What are the best ingredients to put in the turtle soup?

The ingredients for the turtle soup are mainly Poria cocos.

Ingredients for making turtle soup: 15 grams of Poria cocos, grass turtle.

1, 10 grams of red dates, 50 grams of lean meat, 10 grams of ginger.

Cooking method: 1. Slice the soil poria, wash the grass turtle and cut it into large pieces, cut the lean meat into pieces, peel and slice the ginger.

2. Boil water in the pot, when the water boils, add the grass turtle and lean meat, cook over medium heat for 5 minutes until the blood disappears, pick up and rinse.

3. Put Poria cocos, grass turtle, red dates, lean meat, and ginger into the clay pot, and add clear soup, Shao wine, and pepper.

Cover and simmer over low heat for 3 hours.

4. Add salt to taste and simmer for another 20 minutes.

Poria cocos in turtle soup.

Ingredients: 1 grass turtle is about 500 grams (the turtle only plays a tonic role here, it doesn't matter if it's big or small, it doesn't matter, it won't affect the dampness effect of the soup), 200 to 250 grams of fresh Poria cocos (can be converted into about 50 to 100 grams of dry products), 2 to 3 slices of ginger, and an appropriate amount of salt.

Steps: Put the soaked and cleaned Poria cocos into the clay pot, add 3 liters of water to boil, then boil over low heat for 1 hour, put in the processed turtle and ginger slices, boil for an hour on low heat, add salt to taste, and eat. If you feel that the turtle meat is fishy, you can dip it in soy sauce or light soy sauce and eat it.

Extended Materials. The effect of Poria cocos in turtle soup.

The main effect of Poria cocos turtle soup is to get rid of moisture in the body, especially in the hot and rainy thunderstorm days in early summer, the human body is more likely to accumulate heavier moisture and cause **wet itching unbearable, **patients are also prone to repeated eczema or boils and other diseases, at this time drinking some Poria cocos pot turtle soup will have a pretty good therapeutic effect.

Poria cocos has the effect of strengthening the spleen and stomach, strengthening muscles and bones, removing rheumatism, improving joints and stopping diarrhea, while the turtle has the function of nourishing yin and aphrodisiac and strengthening the kidneys and bones.

The main ingredients needed to make turtle soup are grass turtles and lean meat, generally stewed turtle soup, you can put some poria cocos, which can play a role in clearing heat, detoxifying and removing moisture, and can also help regulate the spleen and stomach, and can also put some red dates and ginger slices to help seasoning.

You can put Poria cocos, lean meat, red dates and other spices, and simmer over low heat.

Ingredients needed to make turtle soup: 15 grams of Poria cocos, 1 grass turtle, 10 grams of red dates, 50 grams of lean meat, and 10 grams of ginger.

1. Poria cocos turtle stew

Ingredients: 15 grams of Poria cocos, 1 turtle, 10 grams of red dates, 50 grams of lean meat, 10 grams of ginger, an appropriate amount of clear soup, 4 grams of salt, 3 grams of Shao wine, a little pepper.

2. Astragalus tortoise stew

Ingredients: 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.

3. Angelica mutton and turtle soup

Ingredients: 600 grams of turtle meat, 200 grams of mutton (lean), 10 grams of angelica, 15 grams of codonopsis, 10 grams of wolfberry, 5 grams of rock sugar, 20 grams of green onions, 10 grams of ginger, 1 gram of pepper, 1 gram of monosodium glutamate, 5 grams of salt, 70 grams of lard.

4. Stewed turtle with ginseng and deer antler velvet

Ingredients: 2 turtles, 20 grams of deer antler, ginseng and wolfberry.

5. Ganoderma lucidum turtle soup

Ingredients: 30 grams of Ganoderma lucidum, 1 turtle, 10 red dates, cooking wine, refined salt, pepper, green onions, ginger slices, vegetable oil.

6. Turtle soup with wolfberry berries

Turtle soup taboo crowd:

1. Patients with hepatitis should not eat turtles. The digestion and absorption function of hepatitis patients is greatly weakened, and the turtle is rich in protein, which is not only difficult to absorb after eating, but also increases the burden on the liver, so that the food is corrupted in the intestines, which will cause abdominal pain, nausea, vomiting, indigestion and other phenomena, and in severe cases, a large number of liver cells are necrosis, serum bilirubin increases sharply, and the toxic blood ammonia in the body is difficult to discharge, inducing liver coma, and even leading to death.

2. People with weak gastrointestinal function should not eat turtles. Patients with digestive diseases, such as gastroenteritis, gastric ulcers, cholecystitis, and fever in traditional Chinese medicine, should not eat turtles.

3. Pregnant women should not eat turtles. The soft-shelled turtle has a salty and cold taste, and has a strong effect of clearing blood and dispersing bruises, so it has the disadvantages of abortion.

4. People with insomnia should not eat soft-shelled turtles. Because soft-shelled turtles are rich in protein, it is difficult to absorb after eating, which will make people toss and turn and cannot sleep.

Poria cocos in turtle soup.

Ingredients] 15 grams of Poria cocos, 1 grass turtle (about 300 grams), 10 grams of red dates, 50 grams of lean meat, 10 grams of ginger, 10 grams of green onions.

Appropriate amount of clear soup, 4 grams of salt, 1 gram of monosodium glutamate, a little chicken essence powder, 3 grams of Shao wine, and a little pepper.

Cooking process] Poria cocos is sweet, light, cool, detoxifying and damp. The grass turtle has a unique effect on detoxification and can prevent and treat sores and poisons. Spring is wet, easy to cause sores, often drink this soup, can be prevented and cured.

1. Slice the poria cocos, wash the grass turtle, chop it into large pieces, cut the lean meat into pieces, peel and slice the ginger, and bundle the green onion into a handful.

2. Boil water in the pot, when the water is boiling, add the grass turtle and lean meat, cook over medium heat for 5 minutes until the blood and water are dry, and then rinse up.

3. Put Poria cocos, grass turtle, red dates, lean meat, ginger and green onion into the clay pot, add clear soup, Shao wine, pepper, cover, put on the fire, cook for about 3 hours over low heat, remove the ginger and green onion, add salt, monosodium glutamate, chicken essence powder, continue to boil for 20 minutes, and serve it when it is served.

Seasoning]: 1 tablespoon of cooking wine, appropriate amount of edible salt.

How to make it]:

1. Wash a pork rib, chop it into pieces, remove the blood in boiling water, wash it with water and put it in a pot, add an appropriate amount of water and ginger slices to start stewing.

2. After the turtle is slaughtered, chop it into pieces, heat oil in a pot, put the chopped turtle into the stir-fried incense, and put some cooking wine to remove the fish. (If you don't want to explode in the pot, you can skip this step and put it directly into the soup pot with pork ribs).

3. Wait for the pork rib soup to boil in boiling water, boil for 20 minutes on low heat, add the fragrant turtle meat and stew it together until cooked, and add an appropriate amount of edible salt to taste after cooking.

Take it. With Rei Dofushi.

Turtle soup is made with poria and figs, and the method is as follows:

Ingredients: 700 grams of grass turtle (1 piece), 250 grams of pork fan bones, 300 grams of fresh Poria cocos, 50 grams of dried Poria cocos, 4 figs, 1 piece of tangerine peel, 3-4 slices of ginger.

Steps: 1. The grass turtle asks the stall owner to clean up and cut the pieces and remove the fat on the edge of the turtle shell.

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. Then take it out.

4. Put water to boil, add Poria cocos, pork bones, grass turtle, ginger, add rice wine, figs, tangerine peel, and cook for 20 minutes.

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