One, the snapping turtle can eat, because the snapping turtle is strong and succulent is one of the better ingredients, the snapping turtle is also called the meat turtle, nutrient-rich, the meat is delicate crispy and fresh without peculiar flavor, nourishing role is stronger, the rate of meat is as high as 85%.

Two, snapping turtle practice (ready ingredients: snapping turtles, walnuts, ginger slices, scallion knots, peppercorns, yellow wine, soy sauce, chicken broth, rock sugar, goji berries, walnut meat):

1, ? Walnut meat into minced;

2, goji berries washed;

3, the turtle meat into the basin, heating water about 40 degrees so that it drained urine;

4, the turtle to remove the head, feet, shell, viscera, washed, cut into pieces of meat;

5, will be the pan hot, add vegetable oil, burned to 60% hot, put the turtle meat pieces, stir-fried repeatedly;

6, Add ginger slices, scallion knots, peppercorns, yellow wine, soy sauce, chicken broth, water, each appropriate amount;

7, and then add rock sugar, goji berries, chopped walnut meat, first with a strong fire, and then switch to a small fire simmering;

8, to the tortoise meat is cooked and rotten, seasoned with monosodium glutamate, stirring a few times, sheng into the bowl. Drink soup and eat turtle meat;

Expanded Information:

1, alligator tortoises are also known as crocodile turtles, meat turtles, is one of the world's One of the largest freshwater turtles, turtles in the rare and excellent. Alligator snapping turtle meat rate of up to 85%, high nutritional value, turtle meat is delicate and delicious and no odor, nourishing yin, submerged yang, blood, kidney and other good tonic effect.

2, snapping turtle muscle fat content of 0.2%, fatty acid composition to C18:1-based, up to 33.08%, followed by C16:0, vitamin content, to the highest B6. The protein content of snapping turtle muscle was as high as 19.6%, hydrophobic amino acids, hydrophilic amino acids, dissociated amino acids, fresh amino acids and essential amino acids accounted for 36.30%, 35.90%, 40.27%, 44.91% and 50.72% of the total amino acid content respectively.

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