What ingredients do you need for stewed turtle soup A complete list of recipes for stewed turtle sou

The ingredients needed to make the stewed turtle soup are: 50 grams of seeds, 30 grams of wolfberry, 50 grams of longan meat, 60 grams of Poria cocos, 1 turtle (about 800 grams), and 5 grams of sesame oil.

1. The method of stewed turtle soup is:

Smash the live turtle into the shell, then scrape the flesh inside the shell with a knife and wash the internal organs.

Remove the head and tail, toes, gall, and turtle skin, and chop them into small pieces; Cut the green onion into strips;

Ginger slap broken; Heat the lard in a pan and stir-fry the green onion and ginger;

Then put the turtle meat with hot oil**, add refined salt, put an appropriate amount of water, put it in a large clay pot and simmer until it is cooked;

Add MSG and put it on a plate.

2. What needs to be noted when making this dish is that turtles have been used as a representative of longevity since ancient times, and are mostly used to nourish yin and kidneys, strengthen the body and promote longevity; The most widely used in traditional Chinese medicine is the "turtle plate" (turtle's abdominal carapace), which has the effects of nourishing yin and clearing heat, benefiting the kidneys and strengthening bones, replenishing weakness and strengthening, nourishing blood and nourishing the heart; The tonic power of turtle plate gum (the glue made by decoction of turtle plate) is better than that of turtle plate, which can stop bleeding and replenish blood, and can be used for pelvic blood, uterine bleeding, weakness and other symptoms caused by kidney deficiency; Turtle soup is based on turtle and is suitable for symptoms such as low back pain and weakness.

50 grams of seeds, 30 grams of wolfberry, 50 grams of longan meat, 60 grams of Poria cocos, 1 turtle (about 400 grams).

Nourish yin and clear heat, dispel dampness and detoxify, strengthen the spleen and kidneys. It is used for bone steaming, hot flashes, eczema sores. Ganoderma lucidum Fuzheng soup ingredients: a turtle, 30 grams of red Ganoderma lucidum (containing spore powder), 10 jujubes, appropriate amount of seasoning.

Method: First put the turtle into the pot, boil it with water, remove the carapace and internal organs, cut it into pieces and fry it slightly, and then cook the soup with jujube (pitted) and Ganoderma lucidum in a clay pot, and add seasonings to taste.

Efficacy: It can prevent cancer and improve immunity (those who are afraid of suffering or easy to get caught fire can use Zizhi; People with lung disease or weak lungs can use white Ganoderma lucidum). Ganoderma lucidum body strengthening soup ingredients:

Ganoderma lucidum (containing spore powder), 15 grams of astragalus, polygonatum polygonatum and chicken blood vine, and 100 grams of lean pork. Preparation: Cook soup together, season with oil and salt, and one dose a day can nourish qi and spleen, nourish blood, and improve immunity.

Steps of turtle stew:Ingredients: 700 grams of grass turtle (one), 250 grams of pork fan bones.

Excipients: 300 grams of fresh Poria cocos, 50 grams of dried Poria cocos, 4 figs, a piece of tangerine peel, 3-4 slices of ginger.

1. The grass turtle asks the stall owner to clean up and chop the pieces. Remove the fat from the sides of the tortoise shell. The fat is particularly fishy.

2. Peel and cut the poria into pieces, cut the pork bones into pieces and wash them.

3. Bring the water to a boil, put the grass turtle and pork bones in and boil for 5 minutes to remove the blood. Pork bones and grass turtles are fished out. Pour out the water and do not use it.

4. In addition, put water to boil, add Poria cocos, pork bones, grass turtle, ginger, add rice wine, figs, tangerine peel, turn to low heat for 30 minutes.

5. Cook in a pressure cooker for 20 minutes.

6. After the pressure cooker is naturally depressurized, simmer for 30 minutes and season to taste.

7. Done.

1. Poria cocos turtle stew.

Ingredients: 100 grams of Poria cocos, 350 grams of grass turtle, 50 grams of lean meat, 5 grams of tangerine peel, 10 grams of ginger, 800 grams of salad oil, 800 grams of water, 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar, 1 gram of pepper.

Method: Slaughter the grass turtle and chop pieces in boiling water, cut the lean meat into diced broad beans in boiling water, wash the tangerine peel and soil poria cocos, and slice the ginger for later use. Put the pot on the heat, add the salad oil and fry the grass turtle slightly.

Put the pot on the fire, put in the water, ginger slices, grass turtle, soil poria, tangerine peel, lean meat, bring to a boil over high heat, turn to low heat and simmer for 1 hour to taste.

2. Turtle stew.

Ingredients: 800 grams of turtle, 5 grams of sesame oil, 5 grams of lard (refined), 5 grams of green onions, 5 grams of ginger.

Method: Smash the live turtle into the shell, then scrape the meat inside the shell with a knife, and wash the five organs; Remove the head and tail, toes, gall, and turtle skin, and chop them into small pieces; Cut the green onion into strips; Ginger slap broken; Heat the lard in a pan and stir-fry the green onion and ginger; Then put the turtle meat with hot oil**, add refined salt, put an appropriate amount of water, put it in a large clay pot and simmer until it is cooked; Add MSG and put it on a plate.

3. Astragalus tortoise stew.

Raw materials: 1000 grams of turtle, 50 grams of astragalus, 5 grams of ginger, 5 grams of green onions, 8 grams of refined salt, 5 grams of monosodium glutamate, 20 grams of rice wine.

Method: Wash the astragalus, slaughter and wash the soft-shelled turtle and cut it into sections, slice the ginger, and cut the green onion into sections. Add water to a boil in a pot, add a little rice wine, ginger slices, and soft-shelled turtle pieces and cook for a while, then remove and set aside.

Take a stew pot, put the processed soft-shelled turtle and astragalus into a clean stew pot, simmer in rice wine, ginger slices, and green onions for 3 hours, and then add refined salt and monosodium glutamate.

Everyone is very familiar with the tortoise, and they all understand that the tortoise is an animal that can be eaten with meat, and if it can be made into soup, the nutritional value of tortoise soup is immeasurable. If you make turtle soup at home, many people will not master how to make the soup. And it is often easy to have problems with not being able to make it delicious.

So after buying a tortoise, if it's fresh, just killed, you can stew the soup, just.

What are the recipes for turtle stew?

The practice of potted turtle with Poria cocos (prevention and ** prickly heat diet prescription).

Poria cocos pot turtle.

Ingredients: 50g of Poria cocos, about 500g of 1 turtle, 250g of pork bones, 3 slices of ginger, 8 longan meat, 2 3 dates. (4 5 people).

Poria cocos pot turtle.

Method: 1. When buying a turtle, slaughter the chop pieces and clean them after going home, wash and chop the pork bones, and put the two materials into boiling water to blanch the foam and pick it up for later use.

2. Wash and soak the soil poria for a while, and remove the core of the dates.

3. Put an appropriate amount of water in the clay pot and boil, put all the ingredients in the pot and boil, then turn to low heat and boil for an hour. When drinking, add salt to taste.

Poria cocos pot turtle.

This soup is the most commonly boiled soup in Hong Kong, Macao and Guangdong, the two materials are clear and one supplement, which has the ability to nourish yin and clear heat, dispel dampness and toxin, and have a good effect on the prevention and alleviation of prickly heat and boils.

Poria cocos pot turtle.

In addition to dietary therapy to treat prickly heat, it is also possible to use honeysuckle or bitter gourd with core cuts and boiled water for bathing**. This bath water must be boiled out to dry to the right temperature, and cold water cannot be added.

Poria cocos] (commonly known as hard rice head).

Sexual taste] The taste is sweet and light, and the sex is slightly cool.

Return to the meridians] to the liver, stomach, and spleen.

Function] detoxification, dehumidification, muscles and bones. It is mainly used for damp heat diarrhea, dysentery, limb pain, damp poisoning, malignant sores and carbuncles, mercury poisoning, etc.

Contraindications] patients with liver and kidney yin deficiency should take it with caution.

Fresh Poria cocos tastes better, and can not be replaced by about 25 or 50 grams of dry product.

Poria cocos and Poria cocos are two different kinds of Chinese herbal medicines: Poria cocos is also called Yun Ling, which mainly has the effect of calming the nerves, strengthening the spleen and nourishing the heart; Poria cocos has the effect of clearing away heat and dampness, and improving muscles and bones.

Turtle] function] nourishes yin and latent yang, strengthens the kidneys and bones.

It is best to use the golden turtle for medicine, but it is expensive, so you can choose to use the general grass turtle, which can also achieve the same effect.

Chef Starling teaches you Cantonese stew soup "Dendrobium Turtle Stew" attentive tutorial.

A soft-shelled turtle (about 500 grams is the best), ham, shiitake mushrooms (dried, more fragrant), ginger, garlic, green onions, Shao wine, salt, monosodium glutamate.

Method: 1. Turn the soft-shelled turtle over, with its back to the ground and its belly to the sky, when it turns over and stretches its neck to the longest, quickly chop it at the root of the neck with a quick knife, and then lift it to control the blood.

Then, put in the water temperature of about 70 80 degrees, put the slaughtered soft-shelled turtle in hot water, blanch for 2 5 minutes (the specific time and temperature according to the age and season of the soft-shelled turtle) and take it out;

2. After cooling (those who can't wait can soak it in cold water to cool down), use scissors or sharp knives to cut the cross knife edge in the abdomen of the soft-shelled turtle, dig out the internal organs, slaughter the limbs and tail, and the key is to remove the butter on the side of the legs;

3. Gently scrape the black dirt of the soft-shelled turtle's whole body. Be careful not to scratch or scrape off the skirt (also known as flash, which is located around the soft-shelled turtle and is the most delicious part of the soft-shelled turtle). After scraping off the black skin, wash well. Even if the cleanup is basically completed;

4. After the soft-shelled turtle is processed, put it in a bowl, spread the sliced ham, mushrooms, ginger, garlic and onions can also be put in together, and finally add cooking wine;

5. Then it's time to take the time to stew, depending on the size of the soft-shelled turtle, one hour for the smaller ones is almost enough, and for the big ones, add 60 minutes;

Ingredients Seasoning] about 1000 grams of soft-shelled turtle, 10 grams of cordyceps, 50 grams of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, 1 green onion, and an appropriate amount of soup.

Put the turtle with its back to the ground, make its head stick, grab the head with your hand and pull it out, and cut off the neck bone with a knife to the root of the neck, and the blood is out. Then make a small incision in the throat, pull off the trachea and esophagus, and then use a knife to cut the abdomen from the neck to the tail, cut off the bones of the limbs, dig out the internal organs (including soft-shelled turtle eggs), and cut off the tips of the claws, the tips of the mouth and the tail.

Soak the soft-shelled turtle in 70 hot water for 5 minutes to wipe off the white mucous membrane, and then soak it in 80 hot water for 15 minutes to scrape off the black clothes and wash them.

Blanch the soft-shelled turtle in a pot of cold water. After taking it out, remove the back shell, cut off the head and neck, then cut the soft-shelled turtle into 4 large pieces, cut the limbs, peel off the butter, wash and set aside.

Wash the cordyceps, soak the jujube in boiling water and wash it for later use. Wash the green onion and cut into cubes.

Put the net soft-shelled turtle into a casserole or a large soup bowl, put cordyceps and red dates on it, add cooking wine, salt, monosodium glutamate, garlic cloves, green onions, ginger slices and chicken broth, cover it, steam it over high heat for 2 hours and 30 minutes, take it out and pick out the green onion and ginger slices.

Wash the turtle meat, remove the blood, soak it in boiling water to make the turtle meat hard, cut 3 cm long and 2 cm thick rectangular slices of meat, and make it with ginger shreds, cooking wine, sugar, white soy sauce, refined salt, monosodium glutamate, and pepper for 20 minutes.

2.Remove from the pot, heat fiercely, put in an appropriate amount of raw oil, add the turtle meat over the oil, then pour it into the stew pot, add soup and red dates.

3.Put the stew pot into the steamer, steam for 2 hours, then add shredded meat, adjust the taste, and steam for another 20 minutes.