material
Raw materials: Astragalus membranaceus 10g, Lycium barbarum 10g, turtle 50g, ginger 10g, salad oil 800g, clear soup 1000g. Seasoning: salt 5g, chicken essence 3g, sugar 1g, pepper1g.
working methods
1. Wash Radix Astragali and Fructus Lycii, cut soft-shelled turtle into pieces and blanch, and slice ginger for later use.
2, the net pot fire, add salad oil to fry the turtle slightly to control the oil.
3. Wash the pot on fire, add clear soup, Radix Astragali, ginger slices, Fructus Lycii and soft-shelled turtle, boil over high fire and stew for 45 minutes to taste.
Method 2: Braised turtle with lily.
material
1 turtle (about 500g), 50g lily, clear soup, ginger, refined salt, monosodium glutamate, pepper and Shaoxing wine.
working methods
1. Slaughter the soft-shelled turtle, wash it after primary processing, blanch it, put it in a casserole, and add clear soup, ginger and Shaoxing wine to stew it 1 hour.
2. Wash the lily, blanch it, stew it in the stewed turtle 15 minutes, season it with refined salt and monosodium glutamate, and sprinkle with pepper.
Practice 3, stew turtle.
material
One turtle (about 350g), appropriate amount of ginger slices and chopped green onion.
working methods
1. Wash the soft-shelled turtle and put it into the casserole.
2. Add appropriate amount of ginger slices, water, sugar, yellow wine and cooking oil to stew.
3. After the pot is boiled, remove the floating powder and continue to simmer for about 30 minutes. Add 5ml soy sauce and turn off the heat.
4. Add proper amount of monosodium glutamate, pepper and chopped green onion when eating.
Practice 4,
Stewed turtle
material
Ingredients: a turtle (about 500g is the best), ham, mushrooms (dried incense), ginger, garlic, onion, Shaoxing wine, salt and monosodium glutamate.
working methods
(1) Turn the tortoise over, with his back to the ground and his stomach facing the sky. When it turns over and stretches its neck to the longest, it quickly cuts at the root of the neck with a sharp knife and then raises it to control the blood. Then put it in hot water with a water temperature of about 70~80 degrees, and scald it for 2~5 minutes (the specific time and temperature depend on the age and season of the turtle).
(2) After cooling (those who can't wait to soak in cold water to cool down), cut a cross knife in the belly of the turtle with scissors or a sharp knife, dig out the internal organs, and slaughter the limbs and tail tips. The key is to remove the butter from your legs.
(3) Gently scrape off the black and dirty skin of the turtle. Be careful not to scratch or scrape off the skirt (also called flying edge, which is located around the turtle and is the most fragrant and beautiful part of the turtle). Scrape the black skin and wash it. Even if the cleaning is basically completed.
(4) After the soft-shelled turtle is treated, put it in a bowl, spread ham slices, and put the mushrooms, ginger, garlic and onion together. Finally, add cooking wine.
(5) Then it takes time to stew, depending on the size of the turtle. One hour is almost enough for the younger one, and 60 minutes for the older one.