Turtle is also known as turtle, group of fish, some places in the south known as Tam fish, Jia fish. Its head is like a turtle, but the back armor does not have turtle-like stripes, the edge has a soft skirt, the shell is softer than the turtle. The color is dark green. Oval in shape, flatter than the turtle, its dorsal and ventral armor bearing a soft outer membrane, surrounded by a delicate skirt, head, neck and limbs can be retracted, the limbs were born five claws, crawling and agile, from the appearance of the color observation, the turtle is usually dorsal spine and limbs in dark green, some of the back of the light brown, the ventral surface of the white in red.

The turtle's shell differs from that of other turtles in that the bony shell has no peripheral bony plates, a highly textured surface, no angular exoskeletal plates, and a loosely connected ventral (abdominal armor). The carapace is slightly ovoid, the snout is long, the nostrils open at the end of the snout, and the back is elevated with bony armor. The limbs are stout, short and slightly flattened, five-toed, with webbed membranes between the toes. The tail of females generally does not reach the outer edge of the skirt, while most of the males stick out of the skirt. Some giant soft-shelled turtles can reach more than one meter.

Methods of turtle slaughter:

1. Turn the turtle over, back to the ground, belly to the sky, and when it vigorously turn over to the neck to the longest, with a fast knife in the neck root a chop, and then control the blood.

2. When the turtle stretches its neck and turns over, grab its neck with two fingers and cut its skull at the head with a quick knife, then control the blood.

3. Use chopsticks to draw out the head of the snapper, wait until it bites and stretches, chop off the root of the neck with a knife, and then control the blood.

If you can't do it yourself, then it's best to let the seller help you slaughter, own processing and cleaning, cleaning methods are as follows: put half a pot of water, the water temperature is boiled to about 70 ~ 80 degrees, the slaughtered snapper placed in hot water, scalded for 2 ~ 5 minutes (the specific time and temperature according to the snapper's tenderness and the season to master) fish out, let cooled down (can't wait for those who can cool down with cool water immersion), with a small knife will be After that, use a small knife to gently scrape the black dirty skin of the turtle all over the body. Be careful not to scrape the skirt (also called fly edge, located around the turtle, is the most flavorful and beautiful part of the turtle) or scrape off. After scraping the black skin, clean the snapper again.

From the underside of the turtle's skirt cut along the perimeter, lift the cover and remove the viscera; there is also a way to use scissors or a sharp knife to cut a cross cut in the abdomen of the turtle, dig out the viscera, and wash with water. After gutting, wash, chop off the tips of the four claws and the tail sheath, and remove the butter attached to the four feet. The trick is to be bold and careful, and not to panic. In addition, the butter in the body of the turtle fishy flavor abnormal, must be removed.

Additional information on snappers

1. Good snappers are agile, glossy abdomen, fat muscles, thick skirts and upward cocking, no traces of injuries or diseases outside the body; the snappers flip, head and leg activities are flexible, and can be flipped back very quickly, both for the quality of snappers; need to pay special attention to is that the snappers must be purchased to buy a live, can not be cheap to buy! Dead turtle, turtle dead body will decompose a lot of poison, easy to cause food poisoning, even if refrigerated can not be eaten.

2. People love to eat turtle because it is a high-protein, low-fat tonic, especially with more than 500 grams of female turtle for the best. The female turtle has a thick body and a short tail, a thick skirt, fat meat and the most beautiful flavor, while the male turtle has a thin body and a long tail.

Cleaning method is as follows: put half a pot of water, water temperature to about 70 ~ 80 degrees, the slaughter of the turtle in the hot water, scalding 2 ~ 5 minutes (the specific time and temperature according to the tenderness of the turtle and the season to grasp) out, cool (can not wait for those who can use cool water to cool down soak), with a knife will be the whole body of the turtle black dirt skin gently scraped clean. Be careful not to scrape the skirt (also called fly edge, located around the turtle, is the most flavorful part of the turtle) or scrape off. After scraping the black skin, clean the snapper again.

From the underside of the turtle's skirt cut along the perimeter, lift the cover and remove the viscera; there is also a way to use scissors or a sharp knife to cut a cross cut in the abdomen of the turtle, dig out the viscera, and wash with water. After gutting, wash, chop off the tips of the four claws and the tail sheath, and remove the butter attached to the four feet. The trick is to be bold and careful, and not to panic. In addition, the butter in the body of the turtle fishy flavor abnormal, must be removed.

Turtle cooking

Stewed turtle soup

County folk have "carp eat meat, Wang Bashi drink soup," meaning that the purpose of eating carp in the food meat, and eat turtle (commonly known as "Wang Bashi")

County folk have "carp eat meat, Wang Bashi drink soup," meaning that the purpose of eating carp in the food meat, while eating turtle (commonly known as "Wang Bashi ")

Purpose is to drink soup, because the turtle nutrition is comprehensive, the most suitable for making soup to drink, so more can play the role of complementary, so the general eating method of turtle is to make soup.

The basic practice of turtle soup is to take the lake production of live turtle 1 (about 1 kilogram). Take half a raw chicken (about 200 grams) green onion, ginger, garlic slices each a little as ingredients. Prepare 50 grams of broth, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate (MSG), 30 grams of peanut oil, 5 grams of sesame oil, 2 star anise as seasoning.

Live turtle chopped head, control blood, wash and put into boiling water slightly scalded out, scrape the black skin, and then into the boiling water for about 5 minutes out, uncover the hard cover, take out the five viscera, chopped off the tip of the claw, turtle, chicken chopped into squares, blanch with boiling water. Scrape the dirty thin skin on the hard cover.

Spoon into the peanut oil, hot with high heat, into the onion, ginger, garlic, star anise stir-frying pot, after the aroma of cooking broth, cooking wine, under the snapper, chicken, boil to foam, change to medium heat about 45 minutes, to the snapper, chicken cooked, soup was milky white, move to the high fire, put the refined salt, monosodium glutamate, sesame oil, adjusted the taste that is complete.

Flavor characteristics: soup white through yellow, fresh and fragrant unusual.

The chicken stew turtle

Required materials

Turtle 500 grams? Chicken 1000 grams. Salt 2g MSG 2g? Pepper?2g Wine 25g Ginger 25g? Onion?25g Each appropriate amount.

The preparation process of turtle stewed with black chicken

1. Slaughter and bleed the turtle, then scald it in 70℃ water

2. Scald it in 90℃ water and fish it out

3. Scrape off the rough skin on the neck, claws, and skirts, and run a knife along the skirts to cut through, and remove the internal organs and rinse it

cleanly

4. Claw tip slaughtered with a knife, and then blanch with boiling water, out of the water after washing, chicken washed and slaughtered into pieces, with boiling water to remove all the blood.

5. Wash the pot and mix it with fresh broth, add chicken, turtle, salt, pepper, ginger, green onion, cooking wine, and simmer over low heat until the chicken and turtle are soft and smooth

6. Pick off the ginger, green onion, and season to taste.

Precautions

1. When scalding the turtle, you can't use boiling water, otherwise the black film on the turtle won't be easy to scrape off

2. When one of the turtle and chicken is soft, you have to fish it out of the soup, leaving the other to continue to simmer

3. When it's also soft, then put the one that was fished out into the soup, and bring it to a boil

4. The purpose is to keep the texture of the two ingredients the same, so that they will be more consistent. The two raw materials of the same texture, form integrity

5. doped into the amount of soup should match the amount of raw materials, soup should be added at once, otherwise the soup flavor is not good.

Nutritional value of the dish of turtle stewed with black chicken

Wuqi - also known as black-bone chicken, medicinal chicken, Wushan chicken, woolly chicken, downy chicken, loose-feathered chicken, black-footed chicken, bush-crowned chicken, trouser-piercing chicken, bamboo silk chicken. The black-boned chicken is an animal of the pheasant family, so named because of its black skin, flesh and bony beak... ||

Turtle - also known as soft-shelled turtle, water fish, doughnut fish, soft-shelled turtle, Yuan fish, old turtle, Wang Bao. Turtle, also known as turtle, water fish, soft-shelled turtle, soft-shelled turtle, is a favorite nourishing aquatic delicacies, whether it is steamed, stewed, or roasted brine, ... ||

Making: stewed turtle Ingredients: 1000 grams of turtle, 50 grams of cooked ham, 10 mushrooms, 50 grams of fat meat, 10 cloves of garlic, 8 green onions, 10 slices of ginger, a little white pepper, 1.5 tablespoons of cooking wine, chicken oil, sesame oil, appropriate amount of each.

Making: ① the turtle dissected, scalded with boiling water, remove the shell, chopped into 2.5 cm square pieces, wash, filter the water, put cooking wine, salt marinade for 10 minutes, filtered brine, take the steamer, first into the cover shell, and then put the meat of the turtle.

②Cooked ham cut into 2.5 cm long, 1.6 cm wide slices. Shiitake mushrooms cleaned and cut into small slices, garlic peeled, fat meat cut into 3 strips, cracked white pepper, green onion knot, plus ginger, salt into the steamer, under the cooking wine, sesame oil.

3 will put a good material of the steaming cup steamed, remove the onion, ginger, fat meat, the turtle into the bowl, with chopsticks will be the head, tail, four feet arranged, cover the shell of the turtle, so that part of the head, tail, feet to reveal a small portion of the soup on the top of the chicken oil can be drizzled