How much is the market price of king rat snake per jin
The king rat snake, also known as the cauliflower snake, snake king, stinky yellow jaw and so on, is one of the main non-venomous snakes raised, and artificial breeding is currently quite popular in various places. Whether they are king rat snake breeders or friends preparing to enter the king rat snake breeding market, they all want to know the current domestic market price of the king rat snake. Let's take a look together below!
The market price of king rat snake
The price of the king rat snake is generally divided according to body weight. The price of king rat snake in Guangxi is 80 yuan per jin, in Guangdong 85 yuan per jin, in Fujian 90-100 yuan per jin, and in Shanghai 80 yuan per jin. In some areas, people who eat snake meat are quite fond of king rat snake meat, and the price is also higher, with prices in high areas around 95-110 yuan. Depending on the season and the amount of king rat snake in reserve, the price can fluctuate greatly, and in some areas the winter price reaches 180 yuan per jin.
The price of king rat snake hatchlings
The price of king rat snake hatchlings is calculated based on the price of snake eggs and the hatching rate of the snake eggs. Those who have raised king rat snakes know that the hatching rate of king rat snake eggs is relatively low; a 70% hatch rate is already quite good, and an 80% hatch rate is especially high-quality king rat snake breeding eggs. In many areas the hatching rate of king rat snake eggs is only 60%, so the price of king rat snake hatchlings rises. If the price of a king rat snake egg is 20 yuan each, then the price of the hatched snake hatchlings is mostly 30 yuan each. Of course, the market also changes, and the specific price is calculated according to market demand.
How to eat king rat snake
1. Salt and pepper king rat snake
[Ingredients] One king rat snake, refined salt, cooking wine, chicken essence, scallion, ginger slices, salt and pepper, salad oil.
[Method] ① Chop off the head of the king rat snake and drain the blood, wash it clean, cut into long sections, and marinate with seasonings until flavored. ② Heat oil in a wok and pass it over the oil, leaving a little base oil. When the oil temperature rises to 60% hot, add the king rat snake sections and deep-fry until basically cooked, then remove. When the oil temperature rises to 70% hot, deep-fry them again until cooked and golden yellow, then remove and plate, and sprinkle with salt and pepper.
[Tips] When frying the king rat snake sections, control the heat and oil temperature well, and be sure not to fry them burnt or scorch them.
2. Flavored cauliflower snake
[Ingredients] 1 cauliflower snake, 75 g fresh red chili, 25 g ginger, 1 g star anise, 1 g cassia bark, 1 g bay leaf, 150 g vegetable oil, 5 g sesame oil, 20 g Lameizi sauce, 10 g doubanjiang, 5 g peanut butter, 1000 g clear meat broth, 13 g Zhanwang chicken powder, 10 g dark soy sauce, 10 g wet starch.
[Method] ① After slaughtering the live snake, remove the skin and cut into sections about 10 cm long. ② Put oil in a wok, add the spices and seasonings, add the snake sections and stir-fry briefly over low heat, pour in the clear meat broth, then switch to gentle heat and simmer until 70% tender, remove and keep the original broth. ③ Cut the red chili into sections about 10 cm long, put them in the wok for a moment, then add the simmered snake and original broth and season appropriately, then thicken with starch, drizzle with sesame oil, and serve.
3. Chrysanthemum king rat snake soup
[Ingredients] 1 king rat snake, 100 g chicken, 25 g bamboo shoot chunks, 2 shiitake mushrooms, 1 chrysanthemum, and appropriate amounts of stock, salt, monosodium glutamate, chicken essence, dark soy sauce, and water starch.
[Method] ① Remove the skin and bones from the king rat snake and cut into dice, take the breast meat of the chicken and cut into dice, cut the bamboo shoot chunks into dice, and after soaking the shiitake mushrooms until rehydrated, cut into dice. ② After blanching the ingredients in water, put them in a pot, add stock and bring to a boil, season, and thicken with starch.