The practice of boiling soft shelled turtle, how to cook soft shelled turtle well

Materials. Ingredients.

1 soft-shelled turtle. Accessories.

Bamboo shoots. Amount.

Seasoning. Essence of chicken. Crumb. Scallions.

Amount. Ginger. Amount. Garlic.

Amount. Light soy sauce.

Amount. Dark soy sauce.

Amount. Sugar.

Amount. Chili oil.

Amount. Pepper.

Amount. The practice of boiled soft-shelled turtle.

1.Sliced green onion and ginger, 2Cut the pork belly into small pieces. Take a clean pot and add water, add cooking wine, ginger and green onions, and cook the pork belly for about 20 minutes, drain the water and set aside.

3.After the soft-shelled turtle is opened, the internal organs are removed, and the small white pieces inside are also removed.

4.Water the soft-shelled turtle with boiling water and tear off the membrane on the skin.

5.Chop the processed soft-shelled turtle and blanch it for later use.

6.Put a small amount of oil in the pot, stir-fry the green onions, ginger and garlic until fragrant, and fry the pork belly until the surface of the meat is light yellow.

7.Stir-fry the soft-shelled turtle pieces until the water is dry, add cooking wine, light soy sauce, dark soy sauce, salt and sugar, and stir well.

8.Add water, the amount of water is better than the soft-shelled turtle. Bring to a boil on high heat, remove the foam, reduce heat to low and cook for about 10 minutes.

9.Cook the bamboo shoots until the soft-shelled turtle meat is cooked and rotten, add chicken essence and pepper to enhance the flavor, pour a little chili oil into the pot and put it on the plate.

Put the soft-shelled turtle belly upwards on the vegetable pier, after the head is stretched out, press it with a knife, pull the neck out, hold the neck with your hand and erect it, cut off the neck bone and shoulder bone from the middle of the shoulder, cut the soft-shelled turtle from it, take out the internal organs and wash the blood.

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Put water in the pot and boil, put in the soft-shelled turtle and blanch it, and remove the black skin.

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Put the washed soft-shelled turtle in the rice cooker.

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Add boiling water. <>

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Add green onion and ginger.

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Add red dates and wolfberries.

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Press the cook button and cook for an hour and a half.

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Add salt to the right amount before eating.

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Add the pepper, remove from the pan and put it in a container.

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The practice of boiling soft-shelled turtle is very simple, just put the blood of the soft-shelled turtle clean. And remove the internal organs of the soft-shelled turtle, put the whole soft-shelled turtle into the clear soup, and simmer for about three hours on medium-low heat.

Boiled is a cooking method of Sichuan cuisine, like boiled fish, boiled beef. If you want to boil soft-shelled turtle, you can learn from it.

The main emphasis is on spicy, Laotan sauerkraut, and heavy oil. You can use bean sprouts to pad the bottom, put Laotan sauerkraut, add spicy ingredients, put soft-shelled turtle pieces, and stew on the fire. Green vegetables can also be added with cabbage, and the oil is boiled with red oil.

If the diagram is simple, you can buy the ingredients for boiled fish directly from the supermarket, and you can also use the ingredients for hot pot. Then use the soybean sprouts and Chinese cabbage. Wish.

You can make stewed soft-shelled turtle, the specific method is as follows:

1. Ingredients: 750 grams of live soft-shelled turtle, 50 grams of chicken, 15 grams of green onions, 10 grams of ginger, 5 grams of minced garlic, 100 grams of clear soup, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of green onion pepper, 15 grams of Shao wine.

2. Remove the head of the live soft-shelled turtle, slaughter and release the blood, put it in the pot, boil it with water, scrape off the black skin, and tear off the hard cover. Remove the internal organs (leaving the bitter gallbladder), remove the claws, and chop them into centimeter-square pieces.

3. Cut the chicken into 2 cm cubes and put it in boiling water.

4. Put cooked lard in the wok, burn over medium heat until it is hot (about 154), add green onions, ginger and minced garlic, fry the fragrance, put in the soft-shelled turtle, chicken, soy sauce, stir-fry for 2 minutes, then add the clear soup, stew over low heat until crispy, then boil over low heat to remove the foam, put on the refined salt, green onion pepper and Shao wine.

Stewed soft-shelled turtle soup.

The folk of our county have the saying that "carp eats meat, and Wang Ba drinks soup", which means that the purpose of eating carp is to eat its meat, and the purpose of eating soft-shelled turtle (common name "Wang Ba") is to drink soup, because soft-shelled turtle is nutritionally comprehensive, and it is most suitable for making soup to drink, so it can play a role in making great supplements, so the general way to eat soft-shelled turtle is to make soup.

The basic method of soft-shelled turtle soup is to take 1 live soft-shelled turtle (about 1 kilogram) from the lake. Take half a raw chicken (about 200g) and a little green onion, ginger and garlic slices as ingredients. Prepare 50 grams of clear soup, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 30 grams of peanut oil, 5 grams of sesame oil, and 2 star anise as seasonings.

Chop the head of the live soft-shelled turtle, control the blood, put it into boiling water and blanch it after washing, scrape the black skin, then put it in boiling water and boil it for about 5 minutes, remove the hard cover, take out the five organs, chop off the tip of the claws, chop the soft-shelled turtle and chicken into squares, and soak it with boiling water. Scrape off the dirty crust from the hard cover.

Put peanut oil in the spoon, heat it with a strong fire, put in the green onion, ginger, garlic slices, star anise boiling pot, cook in the clear soup and cooking wine after the fragrance, put the soft-shelled turtle and chicken nuggets, boil to remove the foam, change to medium heat and burn for about 45 minutes, until the soft-shelled turtle and chicken pieces are cooked and rotten, and the soup is milky white, move to the hot fire, put in refined salt, monosodium glutamate, sesame oil, and adjust the taste.

Stewed soft-shelled turtle. Ingredients: a soft-shelled turtle, chicken, ginger, chopped green onion.

Method: 1. First to deal with the soft-shelled turtle, this is a technical job, the soft-shelled turtle is more troublesome to deal with, first remove the head of the soft-shelled turtle, and then bleed and wash, it needs to be washed several times, after it is completely cleaned, put it in the pot.

2. You need to put an appropriate amount of water in the pot, boil it over high heat, put the soft-shelled turtle directly into clean water, remove its outer skin, tear off the shell of the soft-shelled turtle, remove the claws, remove the internal organs, and the inner tank can remain in the body of the soft-shelled turtle. After that, just stomp on it, not too big, the size is average.

3. Wash the chicken and cut it into pieces, then blanch it, mainly to remove the fish.

4. At this time, the above materials can be done after they are ready, first put lard in the pot, you need hot oil, and then add ginger, green onions, and minced garlic to stir-fry to make a fragrance, put in soft-shelled turtle and chicken and stir-fry for 3 minutes and then put in soy sauce, then you need to add water to cook, change to low heat after cooking, and the foam in the pot needs to be removed.

5. After boiling for about half an hour, you can put in the seasoning and add it according to your own taste.

The effect of stewed soft-shelled turtle.

This soup has the functions of clearing heat and removing toxins, nourishing yin and nourishing blood, improving immunity and so on. Because the vitamin content in soft-shelled turtle is too high, there are vitamin A, E, collagen and a variety of amino acids, trace elements, etc., these nutrients can improve the body's immunity, prevent illness, and can also meet the needs of beauty lovers, delay aging. The vitamins in chicken are also not to be underestimated, vitamin C, E, etc., and the protein content is also high, easy to be absorbed by the human body, the two are combined, and the nutrients are on a higher level, especially suitable for emaciated people.

Soft-shelled turtle soup can also purify the blood and cleanse the human body of toxins in the blood, so soft-shelled turtle soup can inhibit cancer, especially liver cancer and stomach cancer, and prevent leukemia. It can be seen that the moderate consumption of soft-shelled turtle soup has many benefits for our body.

Rock sugar soft-shelled turtle: 1Kill the soft-shelled turtle and wash it. It is very difficult to operate at home, so let the vegetable farm master do it for you. The key is that a layer of old skin on the surface of the soft-shelled turtle should be scalded off with boiling water to remove the fishy smell.

Heat the oil in a pan, add 4 slices of ginger and green onion knots. Burst of fragrance.

Add water and 2 slices of ginger to a pot and bring to a boil. Blanch the soft-shelled turtle and pick it up.

Put the soft-shelled turtle (belly side down) in a frying pan and fry over medium heat for a while.

Small rice bowl, 1 bowl of rice wine for later use.

6.Add 1 bowl of rice wine, 2 bowls of water, bring to a boil, cover and simmer over low heat for 30 minutes.

7.Add 1 tablespoon of dark soy sauce, 1 tablespoon of rock sugar, and salt to taste. Continue to cover and simmer for about 30 minutes.

8.Simmer until the fish and skirt are soft and glutinous, turn on high heat to reduce the juice, scoop up the marinade and pour it on the fish pieces. Remove from heat.

Soft-shelled turtle soup. 1. Chop the head of the live soft-shelled turtle, control the blood, wash it and put it in boiling water to blanch it and remove it.

2. Scrape the black skin, then put in boiling water and boil for about 5 minutes.

3. Peel off the hard cover, take out the five organs, and chop off the tips of the claws.

4. Chop the soft-shelled turtle and chicken into cubes and soak them with boiling water.

5. Scrape off the dirty skin on the hard lid, put peanut oil in the pot, and heat it over a strong fire.

6. Add green onions, ginger, garlic slices and star anise.

7. After the fragrance comes out, cook in the clear soup and cooking wine, add the soft-shelled turtle and chicken pieces, and bring to a boil to remove the foam.

8. Switch to medium heat and cook for about 45 minutes until the soft-shelled turtle and chicken pieces are cooked and the soup is milky white.

9. Move to Wanghuo, add refined salt, monosodium glutamate, sesame oil, and adjust the taste.

1. Ingredients: a broad-limbed fish (about 500 grams is the best), ham, shiitake mushrooms (dried, more fragrant), ginger and garlic, Shao wine, salt, monosodium glutamate.

2. Turn the soft-shelled turtle over, with its back to the ground and its belly to the sky, when it turns over and stretches its neck to the longest, quickly chop it at the base of the neck with a quick knife, and then lift it to control the blood. Then, put the water temperature is about 70 to 80 degrees, put the slaughtered soft-shelled turtle in hot water, blanch for 2 5 minutes (the specific time and temperature are according to the age and season of the soft-shelled turtle).

3. After putting the silver cavity to cool, use scissors or sharp knives to cut the cross knife edge in the abdomen of the soft-shelled turtle, dig out the internal organs, slaughter the limbs and tail, and the key is to remove the butter on the side of the legs.

4. Gently scrape the black dirt of the whole body of the soft-shelled turtle. Be careful not to scratch or scrape off the skirts. After scraping off the black skin, wash well. Even if the cleanup is basically completed.

5. After the soft-shelled turtle is processed, put it in a bowl, spread the sliced ham, mushrooms, ginger, garlic and onions can also be put in together, and finally add cooking wine.

6. Then it's time to take the time to stew, depending on the size of the soft-shelled turtle, one hour for the smaller one is almost enough, and another 60 minutes for the big one.

Dry-pot soft-shelled turtle.

Ingredients: 1 soft-shelled turtle, half an onion, 3 coriander, 6 cloves of garlic, 6 grams of ginger, 200 grams of front buttocks Seasoning: 3 grams of cinnamon, 20 ml of dark soy sauce, 3 bay leaves, 3 star anise, a little peppercorn, 5 grams of sugar, 6 dried chili peppers, 7 grams of salt, 3 grams of chicken essence, 20 ml of cooking wine.

Steps: 1. Prepare other materials, as above: slice the meat, put the fat alone, cut the line pepper and red pepper, slice the onion, cut the garlic into pieces, and mince the ginger.

2. Dry ingredients: chili pepper, cinnamon, bay leaves, Sichuan peppercorns, star anise.

3. Heat the pot, add cooking oil, and stir-fry the fatty meat in frying oil.

4. After frying out, add dried red pepper, cinnamon, Sichuan pepper, bay leaves, and star anise and stir-fry.

5. Add the soft-shelled turtle and lean meat for one minute and stir-fry, add sugar and stir-fry until the soft-shelled turtle is slightly yellow.

6. Pour in dark soy sauce, ginger and garlic and stir-fry.

7. After stir-frying the color, add the water that has not covered the soft-shelled turtle, cover over medium heat and continue to simmer.

8. About one-third of the water (about 20 minutes) add green and red peppers, onions, salt, and chicken essence.

9. After the water is drained, add the coriander.

10. Plate.

Steamed eight-treasure soft-shelled turtle.

Cuisine】 Lu cuisine.

Features] The shape is complete, the eight treasure ingredients, the color is pleasing to the eye, the soup is fresh and mellow, the taste is changeable, and the seasoning soft-shelled turtle is 450g20g of sea cucumber20 g of dried scallops

Lotus seeds 20g15g of soaked glutinous rice30 grams of pork fat and lean meat, 20 grams of yellow cake

Net winter bamboo shoots 15g20 g of shiitake mushroomsNet chicken 30g

40 g of pork knuckleRefined salt 5gShao liquor 15g

Clear soup 150g15 g of shredded gingerSichuan pepper 15g

10g of green onionsWet starch 60g.

Method Live soft-shelled turtle back down, belly up, wait for its head to stretch out, quickly cut off its head with a knife, lift the control of blood, put it in a pot of boiling water for a little scald, scoop it into cold water, scrape the black skin, remove the cover, remove the internal organs, chop off the sharp claws, rinse with water, and put it in the cauldron.

2.Cut sea cucumbers, pork, cakes, winter bamboo shoots, and mushrooms into centimeter-square cubes, and place them in the chest cavity of the soft-shelled turtle together with scallops, lotus seeds, and glutinous riceThen pour in refined salt and Shao wine.

Clear soup, soft-shelled turtle gallbladder mixed with the juice, put the ginger shreds in the upper, middle and lower layers on the eight-treasure filling, cover with the soft-shelled turtle cover, put the pork knuckle on top of the soft-shelled turtle, put the ginger slices and peppercorns together, and put the green onion on the soft-shelled turtle cover.

4.Then put the soft-shelled turtle bowl into the cage and steam it in boiling water for 3 to 4 hours, take it out, remove the chicken, elbow meat, green onion and ginger slices.

5.Decant the soup of the soft-shelled turtle into the pot, bring it to a boil, thicken it with wet starch and pour it on the soft-shelled turtle.

04.Steamed soft-shelled turtle.

Ingredients: 1 soft-shelled turtle, 50g shiitake mushrooms100 g of chicken50 g of ham meatWinter bamboo shoots 50gRape 20 g3 sprigs of coriander, 1 small piece of ginger.

Seasoning 10 tbsp broth, 1 tbsp cooking wine, 1 tsp pepper, 1 tsp salt, 1 2 tsp monosodium glutamate.

After slaughtering, blanch the soft-shelled turtle with boiling water until the outer layer changes color and wrinkles, and scrape the black matter and old skin of the soft-shelled turtle with a knife, remove the claw tip and tail, clean the internal organs and yellow croaker, wash and chop into small pieces.

2. Wash and chop the chicken into minced meat; Wash the mushrooms and tear them into large pieces; Cut bamboo shoots and ham into slices; After washing the green onion and ginger, cut them into segments and slices respectively, take a soup bowl and add the soft-shelled turtle meat, green onion segments, ginger slices, and broth, and steam them in a steamer for 50 minutes.

3. Add minced ham, sliced bamboo shoots, mushroom pieces, rape, green onions, ginger, monosodium glutamate, cooking wine, refined salt, pepper, seal with oil paper, put it in a steamer and steam for 15 minutes, open the oil paper and pick out the green onion and ginger.

4. Finally, pour the minced chicken into the soft-shelled turtle soup and bring to a boil.

Precautions This dish is smooth and has a fresh and fragrant taste. Soft-shelled turtles must be washed to avoid fishy smells. Add a little peppercorn to taste better.

b.Skillfully remove the fishy smell of soft-shelled turtle. When killing the soft-shelled turtle, pick out the gallbladder from the internal organs of the soft-shelled turtle, take out the bile, wait for the soft-shelled turtle to be washed, add some water to the bile of the soft-shelled turtle, apply it to the whole body of the soft-shelled turtle, let it sit for a while and rinse it with water.

The soft-shelled turtle processed in this way will have no fishy smell when it is cooked again.