The practice of stewed soft shelled turtle, the most authentic way to stew soft shelled turtle

Stewed soft-shelled turtle is a traditional Han dish that appears in many cuisines. It is characterized by the smooth and tender meat is not greasy, the soup is fresh, mellow, it is the best nourishing delicacy, and has the function of nourishing the shade and cooling the blood, nourishing the middle and invigorating the qi, and consolidating the surface and muscles. Soft-shelled turtle meat and its extract can effectively prevent and inhibit liver cancer, gastric cancer, acute lymphoid leukemia, and are used to prevent and treat weakness, anemia, leukopenia and other diseases caused by radiotherapy and chemotherapy.

Below Xiao Di shares the stewed soft-shelled turtle, the most authentic cooking method for everyone.

Ingredients. One live soft-shelled turtle (1000 grams).

Ingredient. 2 chicken thighs, 25 grams of ham, 2 choy sums, 15 grams of shiitake mushrooms, 5 grams of winter bamboo shoots.

Seasoning. 15 grams of green onion, 10 grams of ginger, refined salt, pepper, appropriate amount of Shao wine, and 25 grams of refined oil.

Method. 1. The soft-shelled turtle is slaughtered and washed, the soft-shelled turtle meat is chopped into 3 cm square pieces, and then the blood is rinsed with water, and the soft-shelled turtle eggs are drained and retained;

2. Then mix with a little refined salt and wet starch and starch;

3. Slice cooked ham;

4. Wash the green onion and ginger, cut 10 grams of green onion into chopped green onions, tie 50 grams into knots, and slice ginger;

5. Remove the stems of the mushrooms, wash them, and blanch them in boiling water;

6. Put the wok on a hot fire, put in the cooked lard, and wait until the oil is burned.

Seven, eighty percent hot, put in the pulped soft-shelled turtle, fry until both sides are indurated, and remove it;

7. Put garlic cloves and ginger slices into the soup bowl, then put the fried soft-shelled turtle in, add 500 ml of chicken broth, refined salt, vinegar, rice wine, and arrange ham and mushrooms around it, and stack the skirt, soft-shelled turtle eggs, and foot paws respectively;

8. Cover the green onion knot on top, take it out of the basket drawer, add monosodium glutamate, and sprinkle with pepper.

Hello, friend.

First of all, fry the soft-shelled turtle in the pot, add ginger slices and rice wine to remove the smell.

Put the soft-shelled turtle into a casserole, pour in the pork belly and turtle cover, pour cold water, boil over high heat, remove the foam, and simmer over low heat for an hour and a half.

Pick up the ginger slices, add an appropriate amount of salt, sprinkle with wolfberries, and cook over medium-low heat for 5 minutes, and the stewed soft-shelled turtle is ready.

Stewed soft-shelled turtle, delicious taste, nutritional value is still very high, more conducive to the absorption and health of the human body, thank you, thank you.

Stewed soft-shelled turtle soup method: the material has a soft-shelled turtle, that is, about 500 grams of appearance, as well as mushrooms, ham, monosodium glutamate, salt, ginger and garlic, Shao wine, the soft-shelled turtle first turned its back to the ground and belly to the sky, and when it turned over hard, it was the soft-shelled turtle stretched to the longest time, at this time quickly chopped with a quick knife, and then controlled the blood to be put into the water temperature of 70 80 degrees, and the soft-shelled turtle was scalded for 2 5 minutes before being fished out. After taking it out and letting it cool, use scissors to cut the cross knife in the abdomen of the soft-shelled turtle, and clean the internal organs, the key is to remove the butter on the side of the legs.

It is also necessary to gently scrape the black dirt of the whole body of the soft-shelled turtle, pay attention to the flash, that is, the skirt do not scrape off or scratch, the part here is the most fragrant. Just scrape the black skin and wash it. After the soft-shelled turtle is processed, put it in a bowl, spread the sliced ham with ginger, garlic, shallots, shiitake mushrooms, and finally add cooking wine, and then start to stew, generally in an hour, don't be too long.

Ingredients] soft-shelled turtle, Codonopsis, red dates, wolfberry.

Seasoning] salt, monosodium glutamate, Sichuan pepper, ginger.

The specific production steps.

Step 1: Remove the internal organs and wash the fresh soft-shelled turtle after slaughtering, put it in a basin and add 80 degrees of hot water to scald it, tear off the old skin on the shell and claws, use it until it is chopped into pieces, keep the shell of the soft-shelled turtle for later use, peel and shred the ginger, codonopsis, red dates, and wolfberries and soak them in warm water.

Step 2: Add water to the pot and bring to a boil, put in the chopped soft-shelled turtle and blanch it over high heat, skim off the foam and pour it out and rinse it with water (be sure to wash off the blood foam).

Step 3: Add 30 grams of lard to the pot, put 20 grams of ginger shreds, 10 grams of Sichuan pepper on low heat and fragrant, pour in the soft-shelled turtle pieces and fry the water, cook 20 grams of cooking wine, step 4: Then pour boiling water over the soft-shelled turtle, add 15 grams of salt, boil over high heat and skim off the foam again, and filter off the pepper and ginger shreds with a leak.

Step 5: Pour into the pressure cooker, put in 10 grams of soaked codonopsis, 15 grams of red dates, pour into the pressure cooker, boil over high heat and simmer for 35 minutes, step 6: Turn off the heat when the time is up, add 10 grams of monosodium glutamate, 10 grams of soaked wolfberries, 15 grams of pepper, and put the soft-shelled turtle shell on it, and then put it out of the pot and put it on the plate.

Tips: The soft-shelled turtle must be blanched thoroughly, and then thoroughly wash the blood, the addition of lard can make the taste more mellow, and the water must be fried dry when stir-frying.

Ingredients: 1 soft-shelled turtle; 10 grams of wolfberry; 5-10 grams of astragalus; Spring onion; Ginger; Garlic; Wine; Salt procedure.

Put the slaughtered soft-shelled turtle in hot water and blanch it for 2-5 minutes. After cooling, rub off the black dirt of the soft-shelled turtle's whole body with your hands, especially the head, four feet and skirt part, which is slippery to the touch. Be careful, don't rub off the skirt, that's the most delicious part of the soft-shelled turtle.

After rubbing off the black skin, clean the soft-shelled turtle and set aside.

Cut the green onion into sections, slice the ginger, peel the garlic and set aside. Wash the wolfberry astragalus with water and set aside.

Fill the saucepan with 2 3 water, and when the water boils, put the soft-shelled turtle, wolfberry, astragalus, green onion, ginger and garlic into the saucepan, and add two tablespoons of cooking wine.

After the fire boils, turn to low heat and simmer for 1-2 hours, you can add salt to taste Hello, you can.

Question: Can you put sour cooking wine or something for the patient to eat?

Can a person in the intensive care unit support these spices.

cooking wine, oil and salt, chicken essence, monosodium glutamate, etc.; Boil a pot of hot water, first soak the soft-shelled turtle in boiling water, so that the processing is cleaner, cut the soft-shelled turtle meat into pieces, prepare a bowl to put the soft-shelled turtle meat in, sprinkle the appropriate amount of cooking wine, add a little edible salt and marinate it with your hands, and then clean the ginger, cut it into minced ginger meat, wash and chop the garlic into minced garlic and ginger mixed collection, clean and slice the pork belly, put it in a bowl for later use, make braised soft-shelled turtle, the ingredients may not necessarily be appropriately increased according to your own taste, If you want to eat spicy, you can add chili pepper or pepper.

Step 2: Heat the oil, add a small amount of oil, don't put the soft-shelled turtle in the pot first, fry the pork belly in the pot, wait for the pork belly to be fried in oil, put the ginger and minced garlic into the stir-fry, then the whole room is estimated to be filled with aroma, then put the pickled soft-shelled turtle into the pot and stir-fry, stir-fry a few times and add a small amount of water to boil, I personally think you can also add wolfberry or angelica into it, and then add an appropriate amount of salt to taste, and finally cover the pot and turn it to high pressure, simmer for 3 5 minutes to enjoy it out of the pot.

One: Stewed soft-shelled turtle method:

1. Remove the head of the soft-shelled turtle to control the blood dry, put it in boiling water, blanch it for about 3 minutes and remove it;

2. Dig out the internal organs;

3. Scrape the black skin of the soft-shelled turtle, clean it and chop it into small pieces;

4. Put water in the pot to cover the soft-shelled turtle, add mushroom and ham slices, wolfberry, chives, garlic slices, ginger slices, add cooking wine and salt;

5. Boil over high heat and turn to low heat and simmer, simmer for about an hour and a half, and the delicious and fragrant soft-shelled turtle will be stewed.

1.First, wash the soft-shelled turtle and pour vegetable oil into the pot. 2.

When the oil temperature is 60% hot, add the soft-shelled turtle, then add cooking wine, ginger slices, green onions, and oyster sauce and stir-fry evenly. 3.Then pour in 500ml of water, then add soy sauce, small potatoes, salt, sugar, chicken essence and pepper.

4.Finally, simmer for 15 minutes and serve.

Ingredients: soft-shelled turtle, shiitake mushroom, wolfberry.

Method: Kill the soft-shelled turtle, remove the one that should be removed (this step is done in the vegetable field), scald it with boiling water, and remove a layer of film on the surface (it is said that it is dirty). Chop the pieces.

Put it in a casserole, add ginger slices, add cold water, and drip in cooking wine. Bring to a boil over high heat and skim off the foam. Add the shiitake mushrooms.

Reduce the heat to low for 2 hours. Add the goji berries and add salt.

Note: The effect of skimming the foam is the same as removing the blood, the purpose is to remove the dirt inside, and the soup is clear and delicious.

2.When simmering the soup, you should add enough water at one time, otherwise it will ruin the taste, if you really want to add water, you must remember to heat the water. Because the protein will condense when it suddenly encounters cold water at high temperatures, the taste of the finished product will naturally be greatly reduced.

3.If you cook it for a long time after adding salt, the meat is easy to get old, so add seasonings when you drink it.

1. Turn the soft-shelled turtle over, with its back to the ground and its belly to the sky, when it turns over vigorously and stretches its neck to the longest, quickly chop it at the base 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, 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 clean-up is basically completed;

4. After the soft-shelled turtle is processed, put it in a bowl, ginger, garlic and onion 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, an hour is almost enough for the smaller ones, and another 60 minutes for the big ones.

6. Add salt to taste before eating. Stewed soft-shelled turtle soup.

Soft-shelled turtles are slaughtered, bled and viscerated.

Step 2: How to stew soft-shelled turtle soup**.

Bring a pot of boiling water to a boil.

Step 3: A home-cooked way to stew soft-shelled turtle soup.

Blanch the soft-shelled turtle in a pot of boiling water.

Step 4: A simple way to stew soft-shelled turtle soup.

Then take out the soft-shelled turtle and scrape off the rough skin of the soft-shelled turtle.

Step 5: How to eat stewed soft-shelled turtle soup.

Put the soft-shelled turtle in a pot of cold water, add the ginger slices and cooking wine.

Step 6: How to make stewed soft-shelled turtle soup.

Blanch the soft-shelled turtle to remove the blood foam.

Step 7: How to stir-fry the stewed soft-shelled turtle soup.

Prepare goji berries, red dates, ginger slices, and green onion knots.

Step 8: How to cook the stewed soft-shelled turtle soup.

Put the blanched soft-shelled turtle into the inner pot of the electric pressure cooker.

Step 9: How to stew soft-shelled turtle soup.

Add water Step 10: How to stir the stewed soft-shelled turtle soup.

Add red dates, wolfberries, green onion knots, cooking wine, and select the soup program in the pressure cooker Step 11 How to stir the stewed soft-shelled turtle soup.

After the procedure, add salt and chicken essence to taste.

Ingredients: 750 grams of soft-shelled turtle.

Excipients: 50 grams of winter bamboo shoots, 50 grams of ham.

Seasoning: 15 grams of green onions, 10 grams of ginger, 50 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate, 10 grams of garlic (white skin).

Features of stewed soft-shelled turtle:

The taste is fresh and tender, and the soup is pure.

Preparation of stewed soft-shelled turtle:

1.Slaughter the live soft-shelled turtle, remove the internal organs, blanch the water, remove the black membrane, chop it into pieces, and flush it for later use. Ginger wash and cut.

Pieces, peel the garlic and pat into minced garlic. Sliced bamboo shoots. Ham slices 2Put the soft-shelled turtle pieces into the casserole, add the green onion, ginger (pat loose), cooking wine, bamboo shoots, ham slices, and add.

Submerge the soft-shelled turtle with clear water, boil it on a hot fire, simmer it on a low heat for 2 hours, remove ginger and green onions, add refined salt and monosodium glutamate to taste, and sprinkle with garlic paste when eating.

1. Remove the head of the live soft-shelled turtle, slaughter and release the blood, and then scald it with hot water and peel off the skin.

2. Cut into small pieces.

3. Prepare longan, red dates and wolfberries.

4. Put water in a pot and bring to a boil, add cooking wine and blanch the soft-shelled turtle.

5. Put the soft-shelled turtle into the clay pot, add the green onion and ginger slices.

6. Add red dates, lotus seeds, and longan.

7. Add enough water to bring to a boil, turn to low heat and simmer for 1 hour and 20 minutes.

8. Add salt and garlic sprouts to taste.

1 live soft-shelled turtle.

The live soft-shelled turtle is decapitated, slaughtered, and the blood is cleaned, and then scalded with hot water and peeled off.

Cut into small pieces. Longan, red dates, wolfberry.

Put water in a pot and bring to a boil, add cooking wine and blanch the soft-shelled turtle.

Put the soft-shelled turtle in a clay pot and add the green onion and ginger slices.

Add red dates, lotus seeds, and longan.

Add enough water to bring to a boil, reduce the heat and simmer for 1 hour and 20 minutes.

Add salt and garlic sprouts to taste.

Clean the soft-shelled turtle, boil water in the pot, put the soft-shelled turtle, blanch the water, remove it, tear off the skin, put it in the pot, boil the blood foam, remove it and wash it. Put it in a pot, put green onion ginger, cooking wine, water, bring to a boil over high heat, add salt, pepper, wolfberry, and red dates. Simmer until the meat is soft and rotten, then remove from the pan and sprinkle with coriander.

Clearing the soft-shelled turtle is very simple, first buy the soft-shelled turtle back and let the boiling water scald the feet, drop a shell, and then remove the skin of a soft-shelled turtle on it, and then roll it out into a small pot and put ginger cooking oil, stir-fry it for a while, and add boiled water.

Add oil to the pot and heat it, put in half of the green onion and ginger, put in the soft-shelled turtle pieces, then cook the Shao wine, pour out and wash after a slight stir-fry, blanch the cabbage sum and winter bamboo shoots and set aside. Put the soft-shelled turtle into the soup pot according to its shape, then put in the chicken legs, mushrooms, green onions, ginger and water, add refined salt, seal and stew until cooked, take out, remove the green onions, ginger and chicken legs, take out the mushrooms and ham for later use; Decant the original juice into the pot, set the flavor, pour the soft-shelled turtle inside, and garnish with ham, winter bamboo shoots, shiitake mushrooms, and choy sum.

If you stew soft-shelled turtle, you can take it with oil first, then stuff some seasonings into it, fry it first, then add all kinds of seasonings, and then take it to steam, you can put a little dried beans, something or something, this time it is also very delicious.