The practice of steaming turtle
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.
Production process:
①The turtle dissected clean, 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 shells, and then put the turtle meat.
②Cooked ham cut into 2.5 centimeters long, 1.6 centimeters wide slices. Shiitake mushrooms cleaned and cut into small slices, garlic peeled, fat meat cut into 3 strips, cracked white pepper, onion knot, plus ginger, salt into the steamer, under the cooking wine, sesame oil.
3 will put good material steamed steamer, remove the green 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.
How to get rid of fishy turtle:
When killing turtle, pick out the gall bladder from the turtle's internal organs, take out the bile, and when the turtle is washed, add some water to the turtle's bile, and apply to the whole body of the turtle. Leave it for a while and rinse it with water. After this treatment of the turtle, and then cooked without fishy flavor.
Cordyceps braised turtle:
[Ingredients/Seasoning] About 1000 grams of turtle, 10 grams of Cordyceps, 50 grams of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, 1 green onion, and a moderate amount of soup.
[Production process]
①The turtle back to the ground, so that its head out, with a hand to grab the head to pull out, with a knife neck root cut neck bone, out of blood. Then make a small cut at the throat, pull off the trachea and esophagus, and then use the knife to disembowel the turtle from the neck to the tail, cut off the bones of the limbs, dig out the internal organs (including the turtle's eggs), and decapitate the tip of the claws, the tip of the mouth and the tail.
②Soak the turtle in 70 ℃ hot water for 5 minutes, wipe off the white mucous membrane, and then into the 80 ℃ of hot water for 15 minutes to scrape the black coat, wash.
③Put the turtle into the cold water pot of scorching water. Fish out and remove the back shell, cut off the head and neck, then cut the turtle into 4 large pieces, cut the limbs, peel off the butter, wash and spare.
④Wash the net cordyceps, soak red dates in boiling water and wash and set aside. Wash and dice the green onions.
5 net turtle into a casserole or a large soup bowl, put the cordyceps, jujubes, add wine, salt, monosodium glutamate, garlic cloves, green onions, ginger and chicken broth, cover the lid, steam over high heat for 2 hours and 30 minutes, take out the green onions, ginger can be picked.
Stewed turtle soup:
- Ingredients: turtle a (about 500 grams of the best), ham, mushrooms (dry, more fragrant), ginger, garlic onion, wine, salt, monosodium glutamate
-operation:
(1) will be turned over to the turtle, the back to the ground, belly to the sky, when it is vigorously rolled over the neck stretched out to the longest, and then quickly use the knife in the neck at the root of a chop, and then lift the blood control. Then lift the blood control. Then, into the water temperature of about 70 ~ 80 degrees, will be slaughtered after the turtle in the hot water, scalding 2 ~ 5 minutes (specific time and temperature according to the tenderness of the turtle and the season to master) fish out.
(2) Let it cool down (if you can't wait, you can soak it in cool water to cool it down) and use scissors or a sharp knife to make a cross cut in the turtle's abdomen, dig out the internal organs, and slaughter off the limbs and the tail, and the key is to take the butter off the side of the legs.
(3) also 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 body) scrape or scrape off. After scraping the black skin, wash it. It's a good idea to clean it up.
(4) turtle processing is complete, put in a bowl, cut into slices of ham spread, mushrooms, ginger, garlic and green onions can also be put together, and finally add wine.
(5) then it is time to spend time to stew, depending on the size of the turtle, small some of the hour is almost enough, the big one is added 60 minutes it.
Braised turtle:
Main ingredient: 750 grams of turtle
Accessories: 50 grams of fat tender chicken thighs, 25 grams of pork tendon meat, 25 grams of yellow sauce, 15 grams of green onions, 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 100 grams of cooked lard, 10 grams of soy sauce, 15 grams of wine, 100 grams of broth
Making:
1) Live / p>
3) frying pan add cooked lard, medium heat to fifty percent hot (about 110 ℃), put onion, ginger fried to yellow when adding yellow flour sauce fried through, put pepper, star anise, chicken and pork frying, put soy sauce, shaoxing wine, broth, boiling service after 10 minutes of medium heat skimmed off the floating foam, poured into the casserole, and then into the turtle and the head, neck, limbs arranged into plastic;
4) and then put on the turtle Liver, gall bladder, cover the casserole lid, put into a small fire on the burn until crispy, pick off the onion, ginger, pepper, star anise can be