As we all know, soft-shelled turtle has high medicinal value. In life, some friends who need to make up their bodies often drink turtle soup. Soft-shelled turtle used for stew soup is not only mild and nourishing, but also light in taste and high in nutritional value, and can effectively prevent some diseases. So, do you know the nutritional value of stewed turtle? How to cook stewed turtle delicious? Below, we will introduce its nutritional value and recommend three kinds of turtle stews.

Stewed turtle is not only rich in nutritional value, but also has good medicinal value.

What is the nutritional value of stewed turtle?

Modern scientific detection shows that the content of protein in soft-shelled turtle muscle reaches 16.34%, and the essential amino acids and umami amino acids account for 49. 16% and 43.9% respectively, among which Glu, a glutamic acid, is the most abundant. Every 100g turtle meat contains protein 19.2g, sugar 0.7g and fat 0.2g, which is rich in various nutrients needed by human body, such as VA, VB 1, VB2 fatty acids, potassium, calcium and so on. In the Qin and Han Dynasties, China's first pharmacopoeia, Shennong's Classic of Materia Medica, listed it as the top grade, thinking that it can "vent red and white, and serve for a long time without hunger". Soft-shelled turtle protein is easily absorbed by human body, which has certain anticancer effect, can inhibit tumor cells and enhance the immune function of the body. As can be seen from the above, the nutritional value of turtle stew soup is also extremely rich.

Recommend three methods for stewing soft-shelled turtle

1, Smilax glabra and tortoise stew

Raw materials: Smilax glabra 100g, tortoise 350g, lean meat 50g, dried tangerine peel 5g, ginger 10g, salad oil 800g, clear water 800g, salt 5g, chicken essence 3g, sugar 1g and pepper1g.

Practice: Slaughter the tortoise and blanch it, cut the lean meat into broad beans and blanch it, wash the dried tangerine peel and Smilax glabra, and slice the ginger for later use. Take a clean pot and put it on the fire. Add salad oil and stir-fry the turtle. Clean the pot, add water, ginger slices, tortoise, Smilax glabra, dried tangerine peel and lean meat, and then simmer 1 hour to taste.

steamed turtle

Step 2 stew turtle

Ingredients: 800g tortoise, 5g sesame oil, 5g lard, 5g onion and 5g ginger.

Practice: break the live turtle shell, then scrape off the meat in the shell with a knife and wash the five internal organs; Remove the head and tail, toes, gallbladder and turtle skin and chop them into small pieces; Cut the onion into strips; Ginger is broken; Heat lard in the pot, stir-fry onion and ginger; Then add the nail fish, fry with hot oil, add refined salt, add a proper amount of water, and simmer in a large casserole until cooked; Add monosodium glutamate and serve.

3. Astragalus Turtle Stewed Soup

Raw materials: tortoise1000g, astragalus root 50g, ginger 5g, onion 5g, refined salt 8g, monosodium glutamate 5g and yellow wine 20g.

Practice: Wash Astragalus membranaceus, wash and chop tortoise, slice ginger and cut onion. Boil the pot with water, add a little yellow wine, ginger slices and turtle slices, cook for a while, and pick them up for use. Take a stew pot, put the processed soft-shelled turtle and astragalus into a clean stew pot, add yellow wine, ginger slices and onion slices for 3 hours, and then add refined salt and monosodium glutamate.