How is soft shelled turtle glutinous rice made, and the home cooked method of soft shelled turtle gl

It's a Taoist cooking, but it's a very time-consuming dish.

First of all, soak the glutinous rice overnight to allow it to fully awaken.

Then mix with dark soy sauce, June fresh, refined oil (oil is to maintain the texture of glutinous rice, I think lard should taste better) and red wine and soak it for about half a day. (The red wine is my own improvement, the white wine at home.) My Aunt Mao's red wine will have a fruity aroma when you put it in)

After that, soak some dried shiitake mushrooms, diced and mix with sticky rice.

Due to the different ripeness of glutinous rice and soft-shelled turtle, glutinous rice should be steamed first.

I steamed for 3 or 4 hours.

During the steaming of rice, the soft-shelled turtle is killed first, and then cut into pieces and marinated with some rice wine and salt.

When the glutinous rice is almost steamed, mix the soft-shelled turtle pieces together and continue to steam for 2 hours.

The finished product is shown on the picture, the appearance is ugly, but the taste is good, the glutinous rice is very fragrant, and the soft-shelled turtle has the fruity aroma of red wine.

What suits you is the best, and you don't have to go to a restaurant to be delicious.

The principles of cooking at home are: clean, affordable, and nutritious.

Ingredients: 300 grams of fine soft-shelled turtle, 150 grams of glutinous rice, 3 lotus seeds, 1 watercress or 100 fruits, 1 lotus leaf, 1 steamer.

Seasoning: dark soy sauce, soy sauce, sugar, wine, monosodium glutamate, spices (fennel, cinnamon, etc.), meat powder, edible oil.

Production steps: 1 Soak the glutinous rice in water for half a day, drain the water and mix in the dark soy sauce, soy sauce, sugar, monosodium glutamate, etc. to make it taste, and steam it in a steamer for preparation.

Use. 2 Cut the soft-shelled turtle into small pieces, stir-fry and then stir into the glutinous rice.

3.Put other ingredients on lotus leaves, put them in the cage drawer, and steam them together to cook thoroughly.

Materials:

1 soft-shelled turtle, 100 grams of glutinous rice, 1250 grams of fresh soup, refined salt, rice wine, refined vegetable oil, pepper, green onions, ginger slices.

Method

After the soft-shelled turtle is slaughtered, the head is chopped off with a knife, the hard cover, tail and claw tips are removed, the intestines are discarded, washed with water, chopped into small pieces, boiled slightly in a pot of boiling water, fished out, slowly scraped off the black skin with a knife, and cleaned again. Put the wok on the fire, put the oil to heat, put in the soft-shelled turtle pieces, quickly stir-fry for about 3 minutes, when there is no blood and water, add rice wine, green onions, ginger slices, fresh soup, boil with a strong fire, turn the posture to disturb and stew over low heat. Open the lid of the pot, pick out the green onion and ginger slices, add the washed glutinous rice and refined salt, adjust the amount of water, cook into porridge over low heat, and finally adjust the chain to empty the pepper, mix evenly and serve.

1. The main ingredients used in soft-shelled turtle rice: 1000 grams of soft-shelled turtle, 50 grams of pork belly, 100 grams of garlic, 80 grams of green onions cut into horseshoe shapes, 100 grams of green peppers, 50 grams of green and red pepper rings, 100 grams of jingsha bean paste, a little ginger, then a little crushed black pepper, a little black pepper.

2. Method: First of all, the soft-shelled turtle flies into the water, stir it more with a spoon, stirring should be to make the soft-shelled turtle heat evenly, dilute the blood water inside, wash the soft-shelled turtle, this water can not be opened, we must fully ensure that the nutrition of the soft-shelled turtle is not lost, roll it, it's good.

3. Then wash it with clean water, slide it off the pot with cold oil, put peanut oil in the pot, then put down the pork belly, stir out the fragrance and oil of the pork belly, add ginger and garlic to stir the fragrance out, don't stir the paste, pay attention to it, put in the soft-shelled turtle and stir-fry, the time for the soft-shelled turtle to stir-fry should be longer, and the moisture in it should be forced out, let it shrink quickly, and fry until the soft-shelled turtle skin is all naturally rolled up.

4. At this time, put the bean paste, to boil the flavor of the bean paste, and then put the black pepper into it, the black pepper can not be put in first, at this time put it in because the bean paste contains water, it will not fry the paste, add a little dark soy sauce, light soy sauce, steamed fish soy sauce, the most important thing is vinegar, add the stock (boiled water + chicken juice is used for family cooking), boil over high heat, and then turn to low heat for 10 minutes, after 10 minutes of making, this soft-shelled turtle is basically good.

5. Now we add black pepper, the key is to add this black pepper powder, this black pepper powder determines the taste of this dish, don't pour it all at once, pour it slowly, this dish does not add chicken essence, monosodium glutamate, sugar.

6. Then we can take out the skirt, this key step is to collect the juice, to let it naturally concentrate the juice, when will the juice be good? When it pulls up and puts it down very slowly.

7. This soft-shelled turtle is done, now put on the plate, put on the skirt, soft-shelled turtle to eat the edge, must let the customer see the skirt, the remaining soup will be on high heat to collect the juice, it must be natural juice, this juice is very bright, very thick, there are chili peppers, garlic pads in the bottom, stewed in the casserole is very fragrant, now add the green and red pepper rings drenched in hot oil for embellishment, decoration, every dish, the color of it is to give the first sense of the guest, this detail must be paid attention to, sprinkled with a little cooked white sesame seeds. The thick soft-shelled turtle soup is soaked with rice, and it is first-class!

1.Soft-shelled turtle slaughtered and washed with oil, scalded at 80 degrees in water, torn off the skin, chopped into small pieces and put into a container 2 · Add 3 grams of salt, 10 grams of cooking wine, 20 grams of southern milk sauce, 20 grams of hoisin sauce, 5 grams of black pepper, 20 grams of lard, 100 grams of soaked glutinous rice, grab and mix evenly 3 · Put it in a small steamer, put it in a good shape, steam it in the steamer for 12 minutes and take it out, sprinkle with chopped green onions! —Tips—This soft-shelled turtle pays attention to the original taste, steamed at one time, colored with southern milk, seafood sauce to enhance freshness, black pepper is very important to have the effect of removing the fishy and slightly spicy, give more lard, and soak glutinous rice in advance.

Method 2: Glutinous rice soft-shelled turtle rice.

300 grams of glutinous rice.

A soft-shelled turtle. 5 shiitake mushrooms.

3 grams of red dates. Scallops to taste.

Green beans, corn, carrots, and miscellaneous vegetables to taste.

1.Wash the glutinous rice, add light soy sauce, dark soy sauce, oyster sauce, shiitake mushrooms, red dates, dried scallops, marinate in water for more than 4 hours, add green onions, ginger, garlic, cooking wine, black pepper, salt, a small amount of light soy sauce, and marinate for more than 4 hours.

2.A small amount of oil in the pot, add green onions, ginger and garlic to stir until fragrant, then put the soft-shelled turtle, stir-fry for a while, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, rock sugar, salt, bay leaf five-spice powder and water that is level with the ingredients, boil over high heat, simmer for 15 minutes until the soup is dry, so that you can eat directly.

3.Add the pickled glutinous rice to the rice cooker, turn on the claypot rice mode, add the boiled soft-shelled turtle and green beans and corn vegetables after the bell rings halfway, and after 1 and a half hours, the fragrant and fragrant glutinous rice soft-shelled turtle rice bought outside is ready, the soft-shelled turtle is soft and glutinous, melts in the mouth, the ingredients are diverse, delicious and nutritious.

Method steps.

1. But the grade of the soft-shelled turtle is lower than theirs, and the amount may be larger, which is suitable for several people's **, for example, 1 pound of soft-shelled turtle 2-4 people to make rice. 2. When making, the usual red stew and braised are almost fine. 3. The ingredients should not be too much, for example, with some bamboo shoots, or worse, you can cook it with the pork belly, and when you go up, take out the pork belly.

4. The sauce should be thick and have a good taste. It is better not to put it in a bowl. 5. You can take a long plate, buckle fragrant rice at one end, bring stewed soft-shelled turtle at the other end, and preferably with 2-3 green cabbage sums or Cantonese cabbage or broccoli flying over the water.

6. In addition, it can also be paired with boiled quail eggs or repaired mushrooms, cooked white spirit mushrooms, etc. It is best to serve it exclusively on a plate for rice.