Turtle soup is not difficult to stew, but the front is a little difficult to clean, so I usually don't want to cook it. Only pay attention to this step when stewing. The stew is delicious, nutritious and has no fishy smell at all.
Sparerib turtle soup
Ingredients: turtle 1, ribs 7, angelica 2, codonopsis pilosula 10g, astragalus membranaceus 10g, ginger 2.
Seasoning materials: 5g of edible salt, 20ml of cooking wine and a little pepper.
Production method:
1. After a turtle is cleaned up, there is not much left, so it is stewed with other meat ingredients, and the soup is rarer and more nutritious. We are more used to using ribs.
How many ribs to put depends on the size of the casserole. My casserole is of medium size, so 7 yuan is enough. Clean the spareribs, pour a proper amount of water into the pot, bring to a boil, pour the spareribs and 10 ml cooking wine, and slowly blanch the blood in the spareribs.
Rinse the cooked ribs with hot water, pour them into a casserole, and add ginger slices, 10 ml cooking wine and enough water (add enough water at one time). After boiling, turn the fire to a minimum and simmer for 40 minutes.
2, the next time, began to deal with turtles. The stewed turtle is made of fresh ingredients, and it should be handled step by step.
A, inject a proper amount of water into the pot, boil it, put the turtle in, cover the pot, turn off the fire, stew for 5 minutes, and take it out after the turtle skin is wrinkled. According to people who used to sell soft-shelled turtles, soft-shelled turtles will excrete urine under the stimulation of high temperature, so that their internal organs will be clean. I haven't verified this, because we don't eat turtle guts, we throw them away.
B, after boiling water, the turtle's skin will wrinkle, just tear it off. This epidermis is mainly rough in taste, and nothing else is considered. In addition, the toenails of turtles are removed and can be pulled out as soon as they are pulled out.
C, the next step is to kill the turtle. After cleaning the turtle, cut it from the bottom of the turtle skirt along the periphery with a knife, open the bottom cover, and then take out the internal organs. When the knife is not very useful, you can prepare to sharpen the kitchen to make it easier to operate.
I only left four legs and two shells of meat and neck. After processing, there is not much left, which is why turtles always have to match some other ingredients when cooking, otherwise it is really not enough to eat.
Soak the processed soft-shelled turtle and soft-shelled turtle in clear water for 10 minute, and change the water in several ways halfway, so there will be no blood foam when stewing soup. The meat of soft-shelled turtle is tender. Remove the skin and you will find more gums. Personally, I don't think it is necessary for fresh live turtles to swim in the water. Just soak their blood in clear water.
3. Prepare the medicinal materials of the stew: Angelica sinensis, Codonopsis pilosula and Astragalus membranaceus, and clean them. Astragalus is not heavy, angelica is heavy, just put two tablets. Too strong a medicine will also affect the taste of the soup.
Stewed meat should pay attention to the choice of medicinal materials, it is best to choose thicker ones, so that the medicinal materials can absorb enough nutrition during the growth process. In pharmacies, thick ones are much more expensive than thin ones. Fine tea is just right, and it is easy to make juice.
4. Pour the soaked soft-shelled turtle and medicinal materials into the pot. You can turn up the fire at this time. After boiling in the saucepan, be sure to turn down the heat and simmer slowly, so that the nutrients in the turtle can be cooked. You must pay attention to this step.
5. After simmering for 35 minutes, you can see that the soup is white, add appropriate amount of edible salt and a small amount of pepper, fire, cover the pot and stew for another 5 minutes. If you want to sprinkle some medlar in it, you can put some in it at this time.
6. After cooking, bring the casserole to the table. Because the soup has the medicinal taste of Angelica sinensis, spices such as chopped green onion and coriander are no longer put in it.
Problems needing attention in cooking
1, stew soft-shelled turtle with low fire, or its nutrients will be difficult to come out. Although soft-shelled turtle meat is tender and easy to cook, don't ignore the nutrition of turtle shell.
When we were young, we often heard people riding bicycles, shouting for turtle shells and tortoise shells. Why is this? It is because tortoise plastron and turtle shell are Chinese herbal medicines, and even if they are cooked together, they are still useful. Therefore, when stewing soft-shelled turtle, it must be simmered slowly to make its nutrition precipitate better.
2. Some people who are good at eating soft-shelled turtle will make full use of it. Because of the high nutritional value of soft-shelled turtle, it can be said that the whole body is a treasure, and the blood and viscera of soft-shelled turtle can be used for cooking. But when you kill a turtle, you have to kill it alive, which may be difficult to handle alone. I really can't do it. It feels like a technical job, so I won't introduce it here.
Turtle soup is not difficult to stew, but you only need to pay attention to this step when stewing the soup, which will make the soup fresh, nutritious and odorless. Stew a pot of ribs and turtle soup for your family, strengthen the spleen, stimulate appetite and nourish your body.