Process: clean stew Taste: native salty

Main ingredient: turtle (750 grams)

Auxiliary ingredients: asparagus (50 grams) ham (50 grams)

Seasoning: green onion (15 grams) Ginger (10 grams) wine (50 grams) Salt (5 grams) Monosodium Glutamate (3 grams) Garlic (10 grams)

Making process

1. Slaughter the live turtle, remove the internal organs, blanch, remove the black membrane, chop into pieces, rinse and spare. Ginger washed and cut into pieces, garlic peeled, patted into garlic paste. Sliced asparagus. Ham sliced.

2. the turtle blocks into the casserole, add white onion, ginger (pat loose), cooking wine, bamboo shoots, ham slices, add water to submerge the turtle, put on the fire to boil, move to a small fire on the simmering for 2 hours, go ginger, green onion, add salt, monosodium glutamate seasoning, when serving sprinkled with garlic puree that is complete.

The taste of the dish

The flavor is fresh and tender, and the soup is pure and clear.

Ice Sugar Snapper

Process: Stewed Taste: Sweet and Sour

Main Ingredients: Snapper (750 grams)

Accessories: Bamboo Shoots (100 grams)

Seasonings: Rock Sugar (100 grams) Yellow Wine (30 grams) Green Onion (10 grams) Vinegar (20 grams) Soy Sauce (30 grams) Ginger (20 grams) Starch (fava beans) (13 grams) Lard (50 grams). Lard (refined) (50 g) garlic (10 g)

Making process

1. snapper slaughtered, soaked in 90 ℃ hot water, depilated skin, chopped off the tip of the mouth, tail, claws, with the tip of the knife in the abdomen curved cross flower knife, digging out the viscera, pharyngeal throat, chopped off the back of the shell bone, each snapper chopped into 6, and then washed in cold water;

2. bamboo shoots peeled off the outer skin, cleaned, and into boiling water Blanch, cut into diagonal pieces;

3. snapper blanch in a pot of boiling water, fish out and rinse with water;

4. frying pan set on high heat, scooped into the water 500 ml, the snapper into the pot, add wine, ginger (pat loose), scallion knots 5 grams, boil and then change to a small fire, simmer until crispy, pick off the ginger pieces, scallion knots;

5. another frying pan set on medium heat, into the cooked lard, cast into the garlic clove, and then into the water. Cooked lard, into the garlic cloves slightly stir-fried, the turtle with the original sauce together with the pot, add yellow wine, rock sugar, bamboo shoots, soy sauce, vinegar, after boiling into a small fire simmer for 5 minutes, switch to a high fire to collect the thick marinade;

6. thickening with thinned wet starch, dripping with cooked lard, shoveling the side of the frying pan, so that the gravy, the oil uniformly wrapped around the turtle pieces, into the green onion segments, cooking;

7. burned to blisters When the pan out of the plate, both sides decorated with rock sugar, plate that is complete.

Process tips

Slaughter turtle: make the turtle abdomen up, cover down, when it will head out, quickly with a knife to chop off the head, the head cavity down to control the blood, put eighty percent of the boiling water for a few minutes, and then put into warm water with a knife to scrape off the skirt and legs of the black membrane, and scrape off the abdomen of the white membrane, and then pry open the cover with a knife to take out the guts, minced claw tip, and rinse with cool water can be clean.

Taste

Bright color, sweet, sour and salty, sticky and moist.

Casserole turtle soup

Process: cooking Taste: salty

Main ingredients: turtle (500 grams)

Seasoning: cooking wine (20 grams) green onion (5 grams) Ginger (5 grams) Salt (5 grams) Vegetable oil (20 grams)

Making process

1. slaughtered turtle shelling, sorted out, cut into 6 large pieces;

3. p>

2. scallion cut into segments, ginger slices;

3. pot into the vegetable oil, burned to seventy percent of the heat into the scallion segments, slices of ginger and turtle pieces;

4. fry about 5 minutes to the meat of the turtle is grayish-white, will be put into the casserole, and then put into the cooking wine, salt and the appropriate amount of water;

5. first with a strong fire to cook for half an hour, and then change to a small fire to cook to the meat of the turtle cooked rotten

6.

Shanghai steamed turtle

Process: steamed Taste: salty

Main ingredient: turtle (600 grams)

Accessories: ham (150 grams) Shiitake mushrooms (dry) (5 grams) lard (oil) (15 grams)

Seasoning: ginger (5 grams) wine (20 grams) salt (7 grams) monosodium glutamate (1 gram) green onion (10 grams)

This is the first time in the history of the Chinese medicine industry that the Chinese medicine industry has been in the process of making a new product, but it is not the only thing that can help. back shell on the black membrane;

4. and then use a knife to scrape the skirt white membrane and abdomen legs on the black membrane, chopping off the tail and claw tip;

5. then back on the chopping board, split open the belly shell, digging out the viscera, and then washed with water, chopped into two halves from head to tail, every 0.15 cm cut 3 blocks;

6. snapper block into the pot, add water submerged, boiling and then blanch for 2 to 3 minutes! The blood foam, skimmed out, wash with water to remove the black dirt in the belly, and remove the leg butter, drained;

7. take a buckle bowl, back down in the bowl according to the original shape of the buckle, put on the green onion knots, slices of ginger, yellow wine, on the cage on the high flame about steam 1.5 hours to crispy, take out;

8. pick off the green onion knots, slices of ginger, overturned in the soup pot, the ham slices spread in the back of turtle, and then embellished with lard ding, water hair Add 100ml of chicken broth, monosodium glutamate, salt, yellow wine (10g);

9. Steam the ingredients for 10 minutes and serve.

Tips

1. processing turtle, pay attention to keep the skirt intact;

2. turtle first add onions and ginger wine dry steaming to cooked, pick up onions and ginger, add soup and then steamed for about 10 minutes, meat is delicious, and no fishy taste.

Dish taste

The soup is clear and flavorful, the meat is tender, the skirt is fat and glutinous.