Is it better to stew soft-shelled turtle on low heat or high heat? What kind of heat is better for stewing soft-shelled turtle on high heat?

We all know that there are many ways to cook soft-shelled turtles, and stewing soft-shelled turtles is a very popular method. It is delicious, nutritious, and has very good edible value, and is deeply loved by people. Stewing soft-shelled turtles requires certain skills, especially the control of the heat. So is it better to stew soft-shelled turtles over high heat or low heat? Let's take a closer look!

Should I use low heat or high heat to stew turtle soup?

When stewing soft-shelled turtle soup, choose to use low heat. The soup made with low heat is clear, delicious and not turbid; the soup made with high heat will be rich and thick, with a slightly white sauce. You can cook it according to your own preferences.

There are many ways to cook soft-shelled turtles, such as braising, stewing, and stewing with various ingredients. The most difficult and simplest way is to stew soft-shelled turtles. Why do I say that? Other methods can use seasonings or spices to remove the fishy smell of soft-shelled turtles, or to cover up the fishy smell. Stewing soft-shelled turtles is to highlight the freshness of the soft-shelled turtles. If the fishy smell is not removed well, the dish will fail. So if you can stew soft-shelled turtles well, other methods will be a piece of cake.

To make a clear-cooked turtle soup, you need to remove the turtle's tail, clean the white skin on the surface of the turtle after blanching, and soak the turtle's blood in warm water. Cooking wine is not recommended, and light seasoning is preferred. Master the above steps and you can make a delicious turtle soup that is not fishy or woody!

How to cook soft-shelled turtle

Prepare the ingredients:

1 turtle, 5 slices of ginger, 5 scallions, 4 red dates, 10 wolfberries, 2 codonopsis pilosula

Seasoning: 6 grams of salt, 2 grams of MSG, 2 grams of chicken powder, 1 teaspoon of pepper (Note: chicken powder and MSG can be omitted and added according to your preference)

Cut into sections, slice the ginger, and cut the Codonopsis pilosula for later use.

Step 1: Clean the turtle

When buying a turtle, it is best to let the staff at the fish store slaughter it, and then go home to clean the internal organs and wash away the blood and impurities inside. (Tip: It takes courage to slaughter a live turtle yourself, and it is very difficult to kill a turtle, so consider letting the staff slaughter it when buying it)

The lungs in the turtle's cap must be cleaned out

After cleaning, wash it with clean water, add water to the pot and boil it, put the turtle in for about 30 seconds and take it out (Tip: The purpose of boiling water is to clean the skin of the turtle. After boiling water, you can see a layer of white skin on the surface, which is more fishy)

After taking it out, wash it with cold water and use your hands to remove the old skin on the surface of the turtle. (Tip: If you can't remove it with your hands, you can use a steel wool brush to remove it.)

Step 2: Cut the turtle into pieces

After washing, use a knife to chop it into small pieces. The turtle shell can be chopped into 4 halves. (Tip: You can also keep it directly without chopping it, according to your preference)

Pour water into the pot and bring it to a boil. Put the turtle in and cook for about two minutes. Take it out and clean the impurities on the surface with water.

Step 3: Make the soup

We put the prepared ingredients, ginger slices, scallions, red dates, and wolfberries into the soup pot, along with the turtle. (Tip: Cooking wine is not recommended for stewing turtles, as the strong flavor of cooking wine can easily mask the freshness of the turtle.)

Add 5 times the amount of water to one part of ingredients. Too much water will make the soup tasteless. Bring to a boil over high heat, remove the blood foam on the surface, then simmer for about 30 minutes on low heat.

When stewing soup, you should clean the foam on the surface and check the amount of soup to prevent the pot from getting burnt due to overheating.

Step 4: Seasoning

After the turtle soup is cooked, we add the prepared salt to season it, add the right amount of pepper, and a delicious stewed turtle is ready. A bowl of fresh and delicious soup will warm your stomach. (Tips: The seasoning should be light. If the taste is too strong, you will feel it at the end and it will cover up the fresh taste)

Tips for stewing soft-shelled turtle

1. One of the fishiest parts of the turtle is the tail. When cleaning the turtle, you can cut it directly with scissors. The turtle's nails also need to be cut with scissors.

2. If you want the turtle soup to not have a fishy smell, you must soak out the blood in the turtle meat. This way the soup will not have a strong fishy smell. You can choose to soak it in water for 10 minutes.

3. When adding pepper to remove the fishy smell, choose to use white pepper powder, or you can choose to use white pepper grains. When stewing soup, add 5-6 grains. Pepper grains are especially suitable for families with children.

4. Do not use an iron pot to stew soft-shelled turtle. The stew will smell fishy and the iron pot itself has a rusty smell. It is recommended to use stainless steel, ceramic, or other materials pots or rice cookers.