Can soft shelled turtle soup and pickled sauerkraut be eaten at the same time

Can be raw materials: Chinese cabbage, be sure to pick good Chinese cabbage. Big, hearty cabbage is the best choice.

Step Method.

1. Choose dishes. After the cabbage harvest in the beginning of winter, choose a big, full-hearted, fruitful, disease-free, non-rotten Chinese cabbage, use a kitchen knife to remove the roots and leaves of the Chinese cabbage, and then remove the old cabbage from the skin.

2. Boil hot water. After the cabbage is chosen, prepare a large vat with a large mouthful. Wash the vat inside and out.

Put the selected cabbage in about 50 years of hot water that seems to be boiling and boiling, see that the skin of the cabbage is boiled and hot, and take out the cabbage and squeeze it dry. The cabbage head is pressed inside and the leaves outside, one by one, compacted and pressed until the whole vat is full.

3. Compaction. Choose a stone about 20 cm long, 10 cm high, and 15 cm wide and wash it and press it on top of the cabbage in the middle of the vat to prevent the cabbage from floating with the water after pickling.

Fourth, add water and medicine. After boiling and blanching the cabbage packed into a large vat, it will naturally wilt and sink after 2-3 days, and then the vat will be filled with clean cold water. After 6 days, put 5 grams of fresh sauerkraut from Shenyang into a bag to prevent the sauerkraut from rotting.

5. Pickling. Put the large cabbage jar filled with cabbage and water in a free place indoors, and keep the indoor temperature at about 10. After about 15 days, the cabbage naturally turns into sauerkraut and is ready to eat.

When eating, you should take it layer by layer from top to bottom, and when you take the sauerkraut, you must not take out the stones pressed on the sauerkraut, so as to prevent the sauerkraut from floating up naturally without pressure and rotting. When eating sauerkraut, take as much as you want, don't take too much at one time, to prevent flavor change, and keep the sauerkraut delicious, sweet and crisp.

end precautions.

1. Cabbage is very important, not all cabbage pickled in any region is delicious, and the varieties in the same region are not the same.

2. Don't put the sauerkraut jar in a hot place, cool it down, and ensure that it doesn't freeze.

3. It is best to use the kind of large tank that holds water in the countryside.

4. Be sure not to accidentally get the oil into the sauerkraut tank, the sauerkraut will be bad.

5. Not all regions have a climate suitable for pickled cabbage, and the climate in Northeast China is the best. In the area a little north of the Yellow River, the taste of sauerkraut is far from that of the northeast

6. Not all times can be pickled, at least after the beginning of winter in the Northeast.

7. Now there is a kind of sauerkraut called "sauerkraut fresh", which is similar to yeast, and it is said that it will be delicious when it is sprinkled in the jar.

8. The sauerkraut in most restaurants is not good. Because I don't know what substance is made of, sauerkraut is made quickly in 1 or 2 days, and it is very unpalatable, similar to the taste of acetic acid, and it is not a sauerkraut flavor at all.

9. Some people use nitrate and nitrite to pickle sauerkraut, pickles, salted fish, salted meat, smoked food, etc., just like bean sprouts say it is easy to be poisoned. As for whether naturally pickled sauerkraut will be poisoned, I don't know.

10. Some people can't eat too much, and sauerkraut is hot and easy to catch fire.

Yes, I think sauerkraut fish is a very common dish.

It's best not to eat together.

It doesn't react and can be eaten.

1. Put the soft-shelled turtle in the basin first, flush it into hot water, and make it urinate cleanly; Then slaughtered, washed, gutted, head and clawed. <>

2. Cut the soft-shelled turtle into small pieces, fry them in oil first, and then add ginger, green onions and other condiments and a small amount of water.

3. Put the pot on the heat, add the salad oil and fry the turtle slightly.

4. Put the pot on the fire, put in the water, ginger slices, soft-shelled turtle, poria cocos, tangerine peel, lean meat, boil over high heat and simmer over low heat for 1 hour, add salt to taste and eat.

Nutritional value of soft-shelled turtle soup:

Soft-shelled turtle is rich in protein, inorganic salts, vitamin A, vitamin B1, vitamin B2, niacin, carbohydrates, fats and other nutrients. In addition, tortoiseshells are rich in collagen, proteins, fats, peptides and a variety of enzymes, as well as a variety of trace elements necessary for the human body. <>

Medicinal value of soft-shelled turtle soup:

It has the functions of nourishing yin and cooling blood, nourishing and regulating the body, tonifying the kidneys and strengthening bones, dispersing knots and eliminating phlegm, etc., and can prevent and treat weakness, hepatosplenomegaly, tuberculosis and other diseases.

Dietary value of soft-shelled turtle soup:

People love to eat soft-shelled turtle, because it contains protein, fat, calcium, iron and other nutrients, is a rare tonic, especially more than 500 grams of female turtle is better. The female soft-shelled turtle has a thick body and a short tail, a thick armor skirt, fat meat, and the most beautiful taste, while the male soft-shelled turtle has a thin body and a long tail. <>

Turtle meat has the delicacy of five kinds of meat: chicken, deer, beef, sheep and pig, so it is known as "gourmet five-flavor meat". It is not only delicious, high in protein and low in fat, but also contains a variety of vitamins and trace elements of the nourishing treasure, can enhance the body's ability to resist disease and regulate the body's endocrine function, but also improve the quality of breast milk, enhance the baby's immunity and intelligence of the tonic products.

Soft-shelled turtle soup can be added with dried shiitake mushrooms, and chicken can also be added, farewell concubine.

Soft-shelled turtle soup <> ingredients: 1 live soft-shelled turtle.

Ginger 5 slices. 2 tbsp cooking wine.

6 garlic cloves.

Green onions: 3 cm, 5 sections.

Salt to taste. 8 dried shiitake mushrooms.

Preparation of soft-shelled turtle soup.

Slaughter a live soft-shelled turtle: turn it over, quickly grab it when the neck is extended, cut the throat with a knife, and fully bleed.

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Peel the skin: Slaughter, bleed, put it in a basin, add 90 hot water, turn it 2 to 3 times, take about 2 minutes.

Use a steel wool ball to wipe off a layer of old skin all over the body. The surface of the tortoiseshell is whitish, and the old skin is all over the body, including the claws and neck.

Dissection: Starting from the neck, enter the knife along the skirt, cut the soft-shelled turtle in half and lift it open, and remove the internal organs and fat. The female soft-shelled turtle will have eggs, which can be left to be washed and put into the pot together.

Dicing: Cut the abdomen longitudinally, then cut into pieces, the legs are thicker, and the middle is cut with a knife to facilitate the flavor. Cut the skirt into 4 to 5 cm long pieces. Cut the turtle shell and put it in the pan whole.

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Bring water to a boil, blanch the meat pieces in a pan for 2 to 3 minutes, remove them.

Put an appropriate amount of oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, add the meat pieces, and stir-fry for 2 to 3 minutes.

Add enough boiling water, bring to a boil over high heat, reduce heat to low and simmer for about 1 hour.

Add salt to taste and remove from the pan.

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Tips: This is the first time I've done it, and I've done a lot of homework on the Internet, adding shiitake mushrooms and stewing with chicken, and it tastes good. It feels good, so I'm sharing it with you.

Do homework online and learn, you can also add fungus and wolfberry.

Soft-shelled turtle soup can be stewed with crushed bones, wolfberries, and yams. It has the effect of nourishing yin and kidney, nourishing qi and strengthening the spleen, and is rich in protein, inorganic salts, vitamin A and vitamin B, which is of great help to the human body.

Winter melon can be added to the soft-shelled turtle soup, and the soft-shelled turtle has the effect of moisturizing and strengthening the skin and brightening the eye. Winter melon is rich in B vitamins and plant fiber, etc., which has the effects of quenching thirst, dehumidifying and diuretic, dissipating heat and detoxifying.

Shiitake mushrooms can be added to the soft-shelled turtle soup, so that the soup will become fragrant and fresh, and it is very delicious.

It can be because the soft-shelled turtle has deteriorated, or it may be that the processing is not clean enough when the fish is killed, or it may be that the cooking time is too long. If you find that the soft-shelled turtle soup is very sour, first judge whether it has expired after leaving it for too long. If not, you can put more rice wine and ginger appropriately.

Put less MSG before cooking.

Condiments such as essence of chicken, which can effectively relieve the sour taste. Of course, if the sour taste is really strong, it is still recommended not to eat it.

Preparation of soft-shelled turtle soup one

1.Put the soft-shelled turtle in warm water to treat and wash;

2.Peel the yam, wash it and cut it into pieces;

3.Add an appropriate amount of water, ginger, green onions, and cooking wine to the casserole.

Salt, and add the bone crush.

Goji berries, yams, and soft-shelled turtles can be stewed together.

Recipe for soft-shelled turtle soup two

1. First of all, put the processed soft-shelled turtle in 70 80 degrees hot water, blanch it for 2 5 minutes (the specific time and temperature are mastered according to the old and tender soft-shelled turtle and the season), and then poke the white film on the surface with your hand, so that the soft-shelled turtle will not have a fishy smell.

2. After washing the first process, I will change the knife, then blanch the water for the second time, and then rinse, so that the soft-shelled turtle can further remove the fishy smell.

3. Put the washed soft-shelled turtle into a bowl, put in the chopped straw mushrooms, ginger slices, green onion knots, then put some pure water in the pot, boil to taste, add salt, unboiled chicken essence and pepper.

Olive oil poured into the bowl empty shout.

4. Finally, steam over high heat for 40 minutes.