Materials: 500g soft-shelled turtle and 500g pig tibia.
Seasoning: green onion 10g, ginger 10g, sugar 5g, chicken oil 5g, salt 3g and pepper 2g.
Characteristics of stewed turtle soup;
The soup is mellow, the meat is smooth and tender, and the fat is delicious.
Teach you how to make stewed turtle soup, and how to make stewed turtle soup is delicious.
1. Cut the pig tibia, add clear water to stew the soup, skim the floating foam after the soup is boiled, add onion, ginger and pepper, and stew for 1 to 2 hours.
2. Slaughter the soft-shelled turtle, blanch it with boiling water, peel off the outer membrane, cut around the shell, lift the shell, take out the internal organs, chop the meat and shell into pieces about 3*2 cm, blanch it with cold water, remove the floating foam, and take it out to wash the blood with clear water.
3. Boil the prepared bone soup, add the processed soft-shelled turtle, boil the soup again, simmer for about 1 hour, pick out the onion, ginger and pork leg bones, add salt and a little chicken oil.
Tips for making stewed turtle soup;
Lean pork and appropriate amount of Chinese angelica head can be added to make the soup taste more delicious; Turtles are also called turtles.
Tips-Health Tips:
1. This soup has the effects of nourishing yin and blood, clearing away deficiency and clearing away heat, and is especially suitable for people with excessive postpartum blood loss, hyperactivity of yang due to yin deficiency or internal heat due to yin deficiency, vexation, night sweats, feverish hands and feet, and emaciation.
2. Not suitable for people who are physically strong and within three days after delivery.
Pie-food phase grams:
Turtle: Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab. Fried turtle with onion:
[Ingredients] 200 grams of nail fish, 250 grams of onion, 50 grams of carrot, peanut oil, oyster sauce, seafood sauce, salt, chicken essence, soy sauce, cooking wine, sugar, corn flour, pepper, onion, ginger and garlic.
[Practice] 1, cut the nail fish into pieces, put them into the pot, add soy sauce, cooking wine and raw flour, and marinate them evenly 10 minute; Dice onion, slice carrot and pre-cook; Chop ginger and garlic, and cut onion into sections. 2. Heat the wok and drain the oil. Add ginger and garlic and stir-fry until fragrant. Add oyster sauce and boiled water15min. Add onion and carrot seafood sauce and stir-fry for 2 minutes. Season with white sugar and chicken essence, sprinkle with pepper and onion.
Braised turtle with quail eggs
[Ingredients] 200 grams of nail fish, 20 quail eggs, peanut oil, oyster sauce, tomato juice, soy sauce, cooking wine, salt, chicken essence, sugar, corn flour, pepper, onion, ginger and garlic.
[Practice] 1, cut the nail fish into pieces, put them into the pot, add soy sauce, cooking wine and raw flour, and marinate them evenly 10 minute; Cooked quail eggs, shelled; Chop ginger and garlic, and cut onion into sections. 2. Heat the wok and drain the oil. Add ginger and garlic and stir-fry until fragrant. Add oyster sauce and water to stew 15 minutes. Add quail eggs and tomato juice and cook for 5 minutes. Season with salt, sugar and chicken essence, sprinkle with pepper and onion.
Fried turtle with cabbage
[Ingredients] 1, Carassius auratus 200g, Chinese cabbage 500g, carrot 50g, peanut oil, oyster sauce, seafood sauce, soy sauce, cooking wine, salt, chicken essence, sugar, corn flour, pepper, onion, ginger and garlic.
[Practice] 1, cut the nail fish into pieces, put them into the pot, add soy sauce, cooking wine and raw flour, and marinate them evenly 10 minute; Remove the leaves from the cabbage and cut into 4 cm long sections. Carrot slices; Chop ginger and garlic, and cut onion into sections. 2. Heat the wok and drain the oil. Add ginger and garlic and stir fry. Stir-fry the anchovy until dry, add oyster sauce and water 15 minutes, stir-fry the cabbage, carrot seafood sauce and salt for 2 minutes, add sugar and chicken essence to taste, and sprinkle with pepper and onion.
● Huaiqi Biejia Decoction
[Ingredients] 500 grams of soft-shelled turtle, 30 grams of yam, 0/5 grams of medlar/kloc, 500 grams of chicken, a little longan meat, and a proper amount of salt, chicken essence and ginger.
[Practice] 1. Slaughtering and cleaning the soft-shelled turtle, and cutting the turtle shell into pieces; Slaughter chicken, washing, and cut into pieces; Wash yam, soak in water for half an hour, and wash medlar; Slice ginger. 2. Put all the ingredients in a saucepan, boil with strong fire, then simmer for 3 hours, and season with salt and chicken essence.
"Five Steps" of Killing Soft-shelled Turtle
First, uncover the film → second, draw blood → third, open the chest → fourth, remove dirt → fifth, cut into pieces.
There is a thin white film on the surface of turtle skin. Removing the film can remove all the filth on it. The method is to put the turtle on its back into a basin, then scald it with boiling hot water (about 80 ~ 85℃) for half a minute, and then remove the film on its surface by hand after picking it up. Special attention should be paid to removing the membrane from the folds of the neck, armpits and four toes, and peeling off the toenails.
If you need to draw blood, you can put the turtle back after ironing, and its head naturally sticks out (trying to turn over). At this time, you can cut your neck with a knife, then turn the turtle upside down, and the turtle's blood will flow out of the knife edge of your neck and then pick it up with a bowl. If you don't need to draw blood, you don't have to go through this step.
Cut the turtle in half at the junction of the shell and its bottom plate (that is, around the skirt).
After eviscerating the belly, take out all the internal organs, abandon the lungs and leave the liver; Wash the heart and intestines separately. Be careful not to break its gallbladder.
Chop the tortoise's limbs first, then slice its skirt, and finally cut the shell and bottom plate into pieces respectively.