Honghu Turtle [Hubei Honghu Specialty]

What is Honghu turtle? Authentic Hubei Honghu specialty: Honghu turtle

Content summary:Do you want to know what Honghu turtle is? This article is a detailed introduction to the special product of Honghu Lake in Hubei Province - Honghu Turtle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Honghu Turtle. The full text takes about 5 minutes to read, mainly including the basic introduction of Honghu Turtle and its nutritional value? What are the product characteristics of Honghu turtle? Tasting and eating methods of Honghu turtle, etc

Basic introduction of Honghu turtle

Honghu turtle is one of the famous specialties of Honghu, which has been a major export product of the country over the years. It is precious and in high demand, and has long been renowned. Turtle, scientific name turtle, also known as grouper, reptile class, turtle family. Turtles are usually olive colored, measuring 24 centimeters in length and 16 centimeters in width, and inhabit rivers, lakes, and ponds. Honghu Lake is a water rich area, with lakes dotted all over the area, lush water plants, and dense fish, shrimp, and snails. It is a natural place for turtles to breed. The turtles produced are plump and fatty, and although they can be caught year-round, they are still in high demand in foreign markets

Compared to other turtles, there are more "skirt edge" turtles in Honghu

"Skirt edge" is the soft flesh around the edge of the turtle, which is the best tasting part of the turtle body. It has a high content of protein and collagen tissue, which cannot be compared to other animals. It is also the favorite of beauty lovers. Long term adherence to eating turtle can have a good beauty effect

Tasting and eating methods of Honghu turtle

Stewed turtle soup

Ingredients

Main ingredients: one turtle (about 500 grams is the best), ham, mushrooms (dry and fragrant), ginger, garlic, scallions, Shaoxing wine, salt, MSG

Method

(1) Turn the turtle over, back to the ground, with the stomach facing upwards. When it vigorously turns over and extends its neck to the longest, quickly chop it at the neck with a fast knife, and then lift it up to control blood loss Next, place the slaughtered turtles in hot water at a temperature of approximately 70-80 degrees Celsius and blanch for 2-5 minutes (depending on the age and season of the turtles) before removing them

(3) Also, gently scrape off the black and dirty skin all over the turtle's body Be careful not to scrape or remove the skirt edge (also known as the fly edge, located around the turtle and the most delicious part of the turtle's body) After scraping off the black skin, rinse thoroughly Even if the basic cleaning is completed

(5) Then I spent time stewing, depending on the size of the turtles. For the smaller ones, one hour is enough, and for the larger ones, add another 60 minutes