Goodbye chicken (Ji):
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.
Overlord meets chicken (Ji):
Ingredients: one turtle and half 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. )
Sweet and sour skirt:
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.
Steamed turtle with rock sugar
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. Put the tortoise on your back. When its head sticks out, quickly pinch its neck with fingers, pull it out hard, stretch its neck bone with its back shell, drain blood, and soak 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, disembowel 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 oil pan, heat it to 80%, add onion and ginger slices, saute until fragrant, push the soft-shelled turtle (belly down), cook Shao wine for a short time, add 750g of water, cook for 3 minutes, then cover it 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.
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.
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.
Pearl turtle
Ingredients: tender turtle
Jiu Shao ..................
Production method:
1, viscera of soft-shelled turtle, 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 oil in the bottom of the original pot, add turtle and pigeon eggs, add light soy sauce, garlic, soy sauce, refined salt, monosodium glutamate and Shaoxing wine, cook for 5 minutes, thicken with wet starch, pour sesame oil, take the pot and put the nail fish into the plate, surround the pigeon eggs, and sprinkle with shredded ham and onion.
note:
1, processing soft-shelled turtle, pay attention to keep the skirt intact.
2, thicken with wet starch, bubbling at the top, let the paste mature, then the bright juice is 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.
Braised Turtle in Brown Sauce
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.
Fried turtle with Chinese 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.
Braised Turtle in Brown Sauce
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.
Stir-fried 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.
Stewed turtle with astragalus membranaceus
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.
Mussel turtle soup
Slaughter the soft-shelled turtle, bleed it, blanch it with boiling water, scrape off its skin, wash it with clear water, remove its internal organs (gallbladder for later use) by laparotomy, blanch it with boiling water, boil it in a soup pot, take it out with a colander, cool it thoroughly, remove its shell, remove its bones and put it in a soup bowl. Soak mussels in hot water, remove a pinch of hair with your fingers, wash them with warm water for several times, put them in a soup pot with soft-shelled turtle for 40 minutes, then put them in the same stew pot, add refined salt, cooking wine and ginger slices to boil, and remove the soup foam on the floating surface. When the soup is milky white, add monosodium glutamate, put it in a bowl and pour in sesame oil. Note: Before the turtle comes out of the pot, put a bowl into 1g cooking wine, tear the turtle gall, put it into the wine bowl and stir it evenly, then pour it into the turtle soup, so that you can put less or no monosodium glutamate, and the fish soup is still delicious.
Turtle mushroom pot
Mushrooms, soaked and washed; Wash and slice the ham for later use. The turtle was disembowelled, cleaned and cut into small pieces. Take a ceramic pot, put the soft-shelled turtle, mushrooms and ham slices into the pot, add the broth, cooking wine and ginger slices and simmer for one and a half hours. Add chopped green onion and chicken essence before eating.
▲ Although the turtle is delicious, it can't be eaten with amaranth at the same time. If eaten at the same time, it will cause poisoning. Therefore, when eating turtles, don't eat amaranth at the same time!
Kitchen tips
Skillfully remove the fishy smell of turtle.
Turtle is delicious and nutritious, but it is not easy to get rid of its fishy smell. If only ginger, onion and wine are used, the deodorization effect is often not ideal. There is a simpler and more effective method: when killing a turtle, pick out the gallbladder from the turtle's internal organs and take out the bile. After washing the turtle, add some water to the turtle bile and smear it all over the turtle. Leave it for a while and rinse it with clean water. The turtle treated in this way has no fishy smell when it is cooked again.
How to identify turtles
Turtles are divided into clear water turtles and yellow sand turtles. Clear-water soft-shelled turtle with high shell quality; The back shell of yellow sand turtle is yellow, and the quality is second. If you want to identify the sex of soft-shelled turtle, just look at its tail, it is male beyond its back shell, and vice versa. Generally, it is better to buy about 500 grams of male soft-shelled turtle. Every year around June of the lunar calendar, soft-shelled turtles bitten by mosquitoes have the worst quality and are customarily called "soft-shelled turtles".