The practice of stewed soft shelled turtle with ham, what is the cuisine of soft shelled turtle stew

Ingredients: 500 grams of soft-shelled turtle, 1 2 ham bones, 1 tablespoon of Shao wine, 70 grams of ham, 10 grams of cooked pork, 3 cups of clear soup, appropriate amount of sesame oil, shallots, ginger, a little rock sugar and pepper.

Method: Lead the head of the soft-shelled turtle out of the neck of the armor cover and slaughter, drain the blood, soak it in 80 hot water, peel off the skin membrane, cut it along the carapace with a knife, remove the armor cover, remove the internal organs (leaving the soft-shelled turtle eggs), feet and tails, wash it, chop it into strips 3 3 cm long and 2 cm wide and put it into a boiling water pot, boil until the water is boiled again, remove it, and wash it again.

Cut the ham into 4 large pieces. Wash and drain the ham bones.

Take a casserole, first neatly place the soft-shelled turtle pieces, then surround the ham, green onion (knotted), ginger (pat loose) and ham bones around the soft-shelled turtle, and add the clear soup and Shao wine. Cover the lid, boil over high heat to skim off the foam, put rock sugar, simmer over low heat for about 1 hour, remove the green onion, ginger and ham bones, take out the ham and cut it into slices, put it back in the pot, pour sesame oil, sprinkle with pepper.

Introduction: Ham stewed soft-shelled turtle belongs to Hui cuisine, the main raw materials are soft-shelled turtle and ham, the taste is fresh and fragrant, the process is stewed, and the cooking difficulty belongs to the high-level. Soft-shelled turtle has a good blood purification effect, and regular eaters can reduce blood cholesterol, so it is beneficial to patients with hypertension and coronary heart disease; Soft-shelled turtles can also "make up for labor injuries, aphrodisiac, and greatly make up for the lack of yin"; It also has a certain auxiliary effect on tuberculosis, anemia, physical weakness and other diseases.

Nutritional value: nourishing yin and yang, comprehensive nutrition.

The ingredients need to be cleaned up with green onions, ginger and garlic, oil and salt, soy sauce and dark soy sauce, Sichuan pepper, large ingredients, soft-shelled turtle and ham, soft-shelled turtle cleaned up, ham sliced, oil in the pot, green onions, ginger and garlic to stir-fry the pot, add soup (no soup and water can also be added) Add soft-shelled turtle, and then add ham after boiling, and you can get out of the pot.

Wash and drain the soft-shelled turtle, smear it with rice wine and salt; Slice the ham and put it in the belly of the soft-shelled turtle; Put water to the side of the soft-shelled turtle school (if you don't want to drink soup, you can leave the water out); Simmer in an iron pot (about 2 hours) or on high heat for 20 minutes.

1. Slaughter the soft-shelled turtle to remove the blood, blanch it in boiling water for 3-4 minutes, and then use a knife to scrape the black dirt skin of the soft-shelled turtle all over the body. Be careful not to scrape off the skirt, this is the best part of soft-shelled turtle. Cut from the bottom of the turtle's skirt along the perimeter, lift the lid to remove the internal organs, cut off the tips of the four claws and the tail sheath, and remove the butter attached to the four feet.

2. Soak the wolfberry, jujube and angelica until soft and set aside.

3. Boil a pot of soup with pork stick bones and old hens, then put soft-shelled turtle, ham slices, wolfberry, jujube and angelica into another pot, add the soup made of pork stick bones and old hens, boil over low heat for more than 1 hour, then put in the chicken gizzard and cook for 15-25 minutes, and finally season with salt.

Kitchen encyclopedia.

1. Soft-shelled turtle has the effect of purifying blood, and regular consumption can reduce cholesterol, which is very beneficial to patients with hypertension and coronary heart disease. At the same time, soft-shelled turtles can also replenish strain, aphrodisiac, and also have a certain auxiliary effect on tuberculosis, anemia, physical weakness and other diseases.

2. If you use ham bones instead of pork stick bones to make soup, the taste will be more mellow.

3. Pregnant women should not eat soft-shelled turtles, otherwise it will affect the health of the fetus.

Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

Suckling pigeons are generally used for nutritional supplements after surgery or for people with poor physical fitness.

Pig blood is sweet, bitter, warm, has the effect of detoxification and cleansing the intestines, nourishing blood and beauty, and is a good product for pregnant women. It can prevent anemia of pregnancy and has a good effect on pregnancy vertigo.

Eating pig blood with suckling pigeons does not affect indigestion and can be eaten together.

Stewed soft-shelled turtle with ham is a dish belonging to the Hui cuisine, which has the effect of nourishing yin and aphrodisiac, nourishing kidney and nourishing deficiency, prolonging life, soft-shelled turtle is rich in nutrients, soft-shelled turtle has a good blood tonic effect, and is suitable for patients with hypertension and coronary heart disease. Ham stewed soft-shelled turtle for people suffering from anemia. Tuberculosis, frail people and a certain auxiliary ** effect, ham stewed soft-shelled turtle production method is simple, the production materials are easy to obtain, the main ingredients are:

Soft-shelled turtle and ham, after stewing, preserves the original taste of ham and soft-shelled turtle, and can ensure that the nutrients of ham and soft-shelled turtle are not lost to the greatest extent. Today, let's talk about how we make nutritious and delicious ham stewed soft-shelled turtle at home! <>

First of all, we need to prepare the ingredients needed to make the soft-shelled turtle stew with ham: soft-shelled turtle, ham bones and ham meat, rice wine, pork, chives, ginger, cooking oil, salt, rock sugar, pepper, etc. <>

The specific production method is: first of all, we need to buy back the fresh live soft-shelled turtle slaughtered, remove the blood water, deal with it, and then soak the slaughtered soft-shelled turtle in hot water for 1-2 minutes, take out and peel off the skin, and then use a knife to cut the shell of the soft-shelled turtle, remove the nail cover, clean up the internal organs of the soft-shelled turtle, pay attention to the soft-shelled turtle eggs are edible when cleaning, the soft-shelled turtle eggs are rich in protein, and then the tail and claws of the soft-shelled turtle are cleaned. Chop the processed soft-shelled turtle into pieces of appropriate size, then put it in a pot of boiling water that has been boiled in advance, remove excess blood and foam, and boil until the water boils again, remove it and wash it again, and put it in a basin for later use. Wash and cut the prepared fat and lean ham bones into pieces, and cut the ham meat into pieces for later use; Then put the soft-shelled turtle pieces in the water into the casserole, pay attention to the neat placement, and then put the ham meat, ham bones, ginger slices, green onions (knotted), put them into the casserole, and then add an appropriate amount of rice wine, water, cover the pot and simmer over high heat, skim off the excess foam after boiling, and then put in the prepared rock sugar, turn down the heat and simmer for about 1 hour, then remove the green onions, ginger and ham bones in the pot, pour on the appropriate amount of sesame oil, sprinkle with the appropriate amount of pepper and you can get out of the pot.

It is a Hui cuisine. First of all, the soft-shelled turtle should be cleaned, the head should be cut off, and after the blood flow is cleaned, it will be steamed in hot water, and then its shell should be peeled off, and the internal organs should be taken out and chopped. Wait for the water to boil before washing it for the second time, then slice some of the ham and ingredients aside, take a casserole, put the soft-shelled turtle pieces and ham in it, and then put some on it.

Green onions, ginger and garlic, rock sugar, sesame oil, and simmer over low heat.

This is a very famous dish in Hui cuisine, you can braise soft-shelled turtle, stewed soft-shelled turtle, soft-shelled turtle cake, canned soft-shelled turtle, are very delicious, especially nutritious.

It is a Hui dish, the main thing is to cut the ham into pieces, and then put the soft-shelled turtle into the pot to stew it first, then put in the ham, put in some side dishes, and boil for about half an hour.

Huizhou cuisine is the general name of southern Anhui cuisine, Anhui Jiang cuisine, Hefei cuisine, Huainan cuisine and northern Anhui cuisine represented by Huizhou cuisine. Moreover, Hui cuisine takes Anhui specialties as the main raw material, and on the basis of adopting traditional folk cooking techniques, it absorbs the strengths of other cuisines and cooks local dishes based on salty and umami.

Huizhou cuisine originated in the Southern Song Dynasty of ancient Huizhou, was originally the local flavor of Huizhou mountainous area, in the long years, after the hard work of the famous chefs of the past dynasties, eclectic, especially after the liberation, the exchange of famous chefs in the province, inheritance and development, Huizhou cuisine has gradually emerged from the mountain flavor of Huizhou region, and now it has concentrated the flavor of Anhui Province, famous dishes, and gradually formed a famous Lai system that is elegant and vulgar to appreciate, suitable for the north and south, unique and self-contained.

Stewed soft-shelled turtle with ham belongs to Hui cuisine.

The main flavor characteristics of Hui cuisine are mainly salty and fresh, highlighting the original taste, paying attention to fire skills, and paying attention to food supplements. In terms of cooking methods, Hui cuisine is mainly based on techniques such as burning, stewing, stewing, steaming, and smoking. The main raw materials of ham stewed soft-shelled turtle are soft-shelled turtle and ham, the taste is fresh and fragrant, and the process is stewed.

Therefore, stewed soft-shelled turtle with ham is classified as a Hui dish.

Huizhou cuisine originated from the ancient Huizhou Huaixiao, was originally the local flavor of the mountainous area of Huizhou, in the long years, after the hard work of the past generations of celebrity chefs, eclecticism, the exchange of famous chefs in the province, inheritance and development, Huizhou cuisine has gradually emerged from the mountain flavor of Huizhou region, and now it has concentrated on the flavor of Anhui and famous dishes, and gradually formed a famous Lai system that is elegant and vulgar to appreciate, suitable for the north and south, unique and self-contained. Later, it gradually spread to Jiangsu, Zhejiang, Fujian, Shanghai, Hubei and other places, and even affected the ancient capital of Xi'an, the northwest, Qingye is unique in Chinese cuisine, and Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Suzhou cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine are listed as China's eight major cuisines.

First of all, we should take out the internal organs of the soft-shelled turtle, and then put it in the pot, and at the same time, we should also add green onion and ginger to stir-fry, take out the soft-shelled turtle, and then heat the oil in the pot, add some lamina celery condiment to the eggplant spine and fry until fragrant, and then put the soft-shelled turtle into the pot after the wheel, boil it for about half an hour to some water, then add the ham sausage, and then boil for about 10 minutes.

First of all, you have to prepare a soft-shelled turtle, wash the soft-shelled turtle and cut it into pieces, then cut the ham sausage into slices, boil the oil, put the wheel pants into the dried peppercorns, dry peppers, and then fry the soft-shelled turtle after it is fragrant, and then fry the soft-shelled turtle after putting it in, stew it for about two hours, and then add the ham to it.

The method of soft-shelled turtle ham soup is to put the soft-shelled turtle and ham in a pot at the same time, then add the ingredients and simmer over low heat.

The stewed soft-shelled turtle with ham is made in a pot, and the taste will be more delicious. To make this dish, prepare soft-shelled turtle, ham bones, cooked pork, consommé with sesame oil, shallots, ginger, rock sugar, and pepper. In the process of cooking, the water of the soft-shelled turtle should be drained, and then put it in hot water at 80 degrees Celsius to soak it.

Finally, the skin film is peeled off, and the knife is used to cut it in all directions along the direction of the carapace, and finally the nail cover is removed, and the internal organs are removed, leaving the soft-shelled turtle eggs. <>

Prepare the ingredients, wash the paws and tails, chop them into centimeter-long and two-centimeter-wide strips, put them in a pot of boiling water, boil until the water boils, take them out and continue to clean. Select the fat and lean ham, cut it into 4 large pieces, then wash the ham bones and drain the water. Take a casserole, in which the soft-shelled turtles are placed neatly in turn, and then surround the ham, green onions, ginger and ham bones around the soft-shelled turtle for 4 weeks.

Add some consommé and sake, cover and cook over high heat, skimming off the scum from the soup when it is piping hot. <>

Finally, add rock sugar to the ham bones, then simmer over low heat, and take about an hour or so to take out the green onions, ginger and ham bones and throw them away. And take out the ham and cut it into slices and put it in the pot, finally drizzle sesame oil, sprinkle some pepper, and the ham stewed soft-shelled turtle is ready. Not only is it delicious, but it is also very nutritious.

When making this dish, everyone has a lot of questions about ham bones, eating ham bones is the pork bones in the ham, and if you use ham bones to stew soup, you can make the soup more umami and very mellow. <>

Ham slicing matters.

While the flavor is strong, it will also make people like this soup even more. It is better to cut large pieces of ham meat into slices after stewing, this is to maintain the shape of the ham to carry the slices, otherwise it will be cut directly into slices and stewed in the pot, which will make the ham bland and tasteless. Soft-shelled turtle is a common ingredient eaten by Huizhou people, and the local wild soft-shelled turtle also nourishes and strengthens the body, so it will be more popular after blending the mellow of ham.

Stewed soft-shelled turtle with ham, this will make it delicious: prepare the main ingredient, soft-shelled turtle ham. Lead the head of the soft-shelled turtle out of the neck of the nail cover and slaughter, drain the blood and put it in the water of about 80 degrees to soak, peel off the skin membrane, use a knife to cut along the carapace around, remove the nail cover to remove the internal organs, leave the soft-shelled turtle eggs, and then cut the pieces into the boiling water pot, boil until the water is boiled again, the brother fingers take out and clean it once, cut the fat and thin ham into four large pieces, take a casserole, put the soft-shelled turtle pieces and ham and green onion and ginger into the clear soup, then add Shaoxing wine, cover the lid and cook over high heat to skim off the foam and put rock sugar, and then simmer for an hour on low heat. Take out the ham and cut it into slices, put it back in the pan, drizzle with sesame oil, and sprinkle with pepper.

First of all, the soft-shelled turtle should be cleaned up, and then slowly delayed with light soy sauce, shallots, pickled soft-shelled turtle for about two hours, after the ham is fried until fragrant, the fragrant disturbing state flavor is fried, and then the pickled soft-shelled turtle is put into the casserole, once it is not like it has to be stewed for about two hours, the meat quality of the soft-shelled turtle is very delicious, and the taste is also very good, and the nutrition is particularly rich.

First of all, the soft-shelled turtle should be handled well, it must be cleaned, and marinated with seasoning for about an hour or so, so that the stupid and slippery bend will taste more delicious.

Tools Ingredients: 1 soft-shelled turtle, 80g yam, 2 chives, 5 slices of ginger.

1. Clean up the soft-shelled turtle and chop it into pieces.

2. Remove the butter from the inside and wash it well.

3. Add an appropriate amount of water to the pot and bring to a boil, put in the washed soft-shelled turtle and blanch it slightly.

4. Scrape the black skin and old skin of all parts of the body of the soft-shelled turtle, this procedure is also very simple, and the old skin of the soft-shelled turtle after scalding it falls off with a light scrape.

5. Wash it with water repeatedly and carefully check whether there is any omission.

6. Add an appropriate amount of water to the casserole, put in the rinsed soft-shelled turtle, add green onions and ginger slices, bring to a boil over high heat and simmer slowly.

7. Peel and wash the herb and cut it into pieces, stew the soft-shelled turtle for about 1 hour, add the yam and continue to simmer for about 1-2 hours.

8. After the yam soft-shelled turtle soup is stewed, add a little salt to taste, and pick out the green onion and ginger.

9. Remove from the pot. <>