Turtle, the treasure in the water, has won the love of diners for its delicious and tender meat quality and nourishing and health-keeping effects. If you want to cook a delicious turtle, you can't be careless. You have to pay attention to the doorways. To this end, the following is a detailed cooking guide for wild turtles to help you create a feast on the tip of your tongue.
First, pay attention to the selection of materials: choose a good turtle to cook delicious.
The selection of soft-shelled turtle is very important, which is related to the quality of the whole dish. It is suggested to choose wild soft-shelled turtle, whose meat quality is firm, fresh and tender, and its nutritional value is high. When selecting, carefully observe the turtle's back. The surface of the turtle shell should be smooth and undamaged, and the color is dark. The activity of soft-shelled turtle is also the key to measure its freshness, and the energetic soft-shelled turtle has better meat quality.
Second, dealing with turtles: I am very skilled in removing the smell of cattle.
Turtles need to be slaughtered before they can be treated. It is recommended to cut quickly along the edge of the shell with a sharp knife to take out the internal organs. Subsequently, removing the sebum on the surface of the turtle and the blood in the shell can not only remove the fishy smell, but also make the turtle tasty.
Third, the refreshing secret: stir-fry ginger, garlic and onion.
Cut the processed turtle into pieces for later use. The next step is very important, stir-fry ginger, garlic and onion. Heat the pan and cool the oil. Add ginger slices, garlic cloves and shallots, and stir-fry until fragrant. Pour the turtle pieces into the pot and stir-fry until they change color. This step can not only remove the fishy smell of soft-shelled turtle, but also increase the aroma, laying the foundation for subsequent cooking.
Fourth, nourishing health: slow stew, simmer soup thick juice.
Put the fried turtle pieces out for later use. Add a proper amount of water into a casserole or pressure cooker, and add nourishing ingredients such as turtle pieces, medlar, red dates and astragalus. When the fire boils, turn to low heat and simmer. The stewing time depends on the size and temperature of the soft-shelled turtle, which usually takes 1-2 hours. This step is the key to give full play to the nourishing function of soft-shelled turtle. Slow stew can make the soup fully absorb the essence of soft-shelled turtle, and its nutritional value is better.
Fifth, the finishing touch of seasoning: the aroma of soy sauce is overflowing.
After stewing until the soup is rich, add some soy sauce, cooking wine, salt and a little sugar to taste. The salty taste of soy sauce can further enhance the delicacy of soft-shelled turtle, cooking wine can remove fishy smell, and salt and sugar play a role in refreshing and balancing the taste. There should be a good sense of proportion when seasoning, not too salty or too light, so as not to cover up the original taste of soft-shelled turtle.
Six, enjoy the pot: delicious nourishing teeth and cheeks.
After seasoning, you're done. Put the stewed turtle in a bowl and sprinkle with a little chopped green onion. The aroma is overflowing and mouth-watering. The soft-shelled turtle meat is tender, the nourishing soup is delicious and mellow, the entrance is endless, and the teeth and cheeks are fragrant.
Tips:
When stewing soft-shelled turtle, you can add other ingredients according to your personal taste, such as mushrooms, bamboo shoots and yam. , to enrich the taste.
Turtle is rich in nutrition, but it should not be eaten more. It is advisable to take100-200g once.
The soup of boiled turtle is delicious, and it is also delicious when used to cook noodles or rice.