.

Method: 1. Buy the water snake in the market, ask the stall owner to kill and peel the skin, and cut the lean meat into large pieces;

2. Poria cocos is planed into thin slices;

3. Put all ingredients into a pot, add water to a boil, and simmer for 1 hour;

It is best to use an appropriate amount of medicinal materials such as astragalus and codonopsis to make snake soup. Snake soup is not only delicious and nutritious, but also has certain medicinal value, which can dispel wind and dampness.

The ingredients of the stewed snake soup are generally recommended to have a few slices of ginger, green onions, cooking wine to remove the fishy, a little wolfberry and pepper to enhance the freshness, in addition, the side dish of the stewed snake soup can also be added to add a few pork bones, chicken breast, black fungus to cook the soup together. The ingredients and seasons of the snake soup are not related to the round destruction system, all the ingredients should be preferred, and the ingredients used are determined according to the characteristics of the food.

How to make snake soup:

Three snakes, cooking wine, monosodium glutamate, refined salt, ginger slices, green onion strips, egg white, wet powder powder, raccoon meat, shredded shiitake mushrooms, shredded eel belly, fungus, pepper, cooked lard. The three snakes are slaughtered, skinned, headed, tailed and offal, cooked, shredded, deboned, slightly fried with cooked lard, cooking wine, snake soup, monosodium glutamate, refined salt, and prepared a bowl with ginger slices and green onion strips.

Steam in the steamer over medium heat for about an hour, take out the shredded snake meat, and put the egg white and wet starch on the shredded chicken until cooked, the shredded cooked civet meat, shredded mushrooms, shredded eel belly, fungus, broth, snake soup and boil with refined salt, pepper, water starch, cooked lard.

1.Snakes, their flesh, skin, gall bladder, liver, intestines, blood, etc. can be eaten.

2.Snake meat must be cooked thoroughly to be safe to eat.

3.Drinking raw snake blood and swallowing snake gall bladder raw is very unhygienic and must have a certain degree of danger, which can cause acute gastroenteritis and parasitic diseases.

4.The snake seasoning should be fresh, and during processing, the snake meat should not be soaked in water, otherwise the delicate effect will not be obtained.

5.There are also many cooking methods that can be used. When cooking, if you use the stir-frying method, you must pay attention to using a hot pan to cool oil, otherwise the snake meat is easy to break.

6.Snake meat is delicious, and there is no need for contraindications for everyone, but warm snake meat should be avoided in summer, otherwise it will not have the effect of antipyretic.

7. There are parasites in snake meat and snake skin, which need to be washed and peeled.

Preparation materials: Poria cocos: 1000g, tangerine peel: 2 cloves, red dates: 6, water snake: 2 catties, pork fan bones: appropriate amount, salt: a little.

1. Peel the skin of the water snake and remove the internal organs, then remove the bloodshot fascia, and then clean it with water for later use.

2. Wash the poria cocos with water, and then chop it into small pieces for later use.

3. Clean the pork fan bones with water, then put them in a boiling pot to blanch the water, and then take them out and drain the water for later use.

4. In another pot, add all the ingredients except the water snake, and then pour in an appropriate amount of water and bring to a boil.

5. After the water boils, put the water snake into the saucepan, then turn to medium heat and simmer for 40 minutes.

6. Add an appropriate amount of salt to taste before cooking, and you can enjoy it out of the pot.