The practice of turtle soup

Stewed soup of Smilax glabra and tortoise

Raw materials: Smilax glabra 100g, tortoise 350g, lean meat 50g, dried tangerine peel 5g, ginger 10g, salad oil 800g, clear water 800g, salt 5g, chicken essence 3g, sugar 1g and pepper1g.

Practice: Slaughter the tortoise and blanch it, cut the lean meat into broad beans and blanch it, wash the dried tangerine peel and Smilax glabra, and slice the ginger for later use. Take a clean pot and put it on the fire. Add salad oil and stir-fry the turtle. Clean the pot, add water, ginger slices, tortoise, Smilax glabra, dried tangerine peel and lean meat, and then simmer 1 hour to taste.

steamed turtle

Ingredients: 800g tortoise, 5g sesame oil, 5g lard, 5g onion and 5g ginger.

Practice: break the live turtle shell, then scrape off the meat in the shell with a knife and wash the five internal organs; Remove the head and tail, toes, gallbladder and turtle skin and chop them into small pieces; Cut the onion into strips; Ginger is broken; Heat lard in the pot, stir-fry onion and ginger; Then add the nail fish, fry with hot oil, add refined salt, add a proper amount of water, and simmer in a large casserole until cooked; Add monosodium glutamate and serve.

Stewed soup of astragalus and tortoise

Raw materials: tortoise 1000g, astragalus root 50g, ginger 5g, onion 5g, refined salt 8g, monosodium glutamate 5g and yellow rice wine 20g.

Practice: Wash Astragalus membranaceus, wash and chop soft-shelled turtle, slice ginger and cut onion. Boil the pot with water, add a little yellow wine, ginger slices and turtle slices, cook for a while, and pick them up for use. Take a stew pot, put the processed soft-shelled turtle and astragalus into a clean stew pot, add yellow wine, ginger slices and onion slices for 3 hours, and then add refined salt and monosodium glutamate.