Squid soup

Ingredients: 1 live turtle (weighing about 1000g), 500g chicken, 1000g clear soup, 50g soy sauce, 10g green onion and pepper cooking wine, 10g green onion , 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: Remove all blood stains from the turtle 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.

Chicken, Fire and Turtle Soup

Ingredients: 1 soft-shell turtle (about 750 grams)

Accessories: 10 grams of chicken slices, 10 grams of ham, 1500 clear soup grams, salt, monosodium glutamate, rice wine, onion knots, and ginger slices in appropriate amounts;

Preparation:

1) Slaughter the soft-shell turtle, remove its internal organs, wash, cut into pieces, and blanch in a pot of boiling water Remove 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 and steam the seasoned soft-shelled turtle for about half an hour. Remove from the heat, take out the green onion knots and ginger slices and serve.

Stewed turtle soup

Ingredients: One turtle (about 500 grams is best), ham, shiitake mushrooms (dried, more fragrant), ginger, garlic, green onion, Shaoxing wine, salt , MSG.

Preparation method: (1) Turn the turtle over, with its back to the ground and its belly to the sky. When it turns over hard and stretches its neck to its longest length, quickly chop it with a sharp knife at the base of the neck. , and then lift it up to control the blood. Then, put it into the water with a temperature of about 70 to 80 degrees. Put the slaughtered soft-shell turtle in hot water and blanch it for 2 to 5 minutes (the specific time and temperature will depend on the tenderness and season of the soft-shell turtle). Out.

(2) After it cools down (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 belly of the soft-shelled turtle, dig out the internal organs, and kill off the limbs and tail. The key is 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, which is located around the turtle). Scratch or scrape off the most fragrant part of the soft-shell turtle. After scraping off the black skin, wash it. Even the cleaning is basically completed.

(4) After the soft-shell turtle is processed, put it in a bowl and put it in a bowl. Lay the sliced ??ham on top, add mushrooms, ginger, garlic and green onions, and finally add cooking wine.

(5) Then it takes time to stew, depending on the size of the turtle, the smaller one One hour is almost enough. For larger ones, add 60 minutes.

I have a little objection. According to our local eating methods and the experience of mothers, turtles should not be slaughtered in the usual way. Because turtles The blood and even urine are the essence parts of its body, so general slaughtering is a waste! Its medicinal value is indeed there, I am not exaggerating, you can check the website of traditional Chinese medicine and health care.

According to theory, this should be done: after buying the turtle, put it in clean water for some time to spit out the dirt. Wash the turtle before killing it, then put water in the pot just enough to cover the turtle shell, cover the pot lid, and turn on medium to low heat. Boil it and wait until it slowly swims inside until it dies. During this period, it will urinate in the pot. Then take it out and drain the blood from its head into the pot (the blood may solidify and will not be drained), and then use chopsticks to remove it from the neck. Finally, find a good place to lift off the whole shell with chopsticks (the shell of soft-shell turtle is easy to peel off). Then chop it into pieces (you can also stew it all without cutting into pieces, it will take longer), Processing. Remember, if you are stewing, don’t throw away the soup with blood and urine just now. It should be added to the stew together!

Also, if you are cooking butter, you don’t need to remove it! Because It's delicious and nutritious! Also, soft-shell turtles have something called a "skirt", which is a soft and waxy layer (a circle) on the outside of the shell. Don't scrape it out! You know. That thing is the best-tasting meat in the entire soft-shell turtle. It is smoother than jelly and softer and glutinous than glutinous rice! You must know this, haha.

How to stew 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 amounts 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 and cut the ginger 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