What to eat with turtle meat to nourish yin

Many people are accustomed to calling turtle meat soft-shelled turtle. Turtle meat and turtle species are slightly different. Although they both belong to the turtle family, the degree of their use is completely different. Some are specially bred artificially and are mainly used by people after breeding. The way to eat them is also very simple. They can be used to stew soup. Turtle meat can be stewed with many ingredients, which will be more nutritious.

Soup method 1, black-bone chicken and turtle soup

Ingredients: Take 1 live turtle from the lake (about 1 kg). Take half a black chicken (about 200 grams) and a small amount of green onion, ginger and garlic slices as ingredients. Prepare 50 grams of clear soup, 10 grams of cooking wine, 3 grams of refined salt, 2 grams of MSG, 30 grams of peanut oil, 5 grams of sesame oil, and 2 star anise as seasoning.

Preparation method: Chop off the head of the live turtle, drain the blood, wash it, blanch it in boiling water, take it out, scrape off the black skin, put it into boiling water again and boil for about 5 minutes, take it out, open the hard lid, take out the internal organs, chop off the claws, chop the turtle and chicken into cubes, and blanch them in boiling water. Scrape off the thin layer of dirt on the hard cover. Put peanut oil in a spoon and heat it over high heat. Add onion, ginger, garlic slices and star anise and stir-fry. When the aroma comes out, add clear soup and cooking wine, add turtle and chicken, bring to a boil and remove the foam. Switch to medium heat and simmer for about 45 minutes until the turtle and chicken are cooked and the soup is milky white. Then move to high heat, add salt, MSG and sesame oil, adjust the taste and it is done.

2. Stewed soft-shelled turtle with astragalus and wolfberry

Ingredients: 50 grams of astragalus, 30 grams of wolfberry, 500 grams of turtle, 10 grams of ginger, and appropriate amounts of vinegar, salt, soy sauce, scallion and MSG.

practice:

1. Soak the astragalus in clean water, slice it and wrap it in cloth; wash the wolfberries; remove the internal organs of the turtle and cut it into pieces; wash the ginger and cut it into slices.

2. Put all the above ingredients into a casserole, add appropriate amount of water and stew. First boil it with high heat, then simmer it with low heat until it is cooked. Remove the medicine bag and season it.

How to eat: Eat the turtle and drink the soup. Take one dose every other day, divided into two doses and taken continuously for 3 to 5 doses.

Efficacy: Nourishes the spleen and kidneys, replenishes qi and nourishes yin. Nasopharyngeal carcinoma due to Qi deficiency and Yang deficiency.

3. Turtle Soup

Ingredients: 1 live turtle (weighing about 1000 grams), 500 grams of chicken, 1000 grams of broth, 50 grams of soy sauce, 10 grams of onion, pepper and cooking wine, 10 grams of onion, 5 grams of ginger, 3 grams of garlic, and 100 grams of oil.

Production:

1. Chop off the head of the turtle, drain all the blood, put it into a pot, add 1000 ml of water and bring to a boil, take it out, scrape off the black skin, peel off the hard cover, take out the internal organs, chop off the claws, and chop it into 1.8 cm square pieces. Chop the chicken into 1.8 cm cubes. Chop the onion, ginger and garlic and set aside.

2. Place a clean pot on the fire, add oil and heat it up, use scallion, ginger and garlic to stir-fry the pot, add the turtle pieces, chicken pieces and soy sauce and stir-fry for 3 minutes, add the broth and simmer over low heat for 1.5 hours, then bring to a boil over high heat, skim off the foam, pour in the scallion, pepper and cooking wine, and serve.

Key points of operation: Remove all blood from the turtle to avoid affecting the soup. It is better to choose tender chicken so that it is easier to cook with the soft-shelled turtle.

Note: Wrap the peppercorns and scallion with gauze and soak them in cooking wine for 1 hour to make scallion and pepper cooking wine.

4. Chicken and turtle soup

Main ingredients: 1 turtle (about 750 grams)

Accessories: 10g chicken slices, 10g ham, 1500g broth, salt, MSG, rice wine, scallion knots, and ginger slices as appropriate;

Production:

1) After killing the turtle, remove the internal organs, clean it, cut it into pieces, put it into a boiling water pot to remove the blood, remove the butter, wash off the blood foam, put it into a tasting pot, pour in clear soup, add chicken slices, ham, salt, rice wine, scallion knots, ginger slices and other seasonings;

2) Cover and steam the seasoned soft-shelled turtle for about half an hour. Remove from heat, remove scallion knots and ginger slices and serve.

5. Clear-boiled turtle soup

Ingredients: One turtle (about 500 grams is best), ham, mushrooms (dried, more fragrant), ginger, garlic, onion, Shaoxing wine, salt, MSG.

Preparation method: ⑴ Turn the turtle over, with its back facing the ground and its belly facing the sky. When it turns over and stretches its neck to the longest, quickly chop the base of its neck with a sharp knife, then lift it up to drain the blood. Then, put the turtle in hot water at a temperature of about 70 to 80 degrees, scald it for 2 to 5 minutes (the specific time and temperature depend on the age of the turtle and the season), and then take it out.

⑵ After cooling down (if you can't wait, you can soak it in cold water to cool it down), use scissors or a sharp knife to make a cross cut on the turtle's abdomen, dig out the internal organs, kill the limbs and tail, and the key is to remove the butter around the legs.

⑶ Gently scrape off the black dirty skin all over the turtle. Be careful not to scratch or scrape off the skirt (also called the flying edge, located around the turtle, the most delicious part of the turtle). After scraping off the black skin, wash it. This is basically the cleaning.

⑷After the turtle is processed, put it in a bowl, put the sliced ​​ham on it, mushrooms, ginger, garlic and onion, and finally add cooking wine.

⑸Then it takes time to stew it. It depends on the size of the turtle. An hour is enough for a smaller one, and another 60 minutes for a larger one.