Main ingredient: 500 grams of turtle

Accessories: 50 grams of mushrooms (fresh), 50 grams of chicken breast, 25 grams of asparagus, 50 grams of ham

Seasonings: 10 grams of wine, 4 grams of salt, 2 grams of monosodium glutamate (MSG), 15 grams of green onion, 5 grams of ginger, and 2 grams of pepper

Methods:

1. Slaughter the turtle and blanch until the outer layer is white and wrinkled, then put it into warm water. Put into the boiling water blanch until the outer layer of white wrinkles when fished out, into warm water, scrape the membrane skin with a knife, chopped off the tail, head, uncovered the back of the shell, pull out the viscera, cleaned and chopped into two pieces, put into a pot of boiling water blanch, fished out and washed, digging out the four legs of the butter.

2. Mince the chicken breast into a puree, put it into a bowl and stir it with chicken broth. Blanch the ham slices, bamboo shoot slices and mushrooms in a pot of boiling water and fish them out respectively.

3. put the turtle block in the plate, add wine, scallion, ginger, steamed, remove the bones, put the turtle meat into the casserole, pour the chicken puree, the ham slices, bamboo shoots slices, mushrooms neatly yards on the top, put scallion, ginger, wine, salt, pepper, stew 15 minutes, pick off the scallion, point of monosodium glutamate that is complete.

The practice of Chinese wolfberry turtle stew

Chinese wolfberry turtle stew preparation materials:

Main ingredient: 500 grams of turtle

Auxiliary ingredients: 25 grams of Chinese wolfberry

Seasoning: 5 grams of green onion, 4 grams of ginger, 3 grams of wine, 3 grams of salt

To teach you Chinese wolfberry turtle stew how to do, how to do Chinese wolfberry turtle stew to be delicious

1. Slaughter the turtle, remove the viscera, wash and cut blocks, scalded with boiling water, fish out and spare; green onions washed and cut into sections; ginger slices spare.

2. Load the turtle, wolfberries into the casserole, add onion, ginger and the appropriate amount of water, stewed over a slight fire for 15 minutes, remove the onion and ginger, add cooking wine, salt, and then stewed over a slight fire until cooked and rotten can be.

How to make stewed turtle soup

Raw materials:

Turtle a (about 500 grams or so is best), ham, mushrooms (dried, more fragrant), ginger, garlic, green onions, shaoxing wine, salt, monosodium glutamate.

Practice:

1, the turtle turned over, back to the ground, belly to the sky, when it vigorously rolled over the neck to the longest, quickly with a fast knife at the root of the neck a chop, and then lifted to control the blood. Then, put into the water temperature is about 70 ~ 80 degrees, will slaughter the turtle in hot water, hot 2 ~ 5 minutes (specific time and temperature according to the tenderness of the turtle and season to master) fish out;

2, cool (can not wait for those who can not wait for the cool water to cool down) with scissors or knife in the belly of the turtle to cut the cross cuts, digging out the viscera, slaughter off the limbs and tail a little bit, the key has to be to the leg side of the butter to

3, but also the whole body of the turtle black dirty skin gently scraped clean. Pay attention not to skirt (also known as fly edge, located around the turtle, is the most flavorful and beautiful part of the turtle body) scrape or scrape off. After scraping the black skin, wash it. Even if the basic cleanup is complete;

4, turtle processing is complete, put in a bowl, cut into slices of ham, mushrooms, ginger, garlic and onions can also be put together, and finally add wine;

5, and then it is to spend time to simmer, depending on the size of the turtle, some small one hour is almost enough, the big one is plus 60 minutes it;

Casserole braised turtle practice

Casserole braised turtle practice

Main ingredient: 800 grams of turtle, 500 grams of hen

Accessories: 25 grams of ham, 25 grams of asparagus, 25 grams of greens

Seasoning: 12 grams of yellow wine, 5 grams of monosodium glutamate (MSG), 3 grams of pepper, 5 grams of salt, 15 grams of green onion, 15 grams of ginger

Casserole stewed turtle characteristics:

This dish soup is fresh and fragrant, fresh flavor and mellow thickness.

Practice:

1. Chop off the head of the turtle and control the blood;

2. Put water in a pot, boil the turtle and cast it in the pot to scald and cook it for a while, fish it out and then scrape off the black skin and the mucous membrane of the abdomen with a knife, and then use the tip of the knife to uncover the back of the shell along the skirt and the link of the shell of the turtle and take out the innards, chop off the tip of the claw and wash it with water and set it aside;

3. Wash the hens, take out the Internal organs, crop and esophagus, chopped, clean;

4. scallion section, ginger slices spare;

5. rape in water, wash;

6. pot of boiling water, asparagus cut into a knife, along with ham, rape, scallions, ginger into the pot of boiling water;

7. water boiling, into the chicken and snappers, scalded, to remove the blood stains, skimmed off Floating foam, fish out in a basin of clean water to wash;

8. take a casserole, chicken pieces on the bottom, turtle belly up on top, add broth 2000 grams, ham, rape, yellow wine, frying pan with the fire to boil;

9. simmering stew for about 2 hours, simmering until the meat is cooked and rotten, add salt, monosodium glutamate, white pepper, and then ham, asparagus, vegetables staggered in the top of the fish that is

How to make turtle and pork spinal cord soup

Materials for making turtle and pork spinal cord soup:

Main ingredient: 750 grams of turtle

Accessories: 200 grams of pork spinal cord, 60 grams of minced pork bone and 60 grams of cistanches

Seasoning: 5 grams of ginger, 10 grams of scallion, 1 gram of pepper, 2 grams of monosodium glutamate (MSG), 6 grams of salt, 10 grams of cooking wine and 25 grams of peanut oil. /p>

Teach you how to do turtle pig spinal cord soup, how to do turtle pig spinal cord soup is delicious

1. will be slaughtered turtle, drain the water, remove the head and viscera, wash;

2. turtle into the boiling water in the scald for 3 to 5 minutes, scrape off the skirt on the black membrane, to remove fishy;

3. chopping the claw and tail, remove the back plate, abdominal shells, cut into pieces of meat, put into the steamer pot;

4. put Cistanchis and bone marrow into a gauze bag and tie the mouth, decoct the medicinal juice, and remove the gauze bag;

5. put the cooking wine, chicken broth, pig bone marrow, ginger slices, scallion knots, salt, medicinal juice, cooked peanut oil, and pepper into the steamer pot evenly, and then put the lid on it;

6. seal it, and steam it on the cage for one hour or more until it is crispy, and then take it out;

7. remove the lid, and add MSG to taste.