The way to make a fish is to stew soft-shelled turtle with cordyceps sinensis: [raw material/seasoning] soft-shelled turtle is about 1 000g, cordyceps sinensis10g, 50g of cooking wine, 8 red dates, 2 slices of ginger, 4 cloves of garlic, onion1root, 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 (dry and fragrant), ginger, garlic, onion, Shaoxing wine, salt and monosodium glutamate: (1) Turn the turtle over, with your back to the ground and your stomach facing the sky. When it turns hard, stretch your neck to the longest, quickly. Put the slaughtered soft-shelled turtle in hot water, scald it for 2-5 minutes (the specific time and temperature depend on the age and season of soft-shelled turtle), and take it out. (2) After cooling (those who can't wait to soak in cold water to cool down), draw a cross on the turtle's belly with scissors or a sharp knife, dig out the internal organs, and slaughter the limbs and tail. The key is to remove the butter from the legs. (3) Also, remove the black and dirty skin from the turtle. Located around the turtle, 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 ham slices, put the mushrooms, ginger, garlic and onion together, and finally add cooking wine. (5) Then take the time to stew and see the size of the turtle, which is relatively small. 60 minutes for the big one. Braised soft-shelled turtle: Ingredients: soft-shelled turtle 750g. Accessories: tender chicken leg 50g, trotter tendon 25g, yellow batter 25g, onion 15g, ginger 10g, pepper 5g, star anise 5g, cooked lard 100g and soy sauce 6500 g. Clear soup making 100g: 1) Slaughter and clean the live soft-shelled turtle, blanch it in boiling water, scrape off the black skin, cut off the claw tips, clean it, put it in a boiling water pot for a little boiling, take it out when the lid is lifted, put it in a cold water basin, tear off the lid and skirt together, remove the intestines to keep the liver and gallbladder, and then remove the head, neck and gallbladder. 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. Boiled turtle soup: raw materials: soybean 100g, chicken leg 150g, chicken feet 150g, seasoning salt and monosodium glutamate. The production process is 1. Slaughter and clean soft-shelled turtle, chop black-bone chicken into small pieces, and clean Angelica sinensis, Codonopsis pilosula, Lycium barbarum and Jujube 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 minutes, cooking: 100 minutes, especially suggesting that this dish has the effects of nourishing yin, promoting diuresis and removing annoyance. 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. Reminder: 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 soft-shelled turtle: raw materials: 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 pepper 1 2g, Shaoxing wine 50g, lacquer vinegar 40g, onion15g, ginger slices10g, Jiang Mo10g, monosodium glutamate10g and refined salt 2.5g. Boil it in a cold water pot until it is half cooked, take it out, remove the back shell, bottom plate and internal organs, remove the thick bones on the legs, wash it, chop the turtle into pieces with a width of about 3 cm, cut the skirt into strips with a width of 3 cm, put it in a pottery bowl, marinate it with Shaoxing wine (25 g) and refined salt (65,438+0 g) for 65,438+00 minutes, and then (2) Cut the cooked ham into slices 3 cm long, 2 cm wide and 0.3 cm thick, and cut the fat into 3 strips. 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. [Ingredients]: soft-shelled turtle 1 (about 1000g) [Accessories]: fat hen 1 (about 1250g) [seasoning/gravy]: pepper oil 100g (peanut oil mixed with shredded onion and Production technology of 20 grams of sesame oil: (1) Slaughter and clean turtle and chicken respectively, put them in a pot, add 3000 grams of water, add onion, ginger and star anise, shred them, boil them with high 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-fry 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 with wet starch, and pour in sesame oil and stir evenly, so that the chicken strip fish has the nutritional value of chicken and deer. It is not only delicious, high in protein and low in fat, but also a nourishing treasure containing various vitamins and trace elements, which can enhance the body's disease resistance and regulate the endocrine function of the human body, and is also a nourishing good product for improving the quality of breast milk and enhancing the immunity and intelligence of infants. In China, it was recorded a long time ago that "soft-shelled turtle can tonify tuberculosis, strengthen yang and nourish yin" (unconfirmed, please pay attention, I hope someone will give the original source), which has been regarded as a nourishing nutritional health care product since ancient times. Tang Mengwei: Women who miss the five colors should eat them often. "Diet spectrum with disease": Soft-shelled turtle is sweet in taste, flat in nature, nourishing the yin of liver and kidney, clearing away the heat of deficiency and fatigue, and should be cooked and eaten. Turtle meat is rich in animal glue, keratin, copper, vitamin D and other nutrients. Because the species and living areas of soft-shelled turtles are different, their nutritional components are not completely consistent. According to the analysis, every100g of fresh mackerel generally contains: 73-83g of water, 0/5.3g of protein17.3g of fat, 0.1-3.5g of carbohydrate1.6-/kloc. Iron 1.4-4.3 mg, phosphorus 0.54-430 mg, vitamin A 13-20 international unit, vitamin B 10.02 mg, vitamin B20.037-0.047 mg, nicotinic acid 3.7-7 mg and thiamine 0.66 mg. The fat of soft-shelled turtle is mainly unsaturated fatty acids, accounting for 75.43%, of which highly unsaturated fatty acids account for 32.4%, which is 6.54 times that of beef and 2.54 times that of tilapia, and trace elements such as iron are several times or even dozens of times that of other foods. Turtle is flat and sweet; Liver meridian. It has the effects of nourishing yin, cooling blood, invigorating spleen, regulating middle energizer, invigorating kidney, strengthening bones, resolving hard mass and eliminating mass, and can be used for preventing and treating asthenia, hepatosplenomegaly, tuberculosis, etc.