Turtle soup is finished. The practice of turtle soup

American ginseng turtle soup material: a live turtle (about 500g) with clear water 1500ml sliced American ginseng, 25g red dates, 8 ginger, 3 pieces of yellow wine 1 teaspoon (5ml) salt 1/2 teaspoons (3g) Method: 1) Cut the turtle's head and viscera into four pieces.

2) Pour water into the soup pot, pour the yellow wine after the fire boils, put the turtle block and shell in boiling water for 2 minutes, then take it out, and tear off the transparent hard skin on the inside of the shell. 3) Wash American ginseng and red dates with clear water for later use.

4) Put 1500ml water into the casserole. After the fire boils, add the soft-shelled turtle and cook for 2 minutes. If there is floating foam, skim off the floating foam, add American ginseng, red dates and ginger slices, cover and cook for 2 hours on low heat. 5) Season with salt before eating.

The practice of turtle soup

The practice of turtle soup! ! ! After the turtle is bought, ask the staff to help cut off the blood (that is, draw a knife on the neck and bleed).

2. After taking home, wash the whole body with cold water (back, abdomen and limbs can be washed by hand, and the head should be washed with water instead of hand. Because the tortoise won't die if it breaks its belly, be careful of being bitten.

Boil some boiled water when washing the turtle (ensure that the turtle is soaked in boiled water). 3. Put the washed turtle into the basin and pour boiling water on the turtle. If you are afraid of scalding, you can use chopsticks to help you turn over, so that all parts of your body are scalded, and the epidermis of all parts of your body is smoothly erased, that is, a soft and thin skin.

4. Make sure that all the epidermis has been wiped clean (including the nails on the four claws), and then you can gut the belly (you can cut it from the neck to the tail with scissors) and take out the internal organs (throw away the inedible ones, leave the edible ones such as the liver and heart, rinse them and keep them well). Turtle's lungs are difficult to get at this time, but they can be taken in later procedures.

At this time, prepare some boiled water to use in the pot. 5. Put the washed turtle shell (meaning no viscera) into the prepared boiling water and put it on the stove to boil.

Just boil it (not too much). Next, you can dismember the tortoise.

6. When dismembering, if the water is hot, you can use less cold water (not too much) or stay a little longer. At this time, you can peel off the deck on your back first and peel off the "skirt" along the edge of the deck at the same time; Then remove the white deck of the abdomen; Finally, it can be divided into five parts according to its four legs and tail.

At this time, you can see a purple-black, soft thing at the junction of the two legs in front, which feels like there is no muscle. This is the lung (removed). The tail can be divided into four parts, not separately.

7. (This program can be used in combination with the above programs. ) Wash each divided copy. Hard beaks on the head and mouth can be removed with scissors; There are pieces of smooth, tender yellow oil in the middle of the muscles of the four legs. Be careful to peel them off, or they will smell fishy.

8. Next, you can make soup. Onion, ginger and turtle are put into the pot at the same time, and the pre-soaked black fungus can also be put down.

When the soup is boiling, turn down the fire and continue to burn (at this time, the pre-stored and cleaned internal organs can be put into the soup to cook). Time depends on the size of the turtle.

A kilo of soft-shelled turtle takes about two hours. It may take longer in the wild.

Put wine when the soup is almost ready, and put salt before the pot. Next, record our practical experience today as follows: 1. At present, it is best to choose a male turtle of about a catty to buy turtles this season.

Grandma and I do different things about the time of cooking wine. We add cooking wine when the soup is first cooked, that is, when the soup reaches the boiling point for the first time. By comparison, it is proved that the soup is more delicious and tasteless when cooking wine is added at this time, and the soft-shelled turtle tastes more tender and refreshing. We put the salt a little earlier than grandma did, but we must cook it for a long time with low fire.

4. Add a little chicken essence or mushroom essence to improve the taste before cooking, but not too much. 5. The simmering time is not as long as possible.

As it is today, it is enough for a male turtle of about a catty to cook with slow fire for more than an hour. All interested and greedy bloggers might as well try the above method, because this method is quite accurate and almost standardized, so it can ensure that the actual operation results will not be too biased.

However, in the end, we should solemnly remind: 1. Beware of "the turtle won't die if it is cut open", especially its mouth. Don't be bitten suddenly! 2. During this operation, it is necessary to treat boiled water repeatedly to prevent burns! .

How to make turtle soup? I bought a turtle and tried to make soup, but I didn't make it. I don't know how to make the ingredients.

Soft-shelled turtle collection 1, 750g of raw materials for braised soft-shelled turtle.

50 grams of tender chicken legs, 25 grams of pig's trotters, and 25 grams of yellow batter. Onion 15g, ginger slices 10g, pepper 5g, star anise 5g, cooked lard 100g, soy sauce 10g.

Shaoxing wine 15g, clear soup 100g. Method: Slaughter and clean the live soft-shelled turtle, blanch it in boiling water, scrape off the black skin, cut off the claw tips, wash it, blanch it in boiling water pot for a while, take it out when the lid can be uncovered, put it in a cold water basin, tear off the lid and skirt together, remove the intestines to keep the liver and gallbladder, then disassemble the head, neck and limbs, and cut the chicken leg meat and pig's fishy meat into 2.5 cm.

Add cooked lard to the wok, heat it to 50% heat (about 1 10℃), add onion and ginger, add yellow batter and fry thoroughly, add pepper, star anise, chicken and pork, and add soy sauce. Shaojiu clear soup, after boiling, take medium heat 10 minute, skim off the floating foam, pour into the casserole, then add the soft-shelled turtle and its head, neck and limbs, and put it into shape.

Add the liver and gallbladder of soft-shelled turtle, cover the casserole, put it on low fire until it is crisp and rotten, and take out the onion, ginger, pepper and star anise. The special soup is delicious and mellow, with tender meat and rich nutrition.

2. Ziyin Bushen Turtle Zishen Decoction Ingredients: turtle1(above 300g), medlar 10g, rehmannia glutinosa 15g. Practice: After the turtle is slaughtered, the head, claws, viscera and carapace are removed, washed, cut into small squares, put into aluminum pot, then add the washed Lycium barbarum and Radix Rehmanniae Preparata, add appropriate amount of water, boil with strong fire, and stew with slow fire until the nail fish is cooked.

You can eat it often. Function: nourishing yin and tonifying kidney.

The nail fish in the recipe can nourish yin and cool blood; Lycium barbarum nourishes liver and kidney and benefits eyes; Rehmannia glutinosa nourishes yin and blood. Headache belongs to kidney yin deficiency, so people should eat this prescription.

3. Braised turtle nutrition soup for pregnant women [raw materials] turtle 500g, ham 25g, mushroom 10g [seasoning], ginger slices, onion slices, cooking wine 15g, garlic slices 25g, white powder 25g, soy sauce, lard 1.5g monosodium glutamate/kloc-. When its head sticks out, quickly hold the turtle's neck with your left hand, pull it out completely, take a knife in your right hand, cut it from the root of the neck and bleed it, then remove the head and wash it, put it in boiling water for a little scalding, take it out and scrape off the rough skin of the whole body and the black film on the skirt with a knife, then wash it with clear water, put it back in a boiling water pot and cook it until the skirt can cut off the carapace, then remove the internal organs, trachea, throat and claw nails and cut it into small pieces with a size of 3cm square. 2. Wash the mushrooms, steam the ham and cut it into thin slices.

3. Add clean water to the pot, bring it to a boil, put the cut turtle into boiling water, wash it, put it in a big bowl, add cooking wine, refined salt and lard, mix well, add ham, mushrooms, garlic, onion and ginger slices, and steam in a steamer for about 30 minutes. 4. Put peanut oil in the wok. When it is heated for seven minutes, add onion and stir fry. First, put the steamed soft-shelled turtle into a wok, add soy sauce and chicken soup to stew for 10 minute, then add white powder to thicken it, add a little sesame oil when taking it out, and serve.

【 Nutrition 】 It contains protein 94g, fat 90g, carbohydrate 30g, calcium113mg, phosphorus 508mg, iron15mg, vitamin B13.18mg, vitamin B22mg and nicotinic acid.

At the same time, it can be used to treat qi and blood deficiency, dizziness, shortness of breath, night sweats, anemia, etc., and also has the effect of increasing milk. Let the breast milk be sufficient.

4. Steamed turtle steamed turtle 750g, chicken wings 30g, clear soup 500g, refined salt 5g, monosodium glutamate 2g, pepper 1g, onion and ginger each 15g. In the production process, the soft-shelled turtle is washed, put into a bowl with chicken wings, and steamed with Jiaqing sugar, refined salt, monosodium glutamate, pepper, onion and ginger; After steaming, pick out onions, ginger and chicken wings and eat them.

Special Sichuan traditional dishes. Turtle is used as raw material and steamed in casserole.

Soft-shelled turtle is a nourishing product with delicious meat and rich nutrition, which has high dietotherapy and health preservation value. 5, yam longan stewed turtle yam longan stewed turtle [raw materials] 40 grams of yam slices, 20 grams of longan meat, 500 grams of turtle.

[Practice] The soft-shelled turtle is slaughtered first, washed and eviscerated, and a proper amount of water is added to the nail fish, which is stewed with yam slices and longan meat until cooked. [Usage] When eating, eat meat and drink soup.

【 Function 】 Nourish yin and subdue yang, dissipate stagnation and reduce swelling, tonify yin deficiency and clear blood heat. It is suitable for patients with liver cirrhosis, chronic hepatitis and hepatosplenomegaly.

[Comment] Physicians in past dynasties highly praised the dietotherapy value of turtle, because it has the functions of nourishing Yuan Yin, detoxifying and reducing fever, and is a good product for nourishing liver and kidney. Modern research has confirmed that soft-shelled turtle can inhibit connective tissue proliferation and soften swollen liver and spleen.

6. Ingredients for steamed soft-shelled turtle in Bazhen: 1 live soft-shelled turtle (weighing 750g),15g sea cucumber,15g scallop,15g lotus seed,15g glutinous rice soaked in water,15g lean pork. Seasoning: 40g of refined salt, 25g of wet starch, Shaoxing wine 15g, shredded ginger 15g, sliced ginger 15g, onion 10g, 20 peppers and clear soup 1000g.

Practice: (1) Put the live soft-shelled turtle on the wooden box with its back facing down and its abdomen facing up. When it sticks its head out to turn over, quickly cut off its head, lift the blood, put it in a boiling water pot and put it in cold water, scrape off the black skin (don't break the skirt), uncover the lid, take out its internal organs, chop off its sharp claws, rinse it with clear water and put it in a big bowl. (2) Cut the sea cucumber, pork, cakes, winter bamboo shoots and mushrooms into 0.6 cm square dices, put them on the turtle's chest together with scallops, lotus seeds and glutinous rice, then pour in the mixed juice of refined salt, sake and turtle gall, put shredded ginger on the upper, middle and lower layers of the eight-treasure stuffing, cover the turtle, and put chicken and pork elbow meat on the turtle.

(3) Steaming the turtle bowl in a steamer for 3-4 hours, taking it out, and taking chicken essence, pork elbow, onion and ginger. Boil the soup of soft-shelled turtle with strong fire, thicken it with wet starch, and serve.

Features: complete body, crisp and mellow meat, harmonious color and taste of eight-treasure stuffing, white and shiny sauce.

How to make turtle soup?

[Ingredients/Seasoning] 750g of soft-shelled turtle, lean meat 150g, 20g of south apricot, 25g of north apricot, round meat 10g, 25g of yam horn, 4 cups of soup, 8 cups of cold boiled water, white wine 1 spoon, ginger slices, onion slices and a proper amount of raw chicken oil.

[Production process] ① Slaughter the water fish, scrape off the skin, remove the butter, wash it, cut it into pieces (remove the back bone), blanch it in boiling water for 30 minutes, and take it out and wash it. Cut the pork into pieces and blanch it with boiling water.

(2) Heat the oil pan, add ginger slices, onion strips and soft-shelled turtle, stir fry, add 1/2 tablespoons of white wine, add 2 cups of boiled water, pour it into the leaky shell after boiling slightly, filter off the water, and take out the onion and ginger. ③ The almonds are soaked in boiling water to remove the red color.

Wash the round meat and yam horn slightly for later use. (4) Take 1 stew with cover, put pork, soft-shelled turtle, almond, round meat, yam horn and raw chicken oil into the stew, add 6 cups of boiling water, salt and wine, cover with 1 hour for 30 minutes, remove chicken oil residue, and then add soup and monosodium glutamate for 30 minutes.

Practice of making soup with soft-shelled turtle

750g of soft-shelled turtle, lean meat 1 50g, 20g of south apricot, 20g of north apricot, 20g of round meat10g, 25g of yam horn, 4 cups of soup, 8 cups of cold boiled water, liquor1spoon, ginger slices, onion strips and a proper amount of raw chicken oil.

[production process]

(1) Slaughter the water fish, scrape off the skin, remove the butter, wash it, cut it into pieces (remove the back bone), boil it in boiling water for 30 minutes, take it out and wash it. Cut the pork into pieces and blanch it with boiling water.

(2) Heat the oil pan, add ginger slices, onion strips and soft-shelled turtle, stir fry, add 1/2 tablespoons of white wine, add 2 cups of boiled water, pour it into the leaky shell after boiling slightly, filter off the water, and take out the onion and ginger.

③ The almonds are soaked in boiling water to remove the red color. Wash the round meat and yam horn slightly for later use.

(4) Take 1 stew with cover, put pork, soft-shelled turtle, almond, round meat, yam horn and raw chicken oil into the stew, add 6 cups of boiling water, salt and wine, cover with 1 hour for 30 minutes, remove chicken oil residue, and then add soup and monosodium glutamate for 30 minutes.

What tonic is the best for turtle soup?

The practice of turtle soup

material

Turtle 1

Proper amount of fat

5 slices of ginger

Proper amount of onion

6 garlic seeds

Rapeseed oil 1 spoon

Cooking wine 1 spoon

Proper amount of salt

Proper amount of sugar

Prepare ingredients

Cook soft-shelled turtle in cold water.

Take out for later use

Heat the pan, put the oil and grease, and stir-fry the oil.

Add onion, ginger and garlic and stir-fry until fragrant.

Add the soft-shelled turtle and stir-fry until the meat is gray.

Pour in cooking wine and stir well. Turn off the heating.

Fill the casserole with enough boiling water.

Bring the fire to a boil, and simmer for about 1 hour.

Season with sugar and salt before cooking.

Serve it, it's delicious!

The most nourishing method of turtle soup

The basic method of turtle soup is to take 1 live turtle (about 1 kg) from the lake. Take half a raw chicken (about 200 grams) and add a little onion, ginger and garlic slices as ingredients. Prepare 50g of clear soup, 0/0g of cooking wine/kloc-,3g of refined salt, 2g of monosodium glutamate, 30g of peanut oil, 5g of sesame oil and 2 pieces of star anise as seasoning. Chop the head of the live turtle, control the blood, wash it, take it out in boiling water, scrape off the black skin, cook it in boiling water for about 5 minutes, take it out, remove the hard cover, take out the five internal organs, chop off the claw tips, chop the turtle and chicken into cubes, and blanch it in boiling water. Scrape the dirt and thin skin off the hard skin. Add peanut oil to the spoon, heat it with high fire, add onion, ginger, garlic slices and octagonal wok, cook clear soup and cooking wine, add turtle and chicken pieces, boil to remove foam, and switch to medium fire for about 45 minutes. When the turtle and chicken pieces are cooked and the soup is milky white, move to high fire and add refined salt, monosodium glutamate and chicken pieces. ? Flavor characteristics: the soup is white and yellow with abnormal flavor.

If you don't like chicken, throw it away!