11 soft-shelled turtle practices, a table of soft-shelled turtle banquet, light and heavy taste, rich nutrition, delicious and attractive.

Soft-shelled turtle in dry pot

Soft-shelled turtle is common in Sichuan Hunan cuisine, and appears in many banquets. You can make soup, cook dishes and stir-fry them. Soft-shelled turtle in dry pot is also a distinctive practice. The focus of this soft-shelled turtle is on the method of making perfume raw materials. Without this material, this soft-shelled turtle dish will lose its unique taste. It is worth quoting by the hotel.

materials: soft-shelled turtle, flour, Shanghai green, essence, chicken essence, monosodium glutamate, sesame, wild pepper, anise, cinnamon, ginger, onion, broth and oyster sauce.

1. heat the chicken oil and lard into a hot pot. Add ginger granules and stir-fry over low heat.

2. Dry perilla, fennel, fennel, cinnamon and white button, and put them into a pot, add Pixian bean paste and wild pepper, and simmer for 15 minutes.

3. replace the tortoise with a 5 cm square, stir-fry it in a 4% hot oil pan for 8 minutes until it is medium cooked, and add spices, oil consumption, wild pepper, star anise, cinnamon, ginger and sugar.

4. Bring to a boil over medium heat, then adjust it to 2 minutes, add chicken powder and monosodium glutamate to taste, and sprinkle with sesame seeds and chopped green onion.

braised turtle

materials: turtle, fat hen, onion, ginger, star anise, soy sauce, Shaoxing wine, pepper oil, monosodium glutamate, sesame oil and stock soup.

1. Slaughter the soft-shelled turtle and hen separately, wash them, put them into the pot together, add a proper amount of water, onion, ginger and star anise, bring them to a boil with high heat, then simmer them with low heat until they are cooked, take them out and let them cool, chop the bones and remove the meat, and cut the meat into long strips for later use.

2. add pepper oil to the pot and heat it. first, add the onion and ginger slices, stir-fry until fragrant, then add soy sauce, original soup, Shaoxing wine, monosodium glutamate, nail fish and chicken, simmer for 5 minutes, pour sesame oil on it, and take it out of the pot and plate it.

steamed soft-shelled turtle

materials: clean soft-shelled turtle, shredded ham, shredded mushrooms, onion, shredded ginger, salt, monosodium glutamate, pepper, soup and lard.

1. Wash the soft-shelled turtle, dry the inside and outside belly with a clean cloth, put salt on it, put it in a dish with scallions, sprinkle shredded ginger and mushroom, add lard, then put it in a steamer, take it out with strong fire, pour out the original juice, remove the scallions, add shredded ham and sprinkle pepper for later use.

2. ignite in a pan, add lard to heat and pour it on the turtle, then add Shaoxing wine, soup, monosodium glutamate, salt and sesame oil to boil, thicken with water starch, then add the remaining lard and pour it into the turtle plate.

Fried soft-shelled turtle with double peppers

Both local restaurants and Sichuan-Hunan restaurants are popular, and they taste delicious and spicy.

materials: soft-shelled turtle, green and red Vitex negundo segments, ginger, garlic, onion marbles, dried peppers, pepper, bean paste, chilli sauce, pepper oil, sesame oil, pepper, cooking wine and sugar.

1. Clean the soft-shelled turtle.

2. Chop up the pieces and put them in the pot for blanching.

3. The oil temperature is 4% to 5%, and the turtle is oiled.

4. Heat oil in the pan, add ginger, onion, garlic and dried Chili. Stir-fry Zanthoxylum bungeanum, bean paste and chilli sauce and stir-fry red oil.

5. Add the soft-shelled turtle, stir well to taste, stir well with pepper, cooking wine and sugar.

6. Add green and red Vitex negundo and stir-fry, then pour in pepper oil and sesame oil, stir-fry and take out.

Braised soft-shelled turtle

Ingredients: live soft-shelled turtle, clean chicken, pork belly slices, star anise, onion slices, ginger slices, garlic slices, salt, monosodium glutamate, Shaoxing wine, pepper oil, water starch, soy sauce, clear soup and salad oil.

1. decapitate and bleed the soft-shelled turtle, put it in a boiling water pot for a little boiling, take it out, scrape the black skin, remove the hard shell, remove the internal organs, chop it into pieces and put it on a plate, and put another plate on the skirt; Chop raw chicken into pieces and mix well with a little soy sauce; Put them in 8% hot oil and fry them until they are red. Remove and drain for later use.

2. Leave the bottom oil in the pot and heat it to 6%. Add star anise and stir-fry it, then stir-fry ginger, onion, garlic and pork belly slices, then add soy sauce, Shaoxing wine, clear soup, salt, soft-shelled turtle, skirt and chicken nuggets to boil, turn to low heat and simmer until cooked, then add monosodium glutamate and thicken with water starch.

stewed soft-shelled turtle with cordyceps sinensis and red dates

materials: live soft-shelled turtle, red dates, cordyceps sinensis, scallions, sliced scallions, ginger slices, salt, monosodium glutamate, Shaoxing wine, pepper and chicken soup.

1. Slaughter the soft-shelled turtle, clean it, chop it into large pieces, blanch it thoroughly in a boiling water pot, take it out and drain it; Wash Cordyceps sinensis and Fructus Jujubae separately for use.

2. Put the soft-shelled turtle into a bowl, add Cordyceps sinensis and red dates, then add Shaoxing wine, salt, monosodium glutamate, onion segments, ginger slices, garlic slices, chicken soup and a steamer for 2 hours, take it out, pick out ginger, onion and garlic, sprinkle with pepper, and serve.

stewed soft-shelled turtle with Haibao

Ingredients: live soft-shelled turtle, dried plum, Syngnathus, hippocampus, petrel, dried tangerine peel, onion, ginger slices, salt, monosodium glutamate, sugar and salad oil.

1. Slaughter and bleed the soft-shelled turtle, blanch it in a boiling water pot, take it out and scrape off the black skin, then gut it, chop it into small pieces, then blanch it thoroughly in boiling water, take it out and rinse it; Cut the dried plum meat into small pieces and put it into a boiling water pot to cook thoroughly; Soak and wash Syngnathus, Hippocampus, Haiyan and Pericarpium Citri Tangerinae respectively, and take them out for later use.

2. ignite in a pan, add salad oil to heat it, first add turtle pieces, ginger slices and onion segments to stir-fry until fragrant, then pour them into a stew, add appropriate amount of water, add seahorse, sea dragon, petrel, dried tangerine peel and dried plum, stew for about 6 hours with low and medium fire, then add salt, monosodium glutamate and white sugar to taste, and then take them out of the pan and put them into bowls.

shark's fin soup

materials: live turtle, cooked shark's fin, bean sprouts, coriander segments, onion segments, ginger slices, salt, chicken powder, sugar, soy sauce, red vinegar, water starch, oyster sauce, Shaoxing wine and soup soup soup.

1. Slaughter the soft-shelled turtle, remove its head and claws, remove its internal organs, wash it clean, then blanch it in boiling water, take it out and rinse it clean, then put it in a bowl, steam it in a steamer until it is cooked, and take it out for later use.

2. Stuff the developed shark's fin into the turtle's belly, then put it in a bowl, add onion, ginger, Shaoxing wine, salt and soup, then put it in a steamer to continue steaming until it is cooked, and fish it into a soup pot for later use.

3. filter in the original pot, first add chicken powder, soy sauce, white sugar and oyster sauce to boil, then thicken it with water starch, pour it on the shark's fin of turtle, then bring the soup to a boil, then turn it to low heat for about 15 minutes, and then serve it with bean sprouts, coriander segments and red vinegar.

roasted turtle with grapes

materials: turtle, grape, ginger, onion, salt, cooking wine, sugar, starch, pepper, fresh soup, monosodium glutamate, coriander, watercress, sesame oil and vegetable oil.

1. Slaughter the soft-shelled turtle, remove its shell and viscera, clean it, scald it in a boiling water pot until the rough skin can be scraped off, take it out and clean it, cut it into pieces 1.5 cm square, then sprinkle salt, cooking wine and pepper for pickling for about 1 minutes; Removing the core and skin of glucose and rinsing in clean water; Cut onion and ginger into grains; Cut the onion into sections.

2. Heat vegetable oil to 4% in the pot, fry the turtle and take it out; Leave a little oil in the pot, add watercress, ginger, garlic and onion, stir-fry, add fresh soup, boil, remove the residue, then add turtle, grape and white sugar, cook until the turtle tastes good, thicken the pot with starch, add monosodium glutamate and sesame oil and mix evenly.

secret stir-fry soft-shelled turtle

Practice:

1. Put the soft-shelled turtle into a container, pour hot water for 1 minute, and remove the film on its surface by hand, paying special attention to cleaning the wrinkled places such as the neck, armpits and four toes, and removing the toenails. When scalding soft-shelled turtle, you should pay attention to that the water temperature should not be too high, 6 -8 is the most suitable, and the soaking time should not be too long, 1 minute is enough, otherwise the skin will be connected with the meat and it will be difficult to peel off.

2. Turn the turtle over with its belly up, and its head will naturally stick out. Hold the turtle's head with your hand, cut a knife toward the turtle's throat, carry the turtle upside down and bleed. When the blood is exhausted, cut it open with a knife along the junction of the carapace and the skirt, and remove the internal organs, especially the yellow and fat-like things in the turtle's four feet, otherwise it will be fishy.

3. After the turtle is cut into pieces, it should generally be blanched and oiled before cooking. The blanching is to clean up the residual blood foam in the nail fish, and the oiling is to further remove the fishy smell, and the second is to make the nail fish taste firm. It should be noted that when passing oil, it should be soaked and fried in a pot with low fire at high oil temperature, and the nail fish can be fished out when the color is golden.

4. Clean the wok, add self-made turtle oil and lard, heat it to 6%, add ginger slices, garlic slices, green and white peppers and dried red peppers, stir-fry them until fragrant, add Pixian watercress and sugar, pour in oiled turtle pieces, green and red beauty peppers and fried garlic cloves, and add monosodium glutamate, chicken essence, white pepper, soy sauce and broth.

Home-made turtle oil:

Heat the mixed oil (salad oil, lard, and chicken oil) to 6% heat, add onion, ginger slices, dried onion, and coriander, fry them with low heat, and pour in the paste pepper (made by scalding Chili noodles with hot oil), perfume fish material, Lee Kum Kee spicy sauce, Hongjiujiu hot pot material, Pixian watercress, and watercress.

Soft-shelled Turtle with Double Bean

This dish is often found in other cuisines, but it tastes different when the soul of Sichuan cuisine is added. Many restaurants will add special sauces to burn it, which will make it taste better.

materials: soft-shelled turtle, potato, string beans, bean paste, ginger and garlic, onion, pepper, cooking wine, sesame oil and cornmeal.

1. turtle processing, blanching and peeling.

2. Chop the processed soft-shelled turtle into pieces.

3. add ginger, scallion and cooking wine to the clear water pot for blanching.

4. Heat the oil pan to 4-5% heat, add the turtle pieces, fry them until golden, and take them out.

5. Leave the bottom oil in the pan, add the bean paste, ginger and garlic, and stir-fry the onion until fragrant.

6. Add potato pieces and string beans, and the soft-shelled turtle pieces are cooked until they are cut off, adding basic flavor.

7. thicken the raw flour with water and pour the sesame oil out of the pan and put it on the plate.

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