The elastic taste snake turns into an aroma between the tongues, so spicy that people suck in the cool air, but they can't stop the lotus flavor snake (with secret flavor brine modulation)

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peculiarity:

The spicy taste is heavy and the taste is outstanding. The combination of lotus root is just right, which can not only make the taste rich, but also clear the heat and reduce the fire.

Comments:

In the past few years, the taste shrimp has been crazy in changsha city, and every restaurant and stall has not done the flavor shrimp, and then, the taste snake has the upper hand. The taste of snake and the taste of shrimp have the same magic, and after being stir-fried over high heat, they are simmered over low heat to taste. Drizzled with juice on the plate, the fat snake segment has been soaked all over the body red, the snake meat is tight, the silk is glowing with transparent oil, along the texture of a bite, the elastic snake meat between the tongue gradually turns into aroma, and then feel the spicy, spicy people suck in the cool air, but can't stop.

raw material:

1 snake (weighs about 500 grams) and 200 grams of lotus root.

seasoning:

Ingredient a (200 grams of dried red pepper, 5 grams of salt and monosodium glutamate, 10 grams of ginger and minced garlic, 8 grams of sesame oil), ingredient b (pepper flower, orchid, fragrant, red pepper, minced green onion 5 grams each), salad oil 50 grams, broth 200 grams, secret flavor brine 1 kg.

Secret flavor brine modulation (based on 10 kg snake):

Heat the pot, burn 100 grams of salad oil to 50% heat, add 100 grams of ginger, garlic, Haitian seafood sauce, column sauce, spicy girl, Axiangbo beef sauce, Ding Ji spicy sauce 100 grams each stir-fried, add 200 grams of raw soy sauce, 120 grams of dragon brand soy sauce, salt, monosodium glutamate, green onion 50 grams each, dried red pepper 1 kg of bullet, fragrant leaves, grass fruits, star anise, cinnamon, cumin, thyme 15 grams each seasoned, add 5 kg of broth and simmer for 30 minutes.

Preparation Method:

(1) Peel the lotus root, wash it and change the knife to a 5×0.8× 0.8 cm thick strip; the snake slaughters and washes, changes the knife to a 5 cm long segment, blanchs the water in boiling water, fishes it out, and rinses it with cold water for later.

(2) Put the snake segment into the brine pot, brine it on low heat for 20 minutes, remove and set aside.

(3) Heat the pot, add salad oil to 50% heat, pour in ingredient a stir-fry incense, add the brine snake segment, add the broth to boil, collect the juice with medium heat, stir fry the brine juice 20 grams under the a material, put the b material on the plate, put the b material to garnish it.

The essential:

After the snake meat is passed through the water, it must be quickly rinsed with cold water, and the taste will be firmer after cooking. During the process of snake meat brine, the heat should not be too large, pay attention to mastering the time, and it is better to have a crispy skin and rotten meat.