Turtle, scientific name turtle, commonly known as the water fish, group of fish and Wang Bao, etc., is a kind of oviparous amphibious reptiles, the edge of the carapace is a soft-like skirt, dark green color. The following is my introduction to the efficacy and role of the turtle, I hope to help you Oh.

Effects and functions of turtle

Improve immunity

Snapper is rich in animal gum, keratin, copper, vitamin D and other nutrients, can enhance the body's resistance to disease and regulate the endocrine function of the human body, but also improve the quality of breast milk, enhance the immunity of infants and intelligence of the nourishment of the good.

Skin care

The belly plate of snapper is called? Turtle plate? Used for the treatment of dizziness, dizziness, fever, night sweats and other ailments. Also on the cranial trauma (such as neonatal cranial hematoma, etc.) left behind intractable headache has a very good curative effect. Turtle Board Gum is a large molecule of collagen protein, containing a variety of amino acids needed by the skin, with skin care, beauty and fitness effects. Of course, turtle plate is a traditional Chinese medicine, should be decided by the doctor depending on the specific situation whether to use.

Anti-cancer and cancer inhibition

Turtle meat and its extracts can effectively prevent and inhibit liver cancer, gastric cancer, acute lymphatic leukemia, and is used to prevent and control weakness, anemia, and leukopenia due to radiotherapy and chemotherapy.

Dispel pressure and reduce fat

Turtle also has a good blood purification effect, often eaten to reduce blood cholesterol, and thus beneficial to patients with high blood pressure, coronary heart disease.

Strengthening the yang and waist

Turtle can also be used as a tonic for labor injuries and to strengthen the yang and waist. Compensate for labor injuries, strengthen the yang, and make up for the lack of yin?

Nutritional Yin and supplemental deficiency

Eating turtle on tuberculosis, anemia, weakness and many other diseases also have a certain degree of auxiliary therapeutic effect.

It is good for the mother

Eating a proper amount of turtle is good for the recovery of the mother's body and improve the quality of breast milk.

How to eat turtle

Turtle soup

Ingredients:

Turtle 1, chicken half, green onion, ginger, garlic slices of a little bit, 50 grams of broth, 10 grams of wine, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 30 grams of peanut oil, sesame oil, 5 grams of aniseed 2 grains.

Practice:

(1) live turtle chopped head, control blood, wash and put into boiling water slightly scalded out, scrape the black skin, and then put into boiling water for about 5 minutes out, uncover the hard cover, take out the five viscera, chopped off the tip of the claw, turtle, chicken chopped into squares, blanch with boiling water.

(2) scrape the dirty thin skin on the hard cover.

(3) spoon into the peanut oil, with a strong fire hot, down into the onion, ginger, garlic slices, star anise stir-frying.

(4) after the aroma of cooking broth, cooking wine, under the turtle, chicken pieces, boiling foam, change to medium heat about 45 minutes, to the turtle, chicken pieces cooked, soup was milky white, move to the high fire, add salt, monosodium glutamate, sesame oil, adjust the taste that is complete.

Snapper stew

Ingredients:

500 grams of snapper, 1000 grams of chicken, salt 20 grams, monosodium glutamate 2 grams, pepper 2 grams, 25 grams of cooking wine, 25 grams of ginger, 25 grams of green onions.

Practice:

(1) the turtle slaughtered and bled, first scalded with 70 ℃ of water.

(2) and then put in 90 ℃ water scalded fish.

(3) Scrape the neck, claws, skirt on the rough skin, with a knife along the skirt to cut through, remove the viscera rinsed clean.

(4) with a knife, the turtle claw tip slaughtered, and then blanched with boiling water, out of the water and washed, the chicken washed and slaughtered into pieces, with boiling water to remove all the blood and water.

(5) pot cleaned and mixed with fresh soup, put the chicken, turtle, salt, pepper, ginger, green onion, cooking wine, stewed slowly over low heat until the chicken pieces and turtle texture soft.

(6) pick off the ginger, green onions, seasoning can be.

Braised snapper

Ingredients:

1 snapper, asparagus moderate, a little chicken essence, green onions, ginger, garlic, soy sauce, dark soy sauce, sugar, chili oil, pepper each moderate.

Methods:

(1) Onion and ginger sliced, garlic peeled and spare. Blanch the asparagus in cubes and set aside.

(2) Pork cut into small pieces. Take a clean pot with water, add wine, ginger, green onion and cook the meat for about 20 minutes.

(3) turtle after opening the lid to remove the viscera, in addition, inside those small white pieces are also removed.

(4) Use boiling water to pour the turtle all over again, tear off the skin on the layer of film.

(5) The processed turtle chopped pieces and blanch spare.

(6) put a small amount of oil in the pot, under the onion ginger garlic sautéed, under the five-flame meat stir-fried until the meat surface light brown.

(7) under the snapper pieces stir-fry until the water is dry, add wine, soy sauce, soy sauce, salt, sugar and turn well.

(8) add water, the amount of water to not over the turtle as well. Boil on high heat and fish out the floating foam, turn to low heat and cook for about 10 minutes.

Sugar turtle

Ingredients:

750 grams of turtle, 30 grams of red soy sauce, 1 green onion knot, 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.

Methods:

(1) snappers placed on their backs, to be the head out, quickly pinch their necks with their fingers, pulling out, force Qi dorsal shell extended neck bone, exhaust blood into 90 ℃ hot water immersion. When the turtle shells on the white coat, fish out, in cold water to remove the abdomen, legs and skirt of the white membrane, with a wash broom to brush off the back shell black coat, open the belly to remove the bones and guts, decapitate the head and tail, claw tip, and then evenly chopped into 8 pieces, blanch in the pot, fish out and wash with water, and tear off the blood tendons, preparation blocks and butter.

(2) frying pan hot, sliding pan with oil, add peanut oil, burned to eighty percent hot, put onion knots, ginger slices burst incense, pushed into the snapper block (belly down), cooking Shaoxing wine Jagai slightly simmering, add 750 grams of water, boiled for 3 minutes, and then switch to a small fire cover simmering for about 25 minutes. To be soft and inelastic fish, add the sugar, cooked lard (35 grams), and then cover the stew for about 20 minutes, stewed to the fish and skirt soft and sticky, and then switch to a high-fire collection of juice, one side shaking the pot side scooped up the marinade poured on the fish, to be thick marinade viscous and thick, dripping cooked lard (25 grams), and then medium heat and shaking the pot to make the gravy oil mix to the marinade was gelatinous, dripping cooked lard (5 grams), shaking the pot is complete.