raw material

750 grams of turtle. 50g of tender chicken leg, 25g of pork tendon and 25g of yellow flour paste. Onion15g, ginger slices10g, pepper 5g, star anise 5g, cooked lard100g, soy sauce10g. Shaoxing wine15g, clear soup100g.

preparation

Slaughter and clean live soft-shelled turtles, blanch them in boiling water, scrape off the black skin, cut off the claws, wash them, put them in a boiling pot for a while, take them out when the cover can be uncovered, put them in a cold water basin, tear off the cover and skirt together, remove the intestines and leave the liver and gallbladder, then disassemble the head, neck and limbs, cut chicken leg meat and pig's fishy meat into 2.5 cm cubes, put them in the basin together, and cut them into scallions. Add cooked lard into the wok, heat it to 50% over medium heat (about 1 10℃), add onion and ginger, add yellow flour paste and fry thoroughly, add pepper, star anise, chicken and pork, and add soy sauce. Shao wine, clear soup, after boiling, take it on medium fire 10 minute, skim off the floating foam, pour it into the casserole, then add the soft-shelled turtle, its head, neck and limbs and put them into shape. Add turtle liver and gall bladder, cover the casserole, put it on low fire and burn it until it is crisp and rotten, and remove the onion, ginger, pepper and star anise.

characteristic

The soup is delicious and mellow, and the meat is tender and nutritious.

2, Ziyin Bushen turtle Zishen decoction

Raw materials: soft-shelled turtle 1 individual (over 300g), Lycium barbarum10g, Radix Rehmanniae Preparata15g.

Practice: After the turtle is slaughtered, the head, claws, viscera and carapace are removed, washed, cut into small squares, put into aluminum pot, then add the washed Lycium barbarum and Radix Rehmanniae Preparata, add appropriate amount of water, boil with strong fire, and stew with slow fire until the turtle meat is cooked. Can be eaten often.

Function: nourishing yin and tonifying kidney. The turtle meat in the recipe can nourish yin and cool blood; Lycium barbarum nourishes the liver and kidney, benefiting the eyes; Rehmannia glutinosa nourishes yin and blood. Headache belongs to kidney-yin deficiency, so people should eat this recipe.

3, braised turtle nutrition soup for pregnant women

[raw materials]

Turtle 500g, ham 25g, Lentinus edodes 10g.

[seasoning]

Ginger slices, scallion segments and cooking wine are each 15g, garlic slices, white powder, soy sauce and lard are each 25g, monosodium glutamate 1.5g, refined salt 1g, peanut oil 40g and sesame oil 5g.

[practice]

1.First put the turtle on the chopping block. When its head sticks out, quickly hold the turtle's neck with your left hand, pull it out completely, hold a knife with your right hand, and bleed it from the root of the neck. Then wash the head, put it in boiling water for a little scalding, take it out and scrape off the rough skin and the black film on the skirt with a knife, then wash it with water, and put it back in the boiling water pot to cook until the skirt can cut off the shell before removing the internal organs.

2. Wash the mushrooms, steam the ham and cut into thin slices.

3. Add clean water to the pot, bring it to a boil, put the cut turtle into boiling water, put it in a big bowl after washing, add cooking wine, refined salt and lard, mix well, put ham, mushrooms, garlic, onion and ginger slices on it, and steam in a steamer for about 30 minutes.

4. Put peanut oil in the wok, and when it is heated to seven minutes, add onion and stir fry. First, put the steamed turtle in the wok, add soy sauce and chicken soup to stew for 10 minute, then add white powder to thicken it, and add a little sesame oil when taking out the wok, and serve on a plate.

[nutrition]

It contains protein 94g, fat 90g, carbohydrate 30g, calcium 1 13mg, phosphorus 508mg, iron 15mg, vitamin B 13. 18mg, vitamin B22mg and niacin/kloc-0.

[Function]

The food can nourish yin, nourish blood, tonify kidney, tonify five internal organs, invigorate spleen, stimulate appetite, promote blood circulation and recover, and has a positive effect on the rapid recovery of maternal constitution. At the same time, it has therapeutic effect on deficiency of qi and blood, deficiency of yin essence, dizziness, shortness of breath, night sweats, and anemia, and also has the function of increasing milk. Make breast milk sufficient.

4. Steamed turtle

Steamed Turtle

raw material

750g soft-shelled turtle, 30g chicken wings, 500g clear soup, 5g refined salt, 2g monosodium glutamate, pepper 1 g, onion and ginger15g.

manufacturing process

The turtle is cleaned, put into a bowl together with chicken wings, and steamed with Jiaqing sugar, refined salt, monosodium glutamate, pepper, onion and ginger; After steaming, pick out onions, ginger and chicken wings, and then eat them.

characteristic

Sichuan traditional famous dishes. Soft-shelled turtle is used as raw material and steamed in a casserole. Soft-shelled turtle is a nourishing product with delicious meat and rich nutrition, which has high dietotherapy and health preservation value.

5. Stewed turtle with yam and longan

Stewed turtle with yam and longan

[Ingredients] 40g of Chinese yam slices, 20g of longan meat and 500g of soft-shelled turtle.

[Practice] Slaughter the soft-shelled turtle first, wash and remove the internal organs, add appropriate amount of water to the armor and meat, and stew it with yam slices and longan meat until it is cooked.

[Usage] When eating, eat meat and drink soup.

[Function] Nourish yin and subdue yang, dissipate stagnation and reduce swelling, tonify yin deficiency and clear blood heat. It is suitable for patients with liver cirrhosis, chronic hepatitis and hepatosplenomegaly.

[Comment] Physicians in past dynasties highly praised the dietotherapy value of soft-shelled turtle, because it has the functions of nourishing Yuan Yin, detoxifying and reducing fever, and it is a good product for nourishing liver and kidney. Modern research has confirmed that soft-shelled turtle can inhibit connective tissue proliferation and soften swollen liver and spleen.

6. Steamed soft-shelled turtle with eight treasures

Ingredients: live soft-shelled turtle 1 only (weight 750g), sea cucumber15g, scallop15g, lotus seed15g, glutinous rice15g, and lean pork15g. Seasoning: 40g of refined salt, 25g of wet starch, 0/5g of Shaoxing wine/kloc-0, 5g of shredded ginger/kloc-0, 5g of sliced ginger/kloc-0, 0g of onion/kloc-0, 20g of pepper and 0g of clear soup/kloc-0.

Practice: (1) Put the live soft-shelled turtle with its back down and its abdomen up on the wooden case. When it sticks its head out and is ready to turn over, quickly cut off its head, lift up the blood, put it in a boiling pot, scald it slightly, put it in cold water, scrape off the black skin (don't break the skirt), uncover the cover, remove the internal organs, chop off the sharp claws, rinse it with clear water and put it in a big bowl. (2) Cut the sea cucumber, pork, cake, winter bamboo shoots and mushrooms into 0.6 cm square dices, put them in the chest of the turtle together with scallops, lotus seeds and glutinous rice, then pour in the juice mixed with refined salt, clear liquor and turtle gall, put the shredded ginger on the top, middle and bottom layers, cover the turtle, and put the chicken and pork elbow meat on the turtle. (3) Put the turtle bowl in a steamer and steam it for 3-4 hours, then take it out and take it to chicken, pork elbow, onion and ginger. Boil the soup of soft-shelled turtle with strong fire, thicken it with wet starch, and serve.

Features: the body is complete, the meat is crisp and mellow, the color and taste of the eight-treasure stuffing are harmonious, and the sauce is white and shiny.