How to make delicious old turtle

Soft-shelled turtle is also called tortoise. It has a very good nourishing effect and is a relatively good health-preserving food ingredient. From the perspective of traditional Chinese medicine, it has the effect of strengthening the kidneys and bones, and has the effect of nourishing yin and cooling blood. For people with poor physical fitness, eating some of it properly can have a very good effect of nourishing the body, and it tastes quite delicious. There are many ways to cook old turtles, and they can be made into medicinal food, health-preserving turtles, etc. Let's take a look.

Medicinal diet turtle

Introduction: Traditional Chinese medicine believes that turtle meat is sweet and neutral in nature, can nourish yin and cool blood, nourish the kidney and strengthen bones, and can treat physical weakness, pulmonary tuberculosis, hepatosplenomegaly and other symptoms; turtle shell is cold in nature, contains protein, gelatin, vitamins, etc., which has the effects of nourishing yin, removing heat, dispersing knots, eliminating lumps, benefiting the kidney, and strengthening bones. It can disperse blood stasis, regulate menstruation, eliminate spleen swelling, and eliminate tuberculosis; turtle head can treat uterine prolapse, children's rectal prolapse and other symptoms; turtle blood is a good medicine for nourishing yin and reducing fever, and can be used for low-grade fever caused by pulmonary tuberculosis and symptoms such as oral deviation caused by stroke. Ingredients: 1 chicken leg, 1 turtle, some medicinal herbs, some clams. Method: 1. Wash and cut the chicken leg (local chicken or black-bone chicken) and turtle into pieces, blanch them to remove the blood, and set aside. 2. Place the ingredients from [Method 1] and other ingredients into the inner pot, add water to cover the ingredients, and press the "Meat" cooking mode. 3. When serving, pour a little wine to increase the aroma.

Turtle Paper Pot is a seasonal delicacy in winter. The soup is clear and pure, as clear as water, light brown in color, without any fishy smell, and tastes fresh and sweet without being greasy. Serving size: 1 person Preparation time: 3 hours Ingredients: 80 grams of soft-shelled turtle, 30 grams of scallions, 20 grams of shredded spinach, 50 grams of chicken, 450 ml of sake, and salt to taste. Preparation method (1) After killing the turtle, soak it in 75 degrees Celsius warm water for 8 minutes and then cool it with cold water. (2) Clean the turtle blood and membrane and set aside for later use. (3) Place the turtle in 900 ml of water and 450 ml of sake, cook over low heat until done, and drain the turtle soup. (4) After blanching the chicken, add 600 ml of turtle soup and scallions and cook until 300 ml of turtle soup remains, then add salt to taste. (5) Place the cooked turtle meat and scallions into a paper pot, gently pour in the turtle soup, and serve with shredded spinach. (6) Place the paper pot on a charcoal stove to heat and eat. It is found that the water temperature of 75 degrees Celsius is the ideal temperature for soaking turtles to remove film.

Stewed Horse-hoof Turtle

Ingredients: 1 horseshoe turtle (soft-shelled turtle) about 600 grams, 75 grams of ham, 15 grams each of scallion knots and ginger, 1 ham bone, 25 grams of Shaoxing wine, 3 grams of fine salt, 1 gram of pepper, 750 grams of chicken soup, 25 grams of lard, 10 grams of sesame oil, and 3 grams of rock sugar. Method 1. Cut the ham into slices. Clean the horseshoe turtle and chop it into pieces. Slice the ginger. 2. Put the turtle pieces into a pot of boiling water, bring to a boil, then remove and rinse, and drain. 3. Arrange the turtle pieces in their original shape into a casserole, add ham slices, scallion knots, ginger slices, ham bones, Shaoxing wine, chicken broth, lard, salt, and rock sugar, bring to a boil, skim off the foam, stew until cooked through, and remove the ham bones. Add onion, ginger, pepper and sesame oil. The little trick is that the dish is soft, mellow and has a rich and fresh soup. Operation tips: Stew over low heat. The length of time can be determined according to the tenderness of the turtle. Make sure to use a live turtle.