Generally, when killing turtles, chopsticks are used to lure them to bite. When the turtle bites chopsticks, pull the chopsticks hard to pull out the turtle's neck, and then cut the turtle's neck with a knife. The success rate is not high. A simple way is to turn the tortoise upside down, and the tortoise will naturally stretch out its neck and turn over hard. At this time, as long as it is one or two centimeters away from the glans penis, the glans penis will not retract, and then it can be operated like killing a chicken. Another way is to cut it along the skirt of the turtle with scissors. In addition, turtle blood can be directly dropped into soju for drinking.
How to remove fishy smell from soft-shelled turtle;
When killing a turtle, pick out the gallbladder and bile from the turtle's internal organs. After washing the turtle, add some water to the turtle bile and smear it all over the turtle. Leave it for a while and rinse it with clean water. The turtle treated in this way has no fishy smell when it is cooked again.
Braised turtle with cordyceps sinensis;
[Ingredients/Seasoning] Turtle is about 1 0,000g, Cordyceps sinensis 10g, cooking wine 50g, 8 red dates, 2 slices of ginger, 4 cloves of garlic, onion 1 slice, and appropriate amount of soup. [production process]
(1) put the turtle back on the ground, make its head stick out, grab the head with your hands and pull it out, cut the neck bone with a knife at the root of the neck, and bleed. Then make a small incision in the throat, pull out the trachea and esophagus, and then cut off the bones of the limbs with a knife from the neck to the tail, dig out the internal organs (including turtle eggs), and cut off the claws, mouth and tail. (2) Soak the soft-shelled turtle in hot water at 70℃ for 5 minutes, wipe off the white mucosa, then soak it in hot water at 80℃ 15 minutes, scrape off all the black clothes and wash it. ③ Boil the soft-shelled turtle in a cold water pot. Remove the back shell, cut off the head and neck, cut the turtle into 4 pieces, cut off the limbs, peel off the butter and wash it for later use. (4) Wash the Cordyceps sinensis, soak the red dates in boiling water and wash them for later use. Wash and dice onions. ⑤ Put the washed soft-shelled turtle into a casserole or soup bowl, add Cordyceps sinensis and red dates, add cooking wine, salt, monosodium glutamate, garlic cloves, onion, ginger slices and chicken soup, cover, steam over high fire for 2 hours and 30 minutes, and remove the onion and ginger slices after taking out.
Stewed turtle soup:
Ingredients: a turtle (about 500g is the best), ham, mushrooms (dried incense), ginger, garlic, onion, Shaoxing wine, salt and monosodium glutamate.
Exercise:
(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 on the belly of the turtle with scissors or a sharp knife, dig out the internal organs, and slaughter the limbs and tail. The key is to take the butter off your legs. (3) Also, gently scrape the black and dirty skin of the turtle. Be careful not to scratch or scratch the skirt (also called flying edge, which is located around the turtle and is the most fragrant and beautiful part of the turtle).
(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.
Braised turtle:
Ingredients: 750g soft-shelled turtle.
Accessories: tender chicken leg 50g, trotter tendon 25g, yellow noodle sauce 25g, onion 15g, ginger slice 10g, pepper 5g, star anise 5g, cooked lard 100g, soy sauce 10g, Shaoxing wine 15g, etc.
Making:
1) Slaughter and clean the live soft-shelled turtle, blanch it in boiling water, scrape off the black skin, chop off the claws, wash it, put it in a boiling water pot for a while, take it out when the lid can be lifted, put it in a cold water basin, tear off the lid and skirt together, take out the intestines to leave the liver and gallbladder, and then disassemble the head, neck and limbs;
2) Cut the chicken leg meat and the pig's fishy meat into 2.5cm cubes, put them into a pot together, cut them with scallion, and slice them with ginger for later use;
3) Add the cooked lard into the wok, heat it to 50% heat (about 1 10℃), add the onion and ginger, add the yellow flour paste, stir-fry the pepper, star anise, chicken and pork, add the soy sauce, Shaoxing wine and clear soup, boil and take it, and burn it for 10 minute.
4) Add the liver and gallbladder of soft-shelled turtle, cover the casserole, put it on low fire and burn it until it is crisp and rotten, and take out the onion, ginger, pepper and star anise.
Turtle soup:
Ingredients: 500g of clean mutton, 500g of clean nail fish, 0/0g of codonopsis pilosula/kloc, 0/0g of medlar/kloc, 0/0g of angelica sinensis/kloc, 0/0g of rock sugar/kloc, 50g of Shaoxing wine and 0/5g of onion/kloc.
Exercise: 1 Blanch the clean nail fish with boiling water, tear off the black film on the surface, remove the claws and clean it. First burn the mutton, then soak it in cold water and scrape it clean. Blanch the soft-shelled turtle and mutton in a pot with cold water for two minutes, remove the fishy smell, take it out, wash it twice with clear water, and then cut it into pieces about 2 cm and 6 cm square. Wash Radix Codonopsis, Fructus Lycii, Radix Aconiti Lateralis Preparata and Radix Angelicae Sinensis with clear water.
2. Put the wok on a strong fire, add the cooked lard, stir-fry the turtle and mutton when it is 80% hot, then cook Shao wine, continue to stir-fry and collect water. 3. Take a large casserole, first add the fried nail fish and mutton, then add the crystal sugar, Radix Codonopsis, Aconitum, Radix Angelicae Sinensis, Bulbus Allii Fistulosi and ginger slices, add water 1250g, cover the lid, first boil with strong fire, then simmer with low fire until it is 90% rotten, then add Lycium barbarum, and continue stewing for 10 minute.
Crushed turtle soup:
Ingredients: soybean100g, chicken leg150g, chicken feet150g.
A little seasoning salt and monosodium glutamate.
manufacturing process
1, the soft-shelled turtle is slaughtered and cleaned, the black-bone chicken is chopped into small pieces, and the angelica, codonopsis pilosula, medlar and jujube are cleaned for later use;
2. Put all the prepared raw materials into a cup, add a proper amount of water, and steam for 2 hours with medium fire; 3. Take out the stew, add salt and monosodium glutamate, and mix well;
4. Preparation: 10 minute, cooking: 100 minute.
It is especially suggested that this dish has the effects of nourishing yin, promoting diuresis and removing annoyance.
Grandma's turtle soup:
1. After the turtle is bought, please ask the staff to help cut the blood (that is, cut 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!
Steamed turtle:
Ingredients: main ingredients: live soft-shelled turtle 1000g.
Ingredients: 50 grams of cooked ham, 25 grams of water-soaked mushrooms, 50 grams of garlic cloves and 50 grams of fat meat.
Seasoning: chicken soup 200g, white pepper12g, Shaoxing wine 50g, lacquer vinegar 40g, onion15g, ginger slices15g, Jiang Mo10g.
G, monosodium glutamate 1g, refined salt 2.5g, cooked lard 50g.
Production process:
(1) After the turtle is slaughtered, the head and claw tips are cut off, scalded with boiling water, the membrane is scraped off, boiled in a cold water pot until it is half-cooked, taken out, the back shell, bottom plate and internal organs are removed, the thick bones on the legs are removed, washed, the turtle is cut into pieces with a width of about 3cm, the skirt is cut into strips with a width of 3cm, put into a pottery bowl, and mixed with Shaoxing wine (25g). Wash and slice the water-soaked mushrooms and mash them with white pepper.
(3) Put white pepper, refined salt (65,438+0.5g), garlic cloves, mushrooms, ham slices, fat meat, onion knots and ginger slices on the turtle in turn, then cook Shao wine (25g) and cooked lard, steam in a cage for about 65,438+0h until soft and rotten, take out, and remove onion and ginger. In addition, take 1 pot, add chicken soup, add monosodium glutamate, boil and pour in a big bowl of soft-shelled turtle. When serving, divide the lacquer vinegar into two small dishes, and then put them into Jiang Mo to serve together.
Braised turtle:
[Ingredients]: 1 turtle (about1000g)
[Accessories]: 1 fat hen (about 1250g)
[Seasoning/gravy]: Zanthoxylum bungeanum oil 100g (peanut oil mixed with shredded onion and ginger and pepper), 50g Shaoxing wine, 0.5g monosodium glutamate 15g onion and ginger15g star anise, 60g soy sauce and 20g sesame oil.
Production process:
(1) Slaughter and clean the soft-shelled turtle and chicken respectively, put them into a pot, add 3000g of water, add onion, ginger and star anise, shred them, bring them to a boil with strong fire, then simmer them with low fire until cooked, and take them out. (2) Then remove the meat and bones from the chicken and cut it into strips with a width of 1cm and a length of 3cm. (3) Heat the wok, add pepper oil and shredded onion and ginger, stir until yellow, add soy sauce, broth (boiled turtle chicken soup), Shaoxing wine and monosodium glutamate, then put the turtle and chicken strips together in the wok, stew for five or six minutes, thicken them with wet starch, sprinkle with sesame oil, stir well, put the chicken strips at the bottom and pour them into a big plate.
Turtle hot pot:
Turtle hot pot flavor type: salty and fresh. Features: The soup is clear and tender.
Raw materials: soft-shelled turtle 1, Chinese cabbage 100g, wax gourd 100g, white radish 100g.
Seasoning: refined oil 10g, monosodium glutamate 10g, chicken essence 20g, onion 5g, ginger 5g, pepper 5g, cooking wine 20g, jujube 10g, medlar 20g and boiled water 3000g.
Method of making: (1) Cut the ginger onion into 7 cm long and 2 mm thick filaments. ..
(2) Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into 4 cm square pieces, and put it in a soup pot for later use.
(3) Cut Chinese cabbage, wax gourd and white radish into pieces with a length of 5cm and a thickness of 5mm, put them into a hot pot basin, add shredded ginger onion, monosodium glutamate, red dates, medlar, chicken essence, pepper and cooking wine, mix them with boiling water, put them into turtles, and pour refined oil on the table.