Generally, it is cooked in soup, braised in braise, stir-fried, etc. However, the black edges of the turtle must be washed clean, otherwise it will be very fishy.

Add water to the pot and bring it to about 90 degrees, then stop the fire and put it on the stove. Add the turtle and flip it up and down. Soak the turtle until its coat turns white and becomes wrinkled. Take it out and put it into cold water. Then push off the white coat on the belly, feet and skirt of the turtle with your hands. Then use a broom to brush off the black coat on the back shell. Use water both inside and outside. Wash.

Bawang Farewell Chicken (Ji):

Main ingredients: one soft-shelled turtle and one tender hen.

Ingredients: appropriate amounts of onion segments, ginger slices, Shaoxing wine, refined salt, monosodium glutamate, pepper noodles, wet starch, cooked lard, and soy sauce.

Method: First, kill the turtle and hen separately, remove the internal organs and wash them. Then blanch the turtle in boiling water and fish it out. The hens are immersed in boiling water until they are eighty-ripe and taken out.

Put the soft-shelled turtle into water and boil, then simmer over low heat for about 20 minutes until cooked, then fish out the soft-shelled turtle. Remove the eight-year-old hen and cut it into pieces.

Heat oil in a pot, lightly stir-fry the cooked chicken pieces and soft-shell turtle, then add the ingredients and water and cook until fully cooked, thicken the soup and serve.

Overlord meets chicken (Ji):

Ingredients: one soft-shell turtle, half a hen

Ingredients: green onions, ginger slices, Shaoxing wine, MSG, refined salt, ham slices, bamboo shoot slices.

Method: Cut the turtle and hen into pieces separately, put them into the pressure cooker together with other ingredients (add the MSG after it is cooked), add half a pot of water, bring to a boil, add the valve, and press for 20 minutes. , after the fire ceases and the pressure drops, open the pot and serve. (If you have a Yunnan steam pot, you can use it to cook it until it becomes tender.)

Sweet and sour skirt:

Main ingredients: the skirt and part of the soft meat of soft-shell turtle.

Ingredients: scallions, minced garlic, red pepper, sugar, vinegar, refined salt, dry starch, vegetable oil.

Method: Cut the soft-shell turtle skirt and boneless soft meat into small pieces, and mix with refined salt and dry starch. Then put it into a 60% hot oil pan and fry it thoroughly. Add to frying pan and fry until crispy. Add a small amount of water to the seasoning and bring to a boil, thicken the sauce into a paste, add the soft-shell turtle slices and bring to a boil.

Rock sugar turtle

750g soft-shell turtle, 30g red soy sauce, 1 green onion, 75g rock sugar, 3 slices of ginger, 65g cooked lard, 25g Shaoxing wine, 35 grams of peanut oil, 2 grams of refined salt.

1. Put the soft-shell turtle on its back, wait for its head to stretch out, quickly pinch its neck with your fingers, pull it out with force, and use force to reach the back shell and neck bones. After draining the blood, soak it in 90℃ hot water. When the white coating appears on the turtle shell, fish it out, clean the white coating on the abdomen, legs and skirt in cold water, use a broom to brush off the black coating on the back shell, open the belly and remove the bones and internal organs, cut off the head, tail and claw tips, and then Cut evenly into 8 pieces, blanch them in a pot, take them out and wash them with water, and tear off the blood tendons, spare pieces and butter.

2． Heat a wok, use oil to grease the pan, add peanut oil, heat until 80% hot, add green onions and ginger slices and sauté until fragrant, push in the turtle pieces (belly side down), cook with Shaoxing wine, cover and simmer for a while, add 750 grams of water , after boiling for 3 minutes, switch to low heat and simmer for about 25 minutes. When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and simmer for about 20 minutes until the fish meat and skirt are soft and waxy, then switch to high heat to collect the juice, shaking the pot while scooping out Pour the marinade over the fish pieces. When the marinade becomes thick and thick, pour in cooked lard (25g), then stir the pan over medium heat to mix the gravy until the marinade becomes gelatinous. Pour in the cooked pork. oil (5g), shake the pan and serve.

Steamed soft-shelled turtle

Ingredients: 750g soft-shelled turtle, 30g chicken wings, 500g clear soup, 5g refined salt, 2g MSG, 1g pepper, 15g each onion and ginger.

Cooking method: Put the turtle and chicken wings into a bowl, add clear soup, refined salt, MSG, pepper, onion and ginger. Steam until mashed.

Day lily and turtle soup

100 grams of day lily (cut into sections), one soft-shell turtle (about 500-1000 grams), 20 grams each of Rehmannia glutinosa and Anemarrhenae. Remove the head and internal organs of the soft-shelled turtle, cut the raw rehmannia root and anemarrhena into thin slices, put them in a gauze bag and tie them tightly. Put the yellow flowers, medical packets and soft-shelled turtles into the stew pot, add a little water and simmer until thoroughly cooked, take out the medical packets, and then Season with ginger, monosodium glutamate, and salt, eat yellow flowers, turtle meat, and drink soup. It has the effect of nourishing yin fluid, clearing away heat and calming the mind and spirit.

Pearl soft-shell turtle

Ingredients: 1000 grams of tender turtle, scallions, 5 pigeon eggs, 12 soy sauce, 10 grams of cooked shredded ham, 20 grams of rock sugar, 10 grams of garlic, 100 grams of wet starch, 5 grams of ginger, 10 grams 25 grams of sesame oil, 15 grams of refined salt, 100 grams of cooked lard (approximately 50 grams consumed)

25 grams of Shaoxing wine

Preparation method:

1. Remove the soft-shelled turtles For the viscera, scald slightly with boiling water, remove the membrane and chop into small pieces. Then put it into a pot of water and bring to a boil, scald for 3 minutes and remove.

2. Set the wok over high heat, add cooked lard, heat it up, add the turtle, fry for 3 minutes, remove and drain.

3. Leave a little oil in the original pot, add turtle and pigeon eggs, add raw garlic, soy sauce, refined salt, monosodium glutamate and Shaoxing wine, cook for 5 minutes, thicken with wet starch, and pour in sesame oil , take out the pot, put the turtle meat on a plate, surround it with pigeon eggs, sprinkle with shredded ham and green onions and serve.

Note:

1. When processing soft-shell turtle, pay attention to keeping the skirt intact.

2. Use wet starch to thicken the gravy, open it to bubble, and let the starch paste cook thoroughly, then the juice will become brighter and the gravy will become brighter.

Flavour characteristics:

Mingzhu Jiazhen is a famous Huizhou dish, cooked with the "raw roasting method". The small horseshoe soft-shell turtle is scalded in boiling water, oiled, and braised in brown sauce, and then matures quickly in 5-6 minutes, which is the raw roasting method. The color is sauce-brown, the meat is tender, and it is served with white pigeon eggs, so it is called the Pearl Turtle.

Braised soft-shelled turtle

Choose soft-shelled turtle, fat hen, pepper oil, Shaoxing wine, green onion, ginger, star anise, soy sauce, a little MSG and sesame oil. Slaughter and wash the soft-shell turtle and chicken separately, put them into the pot together, add water, green onions, ginger and star anise, bring to a boil over high heat, then simmer over low heat and remove. Debone the meat and cut it into strips. Heat a wok, add pepper oil, shredded ginger and green onions and stir-fry until yellow. Add soy sauce, original soup (the soup used to cook turtle and chicken), Shaoxing wine and MSG. Then put the turtle meat and chicken into the pot together, simmer for six or seven minutes, and drizzle with a little sesame oil. Features: Fresh, fragrant and nutritious, it is not only a delicious dish, but also a top-quality nourishing food.

Stir-fried soft-shelled turtle with pickled cabbage

Slaughter the soft-shelled turtle, wash and chop into small pieces, soak for half an hour to remove the fishy smell, add salt, monosodium glutamate, pepper, rice wine, egg white, cornstarch to make a paste, and add oil Heat oil in the pan, then add Chaozhou pickled cabbage slices, bamboo shoot slices (or wild rice slices), scallions and ginger slices and stir-fry together. Add rice wine, salt, pepper and MSG. After thickening, drizzle sesame oil and serve. Key points for this dish: The soft-shell turtle must be selected tender, and the white fishy fat in the abdomen must be removed when slaughtered; the sauerkraut should be soaked lightly.

Red stewed turtle

Kill the big turtle alive, pork belly, cut into pieces and set aside. Heat the pan, add lard, stir-fry the green onion and ginger, add the soft-shell turtle meat and cook it with Huadiao wine, add soy sauce, rock saccharin and salt, stir well, then add an appropriate amount of water, bring to a boil over high heat, cover and then turn to low heat , cooked and ready.

Sauteed turtle

First kill the turtle, soak it in boiling water, scrape off the black clothes, remove the internal organs and butter, wash and drain, and chop into pieces the size of dominoes. Slice bamboo shoots and mushrooms. Take a bowl and put the turtle in, add salt, wine, MSG, and wet starch and mix well. Heat the wok over high heat, use oil to grease the pan, put oil in the pan and heat until it is 50% hot, push in the soft-shelled turtle and break it up with a spoon, then add bamboo shoots and mushrooms, when the soft-shelled turtle is mature, put it in the pot and drain the oil with a colander. . Leave a little oil in the pot, add scallions and ginger and sauté until fragrant, add seasonings and soft-shell turtle, bring to a boil and thicken with wet starch, drizzle with sesame oil and serve

Astragalus Stewed Soft-shelled Turtle

Remove the internal organs of the soft-shell turtle, wash it, chop it into two large pieces, and place it in a casserole together with the astragalus root. Add 1500 ml of water to the pot and simmer over high heat for half an hour. Then add salt, cooking wine, ginger slices, garlic cloves and other seasonings, then simmer for a quarter of an hour and it is ready to eat. It has the effect of nourishing yang, replenishing qi, dispelling diseases and strengthening the body

Mussel and turtle soup

Kill the soft-shell turtle and bleed, scald it with boiling water, scrape off the skin, wash it with clean water, disembowel it and remove the internal organs (retain the gall), scald it again with boiling water, boil it in a soup pot, take it out with a slotted spoon, and cool it thoroughly. Remove the shell, remove the bones and put into a soup bowl. Soak the mussels in hot water, use your fingers to remove a handful of hair inside, wash several times with warm water, put it into the soup pot where the turtle is cooked and simmer for 40 minutes, then put the turtle meat into the same pot and simmer, add refined salt, Bring cooking wine and ginger slices to a boil, remove the floating foam, and when the soup turns milky white, add MSG, take it out of the pot, put it into a bowl, and drizzle with sesame oil. Serve. Note: Before the turtle is about to come out of the pot, take a bowl and put 1 gram of cooking wine, tear the gall of the turtle, put it into the wine bowl and mix well, pour it into the turtle soup, so that less or no MSG can be added to the fish soup. Still tastes delicious.

Steamed soft-shell turtle and mushrooms

Soak and wash the mushrooms; wash and slice the ham and set aside. Cut open the belly of the soft-shell turtle, remove its internal organs, wash and cut into small pieces. Take a ceramic pot, put the turtle, mushrooms, and ham slices into the pot, add broth, cooking wine, and ginger slices and simmer over low heat for one and a half hours. Add chopped green onion and chicken essence before eating.

Although turtle is delicious, it cannot be eaten at the same time as amaranth. If eaten at the same time, it will cause poisoning. Therefore, when eating soft-shell turtle, do not eat amaranth at the same time!

Kitchen Tips

How to get rid of the fishy smell of turtle meat

Squid is delicious and nutritious, but it is not easy to get rid of the fishy smell of turtle meat. If you only use ginger, green onions, and wine, the effect of removing fishy smell is often not ideal. There is a simpler and more effective way: when killing a turtle, pick out the gallbladder from the turtle's internal organs and take out the bile. After the turtle is washed, add some water to the turtle's bile and smear it all over the turtle's body. Leave for a while and rinse with clean water. The turtle treated in this way will have no fishy smell when cooked.

How to identify soft-shell turtles

Soft-shell turtles are divided into two categories: clear water turtle and yellow sand turtle. The clear water turtle has a clear back shell and is of high quality; the yellow sand turtle has a yellow back shell and is of inferior quality. To identify the male and female turtles, just look at the tail. If it extends beyond the back shell, it is a male, and if it extends beyond the back shell, it is a female. Generally, it is better to buy male soft-shell turtles weighing about 500 grams. Every year around June of the lunar calendar, turtles that have been bitten by mosquitoes are of the lowest quality and are customarily called "mosquito turtles."