1> Braised turtle with vegetable name

Features Soft-shelled turtle must be washed clean, and black clothes on the back shell, white clothes on the skirt and blood tendons in the belly should be scraped off, otherwise it will smell fishy after serving.

The key is to simmer and cook with slow fire. When adding seasoning and braising, the marinade should be followed, so that the raw materials can taste and the entrance has a aftertaste.

Raw materials: soft-shelled turtle 1 piece (weight 1 000g), fat hen1piece (weight1250g), pepper oil100g (peanut oil mixed with shredded onion and pepper), 50g of Shaoxing wine.

preparation

1. Slaughter and clean the soft-shelled turtle and chicken respectively, put them into a pot together, add 2500g of water, onion, ginger and star anise, and then simmer them with low fire to bring them to a boil, and then take them out. Remove the meat and bone, and cut the meat into strips 2 cm wide and 5 cm long.

2. Heat the wok, stir-fry the pepper oil and shredded ginger and onion to yellow, and add soy sauce, original soup (soup for boiled turtle and chicken), Shaoxing wine and monosodium glutamate. Then put the nail fish and chicken together in the pot, stew for six or seven minutes, and pour a little sesame oil on it. Fresh and mellow, rich in nutrition, it is not only a delicious dish, but also a nourishing top grade.

Legend has it that "braised turtle" is a traditional dish in Weifang, Shandong Province. According to legend, this dish began in the Qing Dynasty, when there was a squire named Chen in Weifang. In order to nourish his body and prolong his life, he cooked it with turtle and chicken with strong nourishing effect, which was delicious and unusual. Once, he invited Zheng Banqiao, one of the "Eight Eccentrics of Yangzhou" who was then a magistrate in Weixian County, to a family dinner, where delicacies, land and water were mixed. After eating, Zheng Banqiao was most satisfied with "stewed chicken with soft-shelled turtle" and repeatedly praised this dish as top grade. Later, the cooking method of this dish spread to a restaurant, and the restaurant was served with sea cucumber, fish belly, Tricholoma, etc., which was snuggled first and then braised to make it taste better, and was called "Huang Jiong Turtle". This dish has gradually developed into a famous dish in Weifang area and continues to this day. After foreign guests tasted this dish in Weifang Hotel, Shandong Province, they also praised it and called it "Gaoshou Tang".

2 "Braised turtle"

First of all, buy fresh turtles without water injection. Nowadays, many black-hearted traders use syringes to draw water into turtles to increase their weight and make huge profits. When buying a turtle, first put the turtle back down to see if it turns over quickly; Secondly, see if there are needle holes in the muscles of the four feet; Whether the thickness of turtle is normal. All soft-shelled turtles that can't turn over quickly, have tiny pinholes and have abnormal thickness are soft-shelled turtles injected with water. This kind of soft-shelled turtle has a great influence on umami, so don't buy it.

After the turtle buys home, put it on the chopping board with its back down. When it sticks its head out to turn over, cut a knife at its neck with a kitchen knife to let it bleed out, then scald it in water at 80℃, and wipe off its black epidermis with a steel ball. Be sure to clean it up, because this epidermis has a strong smell. Next, cut the muscles along the back shell with a knife, take out the internal organs, and remove the genitals, then change it into a mahjong block with a square of 1 inch, and blanch it for use; In addition, clean and peeled garlic heads (garlic alone is the best) and pork fat meat are prepared and cut into diced, salt, soy sauce, cooking wine, aged vinegar, onion, diced winter bamboo shoots, diced mushrooms and other ingredients and seasonings.

When cooking, first put a proper amount of pork fat diced meat into the pot and take it out when it is golden brown. Then put the garlic head and Jiang Mo into the pot, fry them for fragrance, stir-fry the turtle pieces, and add a proper amount of cooking wine, balsamic vinegar, salt, diced winter bamboo shoots and diced mushrooms. Add the old man's lust, add a proper amount of chicken soup or sparerib soup (if there is none, use clear water), boil it on high fire first, and then simmer it on low fire until the turtle is cooked and tasty. Finally, thicken the pot with high fire and sprinkle with onion.

The soft-shelled turtle cooked by this method is delicious but not fishy, because the smell of lard, the spicy taste of garlic, wine and vinegar and the added fresh soup eliminate the fishy smell of soft-shelled turtle.

3 "Farewell to the Chicken (Ji):

Raw materials:

A turtle, a tender hen, onion, ginger, Shaoxing wine, refined salt, monosodium glutamate, pepper noodles, wet starch, cooked lard and soy sauce.

Practice:

1. First, the soft-shelled turtle and hen were slaughtered separately, and their internal organs were removed and washed.

2. Then soak the turtle in boiling water and take it out. The hens are put into boiling water and boiled until they are eight-ripe.

3. Boil the soft-shelled turtle in water, then simmer for about 20 minutes until cooked, and then remove the soft-shelled turtle. Cut the eight-mature hen that has been fished out into pieces.

4. Heat the oil in the pot, slightly stir-fry the cooked chicken pieces and soft-shelled turtles, then add ingredients and water to cook until they are fully cooked, and then thicken the soup and take it out of the pot.

Overlord meets chicken (Ji) 1:

Raw materials:

One turtle, half hen, onion, ginger, Shaoxing wine, monosodium glutamate, refined salt, ham slices and bamboo shoots.

Practice:

1, cut the turtle and hen into pieces respectively, and put them into the pressure cooker together with other ingredients (monosodium glutamate will be added after it is cooked).

2, less than half a pot of water, fire boiling valve, pressure for 20 minutes, after the cease-fire pressure drops, boiling out. (If you have a Yunnan steamer, use it to cook until it is rotten. )

4 "farewell my concubine, Jiangsu cuisine 1

Features: the soup is mellow, the meat is crisp and rotten, and the flavor is strong.

Raw turtle, fresh soup, wine, refined salt, onion, ginger, ham, mushrooms and winter bamboo shoots.

manufacturing process

1. Slaughter and wash the soft-shelled turtle, blanch it in a boiling water pot, remove the blood, take it out and wash it, wipe it dry with a clean cloth, and cover the shell.

2. Wash the tender hen's internal organs, chop off its claws, put its wings in the chicken's mouth and blanch, remove blood stains and wash it with water.

3. Put the soft-shelled turtle and chicken into the pot, add fresh soup, wine, refined salt, onion, ginger, ham, mushrooms and winter bamboo shoots, cover and steam until the soup is thick and the chicken and fish are rotten, remove the onion ginger, add monosodium glutamate and steam the vegetable heart slightly.

Farewell my concubine 2

raw material

Live soft-shelled turtle 1 piece (weight 1 000g), young hen 1 piece (weight 600g), chicken breast150g, cooked ham15g, water-dried mushrooms and cooked winter bamboo shoots 25 each.

manufacturing process

1. Slaughter the soft-shelled turtle, lift the shell cover, take out the internal organs (the soft-shelled turtle eggs are reserved), wash them, blanch them in a boiling water pot, remove blood stains, take them out and wash them, wipe them dry with a clean cloth, sprinkle dry starch, brew the chicken stuffing, put the soft-shelled turtle eggs on them, and cover the shell cover. The bare hen is eviscerated, washed, paws cut off, chicken wings crossed and stuffed in the chicken mouth, slightly blanched in a boiling water pot, and washed with blood removed.

2. Put the soft-shelled turtle and chicken into an enamel pot, add fresh soup, Shaoxing wine, refined salt, onion, ginger, ham, winter mushrooms and winter bamboo shoots, cover with a cage, steam until the soup is thick and the chicken and fish are rotten, remove the onion and ginger, add monosodium glutamate and green vegetables, and steam slightly.

Features: the soup is mellow, crisp and rotten, and delicious.

Grasp the key:

The soft-shelled turtle must be washed inside and outside, boiled in a boiling water pot and then washed with clear water. Chickens must be drained of blood.

(2) when steaming on the cage, it must be covered to keep the original flavor.

Farewell my concubine 3

Raw materials:

About 500g of a turtle, about 500g of a broiler, 0/0g of magnolia slices/kloc-,0/5g of ham/kloc-,1 ginseng, proper amount of Lycium barbarum, 3 Chinese flowering cabbage, proper amount of salt, proper amount of monosodium glutamate, proper amount of cooking wine, proper amount of onion and proper amount of ginger.

Production process:

1, the soft-shelled turtle is slaughtered to remove the viscera, the broiler is slaughtered to remove the viscera and watered, the decontamination film is scraped, and the Yulan slice ham is sliced for later use.

2, the pot is lit with clear soup (can be replaced by water), and the main ingredients and auxiliary materials are seasoned and lit for 25 minutes. The cabbage heart is boiled and decorated in the soup.

Attention; Do not add cold soup or water in the middle of filling soup or water at a time to prevent protein from solidifying.

Features: the soup is delicious and nutritious, nourishing yin and yang.

5 "Sweet and sour skirt:

Raw materials:

Turtle skirt and some soft meat, onion, garlic paste, red pepper, sugar, vinegar, refined salt, dried starch and vegetable oil.

Practice:

1, cut the turtle skirt and sliced boneless soft meat into small pieces, and mix with refined salt and dried starch.

2. Then put it into a 60% hot oil pan and fry it thoroughly. Put it in the oil pan for the second time and fry it until it is crisp and take it out. In addition, add a small amount of water to the seasoning, boil it, thicken it into paste, and put the turtle slices into the pot and roll them evenly.

"Stewed soft-shelled turtle" is a traditional dish in Shaanxi, which has the functions of nourishing yin, cooling blood, invigorating middle energizer, strengthening exterior and promoting granulation. This dish is served with a.

Fish as raw material, with ham, chicken legs, mushrooms and other stewed.

characteristic

The meat is tender and not greasy, and the soup is fresh and mellow, which is an excellent nourishing food.

raw material

750 grams of live turtle. Fifty grams of chicken. Onion15g, ginger10g, minced garlic 5g, clear soup100g, soy sauce10g, essence.

5g of salt, 5g of scallion10g, 5g of Shaoxing wine15g.

manufacturing process

Remove the head of the live turtle, slaughter it, drain the blood, put it in a pot, add water to boil, take it out, scrape off the black skin and tear off the hard cover.

. Take out the internal organs (leave gall bladder), remove claws, and chop them into pieces of cm square. Chicken is also cut into 2 cm square pieces.

Put it in boiling water. Put cooked lard in a wok, heat it to 70% (about 154℃), add onion, ginger and minced garlic,

Stir-fry until fragrant, add soft-shelled turtle, chicken and soy sauce, stir-fry for 2 minutes, then add clear soup and stew over low heat until crisp and rotten.

After boiling with a small fire, remove the floating foam, and add refined salt, scallion and Shaoxing wine.

Braised turtle with cordyceps sinensis

[Ingredients/Seasoning] About1000g of soft-shelled turtle, 0/0g of cordyceps sinensis/kloc-0, 50g of cooking wine, 8 red dates, 2 slices of ginger and 4 garlic.

Clove, onion 1 strip, and appropriate amount of soup.

[Production process]

① Put the turtle back to the ground, make its head stick out, grab the head by hand and pull it out, cut off the neck bone with a knife at the neck root, and bleed out. again

Make a small incision in the throat, pull out the trachea and esophagus, and then cut off the bones of the limbs by laparotomy from neck to tail with a knife.

Viscera (including turtle eggs), cut off claw tips, mouth tips and tails.

② Soak the soft-shelled turtle in hot water at 70℃ for 5 minutes, wipe off the white mucosa, and then soak it in hot water at 80℃ 15.

The clock is scraped black and washed.

③ Put the soft-shelled turtle into a cold water pot and boil it. Remove the back shell, cut off the head and neck, and then cut the turtle into 4 pieces.

Cut off the limbs, peel off the butter and wash for later use.

(4) Wash the cordyceps sinensis, soak the red dates in boiling water and wash them for later use. Wash and dice the onion.

⑤ Put the clean soft-shelled turtle into a casserole or soup bowl, put Cordyceps and red dates on it, and add cooking wine, salt, monosodium glutamate and garlic cloves.

Cover the onion, ginger and chicken soup, steam for 2 hours and 30 minutes with strong fire, take out and pick out the onion and ginger.

Braised Turtle with Yam and Longan

Method:

1. Slaughter the soft-shelled turtle, gut it, soak it in hot water to remove the skin and shell. Wash; Wash yam

Peel and wet the slices.

2. Put the soft-shelled turtle, yam, longan, cooking wine, salt, onion and ginger into the stew, pour the chicken soup and put it in the cage.

Steam until the nail fish is cooked and rotten, and remove the onion and ginger.

Features:

The nail fish is fresh and tender, the yam and longan are rotten and soft, and the soup is delicious and salty.

Braised turtle with Lycium barbarum

Recipe raw materials

Ingredients: 500g soft-shelled turtle.

Accessories: 25g of Lycium barbarum L.

Seasoning: 5g of green onion, 4g of ginger, 3g of cooking wine and 3g of salt.

Production method

1. Slaughter the soft-shelled turtle, eviscerate it, wash it and cut it into pieces, scald it with boiling water, and take it out for later use; Wash green onions and cut into sections; ginger

Slice for later use.

Applicable people

Maternal mommy

Health tips

Nourishing yin and nourishing blood.

Turtle: Turtle should not be mixed with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat and mustard.

Eat minced chicken, eel and crab together.

Braised turtle with black chicken

material

Ingredients: 500g soft-shelled turtle, black-bone chicken1000g.

Seasoning: salt 20 g monosodium glutamate 2 g pepper 2 g cooking wine 25 g ginger 25 g green onion 25 g.

method of work

1 After the turtle is slaughtered and bled, it should be scalded with 70℃ water first, then scalded with 90℃ water, picked up and scraped off.

Rough skin on the neck, claws and skirt, cut it through along the skirt with a knife, remove the internal organs, rinse it clean, and cut the turtle claws with a knife

Slaughter the tip, then blanch it with boiling water, and wash it after coming out of the water.

2. Wash the black-bone chicken and slaughter it into pieces, and remove the blood with boiling water.

3. Wash the pot and add fresh soup, add black-bone chicken, turtle, salt, pepper, ginger, onion and cooking wine, and simmer with low heat.

The texture of chicken nuggets and soft-shelled turtles is soft and thorough.

4, pick ginger, onions, and adjust the taste.

tips

1, when scalding soft-shelled turtle, you can't use boiling water, otherwise the black film on soft-shelled turtle is not easy to scrape off;

2. When the texture of one of the soft-shelled turtle and black-bone chicken is soft, it must be fished out from the soup first, leaving the other one to continue stewing;

3. When it is soft, put the fished fish into it and boil it.

4. The purpose is to keep the two raw materials consistent in texture and complete in form;

5. The amount of mixed soup should be consistent with the amount of raw materials, and the soup should be added at one time, otherwise the soup tastes bad.