[How to make cold snake skin]_How to do_How to do
Many people talk about snake discoloration, because many snakes are highly toxic, which makes many animals afraid of him, which is also its killer.
For snakes, it can be said that the whole body is a treasure, and snake meat is a delicious dish that many people like to eat, especially when it is tonic in winter, tonic with snake meat is the first ingredient.
The snake skin is another delicious dish. Many people do n’t eat it. Just pull the snake skin and throw it away. In fact, the snake skin is very delicious. Today I will teach you how to make cold snake skin.
Cooking points of cold snake skin: Snake skin is white, wait until the skin is rolled up, then mix with ginger and spring onion sauce.
But the snake skin must be picked up in time, otherwise it will be tough if not cooked enough, and it will be too soft for a long time.
1. The first step is to kill the snake and peel it. The snake friend who is afraid of the snake can let the seller help to kill.
Snake gall is a precious medicinal material, which can be noticeable when eaten.
Cut off the snake belly to remove the internal organs; separate the snake skin from the snake meat, and wash the snake skin with water.
2. Put the snake skin into the hot water and boil it with the fire to turn off the fire.
Hurry up; otherwise the snake meat will shrink and become smaller.
Discard the white foam that has been boiled.
3. Then pick up the snake skin and peel the scales on the snake skin carefully with a knife or hand while it is hot.
Shave clean on both sides.
4. Place the snake skin on the front panel and cut it into shreds for use.
Steam the cut snake skin in the pot for 20 minutes.
5. Add the entire jellyfish skin to foam in clean water to allow the water to fully penetrate the jellyfish skin; soak for two to three hours and put it on a lettuce board to put off the coffee-colored clothes; cut into silks of the same size as the snake skin.
6, soak the cut jellyfish skin in pure water for 24 hours, until salty just right.
7. Dried black fungus soaks and rises and rinses well.
Bring the water to a boil and pour into the black fungus.
Black fungus is placed on the front panel; cut into silks of the same size as the snake skin.
8. Wash and cut parsley for later use.
9. Bring a pot of water to cool and set aside. Put all the prepared ingredients into the basket; carefully soak the ingredients with cold water.
10. Drain the water into a dish.
Add ginger, minced garlic, dried red pepper oil, sesame oil, extremely delicious, balsamic cilantro, wolfberry, black sesame, and stir well.
A healthy detox diet is complete.
Note: 1. The cleaning step of snake skin is troublesome; it took two hours to clean it.
Because the parasites are hidden in snake skin.
So it will be troublesome when introducing.
2. The jellyfish skin is not salty before foaming and can hardly be imported; it needs to be foamed for more than 24 hours; the taste is just the next day.
3. Wash the snake skin; wash it with boiling water before descaling; do not take too long.
This will lose the benefit and taste of the snake skin.
Cold-mixed snake skin method 2: cold-skinned snake skin raw materials: 500 grams of snake skin, 50 grams of carrots, 50 grams of parsley, 50 grams of cucumber, 5 grams of garlic cloves, 5 grams of onion segments, 5 grams of ginger slices, 5 grams of refined salt, white sugar1 g, MSG 2 g, sesame oil 50 g, pepper 1 g, and wine 10 g.
1. Scrape off the scales of the snake skin, wash it, put it in a pressure cooker, add water, wine, shallots, ginger slices, and simmer on medium heat for about 15 minutes.
Then remove it, let it cool, and cut it into 5 cm lengths, 0.
2 cm thick wire in a bowl.
2, wash carrots, cucumbers, cut into 5 cm long, 0.
2 cm thick silk, pickled with salt (2 g), squeeze out the water and place in a snake skin bowl.
The garlic cloves are mashed.Wash the parsley and cut into 5 cm long sections.
Add the garlic and cilantro to the snake skin bowl, add salt, monosodium glutamate, sugar, pepper, and sesame oil and mix well. Serve the dish.
Cold mix features: rich in color, soft snake skin, crispy and tender ingredients, savory and delicious.