Snake recipe

In the hands of Guangdong people, snakes can be made into many kinds of delicious snake soups, and snake meat is very delicious, tender and sweet, so we can learn several ways to cook snake dishes. Snake dishes include water snake porridge, snake meat skewers, braised dragon and phoenix wings, snake meat hotpot, etc. For friends who like to eat snake meat, you can learn the following methods and then make snake meat soup by yourself.

⑴ Water snake porridge

Ingredients: 1-2 water snakes, 60 grams of Job's tears (japonica rice is also acceptable).

Method: Skin and debone the snake, then clean the snake meat and slice it. Now wash the Job's tears, add appropriate amount of water, cook until it bursts, then add the snake meat slices and cook together. After cooking the porridge, add appropriate amount of salt to season it, making it light in taste.

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

⑵ Snake skewers

Ingredients: appropriate amounts of meat from King Elaphe, Black-browed Elaphe, Cobra (you can choose one of them), pepper, chili powder, minced ginger, scallion shreds, tangerine peel and other condiments, and a little rice wine.

Preparation method: Light the charcoal fire, set up the grill, then grill the marinated snake meat skewers on a high fire until cooked; you can also use your own barbecue pot to grill it.

Features: It has a strong meaty flavor and is a great dish to go with wine, especially popular among young people.

⑶ Braised Dragon and Phoenix Wings

Ingredients: 250 grams of snake segments, 250 grams of chicken wings, 60 grams of vegetable oil, 4 dried mushrooms, a small amount of green onion, ginger, and minced garlic, and appropriate amounts of soy sauce, salt, brown sugar, and rice wine.

Preparation: Cut the mushrooms into small pieces and set aside. Pour oil into a pot and heat it. Pour in the snake segments, chicken wings, onion, ginger, and chopped garlic and stir-fry until hot. Add 150 grams of water, 30 grams of soy sauce, 20 grams of white wine, 15 grams of brown sugar, and a little salt. Stir well and cover the pot. Cook over low heat until the snake and chicken wings can be pierced with chopsticks. Add the mushroom pieces and the water used to soak the mushrooms and cook until the water is boiled off and ready to serve.

Features: Crispy and delicious, suitable for all ages, a great tonic for winter.

⑷ Fried Snake Meat Dumplings

Ingredients: 200 grams of minced snake meat, 200 grams of egg liquid, 20 grams of diced mushrooms, 10 grams of minced ginger, 30 grams of light soy sauce, 5 grams of sugar, a little salt, cooking wine, pepper, and sesame oil, about a 150-gram piece of fat meat, and 50 grams of peanut oil.

Preparation method: Put minced snake meat, diced mushrooms, minced ginger, cooking wine, salt, sugar and pepper into a stuffing bowl, mix well and set aside. Beat the eggs into another bowl, add salt and beat in one direction with chopsticks. Heat up the frying pan, rub the pan evenly with fat, put in the egg liquid to make a thin egg skin, add the processed snake meat stuffing, tear the egg skin to hold the meat stuffing, pinch it into a dumpling shape, fry until both sides are golden brown and remove from the pan. Put all the remaining egg filling into the pot, add a little soup, light soy sauce and MSG, cover the pot and simmer until the soup is dry, then remove from the pot, drizzle with sesame oil, and eat with fried dumplings while hot.

Features: Egg dumplings are delicious, shaped like dumplings, and are a favorite that you will never tire of.

⑸ Snake meat hotpot

Ingredients: 500 grams of clean snake meat, 250 grams of chicken breast, 150 grams of cooked ham, 100 grams of bamboo shoots, 50 grams of Shaoxing wine, 1000 grams of fresh soup, a little shredded green onion, shredded ginger, refined salt and MSG.

Preparation method: Cut the snake meat into sections, and cut the chicken, ham and bamboo shoots into thin slices respectively. Place the pot on the fire, add water and cook the snake segments until done and set aside. First put the cooked snake segments into the hot pot, then add bamboo shoots, fresh soup, shredded ginger, refined salt, and Shaoxing wine. Open the valve and simmer for 10 minutes. Then add ham slices, chicken breast slices, and MSG and cook for a while. Then sprinkle with shredded green onions and it’s done.

Features: The snake meat is tender and the soup is clear and mellow, making it a southern delicacy.

⑹ Polygonum multiflorum red heart soup

Ingredients: 500 grams of sliced ​​​​pork, 30 grams of Polygonum multiflorum, 50 grams of wolfberry, 50 grams each of glutinous rice and japonica rice, and appropriate amount of rock sugar.

Preparation method: Wash the Polygonum multiflorum, wrap it tightly with a cloth, put it into a casserole, add appropriate amount of water, boil it to get the thick juice and remove the residue, add glutinous rice, japonica rice, snake meat slices, and rock sugar and cook until it is 90% cooked, then add wolfberry and cook until it becomes porridge.

Features: replenishes qi and blood, nourishes the skin, and is especially suitable for women and the elderly.

⑺ Three Snake Soup

Ingredients: one each of cobra, coral snake, gray rat snake, or one each of pit viper, black-necked snake, and tiger-striped colubrid snake, and a little seasoning. Three snakes of other types may also be used, but two venomous snakes and one non-venomous snake are preferred.

Preparation method: Remove the heads, skins, internal organs and bones of the three snakes, add 15 grams of white pepper, simmer until the snake meat is tender, add a little minced ginger and chopped green onions, and eat while hot.

Features: Regular consumption is effective for rheumatoid arthritis and has great health and nourishing value.

⑻ Three Fresh Shredded Snake

Ingredients: 250 grams of clean snake meat, 25 grams of shredded ham, 25 grams of shiitake mushrooms, 25 grams of fresh bamboo shoots, 100 grams of lard, a little salt, shredded ginger, garlic, MSG, pepper, cooking wine, sesame oil, and water starch.

Preparation: Put the snake into a casserole, add water, ginger slices, and a small amount of tangerine peel and cook until the snake meat can be peeled off. Take out and cool, gently peel off the snake meat and tear it into shreds. Put lard in a pot and melt it until it is 60% hot. Add onion and ginger and stir-fry. Then add shredded snake, ham, mushrooms and bamboo shoots and stir-fry evenly. Add cooking wine. Then add MSG, water starch and pepper powder to make a sauce and pour it over it. Add sesame oil and serve.

Features: fragrant and delicious, beautiful color.