Pearl turtle

Practice of Pearl turtle

Raw materials for making pearl turtle

There are 1000g soft shelled turtle, 5 scallions, 12 pigeon eggs, 10g soy sauce, 20g cooked shredded ham, 10g rock sugar, 100g garlic, 5g wet starch, 10g ginger, 25g sesame oil, 15g refined salt, 100g cooked lard and 25g Shaojiu.

Production steps of Pearl turtle:

1. Remove the internal organs of soft shelled turtle, scald it with boiling water, remove the membrane and chop it into pieces. Bring to a boil in a clear water pot, blanch for 3 minutes and remove.

2. Set the frying pan on a high heat, add the cooked lard, heat it up, put in the turtle, fry it for 3 minutes, remove and drain the oil.

3. Leave a little base oil in the original pot, add turtle and pigeon eggs, add Shengwei, garlic, soy sauce, refined salt, monosodium glutamate and Shaojiu, cook for 5 minutes, thicken with wet starch, pour in sesame oil, start the pot, put turtle meat on the plate, surround pigeon eggs, sprinkle with shredded ham and scallion.

The characteristics of Pearl turtle are as follows

Mingzhu Jiazhen is a famous dish in Huizhou, which is cooked by "raw cooking method". After scalding in boiling water, cooking in oil and brown, the soft shelled turtle matures quickly in 5-6 minutes. The color is brown, the meat is tender, with white pigeon eggs, so it is called pearl turtle.

Attention should be paid to making pearl turtle

When processing soft shelled turtle, keep the skirt intact. Thicken the sauce with wet starch, top it open and bubble, let the starch be cooked thoroughly, then thicken the sauce.

Pearl turtle

Pearl turtle is a famous traditional dish, belonging to Huizhou cuisine. It's cooked with "raw cooking method". The color is brown, the meat is tender, with white pigeon eggs, so it is called pearl turtle.

Recipe name

Pearl turtle

After scalding in boiling water, cooking in oil and brown, the soft shelled turtle matures rapidly in 5-6 minutes. The color is brown, the meat is tender, with white pigeon eggs, so it is called pearl turtle.

Cooking materials

Ingredients: 1000g turtle, 250g pigeon eggs

Accessories: 20g ham

Seasoning: 10g shallot, 10g soy sauce, 10g rock sugar, 10g garlic (white skin), 5g starch (corn), 10g ginger, 25g sesame oil, 2G salt, 50g lard (refining), 25g yellow rice wine

Cooking method

1. Remove the root of scallion, wash and cut into sections;

2. Cut cooked ham into shreds;

3. Wash and cook pigeon eggs;

4. Remove the viscera of soft shelled turtle, scald it with boiling water, remove the membrane coating, chop it into small pieces, then put it into a clear water pot and bring to a boil, scald it for 3 minutes and pick it up;

5. Set a high heat in a frying pan, add cooked lard, heat up, add turtle, fry for 3 minutes, remove and drain oil;

6. Leave a little base oil in the original pot, add turtle and pigeon eggs, add ginger, garlic, soy sauce, refined salt, monosodium glutamate and yellow rice wine, cook for 5 minutes, thicken with wet starch, pour in sesame oil, remove the pot, put turtle meat on the plate, surround pigeon eggs, sprinkle with shredded ham and scallion.

Characteristics of dishes

The color is brown and the meat is tender.

Production tips

1. Processing turtle, pay attention to keep the skirt intact;

2. Thicken the sauce with wet starch, top it open and bubble, let the starch be cooked thoroughly, then the sauce will be bright and thicken;

3. Due to the oil process, 100 grams of cooked lard should be prepared.

Longitude: 104.06573486

Latitude: 30.65946198