How to make the best snapper

1, braised turtle

Raw materials

Turtle 750 grams. 50 grams of fat tender chicken thigh meat, 25 grams of pork tendon meat, 25 grams of yellow noodle sauce. 15 grams of green onion, 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 100 grams of cooked lard, 10 grams of soy sauce. Shaoxing wine 15 grams, 100 grams of broth.

Method

Live turtle slaughtered and cleaned, put in boiling water, scrape off the black skin, decapitate the tip of the claw, wash, and then put into the pot of boiling water to boil a little bit, can open the lid when fished out, put in a basin of cool water, the cover and the skirt together with torn off, remove the intestines to leave the liver and gallbladder, and then the head, neck and limbs apart, chicken thighs, fishy pork cut into 2.5 centimeters square, with the basin, scallion white cut, ginger sliced, and to be used. Ginger sliced, to be used. Add cooked lard in a frying pan, medium heat to fifty percent hot (about 110 ℃), down into the green onions, ginger fried to yellow when adding yellow flour sauce fried through, down into the peppercorns, star anise, chicken and pork slightly fried, put soy sauce. Shaoxing wine, broth, boiling after serving medium heat for 10 minutes to skim off the floating foam, poured into the casserole, and then into the turtle and the head, neck, limbs arranged into a plastic. Then put the turtle liver, gall bladder, cover the casserole lid, put on a small fire until crispy, pick off the onion, ginger, pepper, star anise can be.

Features

The soup is fresh and flavorful, the meat is fine and tender, rich in nutrition.

2, nourishing Yin tonic kidney of turtle nourishing kidney soup

Raw materials: turtle 1 (more than 300 grams), 10 grams of Chinese wolfberry, 15 grams of ripened rhubarb.

Practice: the turtle slaughtered, remove the head, claws, internal organs, crust, clean, cut into small cubes, into the aluminum pot, and then put into the clean berries, ripe ground, add the right amount of water, martial arts fire boil, switch to the fire stew simmer until the turtle meat is cooked through that is to become. Can be eaten often.

Function: nourishing yin and tonifying the kidney. The formula of turtle meat, can nourish yin and cool blood; Chinese wolfberry nourishes the liver and kidney, benefit the essence of the eyes; ripened earth nourishes yin and replenish blood. This formula is suitable for those who have headaches due to kidney yin deficiency.

3, braised snapper of pregnant women nutrition soup

[raw materials]

snapper 500g, ham 25g, mushrooms 10g

[seasoning]

ginger, scallion, cooking wine 15g, garlic, soy sauce, lard 25g, monosodium glutamate 1.5g, 1g of salt, 40g of peanut oil, sesame oil 5g

[practice]

[practice]

[practice]

[practice]

[practice]

This recipe is for the first time in the history of the world's most popular food. p>

[practice]

1. first turtle back on the chopping board, when its head out, quickly pinch the neck of the turtle with his left hand, pull out all the neck, the right hand holding a knife, from the root of the neck under the knife bleed, and then go to the head and wash, put into the boiling water, slightly scalded, come out with a knife scrape off the whole body rough skin and the skirt of the black membrane on the edge, and then washed with water, and then back to the boiling pot of boiling water and cook to the skirt to be able to peel down the crust when again! Remove viscera, trachea, throat, claw armor, cut into 3cm square small pieces, skirt cut into 3cm square slices.

2. Will remove the root of the mushroom wash, ham steamed and cut into thin slices.

3. Add water in the pot, boil, cut the turtle into the boiling water to blanch a little put forward, cleaned in a large bowl, add wine, salt, lard mix well, above the ham, mushrooms, garlic, scallions, ginger, placed in a steamer for about 30 minutes.

4. In the frying pan into the peanut oil, burned to seven hot, put the green onion explosion, first steamed turtle into the pot, add soy sauce, chicken broth simmer for 10 minutes, and then add the thickening of the white powder, add a little sesame oil when the pot, you can plate to eat.

[Nutrition]

Containing 94g of protein, 90g of fat, 30g of carbohydrates, 113mg of calcium, 508mg of phosphorus, 15mg of iron, Vitamin B13.18mg, Vitamin B22mg, 18.5mg of niacin, and 1505kcal of calories.

[Functions]

This food can nourish Yin, nourish blood, fill in the essence of the kidney, and can be used to nourish the blood. This food can nourish the blood, fill the essence of the kidney, tonic organs, spleen and stomach, blood recovery, for the rapid recovery of maternal body has a positive effect. At the same time for ordinary people suffering from deficiency of qi and blood, Yin essence deficiency, dizziness, shortness of breath, night sweating, anemia, etc. has a therapeutic effect, but also to increase the function of breast milk. Make breast milk sufficient.

4, steamed turtle

Steamed turtle

Raw materials

Turtle 750 grams, 30 grams of chicken wings, 500 grams of broth, 5 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, green onions, ginger 15 grams.

Production process

Turtle gutted and cleaned, along with chicken wings together tightly into the bowl, Jiaqing sugar, refined salt, monosodium glutamate, pepper, green onions, ginger on the body steamed; steamed, pick out the green onions, ginger, chicken wings do not want to, and then can be eaten.

Features

Traditional Sichuan dishes. Turtle as raw material, steamed in a casserole. Turtle is a good tonic, meat is delicious, nutritious, and has a high therapeutic and health value.

5, yam and cinnamon stewed turtle

Yam and cinnamon stewed turtle

[Raw materials] yam 40 grams, cinnamon meat 20 grams, 500 grams of turtle.

[practice] first will be slaughtered turtle, cleaned and gutted, even armor with the meat with the right amount of water, and yam slices, cinnamon meat stew, to stew.

[Usage] When eating, eat the meat and drink the soup.

[Effects] Nourishing yin and submerging yang, dispersing knots and subduing swelling, tonifying yin deficiency and clearing blood heat. It is suitable for patients with cirrhosis, chronic hepatitis and hepatosplenomegaly.

[Commentary] The therapeutic value of turtle has been highly esteemed by medical practitioners through the ages, as it has the function of 'nourishing the yin, detoxifying the toxin and reducing fever', and it is a good product for tonifying the liver and kidneys. Modern research has confirmed that turtle can inhibit connective tissue proliferation, soften the enlarged liver and spleen.

6, steamed eight treasures turtle

Main ingredients: live turtle 1 (weighing 750 grams), 15 grams of hairy sea cucumber, 15 grams of dried scallops, 15 grams of hairy lotus seeds, 15 grams of water-soaked glutinous rice, 15 grams of lean pork, 15 grams of yellow cake, 15 grams of net asparagus, 15 grams of hairy mushrooms, 500 grams of net chicken, 500 grams of pork elbow meat. Seasonings: 40 grams of refined salt, 25 grams of wet starch, 15 grams of wine, 15 grams of ginger, 15 grams of ginger, 10 grams of green onion, 20 peppercorns, 1000 grams of broth.

Practice: (1) live turtle back down, abdomen up on the wooden case, to be its head ready to turn over, quickly cut off the head, lifting the net blood control, into the pot of boiling water into the cold water after a little hot, scraping the black skin (do not touch the skirt), uncovered to pull out the guts, chopped off the tip of the claw, rinsed with water, placed in a large bowl. (2) the sea cucumber, pork, cake, asparagus, mushrooms cut into 0.6 cm square d, together with dried scallops, lotus seeds, glutinous rice were placed in the turtle chest cavity, and then poured into the use of refined salt, Shaoxing wine broth, the bitter bile of the turtle on a good juice, the ginger is divided into the upper, middle, and lower three layers of the eight treasures of stuffing on the cover of the turtle cover, the chicken and pork elbow on the top of the turtle, ginger and peppercorns patted together, together with the scallion placed on the turtle cover. (3) the turtle bowl into the cage drawer on high heat steam 3 ~ 4 hours out, remove the chicken, pork elbow meat, green onion, ginger. Turtle soup with high fire boil, thickening with wet starch poured on the turtle is complete.

Features: shape and body integrity, meat crispy and mellow, eight treasures filling color and flavor harmonization, gravy color white and oily.