How to cook the turtle in Qiandao Lake?

Materials. Ingredients.

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Soft-shelled turtle 750 grams.

Accessories. Ham.

100 grams. Lentinula edodes.

25 grams. Seasoning.

Salt. 3 grams.

Vinegar. 25 grams.

Monosodium glutamate. 1 gram.

Garlic. 100 grams.

Rice wine. 15 grams.

Shallots. 60 grams.

Lard (plate oil).

100 grams. Pepper.

1 gram. Pea starch.

13 grams. Preparation of stewed soft-shelled turtles.

1.The soft-shelled turtle is slaughtered and washed, the soft-shelled turtle meat is chopped into 3 cm square pieces, and then the blood is rinsed with clean water, and the soft-shelled turtle eggs are drained, and the soft-shelled turtle eggs are retained.

2.Then mix with a little refined salt and wet starch and starch.

3.Cooked ham slices.

4.Green onion and ginger Wash, 10 grams of green onion chopped green onion, 50 grams into knots, ginger sliced.

5.Remove the stems of the mushrooms, wash them and blanch them in boiling water.

6.Put the wok on the fire, add the cooked lard, and let the oil burn until it is boiled.

Seven, eighty percent hot, put in the pulp soft-shelled turtle, fry until both sides are indurated, and remove it.

7.Put the garlic cloves and ginger slices into the soup bowl, then put the fried soft-shelled turtle in, add 500 ml of chicken broth, refined salt, vinegar, and rice wine, and arrange ham and shiitake mushrooms around it, and stack the skirts, soft-shelled turtle eggs, and foot paws respectively.

8.Cover the green onion knot on top, take it out of the basket drawer, add monosodium glutamate, and sprinkle with pepper.

Cooking skills. 1. Initial processing of soft-shelled turtle: make the abdomen of the soft-shelled turtle face up, when it stretches out its head, cut off the head forcefully, the head cavity is facing down, control the blood, scald it in the boiling water for a few minutes, and then put it in warm water, scrape off the black membrane of the skirt and legs with a knife, cut it along the nail cover, pry open the cover, remove the internal organs of the ear, chop off the tip of the claw, and rinse it with cold water.

2. Due to the frying process of soft-shelled turtle, 1000 grams of cooked lard need to be prepared.

Excipients: appropriate amount of salt, appropriate amount of ginger.

1. Cut the winter melon into cubes and set aside.

2. Cut the soft-shelled turtle into pieces for later use.

3. Dry cook the ginger and chicken in the pot until the chicken skin is charred and browned, and set aside.

4. Stir-fry the soft-shelled turtle as in step 3 and set aside.

5. Pour steps 3 and 4 together into an electric pressure cooker and add water to stew the soup.

6. Stew chicken and soft-shelled turtle.

7. Add step 1, you don't need to cover the lid to boil the winter melon.

The clear water edge of Qiandao Lake can be used for frying, so that it is particularly delicious, especially fragrant, and it is more nutritious and casual, I think the best way to eat is to use oil to fry it will be particularly fragrant.

Ingredients: 3 servings.

1 soft-shelled turtle. Accessories.

2 tablespoons of salt, 1 tablespoon of cooking wine, 10 grams of green onions, 10 grams of ginger, 10 grams of wolfberries, 20 grams of red dates.

Braised soft-shelled turtle, stewed soft-shelled turtle, steamed soft-shelled turtle. Braised soft-shelled turtle, with soft-shelled turtle as raw material, with pork tenderloin, shiitake mushrooms, winter bamboo shoots, etc., steamed soft-shelled turtle is a traditional famous dish in Sichuan, with soft-shelled turtle as raw material, steamed in a casserole, stewed soft-shelled turtle is one of the special dishes in Hubei, soft-shelled turtle meat is tender and not greasy, the soup is fresh, these three can go to try it, with this organic soft-shelled turtle, fresh and fresh.

Burn the fish head of the island lake dry.

The fish head is paired with the local characteristics of Qiandao Lake sauce, the sauce is slightly spicy, and the soup is bright red, which arouses people's appetite.

Ingredients: half a slice of fish head in Qiandao Lake, 150 grams of river shrimp, 100 grams of fish balls, 150 grams of clams, and a small blue crab.

Seasoning: 1500 grams of broth, 600 grams of beer, 20 grams of lard, Qiandao Lake sauce (finished sauce, made of yellow pepper, ginger, garlic and salt, salty, slightly spicy, can also be replaced by yellow lantern chili sauce) 20 grams, 10 grams of chopped garlic sprouts, 8 grams of diced red pepper, 8 grams of green onions, 8 grams of Maggi umami juice, 5 grams of minced ginger and garlic, 3 grams of pepper, 5 grams of sugar, 3 grams of chicken essence, 2 grams of monosodium glutamate.

Preparation: 1. After washing the fish head with water, add an appropriate amount of green onion, ginger slices, and salt to crisp for 10 minutes to remove the fish. The little blue crab opened.

2. Remove the whiskers from the river shrimp and set aside the remaining water with fish balls and clams.

2. Stir-fry the lard in the pot, add the minced ginger and garlic slightly, stir-fry the Qiandao Lake sauce, cook beer and broth, put in the fish head, add the green onion section, Maggi umami juice and pepper, simmer for 15 minutes on low heat, put in the small blue crab, stew for another 3 minutes, then add the river shrimp and clams, add sugar, chicken essence and monosodium glutamate, stir well, and finally add the fish balls and stew for 1 minute.

3. Remove the fish head and put it at the bottom of the plate, stack the remaining ingredients on it in turn, and finally pour in the original soup, garnish with the crushed garlic sprouts and diced red pepper that have been pulled through the oil.

The practice of fish head soup in Qiandao Lake is described in detail.

Cuisine and efficacy: home-cooked recipes, recipes for the elderly, nootropic and brain recipes, high blood pressure recipes Taste: salty and umami.

Process: Burning. Crafting materials.

Ingredients: 500 grams of silver carp head.

Excipients: 1 piece of white tofu.

Seasoning: 10 grams of ginger, 50 grams of peanut oil, 6 grams of salt.

The special soup is thick and fresh, and the fish head is crispy.

How to make it: 1.Remove the gills of the head of the fish and cut it and wash it;

2. Cut the white tofu into slices;

3.Fry the large fish head in a frying pan until it is slightly yellow;

4.Peel the ginger and slice it;

5.Put the wok on the fire, pour in an appropriate amount of water, and add the fish head, ginger slices, and white tofu;

6.Switch to a simmer and cook until the tofu is flavorful, and when the fish head is crispy, season with refined salt.

Ingredients: silver carp head, chopped pepper, Sichuan pepper, green onion, ginger, garlic, starch, refined salt, balsamic vinegar, cooking wine, sugar, soy sauce, broth, pepper, red oil, salad oil.

Method 1: Wash the head of the silver carp, chop it into two halves from the lower jaw, and marinate it with salt, cooking wine, green onions, and ginger to taste: mince green onions, ginger, and garlic.

2. Heat oil in a pot, fry the fish head until it is slightly yellow on both sides, remove and set aside.

3. Leave a little oil in the pot, stir-fry the peppercorns to bring out the fragrance, remove the peppercorns, add the minced ginger, minced garlic and chopped pepper and stir-fry until fragrant, then add cooking wine, broth, soy sauce, vinegar, sugar, fish head to boil, skim off the foam, burn through low heat instead, thicken with wet starch, pour in red oil, remove pepper and green onions, and put it on a plate.

Answer: 1 silver carp head, 1 Chinese cabbage, enoki mushrooms, cooked bamboo shoots, a little pigeon eggs, 2 yuba, 3 4 shiitake mushrooms, 2 3 slices of flat fish, 2 tablespoons minced garlic, 1 2 bowls of shredded green garlic, a little coriander, a little sweet potato powder, an appropriate amount of soy sauce, an appropriate amount of salt, a little rice wine, and a little pepper.

Method: 1. Marinate the fish head for 10 minutes, then dip it in sweet potato powder and fry it until golden brown.

2. Fry all the pigeon eggs until golden brown, and then blanch the yuba with boiling water to remove the fat.

3. Put a little oil in a thick pot, stir-fry the minced garlic and flat fish, then spread the Chinese cabbage in the pot, put in the fish head, add the rest of the ingredients, then add boiling water or broth, and season with salt and pepper, cover and continue to simmer for 10 minutes after boiling, and finally add shredded green garlic and coriander.

Ingredients: 1 fish head from Qiandao Lake, 200g of potato flour skin, 10 garlic leaves, appropriate amount of salt, appropriate amount of rapeseed oil, 2 tablespoons of cooking wine, 6 slices of ginger.

Production steps: 1. Cut the fish head but do not cut it, clean and drain it for later use 2. Soak the powder skin in hot water in advance for later use.

3. Pour cold oil into a hot pan.

4. Add the sliced ginger slices.

5. Put the fish head in the pan and fry until it is white on both sides.

6. Put it in a soup pot with water and simmer over medium heat.

7. Add two tablespoons of cooking wine to the fish stew.

8. When the fish soup is simmered for 30 minutes, add the soaked powder skin and continue to simmer for 10 minutes.

Recipe preparation: Preparation method: 1. Wash 2 large fish heads and 100 grams of gastrodia with water, remove the dirt in the gills of the fish and cut them into both sides, drain the water and set aside.

2. Burn the red wok, add oil, stir-fry ginger slices, put a little wine, pour in the fish head, seal and fry to remove the fishy, take it out after about 1 2 minutes, put it on the oil blotting paper, absorb the excess oil and set aside. 3. Inject 8 bowls of water into the stew cup, first put the fish head at the bottom of the cup, then put in gastrodia and 100 grams of cloud legs, stew until the water boils, change to medium to slow heat, simmer for two to three hours, and then add an appropriate amount of salt. Note:

It specializes in the treatment of neurasthenia, dizziness and headache, calming the nerves, nourishing qi and liver, and benefiting the waist and knees. Flavor characteristics: Gastrodia is an orchid plant, which is mainly produced in Yunnan, Sichuan and Hubei in China.

Gastrodia gum is heavy, sweet and bitter in taste, and has the effects of invigorating qi and calming shock, relieving pain and nourishing the liver, dispelling rheumatism, and strengthening muscles and bones. According to the Chinese medicine practitioner, since Gastrodia Gastrodia is a precious Chinese herbal medicine, there are also counterfeit products on the market, so it is necessary to be careful to identify them, and remember to pay close attention to whether the texture of Gastrodia Gastrodia is hard and tight, translucent, with yellowish-white or light yellowish-brown surface, and the whole body is crystal clear and plump, and the large and strong is the best choice.

Braised fish head in Qiandao Lake.

Ingredients: 1 fish head from Qiandao Lake, 50 grams of rapeseed oil, 50 grams of lard, 30 grams of ginger, 30 grams of chives, 10 grams of dried chili peppers.

50 grams of cooking wine, 50 grams of chili sauce, 30 grams of soybean paste, 25 grams of soy sauce, 5 grams of pepper, 500 grams of water, salt, chicken essence, monosodium glutamate.

The practice of braising fish heads in Qiandao Lake.

Step 1: Cut the fish head in half and wash it.

Step 2: Put 50 grams of rapeseed oil and lard in the pot and heat them, add 30 grams of ginger slices, 30 grams of chives, 10 grams of dried chili peppers and fry until fragrant, spread the fish head and fry until slightly yellow on both sides, 50 grams of cooking wine, 50 grams of chili sauce, 30 grams of yes brand soybean paste, 5 grams of pepper, salt, chicken essence, appropriate amount of monosodium glutamate, <>

Step 3Add water, soy sauce Buckle the lid and bring to a boil on high heat for 25 minutes to reduce the thick soup.

Step 4 Take a large casserole, put 50 grams of chives on the bottom, slide in the roasted fish head, pour on the thick original soup and green and red pepper shreds, and serve.

Cooking tips for braised Qiandao Lake organic fish head.

The roasted fish head is put into the claypot with chives Features: salty, fresh and slightly spicy, rich and delicious.

The practice of fish heads in Qiandao Lake.

Tools Raw materials.

moreQiandao Lake fish head (catty).

Chiba tofu (200g).

Green and red pepper 15g

Salt, oil, monosodium glutamate, green onion to taste.

Method steps.

1 8 step by step reading.

Wash the fish head and slice the ginger.

Wash the fish head and cut it in half without cutting it to the end, and use a kitchen paper towel to blot the fish head.

Cut the tofu into small cubes about 1 inside.

Pour an appropriate amount of oil into the hot pan, rub it with ginger slices at the bottom of the pan, so that the fish head will not stick to the bottom of the pan when frying, put the fish head in the pan, turn on medium heat, and fry it on both sides until golden brown.

Change to a deeper pot or casserole, pour in an appropriate amount of water to cover the fish head, add ginger slices, cooking wine, salt, and cook over high heat for about 5 minutes.

Add the tofu again, continue to boil over high heat, then change to low heat and cook for about 45 minutes, preferably until the soup turns white.

Add the cabbage, a little MSG, and continue to cook for 3 minutes.

Out of the pot, the fish head is not very good, a little boiled, and the style is good-looking.

Put oil in the pot, boil, put in the fish head, fry for 2 minutes on both sides Don't fry too old, put in garlic, ginger, put in shallots, put three or four bowls of water, bring to a boil over high heat, boil for ten minutes, turn to medium heat, continue to simmer for 20 minutes, and finally put salt, if you like to eat coriander, you can add coriander before coming out of the pot.

Qiandao Lake fish head stew soup is the most delicious and delicious.

Qiandao Lake organic fish has long been popular all over the country, and it is the first freshwater fish that has passed the national freshwater fish organic certification, pure natural wild stocking, and can only be caught for more than five years. Fish head restaurants are all over the streets and alleys of Qiandao Lake, and it seems that eating real fish heads has become a kind of food culture.

Thousand Island Jade Turtle. The jade turtle mentioned here is not a real turtle. The Thousand Island Jade Turtle is actually a kind of bracken, which grows in the forest, mountains, and pine forests, and is a pollution-free green wild vegetable. It is rich in a variety of vitamins needed by the human body, as well as the effects of clearing the intestines and strengthening the stomach, relaxing the muscles and activating the body.

Farmhouse Chicken Pot, Qiandao Lake not only has lake freshness, but also a variety of farmhouses, focusing on farmhouse dishes, and farmhouse chicken pot is one of the representative dishes.

Fairy tofu. Although it is called fairy tofu, it is very different from tofu. It is a green food that comes from the mountains and forests.

It is made from a wild deciduous shrub called Kannon leaf and has a strong grassy scent. The collected Guanyin leaves are washed with lake water and thoroughly soaked and milled until a green juice is obtained. The juice gradually solidifies into jelly, as smooth as tofu.

Dried stalagmites on the floor. Dried stalagmite raw materials ** in Qiandao Lake Tianping Mountains, more than 1,000 meters of sea waves, pure natural growth, no pollution, the average temperature of the year is below 10 degrees Celsius, the dried stalagmite varieties produced are rare and precious. Processed by hand, dried over charcoal fire to ensure the original flavor.

The wild fish in Qiandao Lake does not smell strong, and it is delicious to burn it casually.

Add chopped peppers, steam them out and add seasonings.

How to make it:

Wash the fish head and blanch it with boiling water. Slice and change knives such as fire heels, duck blood, winter bamboo shoots, tofu, etc.

Heat the wok, lubricate the oil, fry the fish head slightly, add boiling water, green onions, Shao wine, cook for 3 minutes over a strong fire, remove the green onion and ginger, and put it into the casserole. Put cooked heels, winter bamboo shoots, egg yolk tofu, duck blood, tribute balls, Kaiyang, quail eggs and other ingredients in the pot, add refined salt, curry powder, pepper, evaporated milk, stew to taste, and then add cabbage, tomatoes, chicken essence, and burn it slightly. Serve with minced ginger and vinegar.