Steamed soft-shelled turtle 1000g, cooked ham 50g, mushroom 10, fat 50g, garlic cloves 10, 8 onions, ginger10 slices, a little white pepper, cooking wine10.5 tbsp, etc. Production process: ① Cut the soft-shelled turtle, blanch it with boiling water, take off its shell, cut it into 2.5 cm square pieces, wash it, drain the water, marinate it with cooking wine and salt for 10 minute, filter out the salt water, take a steaming cup, put it in the lid first, and then put it in the soft-shelled turtle. ② Cut the cooked ham into pieces 2.5cm long and 1.6cm wide. Wash mushrooms, remove pedicels and cut into small pieces, peel garlic, cut fat into 3 strips, mash white pepper, tie onions tightly, put ginger and salt in a steaming cup, and add cooking wine and sesame oil. (3) Steaming the steamed cup with the ingredients, taking out the onion, ginger and fat, pouring the turtle into the bowl, arranging the head, tail and four feet with chopsticks, covering the turtle shell, exposing a part of the head, tail and feet on the soup, and sprinkling chicken oil. The characteristics of soft-shelled turtle burning wax gourd are that soft-shelled turtle is delicious and wax gourd is soft. Ingredients: 400g wax gourd, 600g soft-shelled turtle, 0/8g ginger/kloc-,60g oil, 650g broth, a little cooking wine, a little wet essence and a little refined salt. Production process 1. Slaughter soft-shelled turtle, wash it, cut it into inches square, add cooking wine, refined salt and wet precipitation essence, mix well to taste, peel off wax gourd, wash it, and cut it into pieces with a thickness of 2 cm; Pat the ginger loose with a knife. 2. Heat the wok, add the oil to heat it, stir-fry the turtle pieces, add the wax gourd, broth, salt and ginger slices, cover and stew, and take out the ginger slices when the turtle and wax gourd are cooked. Roasted soft-shelled turtle with pickled cabbage [raw materials] tender soft-shelled turtle 1 turtle (about 500g), 75g winter bamboo shoots, 30g Chaozhou pickled cabbage and 50g clear soup. [Seasoning] Salt 0.5g, monosodium glutamate 1g, pepper 1g, sesame oil 2g, cornmeal 2g, butter 2g, minced onion and ginger 10g, egg white 10g and fish sauce 3g. Production method 1. The turtle is decapitated, scalded with hot water, and the black membrane on the back shell and the skin membrane on the limbs and toes are removed; Cut open the chest, take out the internal organs, wash them, cut them into small pieces, soak them in clear water for half an hour to remove blood, drain them, put them in a bowl, and add salt, cornstarch and egg white for sizing. 2. Soak sauerkraut in cold water and cut into 1 cm segments; Winter bamboo shoots are cooked and cut into diamond-shaped pieces. 3. Oil the hot pot, put the oil warm, and pour out the turtle after it is cooked. Leave the bottom oil in the pot, stir-fry sauerkraut, winter bamboo shoots and onion ginger, add yellow wine, soup, pepper, salt, monosodium glutamate and fish sauce, pour turtle, stir-fry, thicken with raw water powder, and pour sesame oil on the plate. [Feature Comment] The traditional cooking method of soft-shelled turtle is stewing or steaming, while frying is more tender and smooth, which is a popular new practice. [Tips] Pickles should be soaked lightly, and turtles will be whiter and smoother after soaking in blood. Choose tender soft-shelled turtle when buying. Raw materials for cooking sea cucumber with soft-shelled turtle: live soft-shelled turtle, sliced sea cucumber with water, sliced bamboo shoots, sliced cooked ham, sliced ginger, scallion, Shaoxing wine, garlic cloves, shrimps, refined salt, soy sauce, white sugar, pepper, wet starch, salad oil, chicken soup and sesame oil. Production: slice the sea cucumber, blanch it and steam it with chicken. Wash the soft-shelled turtle, blanch it until it is half cooked, shell it, and take the meat and skirt. Heat a wok, add oil, saute the ginger onion, take out the ginger onion, add shrimp, chicken soup, wine, nail fish pieces and skirts, ham slices, bamboo shoots and garlic cloves, burn thoroughly, then add sea cucumber, soy sauce, sugar and salt, boil, thicken, pour sesame oil and serve. Features: The soft-shelled turtle is delicious, crisp and rotten, and the sea cucumber is tender and delicious. Main ingredients of stir-fried soft-shelled turtle: 1 soft-shelled turtle, 50g auxiliary materials of stir-fried soft-shelled turtle: 10g ginger, 10g garlic seed, 5g shallot seasoning and marinade: 10g peanut oil, 8g salt, 3g monosodium glutamate, 3g soy sauce and 3g oyster sauce. (2) add water to the pot. After the water boils, add the soft-shelled turtle, boil off the smell of blood, pick it up and wash it. (3) Boil the pot and drain the oil. When the oil is hot, add ginger slices, stir-fry chaff, stir-fry garlic pot, then add turtle, add Shaoxing wine, stir-fry for a while, add clear soup to boil, add salt, monosodium glutamate, soy sauce, oyster sauce, pepper and onion, stir-fry thoroughly with medium fire, and then stir-fry with wet raw powder. Other precautions: Note: When killing soft-shelled turtle, don't cut the gallbladder, but burn the skin of soft-shelled turtle. Fried turtle with garlic Raw materials: turtle, chicken leg, garlic, ginger and onion. Seasoning: salt, chicken essence, soy sauce, pepper, pepper, starch water, distiller's grains. Methods: (1) The turtle was decapitated, bled, boiled in a warm water pot for 10 minutes, fished up and put in cold water, and drew a circle along the turtle skirt with a knife to take its bone cover and internal organs and look at small pieces; Cut the chicken into small pieces; Scald it together again and put it in clean water to remove blood stains. (2) Stir-fry ginger onion, pepper, soft-shelled turtle and chicken. If the water and seasoning are boiled, put them in a bowl, add garlic, cover with white paper and steam 1 hour. Features: Soft-shelled turtle can replenish blood, nourish yin and strengthen yang, promote blood circulation and remove blood stasis, and has good pharmacological effects. Raw materials of rock sugar soft-shelled turtle: 2 soft-shelled turtles (about 600g), 50g of ham, 20g of cooked meat and fat, 80g of raw bamboo shoots, 30g of garlic and 20g of rock sugar. Seasoning (essence): cooking oil, sugar, Shaoxing wine, soy sauce, vinegar, ginger, onion and wet starch. Output: 1. Cut off the bleeding of turtle neck, soak in hot water, peel off the black skin, cut off the mouth, tail and claw tips, cut open the abdomen, dig out the internal organs, cut off the spine, cut each turtle into six pieces, wash and blanch. Cut bamboo shoots into pieces, wash and cut ham into pieces, and blanch for later use. 2. Put 500 grams of water into the pot, add turtle, cooked pork fat and ham slices, add Shaoxing wine, ginger slices and onion knots, boil and stew until cooked, and take out pork fat, ham, ginger slices and onion knots. 3. Put a proper amount of cooking oil in the wok, add garlic and stir fry slightly, then pour in turtle, add a proper amount of Shaoxing wine, crystal sugar, white sugar, bamboo shoots, soy sauce and vinegar, bring to a boil and stew until crisp and rotten, then tighten the marinade with medium fire, thicken it with wet starch, so that the sauce tightly wraps the turtle, pour in bright oil, add the onion and stir fry. Features: bright red color, soft waxy, sweet and sour.