Turtle is very common in Sichuan Hunan cuisine and appears in many banquets. Soup can be made, boiled and fried. Dry pot turtle is also a distinctive practice. The focus of this dry-pot turtle is the method of making perfume raw materials. Without this material, this turtle dish will lose its unique taste. It is worth quoting by the hotel.

Ingredients: soft-shelled turtle, flour, Shanghai green, essence, chicken essence, monosodium glutamate, sesame, pepper, star anise, cinnamon, ginger, onion, broth and oyster sauce.

1. Heat the chicken oil and lard in a hot pot. Add ginger and stir-fry over low heat.

2. Dry perilla, fennel, fennel, cinnamon and white button, granulate, put into a pot, add Pixian bean paste and wild pepper, and simmer for15min.

3. Replace the tortoise with 5cm square, stir-fry it in a 40% hot oil pan for 8 minutes to 70% maturity, and add spices, oil consumption, pepper, star anise, cinnamon, ginger and sugar.

4. Boil on medium heat, then adjust it to 20 minutes, add chicken powder and monosodium glutamate to taste, and sprinkle with sesame seeds and chopped green onion.

Braised Turtle in Brown Sauce

Ingredients: soft-shelled turtle, fat hen, onion, ginger, star anise, soy sauce, Shaoxing wine, pepper oil, monosodium glutamate, sesame oil and broth.

1. Slaughter the turtle and hen separately, wash them, put them into the pot together, add a proper amount of water, onion, ginger and star anise, boil them with strong fire, then simmer them with low fire until they are cooked, take them out and cool them, chop the bones and remove the meat, and cut the meat into long strips for later use.

2. Add pepper oil to the pot and heat it. Add onion and ginger slices, stir-fry until fragrant, then add soy sauce, broth, Shaoxing wine, monosodium glutamate, soft-shelled turtle and chicken, simmer for 5 minutes, and pour sesame oil on it. Serve.

Steamed Turtle

Ingredients: washed turtle, shredded ham, shredded mushroom, onion, shredded ginger, salt, monosodium glutamate, pepper, soup and lard.

1. Wash the soft-shelled turtle, dry its inner and outer bellies with a clean cloth, add salt, put it in a dish with scallion, sprinkle with shredded ginger and mushrooms, add lard, then put it in a steamer, steam it over high fire, take it out, decant the original juice, remove the scallion, add shredded ham and sprinkle with pepper for later use.

2. Fire in the pot, add lard, heat it and pour it on the turtle, then add Shaoxing wine, soup, monosodium glutamate, salt and sesame oil to boil, thicken it with water starch, and then add the remaining lard and pour it into the turtle plate.

Fried turtle with double peppers

Local restaurants and Sichuan restaurants are very popular. They are delicious and spicy.

Ingredients: Turtle, Vitex negundo, ginger, garlic, scallion, dried pepper, pepper, bean paste, Chili sauce, pepper oil, sesame oil, pepper, cooking wine and sugar.

1. Wash the tortoise.

2. Chop it and put it in the pot.

3. The oil temperature is 40% to 50%, and the turtle is oiled.

4. Heat oil in the pot, add ginger, onion, garlic and dried pepper. Stir-fry pepper, bean paste and Chili sauce, and stir-fry red oil.

5. Add soft-shelled turtle, stir well to taste, add pepper, cooking wine and sugar and stir well.

6. Add green, red, yellow and yellow wattles and stir-fry, and pour pepper oil and sesame oil to stir-fry.

Braised Turtle in Brown Sauce

Ingredients: live turtle, clean chicken, pork belly slices, star anise, onion slices, ginger slices, garlic slices, salt, monosodium glutamate, Shaoxing wine, pepper oil, water starch, soy sauce, clear soup and salad oil.

1. Take out the turtle's head, bleed it, put it in a boiling pot for a while, take it out, scrape off the black skin, shell it, gut it, chop it up and put it in a plate, and put another plate on the skirt; Chop raw chicken and mix well with a little soy sauce; Deep-fry in 80% hot oil until red. Take out and drain for later use.

2. Heat the bottom oil in the pot to 60% heat, first stir-fry the star anise, then slice the ginger, onion, garlic and pork belly, then add soy sauce, Shaoxing wine, clear soup, salt, turtle, skirt and chicken pieces to boil, turn to low heat and simmer until cooked, then add monosodium glutamate, water starch and add pepper oil.

Braised turtle with cordyceps sinensis and red dates

Ingredients: live soft-shelled turtle, red dates, Cordyceps sinensis, onion slices, ginger slices, salt, monosodium glutamate, Shaoxing wine, pepper and chicken soup.

1. Slaughter the soft-shelled turtle, wash it, chop it into large pieces, blanch it thoroughly in a boiling water pot, take it out and drain it; Wash Cordyceps sinensis and Fructus Jujubae separately.

2. Put the soft-shelled turtle in a bowl, add Cordyceps sinensis and red dates, then add Shaoxing wine, salt, monosodium glutamate, onion, ginger slices, garlic slices, chicken soup and a steamer for 2 hours, take it out, pick out ginger, onion and garlic, and sprinkle with pepper to serve.

Stewed turtle with Haibao

Ingredients: live soft-shelled turtle, dried plum, Syngnathus, hippocampus, petrel, dried tangerine peel, onion, ginger slices, salt, monosodium glutamate, sugar and salad oil.

1. Slaughter and bleed the turtle, blanch it in a boiling water pot, remove it and scrape off the black skin, then remove the internal organs, chop it into small pieces, blanch it thoroughly in boiling water, remove it and rinse it; Cut the dried plum meat into small pieces and put it in a boiling water pot to cook thoroughly; Soak Syngnathus, Hippocampus, Haiyan and Pericarpium Citri Tangerinae respectively, and take them out for later use.

2. Ignition in the pot, heating with salad oil, stir-frying turtle pieces, ginger slices and onion segments, then pouring into a stew pot, adding appropriate amount of clear water, adding hippocampus, sea dragon, petrel, dried tangerine peel and prune, stewing for about 6 hours with medium fire, adding salt, monosodium glutamate and white sugar to taste, and taking out of the pot and filling into bowls.

Shark fin in soup

Ingredients: live turtle, cooked shark's fin, bean sprouts, parsley, onion, ginger slices, salt, chicken powder, sugar, soy sauce, red vinegar, water starch, oyster sauce, Shaoxing wine and soup.

1. Slaughter the soft-shelled turtle, remove its head, claws and viscera, wash it, then blanch it in boiling water, take it out and wash it, then put it in a bowl, steam it in a steamer and take it out for later use.

2. Stuff the cooked shark's fin into the turtle's stomach, then put it in a bowl, add onion, ginger slices, Shaoxing wine, salt and soup, then put it in a steamer to continue steaming until cooked, take it out and put it in a soup pot for later use.

3. Filter in the original pot, first add chicken powder, soy sauce, white sugar and oyster sauce to boil, then thicken with water starch on the shark's fin of the turtle, then boil the soup, then turn the heat down to 15 minutes, and then add bean sprouts, coriander segments and red vinegar to the pot.

Braised turtle with grapes

Ingredients: turtle, grape, ginger, onion, salt, cooking wine, sugar, starch, pepper, fresh soup, monosodium glutamate, coriander, watercress, sesame oil and vegetable oil.

1. Slaughter the soft-shelled turtle, remove its shell and viscera, wash it, blanch it in a boiling water pot until rough skin can be scraped off, take it out and wash it, cut it into pieces 1.5 cm square, and then sprinkle salt, cooking wine and pepper for pickling 10 minute; Remove the core and skin of glucose and rinse with clean water; Dice onion and ginger; Cut the onion into pieces.

2. Boil the vegetable oil in the pot to 40% heat, fry the turtle and take it out; Leave a little oil in the pot, add watercress, ginger, garlic and onion, stir-fry, add fresh soup, boil, remove residue, add turtle, grape and white sugar, cook until the turtle tastes delicious, thicken with starch, add monosodium glutamate and sesame oil and mix well.

Special snacks Haigui

Exercise:

1. Put the soft-shelled turtle into a container, pour in hot water, and scald it 1 min. Remove the film on its surface by hand, pay special attention to clean the wrinkled places such as neck, armpit and four toes, and remove toenails. When scalding soft-shelled turtle, pay attention to that the water temperature should not be too high, 60 -80 is the most suitable, and the soaking time should not be too long, 1 minute is enough, otherwise the skin will be connected with the meat and it will be difficult to peel off.

2. Turn the tortoise upside down, with its stomach up and its head sticking out naturally. Hold the turtle's head with your hand, cut a knife at the turtle's throat, and hang the turtle upside down to bleed. When the blood is exhausted, use a knife to cut it along the junction of the shell and the skirt, and take out the internal organs, especially the yellow and fatty things in the turtle's four feet, otherwise the turtle will be very fishy.

3. After the soft-shelled turtle is cut into pieces, it is generally necessary to blanch and oil before cooking. Scalding is to remove the residual blood foam in the turtle body, oiling is to further remove the fishy smell, and the second is to make the turtle taste firm. It should be noted that when the oil is over, when the oil temperature is high, it should be fried in a pot with a small fire, and the turtle can be fished out when the color is golden.

4. Wash the wok, add self-made turtle oil and lard, heat it to 60%, add ginger slices, garlic slices, green peppers and dried red peppers, stir-fry until fragrant, add Pixian watercress and sugar to stir-fry until fragrant, add oil turtle pieces, green peppers and fried garlic cloves, add monosodium glutamate, chicken essence, white pepper, soy sauce and stock, and stir-fry evenly.

Homemade turtle oil:

Heat the mixed oil (salad oil, lard and chicken oil, each 65,438+0/3) to 60% heat, add onion segments, ginger slices, dried onions and coriander, stir-fry over low heat, and pour in the paste Chili (Chili noodles are cooked with hot oil), fragrant fish material, Lee Kum Kee spicy sauce, red dragon hot pot material, Pixian watercress and red bean paste.

Double bean turtle

This dish is also common in other cuisines, but with the soul of Sichuan cuisine, it tastes different. Many restaurants will cook it with other sauces, which will make it taste better.

Ingredients: turtle, potato, mung bean, bean paste, ginger and garlic, onion, pepper, cooking wine, sesame oil and corn flour.

1. turtle processing, blanching and peeling.

2. Chop the processed soft-shelled turtle.

3. Add ginger, onion and cooking wine to the clear water pot.

4. Heat the oil pan to 40% to 50% heat, add the turtle pieces and fry until golden brown.

5. Leave the bottom oil in the pot, add the bean paste, ginger, garlic and onion and stir fry.

6. Add potato pieces and green beans, cook the turtle pieces until they are broken, and add the basic flavor.

7. thicken the raw flour with water and pour the sesame oil out of the pot.

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