Dry pot turtle
Turtle in Sichuan Xiang cuisine appears more ordinary, appears in many banquets, make soup, do cooking, do dry sauté can be, dry pot turtle is also a more distinctive approach, this dry pot turtle is focused on the method of making perfume raw materials, without this material, this turtle dish loses its unique taste. Worthy of hotel citations.
Ingredients: turtle, flour, Shanghai green, flavor, chicken essence, monosodium glutamate, sesame seeds, wild pepper, fennel, cinnamon, ginger, green onion, broth, oyster sauce.
1. Heat the chicken fat and lard to a hot pot. Add ginger granules and sauté over low heat.
2. Dried perilla, fennel, fennel, cinnamon, white buckle, beat into granules, put into a pot, add Pixian bean paste, wild mountain pepper, use low heat for 15 minutes.
3. Replace the turtle into a 5 cm cube and sauté in a 40% hot oil pan for 8 minutes until medium cooked, using spices, oil consumption, wild pepper, star anise, cinnamon, ginger and sugar.
4. Bring to a boil over medium heat, then adjust to 20 minutes, add chicken powder and MSG to taste, sprinkle with sesame seeds and green onion.
Yellow braised turtle
Ingredients: turtle, fat hen, green onion, ginger slices, star anise, soy sauce, rice wine, pepper oil, monosodium glutamate, sesame oil, original soup.
1. Slaughter the turtle and hen separately, wash them, put them together in a pot, add an appropriate amount of water and green onion, ginger slices, star anise and boil over high heat, then turn the heat down and simmer until cooked, fish out to cool, chop the bones and remove the meat, cut the meat into long strips and set aside.
2. Heat the peppercorn oil in the pot, first add the green onion, stir-fry the ginger slices, then add soy sauce, raw soup, rice wine, monosodium glutamate, turtle meat and chicken, simmer for 5 minutes, drizzle with sesame oil, and put it on the plate.
Steamed turtle
Ingredients: Net turtle, shredded ham, shredded shiitake mushrooms, green onion, ginger, salt, monosodium glutamate, pepper, soup and lard.
1. Wash the turtle, dry the inner and outer belly with a clean cloth, smear with salt, put it on a plate with green onion, sprinkle with ginger shreds, shredded mushrooms, add lard, then put it in a steamer basket, steam over high heat, decant the original juice, pick off the green onion, put the shredded ham, sprinkle with pepper and set aside.
2. Sit in the pot and light the heat, add lard and pour it on the turtle, then add the rice wine, soup, monosodium glutamate, salt and sesame oil to the pot, boil it with water starch, and then add the remaining lard, out of the pot and pour it into the turtle dish.
Double pepper fried turtle
Local restaurants and Sichuan-Hunan restaurants are more popular, eating dry and delicious, spicy flavor.
Ingredients: turtle, green and red two thorn strips, ginger, garlic, spring onion marbles, dried chili peppers, peppercorns, bean paste, spicy sauce, pepper oil, sesame oil, pepper, cooking wine, sugar.
1. Dispose of the turtles cleanly.
2. Chop the pieces and put them into a pot and rinse with water.
3. The oil temperature is 40% to 50%, and the turtle is over-oiled.
4. Heat the oil in a pot, add ginger, onion, garlic and dried chili peppers. Peppercorns, bean paste, spicy sauce stir-fried in red oil.
5. Add the turtle, sauté well to taste, pepper, cooking wine and sugar.
6. Stir-fry the green and red two thorns and stir-fry well, drizzle with pepper oil and sesame oil and stir-fry well.
Braised turtle
Ingredients: live turtle, clean chicken, pork belly slices, star anise, green onion, ginger slices, garlic slices, salt, monosodium glutamate, rice wine, pepper oil, water starch, soy sauce, clear soup, salad oil.
1. Remove the head and blood, put it into a pot of boiling water and cook it slightly, remove the black skin, remove the hard shell, remove the internal organs, chop the pieces and plate them, put another plate on the skirt, chop the raw chicken, mix well with a little soy sauce, fry them in 80% hot oil until red, remove the drainage oil and set aside.
2. Heat the oil in the pot until it is 60%, stir-fry the star anise first, then add ginger, green onion, garlic and pork belly slices and sauté it, then add soy sauce, rice wine, clear soup, salt, turtle, skirt and chicken nuggets to boil, turn the heat down and simmer until cooked, then add MSG, hook with water starch, pour in pepper oil, and put it on the pan.
Cordyceps red date stewed turtle
Ingredients: live turtle, red dates, cordyceps, shallots, slices of green onion, sliced ginger, salt, monosodium glutamate, sake, pepper, chicken broth.
1. Slaughter the turtle, wash and sort it out, chop it into large pieces, blanch it in a pot of boiling water, drain it, wash the cordyceps and red dates separately and set aside.
2. Put the turtle in a bowl, add Cordyceps sinensis, red dates, add rice wine, salt, monosodium glutamate, green onion, ginger slices, garlic slices, chicken broth, basket drawer steamed in water for 2 hours, take out and pick out ginger, onion and garlic, sprinkle pepper, and serve.
Hypertherm stewed turtle
Ingredients: Live turtle, dried plum meat, sea dragon, seahorse, petrel, tangerine peel, green onion, ginger slices, salt, monosodium glutamate, sugar, salad oil.
1. Slaughter the turtle and bleed it, blanch it in a pot of boiling water, remove the black skin, then open the chamber to remove the internal organs, chop it into small pieces, and then put it into boiling water to blanch it thoroughly, fish it out and rinse it; cut the dried plum meat into small pieces and put it into a pot of boiling water to cook thoroughly; the sea dragon, seahorse, petrel and tangerine peel are soaked and washed separately, and fished out for later.
2. Sit in the pot and light the heat, add salad oil to heat, first add turtle pieces, ginger slices, green onions and stir-fry to make the aroma, then pour into the stew cup, add the appropriate amount of water, add the seahorse, sea dragon, petrel, tangerine peel, dried plum meat, simmer for about 6 hours on medium-low heat, and then add salt, monosodium glutamate, sugar to taste, you can put out the pot and put the bowl.
On the soup of turtle fin
Ingredients: live turtle, well-rounded shark fin, soybean sprouts, coriander segments, green onion segments, ginger slices, salt, chicken powder, sugar, dark soy sauce, red vinegar, water starch, oyster sauce, rice wine, soup.
1. Slaughter the turtle, remove the head and claws, remove the internal organs, wash and tidy up, then blanch in boiling water, fish out and rinse, then put it into a bowl, put it in a steamer and steam until it is cooked thoroughly, then take it out and set aside.
2. Stuff the shark fin into the belly of the turtle, put it in a bowl, add the shallots, ginger slices, rice wine, salt, soup, then put it in the steamer and continue steaming until it is cooked, then put it into the soup pot and set aside.
3. Filter the original pot, first add chicken powder, dark soy sauce, sugar, oyster sauce to boil, then use water starch to thin the mustard, pour on the turtle shark fin, then boil the soup pot, then turn the heat to a low heat for about 15 minutes, you can serve the pot, with soybean sprouts, coriander segments, red vinegar to eat.
Grilled turtle with grapes
Ingredients: turtle, grapes, ginger, green onion, salt, cooking wine, sugar, starch, pepper, fresh soup, monosodium glutamate, coriander, watercress, sesame oil, vegetable oil.
1. Slaughter and shell the turtle to remove the internal organs, wash it, blanch it in a pot of boiling water until it can scrape off the coarse skin, remove it and wash it, chop it into 1.5 cm square pieces, and then sprinkle with salt and cooking wine and pepper and marinate for about 10 minutes; pitted and peeled glucose and rinsed in water; cut the green onion and ginger into granules; cut the green onion into segments.
2. Burn the vegetable oil in the pot 40% hot, fry the turtle and fish it out; leave a little oil in the pot, add the watercress, ginger, garlic and green onion slightly stir-fry, mix in the fresh soup to boil, remove the residue, and then cook the turtle, grapes, sugar, cook together until the turtle is flavored, hook the pot with starch, put MSG, sesame oil and evenly.
Secret small stir-fried turtle
method:
1, the turtle into the container, pour hot water blanched for 1 minute, with your hands to remove the film on its surface, pay special attention to clean the neck, armpits, four toes and other folds, and remove the toenails. When scalding turtles, you need to pay attention to the water temperature should not be too high, 60 ° C -80 ° C is the most appropriate, the soaking time should not be too long, 1 minute is enough, otherwise the epidermis will be connected with the meat, it is difficult to peel off.
2, the turtle turned over, belly up, its head will naturally stick out, with the hand stuck to the head of the turtle, towards the throat of the turtle cut a knife, the turtle upside down to bleed, wait for the blood to run out, with a knife along the back of the nail and the skirt junction to cut open, remove the internal organs, especially the turtle 4 feet inside the yellow, similar to fat things must be removed, otherwise the turtle will be very fishy.
3, after the turtle chopped, generally should be first water, over the oil before cooking, the water is to remove the remaining blood foam in the turtle meat, over the oil one is to further defishy, the second is to make the turtle meat taste tight. When the oil is over, it should be noted that it should be soaked and fried in a low heat at a high oil temperature, and the turtle meat can be fished out after the color of the turtle is golden.
4, the wok is blanched, under the homemade turtle oil, lard to 60% heat, under the ginger slices, garlic slices, green peppercorns, dried red pepper segments stir-fry incense, add Pixian watercress, sugar stir-fry out of the aroma, pour in the oiled turtle chunks, green and red beauty pepper segments, fried garlic cloves, adjust into the monosodium glutamate, chicken essence, white pepper, dark soy sauce, high stock stir-fry evenly, to dry the soup, cook along the edge of the pot cooking wine, drizzle with pepper oil can start cooking.
Homemade turtle oil:
Mix the oil (salad oil, lard, chanterelle 1/3 each) and heat to 60%, add shallots, ginger slices, dried shallots, coriander and fry over low heat, pour in the paste chili peppers (made from hot oil and blanched chili noodles), perfume fish feed, Lee Kum Kee spicy sauce, red long hot pot ingredients, Pixian watercress, thirteen spices, fragrant leaves, cinnamon, star anise, white nutmeg, cumin, stir over low heat for 3 hours, add coarse chili noodles and white wine before cooking, turn off the heat and stir well, make incense, drain the dregs, and leave the oil for later.
Double bean turtle
This dish is also often found in other cuisines, but with the addition of the soul of Sichuan cuisine, the taste is different, and many restaurants will add special sauces to burn in.
Ingredients: turtle, potatoes, beans, bean paste, ginger garlic rice, green onion, pepper, cooking wine, sesame oil, corn starch.
1. Process the turtle and peel it in water.
2. Chop the treated turtle into pieces.
3. Add water in a pot of water with ginger shallots and cooking wine.
4. Heat the oil pan to 4-5, add the turtle pieces and fry them golden.
5. Leave the bottom oil in the pot and sauté the bean paste, ginger garlic rice and green onion until fragrant.
6. Add potato chunks, seasonal bean segments, and cook the turtle chunks until they are broken, then add the basic flavor.
7. Add corn starch to the water and pour sesame oil out of the pan and plate.
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