All over the place

The method of packing turtle everywhere is as follows:

Raw materials needed for making all kinds of soft shelled turtles:

One round fish is about 1000g, cooked ham 25g, soy sauce 75g, shuikoumo 100g, Shaojiu 50g, cooked salted duck egg yolk 3, sesame oil 25g, ginger 25g, monosodium glutamate 1g, water Magnolia 25g, wet starch 15g, star anise 2, scallion 25g, chicken clear soup 500g, cabbage 25g, pepper 15g, cooked lard 25g, sheep net oil 250g, refined salt 7.5G, garlic 200g, rock sugar 25g.

The process of making the soft shelled turtle is as follows:

1. After killing the round fish, put the blood into boiling water. After the water is boiled, remove the black coat, cut a cross knife on the fish belly, remove the viscera, and rinse with water.

2. Put the washed round fish into a boiling water pan and cook until it is five years old. Take out the fish cover and chop the rest into 3.3cm square pieces with skirt.

3. Put the frying pan on the fire, add the cooked lard, and stir fry garlic, scallion and ginger slices over medium heat. When the flavor is slightly out, put the fish with cover, shuikouzhu mushroom and water Magnolia slices into the frying pan, add soy sauce, refined salt, Shaoxing wine, rock sugar, star anise, pepper and chicken broth, stir fry for a few minutes, then move to low heat and simmer. When the juice is concentrated and the fish is mature, take out the fish cover and set aside. Then add monosodium glutamate, and you can get out of the pan. After getting out of the pan, put it in a large plate and pick out the onion, ginger and star anise.

The characteristics of soft shelled turtle are as follows

This product is one of the "Tang style dishes" cooked in Xi'an in recent years. Xi'an used to be the imperial capital of the Tang Dynasty. The catering industry was very developed, and the cooking technology reached a considerable level. According to Wei Juyuan's Shao Wei Shi Dan of the Tang Dynasty, there were as many as 58 kinds of delicacies, which can be described as "Yuye delicacies, mixed with water and land". Today's famous dishes in Xi'an can still find the historical origin of Tang cuisine. This Tang style dish is made from Tuan fish, mutton oil and salted duck egg yolk, and is cooked by the steaming method commonly used in the Tang Dynasty. It not only has no fishy smell, but also is full of fresh fragrance, which basically maintains the inherent flavor of the Tang Dynasty, so that the eaters can appreciate the real meaning of "fresh" composed of "fish" and "sheep" in ancient times.

Attention should be paid to the following when making soft shelled turtles

When slaughtering the Tuan fish, put the abdomen of the Tuan fish upward and the cover downward. When the Tuan fish extends its head out, quickly cut it down with a knife, then put the head cavity downward, control the blood, and scald it in 80% open water for a few minutes (the time depends on the tenderness of the Tuan fish). Then put it into warm water and scrape off the black film on the skirt and legs of the Tuan fish with a small knife (the lower knife should be light, do not scratch the skirt), and scrape off the white film on the abdomen in parallel Then cut the fish along the serrated cover with a knife, pry open the cover, take out the viscera, chop off the claw tip, and rinse with cold water. Steamed fish should not be too long, 15 minutes can be, in order to avoid the old fish and firewood, bad taste.

All over the place

Jinzhuang turtle everywhere is a famous dish in Shaanxi Province. It has beautiful shape and rich crispness. It's a delicacy from Shao Wei Yan Shi Dan by Wei Juyuan of Tang Dynasty. The imitation dish is made of live turtle, sheep net oil, duck egg yolk, egg skin silk, winter bamboo shoots, egg white, vegetable heart and other raw materials. The cooked soft shelled turtle keeps its shape, and the hibiscus bottom has the effect of "pandijin".

Main and auxiliary materials

One round fish, about 1000g

Cooked ham 25g

Soy sauce 75g

Shuikou mushroom 100g

Shaojiu 50g

Cooked salted duck egg yolk 3

Sesame oil 25g

Ginger slices 25g

MSG 1g

Water Magnolia tablets 25g

Wet starch 15g

2 star anise and 25g scallion

Chicken soup 500g

Vegetable heart 25g

Pepper 15g

Cooked lard 25g

Sheep net oil 250g

Refined salt 7.5G

200g garlic

Rock sugar 25g

Cooking method

1. After killing the round fish, put the blood into boiling water. When the water is boiling, remove the black coat from the pan,

Make a cross cut on the fish belly, remove the viscera and rinse with clean water.

2. Put the washed round fish into the boiling water pot and cook until it is five years old. Take out the fish cover and remove the rest

Cut into 3.3 cm square pieces, each with skirt.

3. Put the frying pan on the fire, add the cooked lard, and stir fry garlic, scallion and ginger slices over medium heat. Waiting for fragrance

Put the fish with cover, Shuikou mushroom and water Magnolia slices into the frying pan. Add soy sauce, refined salt, Shaoxing wine and ice

Stir fry sugar, star anise, pepper and chicken soup for a few minutes, then move to low heat and simmer until the juice thickens,

After the fish is mature, take out the cover of the fish and set it aside. Then add monosodium glutamate and the fish can be taken out of the pot. Out of the pot, put it on a large tray

Inside, pick out onion, ginger and star anise. After shaping, pour sesame oil into a frying pan, heat it to 50%, and then cut it well

The cooked duck eggs are put into people, cooked to produce fragrance, poured on the Tuan Yu, and then put the cooked vegetable heart and cooked ham slices, and cover the Tuan Yu

Cover it up.

4. Change the raw sheep net oil into a whole sheet of the same size as the strip plate, wash it with light Zanthoxylum salt water and drain it

Water, put it on the plate and steam for 15 minutes. After serving it on the table, remove the oil from the sheep's net

Just cover the fish.

Key technology

1. When killing Tuan fish, put the abdomen of Tuan fish up and the cover down. When it sticks out its head, use a knife quickly

Cut off, and then the head cavity down, control net blood, put into 80% open water scald for a few minutes (long time short-sighted)

Put the fish in warm water and scrape off the black film on the skirt and legs with a knife

The knife should be light, not cut the skirt), and scrape off the white film on the abdomen, then use a small knife to cut the skin along the serrated cover

Cut the fish, pry open the cover, take out the viscera, chop off the tip of the claw, and rinse it with cold water.

2. The steaming time should not be too long, just 15 minutes, so as to avoid the old fish and bad taste.

Flavor characteristics

1. This product is one of the "Tang style dishes" cooked in Xi'an, Shaanxi Province in recent years. Xi'an used to be the capital of the Tang Dynasty

The food industry is very developed, and the cooking technology has reached a considerable level. According to Wei Juyuan's Shaowei Shidan in Tang Dynasty

Statistics show that there are as many as 58 kinds of delicacies, which can be described as "jade liquid delicacies, mixed with land and water". Today's famous dishes in Xi'an are still popular

We can find the historical origin of Tang cuisine.

2. This Tang style food is made from Tuan Yu, with sheep net oil and salted duck egg yolk, which is commonly used in Tang Dynasty

It's cooked by steaming. It not only has no fishy smell, but also has a fresh fragrance, which basically maintains the Tang Dynasty style

The inherent flavor makes the eaters appreciate the real meaning of "fresh" composed of "fish" and "sheep" in ancient times

Righteousness.

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