Braised turtle with cordyceps sinensis;
[Ingredients] Soft-shelled turtle 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 by hand, 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 struggled to turn over and stretched its neck to the longest, it quickly cut it at the root of the neck with a sharp knife and then lifted it to control the blood. Then, put it into the water temperature of 70~80 degrees, and put the slaughtered turtle into hot water. Blanch for 2-5 minutes (the specific time and temperature depend on the age and season of the turtle), and then take it out. (2) After cooling (those who can't wait to soak in cold water to cool down), use scissors or a sharp knife to draw a cross on the belly of the turtle, dig out the internal organs and cut off the limbs and tail. 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 the skirt. It is the most fragrant and beautiful part of the turtle. Scrape or scrape. 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 with ham slices, put the mushrooms together with ginger, garlic and onion, and finally add cooking wine. (5) Then it takes time to stew, depending on the size of the turtle. One hour is enough.
Braised turtle:
Ingredients: 750g of soft-shelled turtle. Accessories: 50g of tender chicken leg, 25g of pork tendon, 25g of yellow noodle sauce, 0/5g of onion, 0/0g of ginger/kloc, 5g of pepper, 5g of star anise, 5g of cooked lard100g, soy sauce10g, etc.
Production: 1) Slaughter and clean the live soft-shelled turtle, blanch it in boiling water, scrape off the black skin, cut off the claw tips, wash it, put it in a boiling water pot for a little boiling, take it out when the lid can be opened, put it in a cold water basin, tear off the lid and skirt together, take out the intestines to keep 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.