Precautions for eating soft-shelled turtle:
1. Turtle should not be eaten with peaches, amaranth, eggs, pork, rabbit meat, mint, celery, duck eggs, duck meat, mustard, chicken, eel and crab.
2, dead nails, rotten turtles can not eat; Cooked turtle shells have no medicinal value.
3, raw turtle blood and bile will make the drinker poisoned or suffer from severe anemia.
In addition, you should pay attention to two points when eating soft-shelled turtle. One is to choose turtles. Yuan Mei, a scholar and gourmet in Qing Dynasty, said, "The turtle is old when it is big, but fishy when it is small", so it should be of moderate size and delicious. The second is to choose the season to eat soft-shelled turtle. Turtle fertilizer in winter is the best, and it can be used in spring and autumn, and its quality is slightly inferior. In summer, turtles, commonly known as "mosquito turtles", are generally not delicious.
Method for make turtle soup:
1. Push the turtle on its back, make its head and neck protrude, hold it with your hands, and cut off the blood from the neck (but don't separate the head from the body);
2. Blanch the soft-shelled turtle in boiling water for a few minutes and take it out;
3. Scrape off the black film on the back shell and skirt, and cut off the head, claws and tail;
4. Cut in half from the middle of the abdomen, dig out the internal organs, cut off the back shell, and cut each piece into 4 ~ 6 pieces;
5. Chop up the liver and intestines, wash them and cut them into sections;
6. Put the pot on fire, add lard and heat it to 70%. Add onion, ginger and turtle and stir-fry for about three or four minutes.
7. When it is grayish white, put the pot into the crock;
8. Put the cooking wine and refined salt, add enough water (about 1250g) at a time, and cook for about half an hour on high fire;
9. Put the liver and intestines in again and continue to simmer;
10. Make a shell with chopsticks and add monosodium glutamate.
Method for making braised soft-shelled turtle;
Recipe ingredients:
Turtle 1 about 1000g, pork 250g, chicken 250g, lard 50g, garlic10, 2 cups of soup, a little pepper and sesame oil, soy sauce, ginger slices and scallion.
Technological practice: steaming.
Side dish area: hot dishes; Meat dishes.
The menu belongs to Cantonese cuisine.
Production method:
1. Tie the turtle's head with hemp rope, lift it, stab its neck with a knife and bleed it, and cut off its head and claws. Then scald the shell with boiling water, peel off the shell and internal organs, tear off the skirt by hand and cut the meat into pieces. Rinse it clean.
2. Scrape pork with pork belly, cut into pieces, and cut chicken into pieces; Boil the pig and chicken in boiling water and take them out. Add lard to the pot and cook until half cooked. Add ginger (beaten) and onion and stir-fry until fragrant. Add chicken and pork and stir well. Add turtle, salt, soy sauce, cooking wine and fresh soup, and cook over low heat.
3. Put the garlic in a cage and steam it. When the turtle in the pot is cooked, add pepper and garlic thicken juice, then take out ginger, onion and meat, take out the turtle and put it on a plate, then add monosodium glutamate and sesame oil to the soup and pour it on the turtle.