The practice and eating method of braised soft shelled turtle, how to make a good soft shelled turtl

After the soft-shelled turtle arrived home, it also carried out a "prison break", and the whole family looked for it together, and found that it was stuck in the crack of the balcony. After nearly an hour of tinkering, the soft-shelled turtle was cleaned up. Wild soft-shelled turtle has a fragrant taste, rich gelatin, dense meat, and low fat content, which is suitable for nourishing the body.

Process: Burning. Taste: Spicy.

Calories: Higher calories.

Ingredients: Cooking steps:

1.How to kill a soft-shelled turtle: step on one of the soft-shelled turtles and hold down the shell, use a vice-clamp to clamp the soft-shelled turtle's mouth to lengthen the neck, then cut off the head of the soft-shelled turtle and bleed.

2.After the soft-shelled turtle does not move, cut it with scissors along the skirt of the next circle, boil the water in the pot, put the soft-shelled turtle into the basin, pour boiling water into the basin, blanch the soft-shelled turtle on both sides (2 minutes), and then use scissors to scratch the back a few times to peel off the membrane on the shell of the soft-shelled turtle and the membrane on the belly of the limbs. Remove the butter from the stomach and legs, remove the internal organs, and chop them into pieces.

3.Prepare the other ingredients as above: sliced meat, fat alone, line and red pepper sliced, onion sliced, garlic diced, ginger minced.

4.Dry ingredients: chili pepper, cinnamon, bay leaves, Sichuan peppercorns, star anise.

5.Heat the pot, add cooking oil, and stir-fry the fatty meat in frying oil.

6.After frying in oil, add dried red pepper, cinnamon, Sichuan pepper, bay leaves, and star anise and stir-fry.

7.Add the soft-shelled turtle and lean meat for one minute and stir-fry, add sugar and stir-fry until the soft-shelled turtle is slightly yellow.

8.Pour in the dark soy sauce, ginger and garlic and stir-fry.

9.After the color is stir-fried well, add the water that has not covered the soft-shelled turtle, cover over medium heat and continue to simmer.

10.About one-third of the water (about 20 minutes) add green and red peppers, onions, salt, and chicken essence.

11.When the water is drained, add the coriander.

12.Serve.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, food is not divided into high and low, as long as it is what you like, you can call it food. The following is a complete list of turtle practices that I have compiled for your reference, hoping to help friends in need.

Materials

Soft-shelled turtle 1 piece.

Jinhua ham 1 piece.

Tempeh a little.

Green onion to taste. Ginger to taste.

Salt to taste.

Essence of chicken to taste.

Maggi fresh soy sauce to taste.

Cooking wine to taste.

Method

1. After the fish is bought, ask the store to slaughter it on your behalf, chop it into pieces, put it in boiling water and boil it for 1 minute to remove the blood and mucus on the surface; Thinly slice the ham, chop the tempeh, slice the ginger, and tie the green onion knot.

2. Place the soft-shelled turtle on the plate, pour in the cooking wine in turn, sprinkle a little salt, spread ginger slices, ham slices, sprinkle tempeh, put onion knots, cover the cover of the soft-shelled turtle, put it in the pressure cooker and steam for 25-30 minutes (depending on the size of the soft-shelled turtle).

Tip - Food Restraint:

Soft-shelled turtle: Soft-shelled turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, yellow eel, and crab.

What are the practices of soft-shelled turtles? How to make stewed turtle soup? What kind of food do turtles compare with?

Ingredients for the stewed turtle soup:

Ingredients: 500 grams of soft-shelled turtle, 500 grams of pork shin.

Seasoning: 10 grams of green onions, 10 grams of ginger, 5 grams of sugar, 5 grams of chicken fat, 3 grams of salt, 2 grams of pepper.

Characteristics of the stewed turtle soup:

The soup is mellow, the meat is smooth and tender, and the fat is fresh and fragrant.

Teach you how to make stewed soft-shelled turtle soup and how to make stewed soft-shelled turtle soup to be delicious.

1.Chop the pork shinbone, add water to stew the soup, after the soup boils, remove the foam, then put the green onion, ginger and pepper, and simmer for 1 to 2 hours.

2.Slaughter the soft-shelled turtle, blanch it with boiling water, peel off the outer membrane, cut it along the perimeter of the carapace, lift the carapace, remove the internal organs, chop the meat and carapace into pieces of about 3*2 cm, boil it in the pot with cold water, remove the foam, and remove it to wash the blood stain with water.

3.Boil the prepared bone broth, put in the processed soft-shelled turtle, after the soup boils again, simmer over low heat for about 1 hour, pick out the green onions, ginger and pork leg bones, add salt and a little chicken fat to serve.

Tips for making stewed turtle soup:

You can add lean pork and an appropriate amount of angelica head, and the soup will taste more delicious; Soft-shelled turtles are also known as soft-shelled turtles.

1.This soup has the effect of nourishing yin and nourishing blood, clearing deficiency and heat, especially suitable for people who have excessive blood loss after childbirth, loss of yin blood, or those who see fever, night sweats, hand and foot heart heat, etc., and have lost weight.

2.Those who are in good health should not consume it within three days after giving birth.

Tip - Food Restraint:

Soft-shelled turtle: Soft-shelled turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, yellow eel, and crab.

1. Prepare materials: a soft-shelled turtle, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, about 10 pieces of rock sugar, salt, ginger, garlic, and an appropriate amount of wolfberry.

2. Boil a pot of water, add cooking wine to remove the smell, and put the soft-shelled turtle pieces into the pot.

3. Boil, and the blood foam comes out.

4. Wash and drain roughly.

5. In rapeseed oil, fry a little ginger slices first.

6. Put the soft-shelled turtle pieces into the pot, turn them slightly until the edges are a little golden brown, then add cooking wine, soy sauce and dark soy sauce, and add a few rock sugars.

7. Add an appropriate amount of boiling water and boil for a while.

8. Cover and cook.

9. Put it in a saucepan, medium heat for half an hour, check it halfway to prevent it from boiling dry, add water in time, and push it a few times with a spoon to prevent the bottom from forming a pot.

10. When the stew is almost done, add a handful of wolfberries.

Ingredients Preparation:2 soft-shelled turtles, appropriate amount of white mushrooms, 3 tablespoons of cooking wine, 2 teaspoons of salt, 4 slices of ginger, 1 teaspoon of chicken juice, 2 teaspoons of sugar, 2 green onions, 2 star anise, 3 dried red peppers, 1 teaspoon of chicken essence.

Roll the chives into knots, dried red peppers, 4 slices of ginger and 2 star anise.

2. Wash the whole soft-shelled turtle and set it aside.

3. The white mushrooms are already ready for use, or they can be roasted with shiitake mushrooms.

4. Boil water in a pot, put the soft-shelled turtle pieces in, put 2 pieces of ginger and cooking wine, simmer for 5 minutes, remove the fishy smell and blood foam, and then remove the water to control dryness.

5. Put oil in the pot, dry red pepper, star anise and ginger slices and stir-fry until fragrant.

6. Put the soft-shelled turtle pieces in and stir-fry.

7. Add cooking wine and stir-fry.

8. Add light soy sauce and stir-fry.

9. Add the dark soy sauce and stir-fry.

10. Add boiling water, then put the chives in it and simmer for 1 hour.

11. After simmering for 1 hour, add 2 teaspoons of white sugar, appropriate amount of salt and chicken juice.

12. Put the white mushrooms in the pot and simmer for another 15 minutes.

13. Add 1 teaspoon of chicken essence and stir-fry several times.

Ingredients: 1 soft-shelled turtle, appropriate amount of ginger, 2 bell peppers, 1 green garlic, appropriate amount of white pepper, salt teaspoon, appropriate amount of light soy sauce, a little monosodium glutamate, a little sesame oil, a little pork belly, 2 garlic, 1 teaspoon sugar, 3 tablespoons of cooking wine, 3 star anise, 1 piece of cinnamon, 4 bay leaves, 1 small handful of dried red pepper, 2 green peppers.

1. Kill the soft-shelled turtle and chop it well, boil a pot of water to scald the soft-shelled turtle and tear off a layer of film on its body, drain the water and set aside.

2. Cut the green and red peppers into hobs, cut the green garlic into sections, and peel the garlic.

3. Heat the oil pan and stir-fry the pork belly to get the oil, as shown in the figure below.

4. Stir-fry cinnamon, star anise, bay leaves, dried chilies, ginger slices and garlic until fragrant.

5. Add the soft-shelled turtle and stir-fry, add cooking wine to remove the fish.

6. Add an appropriate amount of salt, sugar, pepper and light soy sauce to continue stir-frying, and pour in the water that has just submerged the soft-shelled turtle to boil.

7. When boiling until only one-third of the soup remains, add green and red peppers and green garlic and stir-fry to reduce the juice, and finally put a little monosodium glutamate.

8. Stir it, turn off the heat and remove from the pot, so that the braised soft-shelled turtle is ready.

Three methods of slaughtering:

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

2. When the soft-shelled turtle stretches its neck and turns over, grab its neck with two fingers, cut its skull on the head with a quick knife, and then control the blood.

3. Use chopsticks to draw out the head of the soft-shelled turtle, wait for it to bite and elongate, cut off the root of the neck with a knife, and then control the blood.

Treatment: Put the slaughtered soft-shelled turtle in hot water, blanch for 2-5 minutes, and the temperature is about 70-80 degrees (the specific time and temperature are mastered according to the age and season of the soft-shelled turtle). After cooling, (you can also soak it in cold water to cool down), use a small knife to 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 the black skin, clean the soft-shelled turtle.

Cut the bottom of the skirt of the soft-shelled turtle along the perimeter, lift the lid and remove the internal organs; Another method is to use scissors or sharp knives to cut a cross knife in the abdomen of the soft-shelled turtle, dig out the internal organs, and wash it with water. After the internal organs are cleaned, wash them, cut off the tips of the four paws and the tail sheath, and remove the butter attached to the four feet. Well, the preliminary processing of the soft-shelled turtle is completed.

Ingredients: a soft-shelled turtle, a number of shiitake mushrooms, a cut of yam, ginger, sugar, salt, vinegar, dark soy sauce and other condiments.

Method: 1. Slaughter and wash the soft-shelled turtle for later use.

2. Take an appropriate amount of pork tenderloin, cut into cubes and set aside.

3. Put oil in the pot, add a few slices of ginger and a small amount of peppercorns.

4. Pour the soft-shelled turtle meat and pork into the stir-fry, during which add cooking wine, white vinegar, pepper, chicken essence, dark soy sauce, Jinlan ointment, a little salt, and an appropriate amount of sugar. Then add the shiitake mushrooms and yams.

5. After stir-frying for a few minutes, add water and simmer!

6. Collect the juice and prepare for the pot.

The main ingredient is the old turtle.

1 excipient. 1 slice of green onions.

Ginger to taste. A pinch of peppercorns.

Cooking wine to taste. 1 teaspoon of bean paste.

Soy sauce to taste. 3 red peppers.

1 green pepper. 4 garlic cloves.

Cooking oil to taste.

Step 1An old turtle. I didn't dare to kill myself, so I asked the fish seller in the vegetable market to help kill him.

2.Then boil the water, put the turtle into the boiling water and blanch it for 2 minutes, gently tear off the old skin on the turtle, remove the internal organs and butter, and wash it.

3.Chop into large pieces and set aside.

4.Prepare the ingredients: a spoonful of bean paste, sliced ginger, chopped green onions, dried chilies, a pinch of Sichuan peppercorns.

5.After the wok is heated, pour the oil, first add the green onion, Sichuan pepper, and dried chili pepper and stir-fry until fragrant.

6.Then add the bean paste and stir-fry until fragrant.

7.Then pour in the turtle and stir-fry, until the water in the turtle begins to dip a little.

8.Spray in the cooking wine over high heat and stir-fry a few times.

9.Add the soy sauce to taste.

10.Pour in boiling water and simmer for about 30 minutes. The amount of water is subject to covering the old turtle meat, because the bean paste is salty, decide whether to add salt according to your own taste.

After a few minutes, add the green pepper and garlic cloves and reduce the juice over high heat.

First scald and then killed to remove the membrane, so that the blood remains in the body to ensure that its nutrients are not lost; All condiments such as ginger, garlic, and farmhouse soil sauce are used, and monosodium glutamate and chicken essence are not used to ensure the original taste; Use the farmer's clay pot, put the dumpling leaves at the bottom of the pot, stack the cooked soft-shelled turtle, heat it slowly over low heat, the fragrance of the zongzi leaves infiltrates into the soft-shelled turtle, and after it is served on the table, it makes people salivate.

Ingredients: soft-shelled turtle 1250g.

Ingredients: 200 grams of pork tenderloin, 50 grams of shiitake mushrooms (fresh), 50 grams of winter bamboo shoots.

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

Preparation of braised soft-shelled turtle:

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 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.