What herbs to put in the turtle to make chicken soup, and what herbs to go with the turtle and chick

The nutritional value of the turtle is very high, and it is listed as the top grade in the "Shennong Herbal Scripture", and it has a good nourishing effect when eaten, and it tastes good and is easy to absorb. The most nutritious way to do this is turtle stew, so what is the best soup for turtles and turtles?

Turtle and what stew is best: 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, appropriate amount of clear soup, 4 grams of salt, 3 grams of Shao wine, pepper.

Crumb. Method:

1. Poria cocos slices; The tortoise is washed and cut into large pieces; Lean meat cut into cubes; Peel and slice the ginger.

2. Boil water in a pot, when the water is boiling, add the turtle and lean meat, cook over medium heat for 5 minutes until the blood disappears, remove and rinse.

3. Put Poria cocos, turtle, red dates, lean meat, and ginger into the clay pot, add clear soup, Shao wine, pepper, cover and simmer over low heat for 3 hours.

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

Tips: This product is a traditional famous dish in Guangdong and belongs to the Cantonese cuisine. It has the effect of dehumidifying and detoxifying, nourishing yin and clearing heat, strengthening the spleen and kidneys.

Turtle and what is the best stew: Astragalus tortoise stew.

Ingredients: 1000 grams of turtle, 50 grams of astragalus, 5 grams of ginger, 5 grams of green onion, 8 grams of refined salt, monosodium glutamate.

5 grams, 20 grams of rice wine.

Method: 1. Wash the astragalus; The tortoise is slaughtered, washed, and chopped into sections; Ginger slices; Cut the green onion into sections.

2. Add water to the pot and bring to a boil, add a little rice wine, ginger slices, and turtle pieces and cook for a while, then remove and set aside.

3. Take a stew cup, put the processed turtle and astragalus into a clean stew pot, add rice wine, ginger slices, and green onions to stew for 3 hours, and then add refined salt and monosodium glutamate.

Turtle and what stew is best: Angelica lamb tortoise soup.

Ingredients: 600 grams of turtle meat, 200 grams of mutton (lean), 10 grams of angelica, 15 grams of codonopsis, wolfberry.

10 grams, 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, lard.

70 grams. Method:

1. Wash the mutton; Pour the turtle meat into boiling water, tear off the black membrane on the surface, and cut off the claws.

2. Boil the turtle meat and mutton in a pot of clear water, take it out after two or three minutes, rinse it with water two or three times, and cut it into square centimeters with a knife.

blocks. 3. Codonopsis, wolfberry, and angelica are cleaned of ash, processed into pieces, and packed into bags to seal the mouth.

4. Put the wok on high heat, boil the oil until it is hot, put in the turtle meat, stir-fry the mutton until it changes color, and add cooking wine.

Then stir-fry to drain the water.

5. Put it in a sand jar, add water, Chinese medicine bag, rock sugar, green onion, ginger slices to boil, then move to low heat and simmer until soft.

6. Add wolfberries and stew for 10 minutes, remove ginger, green onions, Chinese medicine bags, add monosodium glutamate, pepper and adjust to taste.

If you want to make chicken soup with this turtle, you can put any herbs you want, and you can put some ginseng in this. Huang Qiyi. Or you can put some He Shou Wu, these more tonic medicinal materials.

Summary. Turtle and chicken together in soup can add some angelica, jujube. The turtle is stewed separately, first stewed chicken with angelica, astragalus, codonopsis, and jujube, and then stewed the turtle and chicken when the taste is changed.

Turtle and chicken together in soup can add some angelica, jujube. There are many kinds of wild mushrooms, Qingbuliang (Codonopsis, sand ginseng, Yuzhu, wolfberry, red dates, tangerine peel, Huaishan, barley), angelica, almond, angelica, ginkgo, winter bamboo shoots, coconut (coconut milk stewed Hu Closed Chicken has a unique flavor), watermelon, seabed coconut, trouser rent cracked seafood (sandworm, mud, octopus, dried scallops, fish-shaped belle, shark fin, abalone, sea cucumber) and durian, ginseng, soft-shelled turtle and so on can be put on.

You can also put some wild mushrooms, sand cucumbers. Angelica, almonds, red dates, tangerine peel, ginkgo, scallops, sea cucumbers, and soft-shelled turtles can all be placed.

Use 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, and pepper.

1. Poria grass turtle stew.

Ingredients: 15 grams of Poria cocos, 1 grass turtle, 10 grams of red dates, 50 grams of lean meat, 10 grams of ginger, 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 grass turtle, 50 grams of astragalus, 5 grams of ginger, 5 grams of green onion, 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 grass turtle, 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.

Distribution. It is found in Japan (Honshu, Kyushu), North Korea, South Korea, Timor-Leste, Indonesia (smaller Sanda Island), Palau, and China. In China, it is distributed in Hebei, Jiangsu, Zhejiang, Anhui, Fujian, Jiangxi, Shandong, Henan, Hubei, Hunan, Hong Kong, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Shaanxi, Gansu, Taiwan and other places; It is distributed in all parts of Guangxi, and is more abundant in Yulin, Bobai and Yongning.

It has been introduced in Europe, America and other places.

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 chop the pieces. Remove the fat from the sides of the tortoise shell. The fat is particularly fishy.

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. Pork bones and grass turtles are fished out. Pour out the water and do not use it.

4. In addition, put water to boil, add Poria cocos, pork bones, grass turtle, ginger, add rice wine, figs, tangerine peel, turn to low heat for 30 minutes.

5. Cook in a pressure cooker for 20 minutes.

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