Soft-shell turtle is a food with high nutritional value. I believe many people must have eaten it. It has a strong nourishing effect. So do you know what things need to be paid attention to when eating soft-shell turtle? Who is soft-shell turtle most suitable for eating? I believe many people have not considered these issues. Below, I will give you a detailed introduction to the taboos of eating soft-shelled turtles.
1. Taboos on eating soft-shelled turtles
1. Soft-shelled turtles should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, Eat eels and crabs together.
2. Dead or spoiled turtles cannot be eaten; boiled turtles have no medicinal value.
3. Mixing raw turtle blood and bile with wine will cause the drinker to be poisoned or suffer from severe anemia.
In addition, you should pay attention to two points when eating turtles. The first is to choose turtles. Yuan Mei, a scholar and gourmet in the Qing Dynasty, believed: "A big turtle will be old, and a small turtle will be fishy." Therefore, it is better to choose a medium size, which has a superior taste; second, choose the season when eating turtles, and winter turtle fat is the best. , can also be eaten in spring and autumn, but the quality is slightly inferior. In summer, soft-shelled turtles are commonly known as "mosquito turtles" and are generally not tasty. Although this is based on experience, it is worth reference.
2. Suitable people for soft-shell turtles
1. Suitable for people with weak constitution, liver and kidney yin deficiency, bone steaming, labor fever, and malnutrition; suitable for people with low-grade fever of pulmonary tuberculosis and extrapulmonary tuberculosis. Suitable for people with chronic hepatitis, cirrhosis, ascites, hepatosplenomegaly, diabetes, and nephritis edema; suitable for patients with various types of cancer and after radiotherapy and chemotherapy; suitable for patients with Sjogren's syndrome; suitable for hyperlipidemia , suitable for patients with arteriosclerosis, coronary heart disease, and hypertension; suitable for patients with hypoalbuminemia; suitable for patients with beriberi.
2. Soft-shelled turtles are greasy and can damage the stomach after being eaten for a long time, leading to indigestion. Therefore, people with loss of appetite, decreased digestive function, pregnant women or those with postpartum colds, weak spleen and stomach and diarrhea should not eat it; people with chronic enteritis should not eat it. People with chronic dysentery, chronic diarrhea and loose stools should not eat it; patients with hepatitis will increase the burden on the liver and induce hepatic coma in severe cases, so they should eat less; pregnant women will affect the health of the fetus; and those with excessive phlegm should eat with caution.
3. Home-cooked turtle recipe
(1) Braised turtle
Production process: kill the turtle, bleed it, scald it with boiling water, and scrape it off with a small spoon Crust, changed into pieces. The big mushrooms are split into two pieces. Slice the winter bamboo shoots and slice the cloud legs. The soft-shelled turtle is boiled with onion, ginger and cooking wine. Heat the original pot and add oil, stir-fry onions, ginger, garlic, add soy sauce, cooking wine, then add soup and soft-shelled turtle. After the pot is boiled on high heat, beat off the foam, then reduce the heat to low, add mushrooms and bamboo shoot slices, and cook until the soft-shelled turtle is almost cooked. For ham, when the soft-shell turtle can be deboned, taste it and add MSG to reduce the juice. If the juice is thick, add sesame oil and serve.
(2) Stewed soft-shell turtle
Ingredients: 1 soft-shell turtle (weighing about 750 grams), 1 ham bone, 100 grams of ham meat.
Accessories: 10 grams each of onion knots, ginger slices, rock sugar, and cooked lard, 1 gram of refined salt, 25 grams of Shaoxing wine, 1 gram of white pepper, and 750 grams of chicken broth.
Preparation method: Slaughter the soft-shell turtle, blanch it in boiling water, peel off the outer inner membrane, cut around the carapace with a knife, lift the carapace, remove the internal organs (leaving the soft-shell shell), and chop into pieces. About 3.5 cm long and 1.7 cm wide pieces (the tail and claws are not used); put them in a pot of boiling water and boil until the water boils again, remove and drain; cut the ham into 4 large pieces; arrange the soft-shell turtle pieces neatly in the casserole, and put Place ham, green onions, ginger and ham around the soft-shell turtle, add chicken broth and Shaoxing wine, cover the pot and simmer; after boiling over high heat, remove the foam, add rock sugar, simmer over low heat for about 1 hour, remove the ginger and ham bones and add salt; then remove the ham and cut it into slices and put it in the pot, pour cooked lard on it and sprinkle in white pepper.
(3) Rock sugar turtle
Ingredients: 750 grams of turtle, 30 grams of red soy sauce, 1 green onion, 75 grams of rock sugar, 3 slices of ginger, 65 grams of cooked lard, 25 grams of Shaoxing wine, 35 grams of peanut oil, 2 grams of refined salt
Preparation method: Put the soft-shell turtle on its back, wait for the head to stretch out, quickly pinch its neck with your fingers, pull it out with force, and press the back shell and neck bone , drain the blood and soak it in 90℃ hot water.
When the white coating appears on the turtle shell, take it out, clean the white coating on the abdomen, legs and skirts in cold water, use a broom to brush off the black coating on the back shell, open the belly and remove the bones and organs, and chop it Remove the head, tail, and claw tips, then chop evenly into 8 pieces, blanch them in a pot, take them out and wash them with clean water, and tear off the blood tendons, spare pieces and butter.
Heat a wok, use an oily pan, add peanut oil, heat until it is 80% hot, add green onions and ginger slices and sauté until fragrant, push in the turtle pieces (belly side down), cook and cover with Shaoxing wine Simmer for a while, add 750 grams of water, boil for 3 minutes, then switch to low heat and simmer for about 25 minutes.
When the fish pieces are soft and inelastic, add rock sugar and cooked lard (35g), cover and simmer for about 20 minutes, until the fish meat and skirt are soft and waxy, then switch to high heat to cook. Shake the pot while scooping up the marinade and pour it on the fish pieces. When the marinade becomes thick and thick, pour in cooked lard (25 grams), then use medium heat and shake the pan to mix the gravy and oil until the marinade becomes thick. If it becomes gelatinous, pour in cooked lard (5 grams) and shake the pot to serve.
There are many foods in life. I believe everyone must have eaten soft-shelled turtle. There are actually many taboos when eating soft-shelled turtle. Due to the different nature and taste of food, soft-shelled turtle cannot be combined with certain things. Foods that should not be eaten together are actually mentioned in the above articles. I hope that everyone will not eat these foods when eating soft-shelled turtles in the future.