Technology: stew taste: salty and fresh.

Material: soft-shelled turtle (750g)

Accessories: winter bamboo shoots (50g) and ham (50g).

Seasoning: green onion (15g) ginger (10g) cooking wine (50g) salt (5g) monosodium glutamate (3g) garlic (10g).

manufacturing process

1. Slaughter the live turtle, gut it, blanch it, remove the black film, chop it up, and rinse it with clear water for later use. Wash ginger and cut into pieces. Peel garlic and pat it into garlic paste. Slice winter bamboo shoots. Slice ham.

2. Put the soft-shelled turtle into a casserole, add scallion, ginger (pat loose), cooking wine, bamboo shoots and ham slices, add clear water to submerge the soft-shelled turtle, boil it with low fire, stew it for 2 hours, take out the ginger and onion, add refined salt and monosodium glutamate to taste, and sprinkle garlic when eating.

The taste of dishes

The taste is tender and the soup is pure.

Steamed turtle with rock sugar

Technology: stew taste: sour and sweet.

Material: soft-shelled turtle (750g)

Accessories: winter bamboo shoots (100g)

Seasoning: crystal sugar (100g), yellow wine (30g), chives (10g), vinegar (20g), soy sauce (30g), ginger (20g), starch (broad bean) (13g), lard (refined) (50g.

manufacturing process

1. After the turtle is slaughtered, soak it in hot water at 90℃, remove the epidermis, cut off the tip of the mouth, tail and claws, draw a cross on the abdomen with the tip of a knife, cut off the internal organs and throat, cut off the sharp bones of the back shell, cut each turtle into 6 pieces, and then wash it with cold water;

2. Peel the bamboo shoots, wash them, blanch them in boiling water and cut them into oblique knives;

3. Soak the soft-shelled turtle in a boiling water pot, take it out and rinse it with clear water;

4. Put the wok on a big fire, scoop in 500ml of clear water, take the turtle out of the wok, add 5g of yellow rice wine, ginger slices (pat loose) and onion knots, bring it to a boil with low fire, stew until it is crisp and rotten, and take out the ginger slices and onion knots;

5. Put another wok on medium fire, add cooked lard, saute garlic cloves, put soft-shelled turtle together with the original juice in wok, add yellow wine, rock sugar powder, bamboo shoots, soy sauce and vinegar, simmer for 5 minutes on low fire, and concentrate the marinade on high fire;

6. Thicken the soft-shelled turtle with diluted wet starch, pour in cooked lard, rotate the wok while shoveling, so that the soft-shelled turtle is evenly covered with thick oil, and then add onion to cook;

7. When it boils, take it out of the pot and put it on a plate. Decorate both sides with rock sugar powder and serve immediately.

Process prompt

Slaughter soft-shelled turtle: the belly of soft-shelled turtle is facing up, and the lid is facing down. When it sticks its head out, quickly cut off its head with a knife, control the blood with the head cavity down, scald it in 80% boiling water for a few minutes, then put it in warm water and scrape off the black film on the skirt and legs with a knife, and scrape off the white film on the abdomen. Then pry open the lid with a knife, take out the internal organs, chop off the claw tips and rinse them with cold water.

The taste of dishes

Bright color, sweet and sour, salty and fragrant, soft and waxy.

Casserole turtle soup

Technology: cooking taste: salty and delicious

Ingredients: soft-shelled turtle (500g)

Seasoning: cooking wine (20g), onion (5g), ginger (5g), salt (5g) and vegetable oil (20g).

manufacturing process

1. Slaughter the soft-shelled turtle, shell it, wash it, and cut it into 6 pieces;

2. Cut the onion and slice the ginger;

3. Put vegetable oil into the pot, and add onion, ginger slices and turtle slices when it is 70% hot;

4. Stir fry for about 5 minutes until the soft-shelled turtle is grayish white, take out the soft-shelled turtle and put it in a casserole, then add cooking wine, refined salt and appropriate amount of water;

5. Cook on high fire for half an hour, and then cook on low fire until the turtle is cooked and rotten.

Shanghai steamed turtle

Technology: Steamed taste: salty and delicious.

Raw materials: soft-shelled turtle (600g)

Accessories: ham (150g), dried mushrooms (5g), lard (suet) (15g).

Seasoning: ginger (5g), yellow wine (20g), salt (7g), monosodium glutamate (1g) and onion (10g).

manufacturing process

1. Put the turtle on its back. When its head sticks out, quickly pinch its neck with your fingers, pull it out hard, cut the neck bone with a knife at the back shell, and then let the blood go vertically;

2. Then put the soft-shelled turtle into a bucket and soak it in boiling water for 5 minutes;

3. See a layer of white on the shell, put it in cold water, take it out and gently brush off the black film on the back shell with a bamboo broom;

4. Then scrape off the white film on the skirt and the black film on the abdominal leg with a knife, and cut off the tail and claw tips;

5. Immediately put it on the chopping block, cut open the abdominal shell, dig out the internal organs, wash it with clear water, cut it in half from beginning to end, and cut 3 pieces every 0. 15 cm;

6. Put the soft-shelled turtle into the pot, submerge it with clear water, cook it for 2-3 minutes, skim off the blood foam, take it out, wash off the black dirt in the belly with clear water, remove the butter on the legs and drain it;

7. Take a buckle bowl, buckle it in the bowl with the back down as it is, add the onion, ginger slices and yellow wine, steam it in a cage for about 1.5 hours until it is crisp, and take it out;

8. Pick out the onion knots and ginger slices, turn them upside down and buckle them in the soup basin, spread the ham slices on the turtle's back, decorate them with diced pork plate oil and water-soaked mushrooms, and add 100ml chicken soup, monosodium glutamate, refined salt and yellow wine (10g);

9. Put all the ingredients in place, then steam them in a cage for 10 minutes, then take them out and serve them in time.

Process prompt

1. When processing soft-shelled turtle, pay attention to keep the skirt intact;

2. The turtle is steamed with onion and ginger cooking wine until cooked, and the onion and ginger are removed. Add soup and steam for about 10 minute. The meat is delicious and has no smell.

The taste of dishes

The soup is mellow, the meat is tender, and the skirt is fat and waxy.