Red braised turtle dove

1. Raw materials: 1. Main ingredients: 5 turtle doves, 15 grams of green beans and rice, and 25 grams of cooked carrots. 2. Seasoning: cooking wine, soy sauce, sugar, refined salt, MSG, green onions, sesame oil, cooked vegetable oil, flour. 2. Preparation method: 1. Beat the turtle dove to death, remove the hair and internal organs, chop off the head and feet, wash them, cut each one into 4 pieces, mix well with flour and salt. Cut carrots and onions into small pieces. 2. Heat the vegetable oil in the wok until it is 70% hot. Put the turtle dove into the wok and fry for about 1 minute. Add the green onions, fry them briefly and pour them into a colander. 3. Leave oil in the pot, fry green beans and carrots slightly, add turtle dove, green onion, cooking wine, soy sauce, sugar and appropriate amount of water. Cover the pot and bring to a simmer. After the soup boils, add MSG and drizzle with sesame oil and serve. Note: Turtle Dove is sweet in taste and neutral in nature. It has the effects of replenishing qi, improving eyesight, and strengthening muscles and bones. "Compendium of Materia Medica" states: "Long-term illness and deficiency impair the ability of people to replenish qi through food." "Carrots have the effect of tonifying the spleen and lowering qi, widening the chest and burping, and tonifying the middle and calming the five internal organs. When used together, it has the effect of tonifying the spleen, replenishing qi, and improving eyesight. It is suitable for patients with qi deficiency and spleen deficiency. For patients with dry eyes and astringent eyes due to vitamin A deficiency, For patients with blurred vision, eating fermented turtle doves with fermented rice has a therapeutic effect.

Ingredients: 5 turtle doves, 15 grams of green beans, 25 grams of cooked carrots, 100 grams of sweet fermented rice wine, Shaoxing wine. 15g, 25g soy sauce, 6g green onions, 5g ginger, 5g sugar, 1g salt, 1.5g MSG, 20g flour, 15g wet starch, 10g sesame oil, 500g cooked vegetable oil (actual oil consumption 450 Gram). Characteristics: Bright color, tender meat, mellow wine flavor. Food

Preparation method: Kill the turtle dove, pluck the feathers, dig out the internal organs, blanch the head and feet in a boiling water pot. Clean, cut each into 4 pieces, mix well with salt and flour. Cut the carrots and green onions into the same size pieces. Place the vegetable oil in the wok over high heat. When it is 70% hot (about 175℃), add the turtle dove pieces. Fry until cooked, and pour into a colander. Leave 15 grams of oil in the original pot. Add green onions to the pot until fragrant. Add Shaoxing wine, stir in fermented rice, then add sugar, soy sauce, ginger cubes (beaten loosely), and water. 200 grams. Cover, simmer over medium heat for 3 minutes, add green beans, carrots, MSG, thicken with wet starch, pour in sesame oil, remove from pan and serve.

Ginseng and Turtle Dove Box

Ingredients: 2 turtle doves, 6 grams of American ginseng. Ingredients: 3 grams of MSG, a little salt. Method: 1. Wash the turtle doves, remove the claws, tail and internal organs. Boil water to remove blood and put it into a stew pot. 2. Add American ginseng, add MSG and salt, add appropriate amount of boiling water, and simmer for about 2 hours. Features: Red color, sweet taste. Medicinal value: American ginseng has a sweet taste. It is slightly bitter and cold in nature, and can nourish qi, nourish yin, clear fire and promote body fluids. Stewed with Turtle Dove, which is sweet and neutral, can make people's ears and eyes bright, their skin moist, and their energy strong. It can replenish deficiency, replenish qi and blood, and treat physical weakness. It is especially suitable for people with tiredness, yin deficiency and excessive fire, wheezing and coughing up phlegm and blood, prone to colds, and dry mouth.

Snowball turtle dove

Ingredients: 10 turtle doves, 50 egg yolk cakes. grams, 100 grams of egg white, 50 grams of fried pine nuts, 100 grams of glutinous rice, 20 grams of steamed golden hooks, 40 grams of cooked cloud legs, 30 grams of steamed mushrooms, 40 grams of winter bamboo shoots, 10 grams of green onions, 50 grams of flour, ginger 10 grams, 20 grams of coriander, 20 grams of sesame oil, 15 grams of refined salt, 1000 grams of vegetable oil, 3 grams of monosodium glutamate, 3 grams of pepper. Cooking method: 1. Slaughter and bleed the turtle doves, blanch them with boiling water, rinse them with clean water, and chop them. Remove the tips of the arms and legs, make a straight cut on the neck, remove the bones and internal organs, rinse the glutinous rice with clean water, soak it in warm water for 30 minutes, steam it, and mix it with the cooked cloud legs. 20 grams of refined salt. 1 gram of MSG. Beat the egg white into a foam. Add the flour and mix well. Coat the glutinous rice balls with the egg paste and add coriander leaves. 2. Put the pot on medium heat. , pour in cooked lard, heat until 30% hot, add glutinous rice balls and fry slowly. When the egg paste is fully cooked, remove the oil and place around the plate. 3. Cut the golden hook shrimp, 20 grams of cloud legs, mushrooms, winter bamboo shoots, and egg yolk cake into cubes, mince the green onion, and ginger. Put the above seven ingredients into a bowl, stir in pine nuts, 13 grams of refined salt, pepper, and 2 grams of MSG to make the filling. The stuffing is stuffed into the belly of the turtle dove and steamed in a basket for 3 hours. 4. Take out the turtle dove, brush it with sesame oil, and bake it in the oven until both sides are golden. Take it out, place it on a plate with the belly facing up, and place the glutinous rice ball in the center. (Key to the process): The oven temperature is 230°C and roasted for about 15 minutes. [Flavour characteristics] 1. The turtle dove is a hunting bird of the family Doveidae, and there are 6 species in Yunnan. This bird has a fat body and plump breasts and is generally distributed in the mountainous areas of Yunnan. In the area, it feeds on fruits, cereals and grass seeds. It can secrete a kind of "pigeon milk" from the crop to feed the young turtles. At the same time, it can chew and suck the drink directly without raising its head like other birds. Firm, delicious, rich in protein and low in fat, it is a famous game dish. 2. This dish is made with pearl dove or vegetable dove. The finished product is crispy and tender, with a beautiful shape and white color. It is available with both meat and vegetables. It is suitable for both wine and rice. .

Braised Turtle Dove with Yellow Mushrooms

1. Ingredients: 1. Ingredients: 4 turtle doves, 100 grams of dried mushrooms 2. Seasonings: refined salt, cooking wine, monosodium glutamate, and pepper. , starch, lard, sesame oil, stock. 2. Preparation method: Food

1. Wash the processed turtle dove in clean water and dry it.

Mix the soy sauce and refined salt in a bowl, rub it all over the turtle dove's body, and let it sit for 10 minutes to allow the flavors to infuse. Then put it in a bowl, pour in broth, and steam for 2 hours until the turtle dove is cooked, take it out and let it cool, and reserve the soup for later use. 2. Pour lard into the wok. When the oil is 80% hot, fry the turtle dove in the pan until the skin shrinks. Remove and let cool. Cut into 4 cm long and 3 cm wide pieces for serving. 3. Leave oil in the wok, stir-fry the mushrooms, pour the steamed turtle dove soup, add the turtle dove pieces, add refined salt, mustard powder, and seasoning, and cook until the turtle dove pieces are fragrant and at least on the plate. Use wet starch to thicken the sauce in the pot, pour the soup over the turtle dove pieces, and drizzle with sesame oil. Serve. Note: This dish is cooked with turtle dove, which nourishes warm yang, and shiitake mushroom, which nourishes qi and strengthens the body, nourishes the stomach, supports food, fights cancer, and lowers blood pressure. It can often be used as a therapeutic dish for physical weakness, insufficient qi and blood, spleen and kidney yang deficiency, and cancer.

Fried and Stuffed Turtle Dove

Ingredients: 5 turtle doves, 150 grams of pork leg, 1 egg white. 15 grams of dry starch, 25 grams of tomato paste, 10 grams of Shaoxing wine, 10 grams of green onions, 5 grams of sugar, 1 gram of refined salt, 5 grams of Worcestershire sauce, 2 grams of MSG, 10 grams of soy sauce, 10 grams of sesame oil, and 150 grams of cooked vegetable oil ( Consumption about 50 grams). Characteristics: Bright red color, fresh and fragrant, sweet, sour and slightly spicy. Preparation method: Kill the turtle dove, pluck the feathers, cut open along the backbone (do not cut the abdomen), dig out the internal organs, wash them, chop off the head and claws, remove the spine and legs, put the skin side down on the chopping board, and use the blade of the knife Pat it flat, then use the blade of the knife to chop it vertically and horizontally a few times, sprinkle with dry starch and set aside. Chop the pork leg meat into puree, add salt, egg white and water, mix well, and lay it flat on the turtle dove meat. Heat a wok over medium heat, add vegetable oil, when it is 50% hot, move to low heat, put the turtle dove skin side down into the pan and fry for about 1 minute, turn over and fry for another 1 minute, then drain off the oil . Move the pot to high heat, add scallions, Shaoxing wine, soy sauce, sugar, Worcestershire sauce and water. After boiling, add tomato paste and MSG. Turn the pot until the sauce thickens. Remove from the pot and cut into small pieces. Put them into pieces into a turtle dove shape, pour on the original marinade, and pour sesame oil on top.

Steamed turtle dove

1. Raw materials: 1. Main ingredients: several turtle doves. 2. Seasoning, refined salt, cooking wine, sugar, green onions, ginger slices, sesame oil. 2. Preparation method: 1. Slaughter the selected turtle dove, remove the hair, wash it, remove the internal organs, marinate it with salt for 7-8 hours, then take it out and soak it with water to reduce the salty taste. Flatten the turtle dove with a wooden board and expose it to the sun. You can also bake it over slow fire overnight and then dry it the next day. After 3 days, the wax dove is ready. 2. Wash the wax turtle dove and put it in a basin, add cooking wine, refined salt, sugar, scallions, and ginger slices, steam it in a cage for 50 minutes, remove it from the cage and cut into pieces, and drizzle with sesame oil. Serve. According to reports, turtle meat has the effects of nourishing the kidneys, improving eyesight, and replenishing qi. "Jiadiao Materia Medica" records that "it is mainly used to improve eyesight. Eating more of its meat can replenish qi and help yin and yang." "Compendium of Materia Medica" records that "people with chronic illness and deficiency can eat it to replenish qi." It mainly treats chronic illness and deficiency, qi deficiency, and two eyes. Symptoms such as dizziness, enuresis, and frequent urination. Healthy people can better prevent diseases and strengthen their health by eating it.

Winter Mushroom and Turtle Dove Soup

Cuisine Jiangsu Cuisine Ingredients 2 turtle doves, 50 grams of wet mushrooms. Accessories: 1,000 grams of chicken broth, 20 grams of Shaoxing wine, 5 grams of fresh onions, 10 grams of fresh ginger, and 2 grams of MSG. Method 1. Slaughter the turtle dove, scald it with hot water at about 650C, and remove the feathers; cut open the turtle dove’s back, take out the internal organs, blanch them in a boiling water pot to remove blood stains, and wash them; cut off the roots of the mushrooms and wash them. ; Wash and cut green onions into sections and slice ginger. 2. Put turtle doves and mushrooms into a stew pot, add green onions, ginger slices, refined salt, monosodium glutamate, and chicken broth, cover the pot, and steam thoroughly.

Fried turtle dove with onions

Ingredients: 250 grams of turtle dove breast meat, 100 grams of onions, 4 grams of refined salt, 5 grams of chopped green onion, and 1 gram of MSG. 100 grams of chicken soup, 25 grams of sugar, 5 grams of minced ginger, 75 grams of lard, 15 grams of Shaoxing wine, and 20 grams of water starch. Preparation method: (1) Rinse the turtle dove breast meat in clean water to remove blood stains and drain. Use the back of a knife to fluff the meat and cut into small cubes. Add 2 grams of refined salt, Shaoxing wine and starch, mix well and sizing. Wash the onions and cut into small cubes. (2) Place a small pot on a high fire, add cooked lard and heat until it is 50% hot, add in diced turtle dove breasts and stir-fry until milky white, take out the pot, put the wok back on high heat, add in diced onions and stir-fry until fragrant, Add minced ginger, chicken broth, refined salt, sugar, and MSG and bring to a boil. Thicken with water starch, add diced turtle dove breasts, mix well, and sprinkle with chopped green onion. Serve.

Crispy Turtle Dove

Cuisine Hunan Cuisine Ingredients Ingredients: 3 turtle doves (about 600 grams). Ingredients: 150 grams of pork belly, 50 grams of tomato sauce. Seasoning: 50g Shaoxing wine, 15g rock sugar, 0.5g Sichuan peppercorns, 0.5g Sichuan peppercorn powder, 10g green onion knots, 10g ginger slices, 50g soy sauce, 1.5g refined salt, 5g sesame oil, 1000g tea oil (actual consumption 50 grams). Method (1) Blanch the turtle dove in boiling water for a while to remove the hair, make an incision next to the food bag to remove the food bag, make an incision next to the anus to remove the internal organs, cut off the claw tips, put it into boiling water and cook for 1 minute to remove the bloody smell. Cut the pork belly into 3 large strips. (2) Take a large clay bowl, put a bamboo grate on the bottom, first put the pork belly, then 3 turtle doves, add Shaoxing wine, soy sauce, refined salt, rock sugar, peppercorns, green onion knots, ginger slices and 500 grams of water. , cover the porcelain plate, bring to a boil over high heat, then move to low heat and simmer for 40 minutes, remove the green onion and ginger and take out the turtle dove (the pork belly and original soup can be used for other purposes).

(3) Put the wok on high heat, add tea oil and heat it to 60% heat. Fry the turtle dove on both sides. When it turns golden brown, pour the oil into a colander and drain off the oil. Then place the turtle dove on the chopping board. Chop into 3 cm long and 0.7 cm wide strips and place them neatly in the middle of the porcelain plate; take the head and feet of a turtle dove and put them on the front and back of the turtle meat. Pour in sesame oil, sprinkle with Sichuan peppercorns, and place the tomato sauce on the side of the plate. Serve. Characteristics: Turtle dove is a tender and delicious wild bird that inhabits mountains, forests, fields and valleys. People kill it with blunderbuss and make meals from it, which is rich in game characteristics. The crispy turtle dove is braised and deep-fried. It is slightly crispy on the outside and soft and fragrant on the inside. It is served with tomato sauce for an even more delicious taste.

Fried turtle dove slices

Ingredients Ingredients: 200 grams of turtle dove breast meat. Ingredients: 50 grams of cooked bamboo shoots, 10 grams of shiitake mushrooms, and 15 grams of cooked ham. Seasoning: 1 egg white, 5 grams of minced green onion, 5 grams of minced ginger, 5 grams of refined salt, 5 grams of sugar, 15 grams of Shaoxing wine, 15 grams of wet starch, 150 grams of chicken broth, 15 grams of sesame oil, 500 grams of cooked lard (approx. 50 grams). Preparation method: (1) Slice the turtle dove breast into thin slices with a slope knife, put it into a bowl, add egg white, salt (1g), and wet starch (10g) to make a paste. Cut ham, bamboo shoots, and mushrooms into slices. Put sugar, salt (4 grams), Shaoxing wine, and wet starch (5 grams) into a bowl, and add chicken broth to make marinade. (2) Put the pot on a high fire, add cooked lard and heat it until it is 40% hot. Place the simmered turtledove slices in the pot to remove the oil, and push them with a spoon to cut them apart. When you see the meat changes color and stands up, pour it into a colander and drain away the oil. . (3) In the remaining oil in the original pot, add bamboo shoots, ham, and mushrooms and stir-fry briefly, then add the prepared seasoning marinade and bring to a boil. Pour in the turtledove slices and stir them a few times. Pour in sesame oil and put on a plate. Sprinkle with green onions. , ginger powder and serve.

Fried Turtle Dove

There are many turtle doves in the mountainous areas of Huizhou, and the meat is tender and fat. This dish is made by frying and frying. It is crispy on the outside, fresh and tender on the meat, and has a sweet and sour flavor. Jia is one of the traditional game dishes. According to the records of Traditional Chinese Medicine: Turtle Dove is sweet and non-toxic. Eat more to improve eyesight, replenish qi, and help yin and yang. Raw materials Ingredients: 200 grams of turtle dove meat. Ingredients: 15 grams of garlic cloves, 10 grams of red pepper, 10 grams of green beans. Seasoning: 5 grams of refined salt, 30 grams of vinegar, 25 grams of white sugar, 10 grams of wet starch, 10 grams of sesame oil, 500 grams of cooked lard (approximately 40 grams consumed). Preparation method: (1) Chop the turtle dove meat into 2.5cm square pieces and put it into a bowl. Add soy sauce and wet starch (5g) slurry and mix it. Put sugar, vinegar, refined salt, tomato paste and wet starch (5g) into a bowl and add water (25g) to make a marinade. Crush the garlic cloves and dice the red pepper. (2) Put the pot on a high fire, add cooked lard and heat it until it is 70% hot. Deep-fry the turtle dove meat pieces in the pot until golden brown. Pour into a colander and drain away the oil. (3) In the remaining oil in the original pot, add garlic cloves and diced red pepper, stir until fragrant and add green beans; pour in the prepared marinade and stir it in the pot with a spoon. When the marinade is thickened, add the turtle dove and turn it upside down. After a few times, drizzle with sesame oil and serve.

Five-spice braised turtle dove

Main ingredients: 4 turtle doves. Accessories: 1g MSG, 5g soy sauce, 2.5kg brine, 25g sesame oil. Preparation method: Use fresh turtle doves, dry the feathers (the feathers are burnt with alcohol and fire), dig out the shotguns, wash them, cut them from the back and tail, remove the internal organs, head and paws, and twist the wings on the back. Plate it well, put it into a pot of boiling water to boil the blood water, marinate it in the brine for half an hour until it is cooked, take it out, cut it into 4 cm long and 1.3 cm wide strips, put it on the plate, take a little brine and add soy sauce, monosodium glutamate and sesame oil. , pour evenly on the turtle dove and serve. Features: The meat is tender, rich and delicious.

Autumn Pear Turtle Dove

The main ingredients are 200 grams of turtle dove meat and 400 grams of snow pear. Seasoning: 50 grams each of egg white and starch, 5 grams salt, 20 grams Shaoxing wine, 100 grams cooking oil, 15 grams sugar, and 10 grams ginger juice. Production process (1) Cut the turtle dove meat into slices, use salt, egg white, and starch to make the pulp, then use high heat and warm oil to make it smooth. Cut the pear into slices, soak in light salt water for 5 minutes, slide with hot oil and take out. (2) Place the turtle dove slices and snow pear slices together in a frying spoon, heat over high heat, add Shaoxing wine, sugar and ginger juice and stir-fry briefly, add a little starch, pour in scallion oil and serve on a plate. Characteristics: Sydney pears are white, crisp and tender, with smooth and tender meat and a salty and sweet taste.