How to remove earthy smell from soft shelled turtle 5

The oil in the stomach of the soft-shelled turtle is the white and yellow fat the size of a broad bean or a soybean, and it must be removed at all! It's this fishy. After the stomach is removed, the leg is cut open, and sometimes there is still a hidden part of the lean flesh of the leg, so you should search carefully.

The fishy smell of soft-shelled turtle meat is difficult to get rid of, and it cannot achieve satisfactory results by washing or adding spices such as green onions, ginger, and wine; When slaughtering the soft-shelled turtle, pick out the gallbladder from the internal organs of the soft-shelled turtle, take out the bile, and after the soft-shelled turtle is washed, add some water to the soft-shelled turtle bile and apply it to the whole body of the soft-shelled turtle; Wait for a while, rinse with water, the soft-shelled turtle bile is not bitter, don't worry about making the soft-shelled turtle meat bitter;

In addition, if you go to the vegetable market to buy soft-shelled turtles, pay attention: because soft-shelled turtles are very difficult to die, so sometimes you just buy soft-shelled turtles as fresh goods, it may be that the fishmonger has not made a move for a long time, and it is already very thin, and you can't eat anything, let alone replenish it. Methods of identification:

1. Look at the skirt when the belly is up, which is the outermost circle of the soft-shelled turtle, it must be thick, flat and moist, if it is thin, wavy or dry, or even curled, don't buy it. 2. Look at the color of the belly when the belly is facing down, if the belly that was originally white becomes pink, it is a long time to raise, and the redder the time, the longer the time. Of course, the belly of the soft-shelled turtle in the supermarket is generally a little red, because the supermarket purchases in batches, and it will lose weight after it is sold.

If you catch up with the goods that have just arrived, the belly is not red or not too red. When picking, the two points are considered together.

1, first kill the soft-shelled turtle from the head, do not break it, put the soft-shelled turtle into the basin, add boiling water to submerge the soft-shelled turtle, after 1 minute of boiling water, take out the soft-shelled turtle, remove a layer of white mucosa on the surface of the soft-shelled turtle, tear it off by hand, rinse it with water, and then break the soft-shelled turtle, remove the internal organs, use ginger, salt, cooking wine, and set aside, if the stewed soup adds a little lard, the taste is more fragrant, such as steaming with a little vinegar, there is no taste of earth at all.

First of all, when we buy soft-shelled turtles in the vegetable market, it is best to buy more than 1 pound of female soft-shelled turtles. The female soft-shelled turtle has a thick body and a short tail, a thick skirt and fat meat, while the male soft-shelled turtle has a thin body and a long tail, and the taste of the female soft-shelled turtle is relatively beautiful.

Prepare a cutting board, then press the tail of the soft-shelled turtle with your hands, and when the soft-shelled turtle stretches its neck, it quickly chops off its head with a knife, and then bleeds. Use scissors to cut the cross knife edge in the abdomen of the soft-shelled turtle, clean the internal organs, this step is the most critical, you must not break the bitter gall, you must keep the bitter gall, and the soft-shelled turtle eggs should also be kept.

Put the soft-shelled turtle into the hot water at 70 to 80 degrees, the soup for 3 minutes, take it out and let it cool, and gently scrape off the black dirt skin of the soft-shelled turtle's whole body, be sure to scrape it clean, otherwise it will affect the taste. Cut the bottom of the skirt of the soft-shelled turtle along the perimeter, lift the lid to remove the remaining entrails and butter, and then rinse with water.

Prepare a small bowl with half a bowl of water, prick the bitter gall of the soft-shelled turtle into the water and stir well, evenly apply the bile water to all parts of the soft-shelled turtle, and rinse it with water for about 3 minutes. The soft-shelled turtle meat processed in this way, whether stewed in soup or braised in a braised soup, not only has no fishy smell, but also tastes more delicious.

The soft-shelled turtle can be blanched first and then boiled with ginger to have no fishy smell, the following is the specific method:

Ingredients: 1 soft-shelled turtle, appropriate amount of fatty meat, 5 slices of ginger, appropriate amount of green onion, 6 garlic grains, 1 tablespoon of rapeseed oil, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of sugar.

1. Prepare all the ingredients, wash and cut the soft-shelled turtle you bought for later use.

2. Put the soft-shelled turtle in a pot under cold water, blanch the soft-shelled turtle and then remove it for later use.

3. Heat the pot and add oil, then put the fat meat and stir-fry the oil.

4. Put the prepared green onions, white ginger slices, garlic and garlic in the pot and stir-fry until fragrant.

5. Pour the blanched soft-shelled turtle into the pot, stir-fry until the meat is gray and white, then pour in cooking wine and stir-fry evenly and turn off the heat.

6. Put the fried Jiajia Zen fish into a casserole, and then pour in enough boiling water.

7. After boiling the soft-shelled turtle over high heat, turn to low heat and simmer for about 1 hour.

8. Add sugar and salt to taste before cooking, and the delicious soft-shelled turtle soup is complete.

1 want to stew soft-shelled turtle soup is not fishy, then you should pay attention to its fat to remove clean, the fat of the soft-shelled turtle is tender yellow and smooth, distributed in the muscles of the limbs, there will be a great fishy smell, when the soft-shelled turtle cover is opened and cleaned, you need to clean its fat, slowly scrape it off with a knife, so that you can make the taste better, when cooking soft-shelled turtle, you can put some cooking wine, ginger, green onions and other ingredients, which can achieve a good fishy effect.

If you want to make soft-shelled turtle soup is not fishy, the soft-shelled turtle is slaughtered and processed and chopped into blocks, and then add an appropriate amount of tea and water-based Qiao, Huadiao or white wine to the pot, stir-fry until the water dries, and then take out the flying water, so that you can achieve a good fishy effect, do not put too much oil when stir-frying, clean the soft-shelled turtle to remove the internal organs, you can put it in the oil pan and gently pass the oil, so that it can also achieve a good fishy effect.

If you want to make soft-shelled turtle soup without being fishy, you should first remove the internal organs after the soft-shelled turtle is slaughtered, and the gallbladder retains the bile inside, after the soft-shelled turtle is all cleaned, you can add an appropriate amount of water to the soft-shelled turtle with bile, about 2 or 3 minutes to clean it with water, whether it is to make soup or cooking, there will be no fishy smell, and the taste is also very good.

2. Most of the soft-shelled turtles can be eaten, and the nutrients are also very rich, some people feel that the fat and internal organs are very fishy, so they don't like it, the soft-shelled turtle blood can not be eaten, it contains toxins and parasites, which may cause poisoning reactions after eating. In addition, the soft-shelled turtle must buy new and live, not to eat the dead, it contains histidine, the dead soft-shelled turtle is easy to deteriorate and rot to produce toxic substances, so the dead soft-shelled turtle must not be eaten.

3 to kill the soft-shelled turtle can first prepare a chopsticks, shake in the head, wait until the chopsticks are bitten, the head can be stretched out to cut off the neck, and then quickly control the blood, after slaughtering, put it in hot water about 80 degrees for about 5 minutes, and then prepare a relatively sharp knife, the whole body black skin scraped clean, be sure to pay attention, do not remove the skirt around, this is edible, and the taste is also very good. After processing the surface of the soft-shelled turtle, you can lift the back cover, process the internal organs, use a knife to draw a cross in the abdomen, take out the internal organs, and clean the abdominal cavity. When killing soft-shelled turtles, the brain needs to be dealt with well, and the butter on the surface will not have too much fishy smell after being removed, and the taste can be better.

It is necessary to prepare a soft-shelled turtle, a knife, green onions, ginger stalls, cooking wine, liquor or Huadiao, and tea water.

The steps are as follows: 1. Most of the soft-shelled turtles have yellow paste, which is the fat of the soft-shelled turtle, which is slippery, tender yellow, mostly in the middle of the muscles of the limbs, fatty and has a fishy smell. When the soft-shelled turtle is opened and cleaned, the fat must be scraped with a knife to remove the fishy smell.

2. When killing the soft-shelled turtle, pick out the gallbladder from the internal organs of the soft-shelled turtle, take out the bile, and after the soft-shelled turtle is washed, add some water to the soft-shelled turtle bile and apply it to the whole body of the soft-shelled turtle. Leave it for a while and rinse it off with clean water. In this way, the soft-shelled turtle will have no fishy smell when cooked.

3. Add green onions, ginger and cooking wine during the cooking process to remove the fish.

4. After the initial treatment of slaughtering, cut it into blocks, add white wine, or Huadiao, tea water to the pot, stir-fry until the water evaporates and dries, and take out the flying water to remove the fish. Be careful not to add oil when stirring.

5. Slaughter the cleaned soft-shelled turtle, remove the internal organs and put it in the oil pot to lightly pass the oil once, and the effect of removing the smell is also very good.

<>1. After washing the belly of the river fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, or put some bay leaves. After such treatment, the river fish does not have an earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and then soak the salt and water into the blood through the two gills, and after one hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. There are two white tendons on both sides of the carp's back, which is something that creates a special fishy smell, pay attention to these two white tendons when slaughtering, and there will be no fishy smell after making Chong Yuqin.

4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and spices such as green onions, ginger, garlic and other seasonings can be added when cooking, and the earthy smell can be basically removed.