How to prepare a brine soft shelled turtle

Name: Brine soft-shelled turtle.

Ingredients: soft-shelled turtle, green onion, ginger, cinnamon, pepper, dried chili, cooking wine.

Method: 1. Step on the belly of the soft-shelled turtle upwards, its head will stretch out, and then grab its head with your hand, take a knife to cut its neck, 2. Let go of the blood, be sure to put it clean, its blood is not much, squeeze its belly with your hands when controlling the blood. Since I didn't clean it, the soup was not clear.

3. Boil water, put in the soup, and peel off the outer layer of skin of the soft-shelled turtle. This process requires patience, and there will be a lot less fishy smell after going clean, and there are no steps due to one person's operation**.

4. After peeling and rinsing, cut it on its stomach and remove the internal organs, at this time its liver and bitter gallbladder can be wanted, and the bitter gallbladder is very good for soaking in wine. However, I accidentally pinched it while handling it, but it is not bitter.

5. Put some ginger and cooking wine on one side with boiling water.

6. Prepare the ingredients and put a few peppercorns, which can be according to personal taste. Put water to cover the soft-shelled turtle, stew for an hour, put salt, good.

Ingredients] 350 grams of soft-shelled turtle, 25 grams of coriander.

Seasoning] 50 grams of salt and monosodium glutamate, 100 grams of rock sugar, 100 grams of light soy sauce, 25 grams of dark soy sauce, 250 grams of medicinal materials and spices (monk fruit, lemongrass, ginger, Sichuan pepper, cinnamon, pepper, cardamom, green onion, ginger, grass fruit, kaempfera, cloves, red dates, etc.), 5000 grams of clear soup, a small amount of oil.

Operating procedure]1 Put the above herbs and spices into a cloth bag, tie them tightly and put them in a pot with the clear soup to boil, add monosodium glutamate, salt, rock sugar, cover and cook over low heat for several hours as brine.

2 After the soft-shelled turtle is killed, take it out of the scalding water, wash off the sand film on the back, limbs and neck, put it in the prepared brine, and burn it over low heat for half an hour to remove it.

3 Remove the shell of the soft-shelled turtle, change the limbs to a knife and put it on a plate, then cover the shell and smear it with oil, pour brine, and put some coriander.

Featured comments] The soft-shelled turtle is crispy and shapeless, and the taste is fresh and fragrant. Soft-shelled turtle in brine is a new dish in brine and is very popular with diners.

Tips] The ratio of spices and spices of brine must be appropriate.

There are many soft-shelled turtles.

Jinhua ham, meat fragrant king, bone marrow ointment, eucommia, angelica, notoginseng, angelica, sand kernel, pepper, ginger, sannai, dilong, clam, licorice.

Bone broth, rice wine, seafood light soy sauce, rock sugar, dark soy sauce.

Remove the head of the soft-shelled turtle, open the belly and wash it, add Shao wine, ginger and shallot juice and marinate for 2 hours.

Take out the soft-shelled turtle and fry it in the oil pan to set.

Prepare the brine, put the soft-shelled turtle in the marinated soup, bring to a boil, turn off the heat, and soak for 40 minutes.

Take out the soft-shelled turtle and tear it into pieces and put it out of the dish.

Braised soft-shelled turtle is a traditional dish that belongs to Fujian cuisine. This dish is a first-class medicinal diet, this dish is fragrant and mellow, rich in nutrients, can replenish deficiency and nourish the body, replenish qi and blood, nourish yin and condition, clear heat and remove fire.

Ingredients: a soft-shelled turtle.

Excipients: pork loin (200 grams) Shiitake mushrooms (fresh) (50 grams) Winter bamboo shoots (50 grams).

Seasoning: Ginger (10g) Shallot (10g) Soy sauce (20g) Cooking wine (15g) Rock sugar (10g) Starch (broad bean) (10g) Monosodium glutamate (3g) Sesame oil (15g) Peanut oil (50g).

The production procedure of braised soft-shelled turtle:

1.Soft-shelled turtle to control blood, put it in a pot of boiling water and scald it, remove the shell membrane, remove the internal organs, wash it, cut it into 3 3 cm pieces, and use another soft-shelled turtle skirt; 2.Pork tenderloin cut into 3 cm cubes;

3.Remove the stems of the mushrooms, wash them, and cut them into 4 pieces each;

4.Peel off the outer skin of winter bamboo shoots, wash them, cut them into 2 3 cm slices, blanch them in boiling water, and set aside;

5.Put the pot on the fire, pour in the soft-shelled turtle pieces, pork loin, and winter bamboo shoots when it is hot, and drain the oil with a colander until it is six mature;

6.Leave the remaining oil in the pot, stir-fry it with ginger slices, pour in the oiled soft-shelled turtle, pork, winter bamboo shoots and soft-shelled turtle skirt, shiitake mushrooms, green onion knots, add 500ml of soup, soy sauce, cooking wine, rock sugar, reduce the heat and simmer slowly until the soft-shelled turtle is cooked and rotten;

7.Simmer the soft-shelled turtle, remove the green onion knots, ginger slices, tenderloin, and put the others in a bowl;

8.The remaining juice in the pot is thickened with wet starch and poured on the soft-shelled turtle.

The steps of the braised soft-shelled turtle.

Step 1: Buy a soft-shelled turtle and just a decent size.

Step 2: Slaughter the soft-shelled turtle and dispose of the debris in the stomach. Butter on the legs. All have to be dealt with.

Then use hot water. Not boiling water. It's hot water.

Drizzle the soft-shelled turtle over again. Then rub off the rough skin on the surface and chop it into small pieces.

Step 3: Put the soft-shelled turtle pieces in a pot of cold water. After boiling. Cook for two minutes. Remove and wash and set aside!

Step 4: Millet pepper. Ginger. Garlic. Green onions. Ham. Cut and set aside! The onions should also be chopped.

Step 5: Put oil in a pot. Add the garlic. Millet pepper. Ginger sautéed.

Step 6: Add the ham. Stir-fry until fragrant.

Step 7: Put the soft-shelled turtle in.

Step 8: Pour in a little beer. Cover and simmer for 20 seconds.

Step 9: Add the light soy sauce. Dark soy sauce. Rock candy. Ground white pepper.

Step 10: Stir-fry evenly. Cover and simmer for another 20 seconds.

Step 11: Add the onion. Stir-fry well.

Step 12: Pour in the remaining beer. Bring to a boil and reduce heat to a simmer.

Step 13: When half of the juice remains. Add the green onions. Salt.

Step 14: Turn on high heat and reduce the juice to the desired level. You can leave a little more soup on it.

What seasoning is used for braised soft-shelled turtle, normal soy sauce should be used light soy sauce and dark soy sauce. and friends. These individual materials. That's it, you can buy a bag of braised sauce and you don't have to put anything else.

If it is braised in a red sauce, at least it must be dark soy sauce, because dark soy sauce is colored, and brown sugar is also required.

Method: 1. Wild soft-shelled turtles should be slaughtered by selling vegetable stalls. (The gall of the wild soft-shelled turtle is broken and rubbed on the wild soft-shelled turtle, slightly retained and cleaned, and the wild soft-shelled turtle is one of the fishy and delicious skills).

2. Wash it sufficiently, the internal organs of fresh wild soft-shelled turtle are bright red, the bronchi is milky white, the flesh is black, red, and the vegetable oil is yellow, clean the internal organs and bronchi, and the soft-shelled turtle eggs are left, and the tail fin is cut clean.

space3: Boil a pot of boiling water, blanch the cleaned wild soft-shelled turtle for two or three minutes, and tear off the sand skin on the outside. (The sand skin on the outside of the wild soft-shelled turtle must be torn clean, and the second skill of the wild soft-shelled turtle is fishy and delicious).

4. Bring the broth of the braised vegetables to a boil, add 30ml of brine juice, add ginger and other condiments. (If there is no broth of braised vegetables, you must put a small piece of pork belly in the case of braised wild soft-shelled turtle and cook it together, and the wild soft-shelled turtle is fishy and delicious Skill No. 3).

5. Put in the wild soft-shelled turtle and cook for 1 hour, pressure boil for 20 minutes.

1 Buy wild soft-shelled turtles to pick pale yellow, strong activity, gray and black are pure concentrate feed, congested ditch raised.

2. Kill the wild soft-shelled turtle to see the body fat, the light yellow one indicates that it is a semi-free-range wild soft-shelled turtle, and the pure concentrate feed is milky white body fat.

3 The skirt of the wild soft-shelled turtle is tender, and it is not necessary to tear the skirt when tearing the sand skin.

4. Soak the boiled wild soft-shelled turtle in the delicious soup for 20 minutes to enhance the taste.

Hubei marinated soft-shelled turtle operation steps: 1Go to the market to buy soft-shelled turtles (generally we use children's soft-shelled turtles), about 3 to four taels of this, too big to have that taste, conditional let people kill you well, after all, it is troublesome to go home yourself.

2.After returning home, boil some boiling water, don't boil it completely, about 70 degrees or so, put the soft-shelled turtle soup, remove a layer of skin film on the surface, and remove the butter in the stomach, otherwise it is a little fishy. 3.

Put the cleaned soft-shelled turtle into the brine, boil for 10 minutes to turn off the heat, and then soak it in for 40 minutes to take it out, and it can be eaten after it is slightly cool.

1.Soft-shelled turtles are slaughtered by selling fish stalls. (The gall of the soft-shelled turtle is squeezed and smeared on the soft-shelled turtle, and it is washed for a short time, and the soft-shelled turtle is not fishy and delicious.

2.Wash thoroughly, the fresh soft-shelled turtle internal organs are red, the trachea is white, the meat is black, red, and greasy yellow, clean the internal organs and trachea, leave the soft-shelled turtle eggs, and cut the tail fin with your hands.

3.Boil a pot of boiling water, blanch the washed soft-shelled turtle for two or three minutes, and tear off the sand skin on the outside. (The sand skin on the outside of the soft-shelled turtle must be torn clean, and the soft-shelled turtle is not fishy and delicious.

4.Bring the old soup of braised pork to a boil, add 30ml of brine juice, add ginger and other seasonings. (If there is no old soup of braised pork, you must put a small piece of pork belly when marinating soft-shelled turtle and cook it together, soft-shelled turtle is not fishy and delicious tip three).

5.Add the soft-shelled turtle and cook for 1 hour, pressure cooker for 20 minutes.

Hello, dear, I am inquiring about related matters for you, please wait a moment [smile] Dear, the marinating method of marinated soft-shelled turtle is as follows.

1. Treat and clean the soft-shelled turtle first.

2. Prepare seasonings: broth of marinated meat [smile] Condiments: brine juice, ginger, green onion, ginger, star anise, sesame pepper, white peony, nutmeg [smile].

3. Boil a pot of boiling water, blanch the cleaned soft-shelled turtle for two or three minutes, and tear off the sand skin on the outside.

4. Boil the broth of the braised vegetables, add 30ml of brine juice, add ginger and other condiments [smile] 5, put in the wild soft-shelled turtle and boil for 1 hour, and the pressure cooker can be [smile] for 20 minutes, the above are the detailed steps.

We hope you find it helpful.

Smile] [smile].

I wish you a happy life

The first step is to boil the stock, which has been said many times and will not be repeated here;

The second step is to prepare the spice packets during the process of boiling the broth, and the spice packets are as follows:

12 grams of grass fruit, 25 grams of Kaempfera, 20 grams of tangerine peel, 6 grams of bay leaves, 6 cloves, 6 grams of long pepper, 12 grams of good ginger, 6 grams of grass rows, 10 grams of fragrant fruit, 20 grams of white buckle, 25 grams of cinnamon, 25 grams of angelica, 20 grams of Sichuan pepper, 12 grams of cumin, 25 grams of star anise, 15 grams of sand kernels.

The third step, spice pretreatment, first mash the spices in order to better and faster fragrance, and then pack them into spice packets, spice packets should not be tied too tightly, reserve one-third of the space, put them in clean water after they are done, add a little high liquor to soak for 10 minutes, and take out the soaked spice packets to control the moisture and set aside;

The fourth step, the brine is seasoned, the boiled broth is removed from the residue, 30 catties are taken, the spice packet is thrown into the brine, and the following seasonings are added:

250 grams of ginger slices, 50 grams of white wine, 20 grams of green onion sesame oil, appropriate amount of chili pepper, 120 grams of chicken essence, 60 grams of monosodium glutamate, 180 grams of white sugar, 20 grams of yellow gardenia, appropriate amount of sugar; Then stir well, bring to a boil, and simmer for about 15 minutes;

Marinated soft-shelled turtles need to be blanched. Here's how to make soft-shelled turtles:

Preparation materials: 1 soft-shelled turtle, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of old chain tan, appropriate amount of sugar.

Steps. 1. Wash the fish at a loss.

Steps. 2. Cut into pieces.

Step shed paulownia.

3. Heat the oil in a pan, stir-fry the green onion and ginger to bring out the fragrance, and pour in the soft-shelled turtle.

Steps. 4. Add cooking wine, dark soy sauce, sugar and water.

Steps. 5. Bring to a boil over high heat, turn to medium heat and cook for about 15 minutes to reduce the juice.

Steps. 6. Remove from the pot.

Soft-shelled turtle (1250g) Excipients: pork loin (200g) Shiitake mushroom (fresh) (50g) Winter bamboo shoots (50g).

Seasoning: ginger (10 grams) shallots (10 grams) soy sauce (20 grams) cooking wine (15 grams) rock sugar (10 grams) starch (broad beans) (10 grams) monosodium glutamate (3 grams) sesame oil (15 grams) peanut oil (50 grams).

1.Cut off the head of the soft-shelled turtle, control bleeding, put it in a pot of boiling water and scald it, remove the shell membrane, remove the internal organs, wash it, cut it into pieces of 3 3 cm, and use the soft-shelled turtle skirt for another purpose; 2.Pork tenderloin cut into 3 cm cubes;

3.Remove the stems of the mushrooms, wash them, and cut them into 4 pieces each;

4.Peel off the outer skin of winter bamboo shoots, wash them, cut them into 2 3 cm slices, blanch them in boiling water, and set aside;

5.Put the pot on the fire, pour in the soft-shelled turtle pieces, pork loin, and winter bamboo shoots when it is hot, and drain the oil with a colander until it is six mature;

6.Leave the remaining oil in the pot, stir-fry it with ginger slices, pour in the oiled soft-shelled turtle, pork, winter bamboo shoots and soft-shelled turtle skirt, shiitake mushrooms, green onion coarse knots, plus 500ml of soup, soy sauce, cooking wine, rock sugar, reduce the heat and simmer slowly until the soft-shelled turtle is cooked and rotten;

7.Simmer the soft-shelled turtle, remove the green onion knots, ginger slices, tenderloin, and put the others in a bowl;

8.The remaining juice in the pot is thickened with wet starch and poured on the soft-shelled turtle.

Ingredients: soft-shelled turtle, pork belly.

Excipients: oil, ginger, garlic, light soy sauce, dark soy sauce, green onion, water, rock sugar, chicken essence.

1.Buy the pork belly, wash it, blanch it in cold water, take it out and cut it into small pieces.

2.Handle the soft-shelled turtle, wash it and cut it into large pieces.

3.Slice the ginger, peel the garlic and set aside, wash the green onion and knot it in the oil pan, first put the ginger in the oil and fry it until it turns yellow, and then put in the sliced pork belly.

4.Stir-fry the pork belly until the oil is out, add oil, and cover.

5.Add light soy sauce, dark soy sauce, and cover.

6.Add rock sugar to the meat and boil it in water.

7.In another oil pot, heat the oil and put ginger slices, garlic, and soft-shelled turtle.

8.Stir-fry the soft-shelled turtle for a while, put the cooking oil, release the soy sauce and dark soy sauce, and cover for a while.

9.Transfer the soft-shelled turtle to the pot where the pork belly is placed.

10.Put a little water, add rock sugar and green onion knots.

11.After the heat boils, turn to low heat for 20 minutes, add a little chicken essence.

1. Remove the internal organs of the soft-shelled turtle, wash it, cut it into pieces, cut the dried red pepper into strips, cut the dried rice pepper into strips, slice the ginger, and tie the green onion.

2. Heat the oil and stir-fry the ingredients until fragrant, then put the cut soft-shelled turtle into the pot and stir-fry together, add salt, dark soy sauce and beer.

3. Cover the pressure cooker and simmer for 10 minutes, then remove the lid quickly to avoid simmering again.

4. Then use the fried Huichang pot to fry, put a little oil first, put the green pepper, red pepper, ginger and garlic slices into the oil and stir-fry a few times.

5. Then put the cooled soft-shelled turtle into the pot again and stir-fry, add rice wine to enhance the fragrance, then add a little monosodium glutamate, stir-fry a few times to get out of the pot.

1. Put in an appropriate amount of beer to avoid sticking to the pan.

2. The soft-shelled turtle should be especially mastered when it is stewed, and it will not bite if it is short, and it will be too bad if it is stewed for a long time.