How to make turtle soup? How to make turtle soup?

Since ancient times, it has been regarded as a representative of longevity, and is mostly used to nourish yin and nourish the kidneys and strengthen the body. Postpartum women are especially suitable for eating turtles. Because most women in the postpartum period are weak and not easy to be early, and even have prolapse of the anus or uterus, eating turtle stew helps to promote physical recovery.

1. The method of lotus kernel turtle soup The color of lotus kernel turtle soup is light and elegant, the turtle meat is soft and rotten, the peach kernels are soft and glutinous, sweet and palatable. 1. Preparation of raw materials:

1 turtle (weighing about 500 grams), 30 grams of walnut kernels, 30 grams of lotus seeds, and wolfberries.

15 grams of green onion and ginger slices, cooking wine.

20 grams, 20 grams of rock sugar, salt, vinegar and rapeseed oil.

Appropriate amount of each. 2. Practice steps:

The tortoise is slaughtered and the shell is removed.

Blanch the slaughtered turtle in hot water at 70 80 for 2 5 minutes with a sharp knife.

A cross cut is made in the tortoise's abdomen, the internal organs are dug out, the limbs and tail are slaughtered, and the butter is removed from the legs. Be careful to gently scrape the black dirt off the turtle's body, but don't scratch or scrape off the skirt (also known as the fly, which is the most delicious part of the turtle's body). After scraping off the black skin, wash well.

Chop the turtle meat into 2 cm cubes.

Pick out the impurities of the lotus seeds, wash them, and soak them in warm water. Rinse the goji berries well. Blanch the walnuts with boiling water and pick off the slices with a bamboo skewer.

Add water to a boil in a pot, add the turtle meat pieces and shell, add vinegar and remove thoroughly. In addition, add rapeseed oil, green onions, and ginger slices to the wok and stir-fry to bring out the fragrance, add the turtle meat pieces and turtle shells, stir-fry until the water is dry, cook in cooking wine, and add an appropriate amount of boiling water to boil. Then put in walnut kernels and lotus seeds, stew until all ingredients are ripe, add salt, rock sugar, wolfberry, stew for about 10 minutes, pick up the green onion and ginger slices, and put it into the container.

2. Poria cocos. The practice of turtle soup This soup is made of poria cocos and tortoise, and the two raw materials are clear and supplemented, which has the effects of nourishing yin and clearing heat. 50 grams of Poria cocos, 1 turtle (about 500 grams), 250 grams of pork bones, 3 slices of ginger, longan meat.

8 grains, 2 3 jujubes.

Turtle slaughter is treated as above.

Clean the pork bones, cut them into small pieces and blanch them in boiling water. After cleaning, the poria cocos is soaked for a while, and the jujubes are peeled.

Pour appropriate cold water into the casserole and bring to a boil, put all the ingredients in the pot and boil, then turn to a simmer for an hour, add an appropriate amount of salt to taste.

1. Add some minced ginger to the rice wine and marinate the turtle. 2. Slice the ginger and prepare the ingredients. Bring the water to a boil, then put the eggs in and cook for 3 to 5 minutes, serving together.

3. Take out the pickled soft-shelled turtle, take out the internal organs, chop the pieces, then put the mushrooms and fish gelatin in boiling water to soak, and continue to soak the mushrooms after soaking, preferably peeling the eggs. 4. Put a little oil in the pot, add ginger, star anise, pepper, chili and cinnamon and stir-fry, stir-fry the soft-shelled turtle over high heat, and then pour the freshly marinated rice wine into the pot. Finally, pour the mushrooms and fish maw into the pot, transfer to the electric saucepan, and simmer for one hour.

First of all, the turtle is chopped and marinated, then put it in the pot and stir-fry evenly, add your favorite ingredients, and then put it in the pot and simmer over low heat, it is very rich, and the soup is also very good.

First of all, we prepare fresh turtles, put in cooking wine and ginger slices to marinate and prepare, then prepare some chicken for later use, heat oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in the turtles, and then put in the chicken and stir-fry over high heat, add water, add seasonings, and simmer for half an hour.

Ingredients: soft-shelled turtle, mutton.

Excipients: wolfberry, carrot, red date, winter bamboo shoots, shiitake mushroom.

Seasoning: salt, pepper, rice wine.

Method Step 1: The soft-shelled turtle lies on its back on the board, when its head stretches out, cut it off with a quick knife, and then collects the soft-shelled turtle blood into the cup, pours an appropriate amount of high-altitude liquor, and can drink. Then open the soft-shelled turtle from the lid side and remove the internal organs and black membrane inside.

Then boil hot water, scald the soft-shelled turtle all over the body, and tear off the skin and nails.

Step 2: Cut the lamb into cubes, carrots, winter bamboo shoots, and shiitake mushrooms for later use.

Step 3: Take a casserole, add water, boil and add green onion and ginger, then put the mutton and soft-shelled turtle into the pot first, then add various auxiliary materials, simmer for 2 3 hours on low heat, and then season when out of the pot. <>

Ingredients: 1000 grams of soft-shelled turtle Auxiliary materials: 500 grams of mutton (lean), 5 grams of grass fruit.

Seasoning: 5 grams of ginger, 5 grams of salt, 1 gram of monosodium glutamate, 1 gram of pepper.

How to make it: 1.Put the soft-shelled turtle in a pot of boiling water and scald to death;

2.Chop off the head and claws, remove the turtle shell, remove the internal organs, and wash it;

3.Wash the lamb and set aside;

4.Cut the turtle meat into 1 cm cubes;

5.Cut the lamb into 2 cm square plots and put them in the pot;

6.Add grass fruit, ginger, and water, and bring to a boil over high heat

7.Transfer to low heat and simmer until the meat is cooked;

8.Add salt, pepper and monosodium glutamate to the soup.

Precautions. 1.Soft-shelled turtle and mutton soup is based on soft-shelled turtle, nourishing yin and blood, nourishing yin and cooling blood;

2.With mutton to nourish qi and replenish deficiency, warm in the warmth, it plays the effect of nourishing yin and stomach;

3.It is suitable for dizziness, tinnitus, hot flashes and night sweats caused by kidney yin deficiency and spleen and stomach yang deficiency, as well as abdominal pain, abdominal cold, lack of food and sluggishness.

Food is a 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.

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.

Broken bones:1Broken bones should avoid mutton, mutton blood, and brassica. 2.It should not be used in conjunction with wind drying medicine.

Yam (dry): Yam is evil gansui and euphorbia, and should not be taken with alkaline drugs.

Goji berries: Goji berries are generally not suitable for consumption with too many tea-warm supplements such as longan, red ginseng, jujube, etc.

Detailed steps for the preparation of turtle soup:

Poria turtle stew

Ingredients: 100 grams of Poria cocos, 350 grams of grass turtle, 50 grams of lean meat, 5 grams of tangerine peel, 10 grams of ginger, 800 grams of salad oil, 800 grams of water, 5 grams of salt, 3 grams of chicken essence, 1 gram of sugar, 1 gram of pepper.

Method: Slaughter the grass turtle and chop it into boiling water, cut the lean meat into diced broad beans and boil it in boiling water, wash the tangerine peel and soil poria cocos, and slice the ginger for later use. Put the pot on the heat, add the salad oil and fry the grass turtle slightly.

Put the pot on the fire, put in the water, ginger slices, grass turtle, soil poria, tangerine peel, lean meat, bring to a boil over high heat, turn to low heat and simmer for 1 hour to taste.

Turtle stew

Ingredients: 800 grams of turtle, 5 grams of sesame oil, 5 grams of lard (refined), 5 grams of green onions, 5 grams of ginger.

Method: Smash the live turtle into the shell, then scrape the meat inside the shell with a knife, and wash the internal organs;Remove the head and tail, toes, gall, and turtle skin, and chop them into small piecesCut the green onion into strips;Ginger slap broken;Heat the lard in a pan and stir-fry the green onion and gingerThen put the turtle meat with hot oil**, add refined salt, put an appropriate amount of water, and simmer in a large clay pot until it is cookedAdd MSG and put it on a plate.

Astragalus tortoise stew

Raw materials: 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.

Method: Wash the astragalus, slaughter and wash the soft-shelled turtle and cut it into sections, slice the ginger, and cut the green onion into sections. Add water to a boil in a pot, add a little rice wine, ginger slices, and soft-shelled turtle pieces and cook for a while, then remove and set aside.

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

Ingredients: 1 soft-shelled turtle, 1 piece of tofu, 1 pork rib, appropriate amount of ginger, appropriate amount of wolfberry, appropriate amount of salt, appropriate amount of eggplant water.

1. Prepare all the materials.

2. Soft-shelled turtle and pork ribs should be washed first.

3. Add water to the pot, add the pork ribs, and simmer for 10 minutes.

4. Wash the ginger Kai and wolfberry.

5. Put in the soft-shelled turtle.

6. Add ginger and wolfberry, cover and cook for 20 minutes.

7. Cut the tofu into small pieces.

8. Add tofu.

9. Add salt and remove from the pot.

10. Finished soft-shelled turtle soup.