Quantity of white juice turtle(bai zhi yuan liang )

Method of white juice turtle quantity:

Raw materials for white sauce turtle production:

Live turtle 750 grams, pig fat 50 grams, cooked yam 50 grams, cooked winter bamboo shoots 30 grams, water hair fungus 20 grams, onion 25 grams, ginger 15 grams, Shaojiu 30 grams, salt 10 grams, pork soup 100 grams, garlic 10 grams, cooked lard 35 grams, sugar 7.5 grams, sugar 5 grams, sesame oil 25 grams, starch 25 grams.

The production steps of white juice turtle are as follows:

Kill the turtle, scald it in boiling water, scrape off the skin and black coat, remove the viscera, wash and chop it into pieces. Put turtle eggs into a bowl, add onion, ginger, Shaoxing wine and refined salt, steam and take out. Put bamboo grate in the pot, put fish pieces into the pot, and put fat pieces on it. Add the oil to the turtle pot, add Shaoxing wine, cover it with high heat, add pork soup, bring it to a boil and move to medium heat for 30 minutes, then add refined salt and garlic. Then add ice sugar crumbs and cooked lard, simmer for 2 hours with low heat until crispy. Remove the onion and ginger, thicken the soup with high heat, and leave the heat. Buckle the turtle pieces into several bowls and pour the marinade evenly into the bowls. Heat the pan over high heat and add the cooked lard. Deep fry the scallions until fragrant. Add the bamboo shoots, yams, fungus and turtle eggs,

The quantity characteristics of white juice turtle are as follows

The fish is crisp and boneless, the skirt is transparent and bright, the juice is sticky as glue, and the taste is salty and sweet. It has the effect of nourishing yin and cooling blood, strengthening spleen and lung, strengthening kidney and essence.

Quantity of white juice turtle

Yuanliang in white sauce is a famous traditional dish in Jiangsu Province. The fish is crispy and boneless, the skirt is transparent and bright, the juice is sticky, and the taste is salty and sweet. It has the effect of nourishing yin and cooling blood, strengthening spleen and lung, strengthening kidney and essence.

Food materials

750 grams of live turtle. Pig fat 50g, ripe yam 50g, ripe winter bamboo shoots 30g, water hair fungus 20g. Onion 25g, ginger 15g, Shaojiu 30g, salt 10g, pork soup 100g, garlic 10g (cooked lard 35g, rock sugar 7.5G, sugar 5g, sesame oil 25g, starch 25g).

Production process

Kill the turtle, scald it in boiling water, scrape off the skin and black coat, remove the viscera, wash and chop it into pieces. Put turtle eggs into a bowl, add onion, ginger, Shaoxing wine and refined salt, steam and take out. Put bamboo grate in the pot, put fish pieces into the pot, and put fat pieces on it. Add the oil to the turtle pot, add Shaoxing wine, cover it with high heat, add pork soup, bring it to a boil and move to medium heat for 30 minutes, then add refined salt and garlic. Then add ice sugar crumbs and cooked lard, simmer for 2 hours with low heat until crispy. Remove the onion and ginger, thicken the soup with high heat, and leave the heat. Buckle the turtle pieces into several bowls and pour the marinade evenly into the bowls. Heat the pan over high heat and add the cooked lard. Stir fry scallion, add bamboo shoots, Chinese yam, fungus, turtle eggs, add Shaojiu, refined salt and sugar. Pour a bowl of turtle into the pot, add pork soup and bring to a boil. Cover and move to low heat to stew until the sauce is thick. Then move to high heat and pour a little water into starch to collect the juice. Drizzle lard and sesame oil until they are cooked.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Zhi Yuan Liang