Turtle practice

Ingredients: soft-shelled turtle 1, half chicken, sliced onion, ginger and garlic, 50g broth, cooking wine 10g, 3g salt, 2g monosodium glutamate, 30g peanut oil, 5g sesame oil and 2g star anise.

Exercise:

(1) Chop the head of live soft-shelled turtle, control the blood, wash it, take it out in boiling water, scrape off the black skin, blanch it in boiling water for about 5 minutes, remove the hard cover, take out the five internal organs, chop off the claw tips, chop soft-shelled turtle and chicken into cubes, and blanch it in boiling water.

(2) Scrape off the dirt and thin skin on the hard cover.

(3) Put peanut oil in the spoon, heat it with high fire, and add onion, ginger, garlic slices and star anise.

(4) After fragrant, cook clear soup and cooking wine, add soft-shelled turtle and chicken nuggets, boil them to remove floating foam, turn to medium heat for about 45 minutes, move them to large fire, add refined salt, monosodium glutamate and sesame oil, and adjust the taste.

1. turtle roast chicken

(1) Ingredients: a turtle and a tender hen.

Ingredients: onion segments, ginger slices, Shaoxing wine, refined salt, monosodium glutamate, pepper noodles, wet starch, cooked lard and soy sauce.

Practice: First, the soft-shelled turtle and hen are slaughtered separately, their internal organs are removed and washed. Then soak the turtle in boiling water and take it out. The hen is boiled in boiling water until it is 80% mature and then fished out.

Boil the soft-shelled turtle in water, then simmer for about 20 minutes until cooked, and then take it out. Cut the eight-mature hen out into pieces.

Heat oil in a pan, stir-fry the cooked chicken pieces and soft-shelled turtle, then add ingredients and boiled water until cooked, thicken the soup and take it out of the pan.

(2) Ingredients: one turtle and half an old hen.

Ingredients: onion slices, ginger slices, Shaoxing wine, monosodium glutamate, refined salt, ham slices and bamboo shoots.

Practice: Cut soft-shelled turtle and hen into pieces, put them in a pressure cooker together with other ingredients (monosodium glutamate will be added after cooking), drain a small half pot, bring it to a boil with high fire, open the valve, press it for 20 minutes, and then boil it out. If you have a Yunnan steamer, cook it until it is rotten. )

2. Sweet and sour turtle

Ingredients: turtle skirt and some soft meat.

Ingredients: onion, garlic paste, red pepper, sugar, vinegar, refined salt, dried starch, vegetable oil.

Practice: Cut the turtle skirt and fillable boneless soft meat into small pieces, and mix in refined salt and dried starch. Then put it in a 60% hot oil pan and fry it thoroughly. Put it in the oil pan for the second time and fry it until it is crisp and take it out. In addition, add a small amount of water to the seasoning, boil it, thicken it into paste, put the turtle slices into the pot and roll it evenly.

3. Crystal sugar turtle

750g of soft-shelled turtle, 30g of red soy sauce, 1 root onion, 75g of crystal sugar, 3 slices of ginger, 65g of cooked lard, 25g of Shaoxing wine, 35g of peanut oil and 2g of refined salt.

(1.) Soft-shelled turtle lies on its back. When its head sticks out, it quickly grabs its neck with its fingers, forcibly pulls it out, forcibly reaches its back shell and neck bone, drains it, and soaks it in hot water at 90℃. When the tortoise shell turns white, take it out, use cold water to remove the white film on the abdomen, legs and skirts, brush off the black on the back shell with a broom, gut and remove the bones, cut off the head, tail and claw tips, then evenly cut it into 8 pieces, put it in a pot and blanch it, then take it out and wash it with clear water, and tear off the blood tendons, spare pieces and butter.

(2) Heat the wok, add peanut oil to the wok, heat it to 80%, add onion and ginger slices, stir-fry until fragrant, push the turtle pieces (belly down), put them in Shao wine, boil and cover them for a while, add 750g of water, boil for 3 minutes, then cover them with low fire and stew for about 25 minutes. When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and stew for about 20 minutes, then simmer on low fire until the fish pieces and skirts are soft and waxy, then use high fire to collect juice, pick up the marinade, and pour it on the fish pieces while tossing the pot. When the marinade is thick, pour in cooked lard (25g), and then toss the pot with medium fire to adjust the oil until the marinade is obtained.

4. Steamed turtle

Ingredients: 750g soft-shelled turtle, 30g chicken wings, 500g clear soup, 5g refined salt, 2g monosodium glutamate, pepper 1 g, onion ginger15g.

Cooking method: Put soft-shelled turtle and chicken wings into a bowl, add clear soup, refined salt, monosodium glutamate, pepper, onion and ginger, and steam until it is rotten.

5. day lily turtle soup

Day lily 100g (cut into sections), soft-shelled turtle 1 individual (about 500 ~ 1000g), 20g of radix rehmanniae and 20g of rhizoma anemarrhenae. Wash the head and viscera of soft-shelled turtle, slice Radix Rehmanniae and Rhizoma Anemarrhenae, wrap them in gauze bags and tie them tightly, put the yellow flowers, medicine bags and soft-shelled turtle in a stew pot, add a little water to stew until cooked, take out the medicine bags, season them with ginger, monosodium glutamate and salt, eat yellow flowers, nail fish and drink soup. It has the effects of nourishing yin, promoting fluid production, clearing away deficiency and heat, calming the heart and calming the nerves.

6. pearl turtle

Ingredients: turtle 500g, pigeon eggs 5, soy sauce 12, cooked ham shreds 10g, rock sugar 20g, garlic 10g, wet starch 5g, ginger 5g, sesame oil 10g, salt 25g, cooked lard1.

Production method:

(1,) The turtle is eviscerated, slightly scalded in boiling water, coated and chopped. Boil in a clear water pot, blanch for 3 minutes, and remove.

(2) Stir-fry the wok, add cooked lard, heat it, add soft-shelled turtle, fry for 3 minutes, and drain the oil.

(3) Leave a little base oil in the original pot, add turtle and pigeon eggs, add raw, soft, soft, soft, soft, soft, soft, soft garlic, soy sauce, refined salt, monosodium glutamate and yellow wine, cook for 5 minutes, thicken with wet starch, pour in sesame oil, take out the pot, put the nail fish into a plate, surround pigeon eggs, and sprinkle with shredded ham and chopped green onion.

note:

(1,) When processing soft-shelled turtle, pay attention to keep the skirt intact.

(2) thicken the paste with wet starch, open the lid and bubble, and let the paste cook thoroughly, so that the bright juice will be bright.

Flavor characteristics:

Pearl Jia is a famous dish in Huizhou, which is cooked by "raw burning method". Scald the soft-shelled turtle with boiling water, oil it and braise it for 5-6 minutes, which is the raw burning method. The color sauce is brown and tender with white pigeon eggs, so it is called pearl turtle.

7. Braised turtle

Choose turtle, fat hen, pepper oil, Shaoxing wine, onion, ginger, star anise, soy sauce, monosodium glutamate and sesame oil. Slaughter and wash the turtle and chicken separately, put them into a pot together, add water, onion, ginger and star anise, boil them with high fire, then simmer them with low fire and take them out. Remove the meat and bones and cut the meat into strips. Heat a wok, add pepper oil and shredded ginger and onion, fry until yellow, and add soy sauce, broth (boiled turtle chicken soup), Shaoxing wine and monosodium glutamate. Then put the turtle and chicken together in the pot, stew for six or seven minutes, and sprinkle with a little sesame oil. Features: Fresh, mellow and nutritious, it is not only a delicious food, but also a nourishing product.

8. Fried turtle with sauerkraut

Slaughter soft-shelled turtle, clean and chop it into small pieces, soak it for half an hour to remove fishy smell, add salt, monosodium glutamate, pepper, yellow wine, egg white and corn starch for sizing, put it in an oil pan for lubrication, cut it, then add Chaozhou pickled cabbage slices, bamboo shoots (or water bamboo slices), onion slices and ginger slices, stir fry together, and add yellow wine, salt, pepper and monosodium glutamate. Thicken with sesame oil and serve. The main points of this dish: soft-shelled turtles should be tender, and the white fishy fat in the abdomen should be dug out when slaughtering; Sauerkraut should be soaked lightly.

9. Braised turtle

Kill the turtle alive, pork belly, and cut into pieces for later use. Add lard to a hot pot, stir-fry onion and ginger, add soft-shelled turtle and meat to cook Huadiao wine, add soy sauce, crystal sugar and refined salt, stir well, add a proper amount of water, first boil it with high fire, cover the lid and turn to low heat, and cook until it is cooked thoroughly.

10. Stir-fried soft-shelled turtle

Slaughter the turtle first, soak it in boiling water, scrape off the black clothes, remove the internal organs and butter, wash and drain it, and cut it into pieces the size of dominoes. Slice bamboo shoots and mushrooms. Put the turtle in a bowl, add salt, wine, monosodium glutamate and wet starch and mix well. Heat a wok with large fire, a wok lubricated with oil, put oil in the wok to 50% heat, push the turtle evenly, wipe it open with a spoon, and then add bamboo shoots and mushrooms. When the turtle is cooked, pour the wok into the colander to drain the oil. Leave a little oil in the pot, add onion and ginger until fragrant, add seasoning and turtle, thicken with wet starch after boiling, and pour sesame oil on the plate.

1 1.

Eviscerate the soft-shelled turtle, wash it, chop it into two pieces, put it in a casserole with Astragalus membranaceus, add water 1500 ml to the pot, and cook it with strong fire for half an hour. Then add salt, cooking wine, ginger slices, garlic cloves and other seasonings, and simmer for a quarter of an hour. It can be eaten, and has the effects of tonifying yang and benefiting qi, eliminating diseases and strengthening the body.