I caught a turtledove today and don t know how to make it delicious?

Spicy fried turtle dove 1, first wash the turtle dove and cut it into finger-sized pieces, put ginger salt to taste, and set aside.

2. Cut the dried chili peppers produced in Sichuan, Guizhou and Chongqing into small pieces for later use, depending on the taste, you can eat more spicy.

3. Put the chili peppers in the hot pan with cold oil and stir-fry until fragrant, don't make the chili peppers mush, pay attention to the fire. Remove the peppers and set aside.

4. Use the chili oil in the pot to turn over the turtledove meat over high heat, and put the chili peppers in it when it is ripe at 9. Remove from the pan.

Because turtledoves are small, they are very flavorful. Fresh and refreshing, it is a good product to accompany wine.

How to stew wild turtle doves in soup for nutrition.

1. Stewed wild turtle dove with pork ribs.

Ingredients: 1 turtledove, 80g pork ribs, cooking wine, salt, ginger.

Method: Turtledove to remove impurities, wash with pork ribs, blanch it in a small soup pot, take it out, rinse it with water, take a stew pot, add an appropriate amount of water, put in turtledove and pork ribs, add ginger slices, green onions, add some cooking wine, cover the pot and stew for 5-6 hours, finally add some salt, skim off the oil slick when eating.

**。2. Wild turtle dove red date wolfberry soup.

Ingredients: 1 turtledove, 10 red dates, 2 slices of ginger, 5 grams of Codonopsis, about 20 wolfberries, a little salt.

Method: Wash the internal organs of the turtledove, blanch the pieces, add ginger slices and an appropriate amount of water and put it in a stew cup; Red dates, codonopsis, wolfberry, wash into a stew pot; Put the stew pot with the ingredients into the pot to simmer over high heat, turn to low heat and simmer for 1 to 1 to 1 and a half hours, add a little salt to taste before turning off the heat.

3. Simmered soup with wild turtledove and shiitake mushrooms.

Ingredients: 300 grams of turtledove. 25 grams of shiitake mushrooms (fresh), 25 grams of winter bamboo shoots, 2 grams of chili peppers, 50 grams of peanut oil, 2 grams of shallots, ginger, 35 grams of soy sauce, 3 grams of monosodium glutamate and cooking wine.

Method: Chop the turtle dove into centimeter-square pieces; Cut the bamboo shoots into 1 cm cubes; Remove the roots of the winter bamboo shoots and slice them in half; Cut the red pepper into cubes; Heat the pot, pour in the cooked peanut oil, burn to 160, fry the turtledove in the pot until cooked, remove and drain the oil; Leave the bottom oil in the pot and fry the green onions, ginger and dried chili peppers until fragrant; Add winter bamboo shoots, shiitake mushrooms, turtledoves, add soy sauce, monosodium glutamate, Shao wine, fresh soup (100 grams), simmer for 2 minutes.

1.Remove the hair and internal organs of the turtle dove, wash it, blanch it in pieces, add ginger slices and an appropriate amount of water and put it in a stew pot.

2.Red dates, codonopsis, wolfberry, wash into a stew pot;

3.Put the stew pot with the ingredients into the pot to simmer over high heat, turn to low heat and simmer for 1 to 1 to 1 and a half hours, add a little salt to taste before turning off the heat. 4.Picking out the meat and mixing it with chili sauce is also a special taste!

The preparation of the roasted turtledove is as follows:Ingredients: turtle dove.

Excipients: 20g green onion, 20g ginger

Seasoning: 5g five-spice powder, 3g pepper, 20g barbecue material, appropriate amount of peanut oil, 5ml liquor.

1. Soak the turtledove in water for 30 minutes. <>

2. Throw the turtle dove away from the abdomen, and do not cut the back.

3. Put it in a basin, add all the seasonings, mix well, and put it in the crisper box.

4. Cover and marinate in the refrigerator for more than 2 hours.

5. Take a piece of tin foil, put a turtledove, and stuff an appropriate amount of green onion and ginger on the turtledove's abdomen.

6. Wrap the turtle dove.

7. Preheat the oven at 220 degrees for 5 minutes and put it in the middle layer of turtledove.

Bake on high and low degrees for 30 minutes, then bake at 220 degrees for 5 minutes.

Turtle dove

First course:Dry pot turtledoveThe dish of dry pot turtle dove is very delicious, it tastes very good, and it can supplement the elements needed by the human body, but when making dry pot turtle dove, it should be noted that when frying turtle dove, the oil temperature should be controlled at about seven ripe, and the oil temperature will make the turtle dove meat lose its texture. Dry pot turtledove has the effect of strengthening the spleen and stomach, regulating the stomach and intestines, appetizing and digesting.

Second course:Stewed turtledove with ginsengStewed turtle dove with ginseng is a very good health dish, it has the effect of nourishing and health care, it can nourish qi and replenish blood, yin deficiency and fire and other effects, this dish tastes still very delicious, after all, the meat quality of turtle dove is very delicate, it tastes different from chicken, and with the taste of ginseng, this dish has high nutritional value.

The third course:Stir-fry turtledovesAs the name suggests, the dish is made by stir-frying, using red pepper wide with white wine, vinegar, ginger and garlic as auxiliary ingredients, the meat of this dish will feel very crisp, after all, it has been fried, and if you put celery, then the taste will be even more delicious.

Fourth Course:Steamed turtle doveThe most important thing for this dish is to marinate the turtledove for 7-8 hours in advance, so that the taste will be more flavorful, and then bake it overnight over slow fire, after three days of making, it can be seen that the process of steaming the turtledove is more complicated, but it is really loved by people to eat. The nutritional value of turtle dove meat is very high, because its ultra-low fat content will not be fat, plus there are rich vitamins and trace elements, making turtle dove the most beautiful food for all ages, and Budong turtle dove meat for people with anemia also has a nourishing function.