How to make stewed soft shelled turtle delicious? The most authentic way to stew soft shelled turtle

Ingredients: Ingredients: A soft-shelled turtle.

Ingredients Appropriate amount of old hen meat, appropriate amount of wolfberry, appropriate amount of shiitake mushrooms.

Method: Put the turtle with its back to the ground, make its head stretch out, grab the head with your hand and pull it out, cut off the neck bone with a knife to the root of the neck, and drain the blood. 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.

Put the soft-shelled turtle in a pot of cold water and boil the 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.

Flavor characteristics: the meat is smooth and tender, the soup is fresh and mellow, and it is a superior nourishing delicacy.

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

1) Turn the soft-shelled turtle over, with its back to the ground and its belly facing 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 it in the water at a temperature of about 70 to 80 degrees, put the slaughtered soft-shelled turtle in hot water, blanch it for 2 5 minutes (the specific time and temperature are controlled according to the age and season of the soft-shelled turtle).

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 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 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 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 is almost enough for the smaller ones, and another 60 minutes for the big ones.

The skin on the surface should be removed first, which can be torn off by scalding it with boiling water, and then the fat lumps at the base of the four feet should be removed, and then placed in a casserole to stew the soup.

The steps are as follows: 1. Chop off the head of the soft-shelled turtle, cut it along the skirt of the soft-shelled turtle (convenient for removing blood water), boil it in boiling water, remove the skin with a steel wool ball, and cut the soft-shelled turtle into water to cool.

2. Pour water into the casserole, add ginger, green onions, jujubes, wolfberries, add soft-shelled turtle pieces, add a little pepper and cooking wine, bring to a boil over high heat, and slowly simmer over low heat! Remove from heat and add salt.

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.

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.

Boil water in a pot, put in the processed soft-shelled turtle and blanch it, tear off the membrane of the epidermis, tear off the grease inside, cut it into pieces, cut the chicken into pieces, put it together with the soft-shelled turtle, put it in a pot under cold water, add ginger and shallots, high liquor, skim off the foam after boiling, cook for another 3-5 minutes, remove it, rinse it and set aside, and cut the green onion.

Stew the soft-shelled turtle, put the seasoning well, put some wine and a little garlic and ginger, put it in a pressure cooker and cook it over low heat for 1 hour, and then simmer for 1 hour, it's basically OK.

First of all, you have to clean the internal organs of the soft-shelled turtle, then add cooking wine to remove the fish, and then you can add green onion and ginger stew soup and add some sea salt to be more delicious.

The soft-shelled turtle must be blanched thoroughly, and then thoroughly washed off the blood, the addition of lard can make the taste more mellow, and the water must be fried dry when stir-frying, do these two points, even if the soft-shelled turtle is cooled a little fishy smell will not have.

Boil the water in a cauldron, put the soft-shelled turtle into the water, make the green onions, ginger and garlic, wake up the cooking wine, take out the soft-shelled turtle, cinnamon star anise bay leaves, make the inside, add a drop of salt, and boil slowly over low heat.

Take a casserole, put in soft-shelled turtle, winter bamboo shoots, ham, pour in an appropriate amount of water and rice wine, boil over high heat and simmer for 3 hours.

If you want to stew soft-shelled turtle, you should first use seasoning, and you should not use very spicy food. Then you have to go to the line, and you have to stew it very tender and rotten. The soup is fresher, so it's more delicious.

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.

First of all, the stewed soft-shelled turtle has a little more cooking wine. Put the green onion and ginger in the soup and let it taste. Then add some Xinjiang jujubes.

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.