Turtle soup is a common nourishing soup, rich in nutrients and high in value. So how do you stew turtle soup without being fishy? What are the nutritional methods of turtle soup? Come with me on how to stew turtle soup without being fishy and how to make turtle soup!
How to stew turtle soup without being fishy< /p>
1. Most soft-shell turtles have yellow paste, which is the fat of soft-shell turtles. It is smooth and tender yellow. It is mostly found in the middle of the muscles of the limbs. It is greasy and has a fishy smell. When opening and cleaning the turtle, be sure to scrape off the fat with a knife to remove the fishy smell.
2. Adding onions, ginger, and cooking wine during the cooking process can also remove the fishy smell.
3. After the preliminary slaughtering process, cut into pieces, add white wine, Huadiao, and tea water to the pot, stir-fry until the water evaporates, and remove the flying water to remove the fishy smell. Be careful not to add oil when stir-frying.
4. Slaughter and cure the soft-shelled turtles, remove the internal organs and put them in a frying pan with oil. The effect of removing the fishy smell is also very good
5. Slaughter the wild soft-shelled turtles Finally, take out the internal organs, be careful to keep the gallbladder, and get the bile; after washing all the soft-shell turtles, add a small amount of water with bile and apply it evenly on the soft-shell turtles. After 2-3 minutes, wash it with clean water. Soft-shelled turtles, whether cooked in dishes or soups, not only have no fishy smell, but also taste more delicious.
How to make turtle soup
Replenishing blood and qi - Angelica and Codonopsis Codonopsis and Turtle Soup
Ingredients: one soft-shell turtle, 50 grams of Angelica sinensis and 50 grams of Codonopsis Codonopsis.
Method: Remove the head and internal organs of the turtle and cut into pieces. Wrap angelica and dangshen in gauze, cook with soft-shell turtle until the meat is tender, remove the Chinese medicine and add salt and seasoning.
Efficacy: Used for chronic anemia, low immune function, dry mouth and throat, weight loss and fatigue.
Replenishing qi and nourishing the kidney - stewed soft-shell turtle with astragalus and wolfberry
Ingredients: 50 grams of astragalus, 30 grams of wolfberry, 500 grams of soft-shell turtle, 10 grams of ginger, vinegar, salt, soy sauce, green onions , prepare appropriate amount of MSG.
Method: Soak the astragalus in clean water and wrap it in sliced ??cloth; wash the wolfberry; remove the internal organs of the soft-shell turtle and cut it into pieces; wash the ginger and cut it into slices; put the above ingredients together in a casserole and add an appropriate amount of water. To stew, first bring it to a boil over a strong fire, then simmer over a slow fire until it is cooked through, then remove the medicine bag and season. Eat turtle and drink soup. Take one dose every other day, take it in two doses, and take 3 to 5 doses continuously.
Efficacy: Replenishes the spleen and kidneys, replenishes qi and nourishes yin. Nasopharyngeal cancer caused by qi deficiency and yang deficiency.
Regulate menstruation and stop bleeding - fresh lotus root and turtle soup
Ingredients: one soft-shell turtle, 500 grams of fresh lotus root, 100 grams of agrimony, and 100 grams of Imperata cogongrass root.
Method: Boil fresh lotus root slices in water, put Agrimony and Imperata cognac roots in gauze bags, simmer with fresh lotus root for about half an hour, remove, add soft-shell turtle, simmer until meat is tender, add salt and MSG in appropriate amounts, eat meat and drink soup.
Efficacy: Used for menorrhagia, nosebleeds, hemoptysis and gastrointestinal bleeding caused by blood heat.
Tonify the kidneys and strengthen the spleen - Huaiqi turtle soup
Ingredients: 10-15 grams of Chinese yam, 5-10 grams of wolfberry, 1 500g soft-shell turtle.
Method: Slaughter the soft-shelled turtle, remove the internal organs and cut into pieces, set aside; clean the Chinese yam, cut into pieces and set aside; soak the wolfberry seeds, set aside; stew the soft-shelled turtle with the Chinese yam and wolfberry, and finally put them in Add ginger, salt and wine to taste and then eat.
Efficacy: This medicinal diet has the effects of nourishing yin and nourishing the kidneys, replenishing qi and strengthening the spleen. For middle-aged and elderly people, regular consumption can also prevent osteoporosis.
Extension: How to make delicious soft-shelled turtle
How to steam soft-shelled turtle
Cut the cooked ham into 2.5cm long and 1.6cm wide slices. Wash the mushrooms, remove the stems and cut into small slices, peel the garlic, cut the fat into 3 strips, crush the white pepper, tie the green onions into knots, add ginger and salt into a steaming pot, add cooking wine and sesame oil.
Steam the ingredients in the steaming cup until they are cooked.
Ingredients: 1 live turtle (1000g), 30g each of Astragalus root and Codonopsis pilosula. Appropriate amounts of cooking wine, refined salt, green onion sections, ginger slices, monosodium glutamate, garlic cloves, and chicken broth.
Features: A tonic medicinal diet that nourishes yin and qi, nourishes the kidneys and solidifies essence. Eating it by healthy people can enhance their physical fitness, prevent diseases and prolong life.
Operation:
Cut the slaughtered soft-shelled turtle into four large pieces, put it in a pot and boil it, take it out, cut its limbs, peel off the leg oil, and wash it.
Wash the astragalus and dangshen.
Put the soft-shell turtle into a soup bowl, top with astragalus root, Codonopsis pilosula, cooking wine and other ingredients, steam it in a basket for 2 hours, take it out, remove the onion and ginger and serve.
Stewed turtle with four treasures of pumpkin
Ingredients: 750 grams of ecological wild turtle, 50 grams each of morels and ginkgo, 5 grams of saffron, 10 grams of jujube, 4 small pumpkins, approx. 300g (engraved and shaped).
Seasoning: 6 grams of refined salt, 3 grams each of MSG and Shaoxing wine, 10 grams each of chicken powder and corn starch, 2 grams of white sugar, 1 gram of pepper, and 150 grams of chicken broth.
Preparation:
1. Cut the wild turtle into 2 cm square pieces after initial processing. Set aside;
2. Add to the wok After boiling the water, add Shaoxing wine, blanch the turtle pieces in the pot to remove the blood foam and set aside;
3. Soak the morels, ginkgo and jujube, and soak the saffron and set aside; < /p>
4. Bring the chicken soup to a boil, add pieces of turtle meat, morels, ginkgo, jujube, and saffron, then add refined salt, monosodium glutamate, chicken powder, white sugar, and pepper to taste, and then Thicken the glutinous rice with cornstarch, put it into a pumpkin (carved and shaped as shown in the picture above), put it in a steamer and steam it over medium heat for 30 minutes.
Features: Smooth and tender meat, rich in nutrients.
Innovation: This dish is a nutritious dish that combines meat and vegetables. The method of simmering soft-shelled turtles in thick soup is relatively new. It draws on the technique of Tanjia cuisine to make thick fish maw soup, but improves the traditional pottery container and uses pumpkin. The vessel is made of high quality and tasteful.
Red braised turtle
Ingredients: 800 grams of ecological wild turtle, 500 grams of pumpkin, 5 grams of ginger, 10 grams each of onion and garlic.
Seasonings: 2 grams each of refined salt and white sugar, 5 grams each of MSG and chili oil, 10 grams of chicken powder, 1 gram of pepper, 3 grams each of Shaoxing wine, dark soy sauce and cornstarch, 1 kilogram of peanut oil (actual consumption: 30 grams), 100 grams of chicken soup.
Preparation:
1. Cut the wild soft-shell turtle into 3 cm square pieces after initial processing;
2. Add water to the wok and bring to a boil Then add Shaoxing wine, put the turtle pieces into the pot and blanch them to remove the blood foam;
3. Cut the onions into horseshoe shapes, slice the ginger, and remove the garlic and set aside;
4. Carve the pumpkin into the shape of a dragon boat (as shown above) and steam it in a basket;
5. Pour peanut oil into a clean pot, heat it to 50% to 60% heat, pour in the boiled turtle cubes with oil, remove and drain the oil and set aside ;
6. Leave the base oil in the pot, add onion, ginger and garlic and stir-fry until fragrant. Pour in the oil-coated turtle and stir-fry for 2 minutes. Add chicken soup, add refined salt, monosodium glutamate and white sugar. Season with , chicken powder, pepper, and dark soy sauce, simmer for 10 minutes, thicken with cornstarch, add chili oil, and put it into a steamed pumpkin utensil.
Features: Fragrant but not greasy, spicy but not dry.
Innovation: This dish combines the seasoning of Sichuan cuisine and draws on the shape of steamed pumpkin ribs. It uses pumpkin as a container. After eating the soft-shelled turtle, the aroma of the broth completely penetrates into the pumpkin. When you eat pumpkin again, it has a unique flavor. .