1. Black-bone chicken and turtle soup
Ingredients: Take 1 live turtle from the lake (about 1 kg). Take half a black-bone chicken (about 200 grams) and a little slices of green onion, ginger, and garlic as ingredients. Prepare 50 grams of clear soup, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of MSG, 30 grams of peanut oil, 5 grams of sesame oil, and 2 star anise as seasoning.
Preparation method: chop off the head of the live turtle, drain out the blood, wash it, scald it in boiling water and take it out, scrape off the black skin, put it in boiling water for about 5 minutes, take it out and uncover it. Cover hard, take out the five internal organs, chop off the claw tips, chop the soft-shell turtle and chicken into cubes, and boil them in boiling water. Scrape off the thin skin of dirt on the hard cover. Put peanut oil in a spoon, heat it over high heat, add onions, ginger, garlic slices, and star anise into the pot. When fragrant, cook in clear soup, cooking wine, soft-shell turtle, and chicken pieces. Bring to a boil to remove the foam, then use medium heat to cook for about For 45 minutes, when the soft-shell turtle and chicken pieces are cooked and the soup is milky white, turn to high heat, add refined salt, monosodium glutamate and sesame oil, adjust the taste and serve
2. 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, appropriate amount of vinegar, salt, soy sauce, green onions and MSG.
Method:
1. 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 into pieces; wash the ginger and cut into slices.
2. Put the above ingredients together in a casserole, add an appropriate amount of water and simmer. First bring to a boil over a strong fire, then simmer over a slow fire. When cooked, remove the medicine bag and season.
How to eat: 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.
3. Turtle soup
Ingredients: 1 live turtle (weighing about 1000 grams), 500 grams of chicken, 1000 grams of clear soup, 50 grams of soy sauce, 10 grams of onion and pepper cooking wine, green onions 10 grams, 5 grams of ginger, 3 grams of garlic, 100 grams of oil.
Preparation:
1. Cut off the head of the turtle, drain out all the blood, put it into a pot and add 1000 ml of water to boil, take it out, scrape off the black skin and peel off the hard part. Cover, remove the internal organs, chop off the claws, and chop into 1.8 cm square pieces. Also chop the chicken into 1.8cm square pieces. Mince the onion, ginger and garlic and set aside.
2. Put a clean pot on the fire, add oil and heat it, add onion, ginger and garlic to the pot, add the turtle pieces, chicken pieces and soy sauce and stir-fry for 3 minutes, add the clear soup and simmer over low heat for 1 and a half hours. , then bring to a boil over high heat, remove the foam, pour in green onion and pepper cooking wine, and serve in a basin.
Operation key: All blood stains on the turtle must be removed to avoid affecting the soup. It is better to use tender chicken so that it can be cooked at the same time as the soft-shell turtle.
Note: Wrap the Sichuan peppercorns and scallions with gauze and soak them in cooking wine for 1 hour to make scallion and pepper cooking wine.
4. Chicken, Fire and Turtle Soup
Ingredients: 1 soft-shell turtle (about 750 grams)
Accessories: 10 grams of chicken slices, 10 grams of ham, 1500 grams of clear soup, appropriate amounts of salt, monosodium glutamate, rice wine, onion knots, and ginger slices;
Preparation:
1) Slaughter the soft-shelled turtle, remove the internal organs, wash, chop into pieces, and put them into a pot of boiling water Blanch the blood water, remove the butter, wash off the blood foam, put it into a pot, pour in the clear soup, add chicken slices, ham, add salt, rice wine, green onion, ginger slices and other seasonings;
2) Cover the seasoned soft-shelled turtle and steam it for about half an hour. Remove from the heat, take out the green onions and ginger slices and serve.
5. Stewed turtle soup
Ingredients: one turtle (about 500 grams is best), ham, shiitake mushrooms (dried, more fragrant), ginger, garlic, scallions, Shaoxing wine , salt, MSG.
Preparation method: (1) Turn the turtle over, with its back to the ground and belly to the sky. When it turns over hard and stretches its neck to the longest, quickly use a sharp knife to cut the base of the neck. Chop it into pieces, then lift it up to remove the blood. Then, put it into water with a temperature of about 70 to 80 degrees. Place the slaughtered soft-shell turtle in hot water and scald it for 2 to 5 minutes (the specific time and temperature will depend on the tenderness and season of the soft-shell turtle) ) and take it out.
(2) Let it cool (if you can’t wait, you can soak it in cold water to cool down). Use scissors or a sharp knife to make a cross incision in the abdomen of the soft-shelled turtle, dig out the internal organs, and kill off the limbs and tail. The key is to remove the butter from the legs.
(3) Also gently scrape off the black dirt on the turtle's body. Be careful not to remove the skirt (also called flash edge, which is located around the turtle) , which is the most fragrant part of the turtle), scratch or scrape it off. After scraping off the black skin, wash it. Even the cleaning is basically completed.
(4) After the turtle is processed, put it in a bowl , put sliced ??ham on it, mushrooms, ginger, garlic and green onions can also be added together, and finally add cooking wine.
(5) Then it takes time to stew, depending on the size of the turtle, small One hour is almost enough for some, but add 60 minutes for larger ones.