Agriculture Idol

Chapter 226 Burning Snapping Turtle

Pour the snapping turtle blood left over into the water-soaked raw rice, stir well, and cook the porridge with the washed snapping turtle viscera.This is also a local dish invented after the snapping turtle was rampant. The porridge is delicious, nourishing blood and nourishing the skin, and its nutritional value is not low.

Since porridge requires slow cooking and constant stirring, the farmer’s mother happily took over this easy task and prepared it carefully.

The rest of the turtle meat is put in another pot with carrots, onions, celery, and scallion leaves, stewed, and the vegetables are used to remove the fishy smell.

The water had only boiled for a while, and there was a stream of foam in the pot.

Li Chengxin casually explained: "The foam in the meat basically comes from the body fluids in the meat, which is also the source of the earthy smell of turtle meat. As long as the foam is scooped out, there will basically be no fishy smell left."

While waiting for the stewed snapping turtle meat, Li Chengxin started to stir the batter, and added minced ginger and garlic, chopped green onion and some curry powder to the batter. Obviously, this was specially seasoned to remove the fishy smell.

Take the cooked snapping turtle meat out of the soup pot, filter out the water, roll it in the batter, and fry it.Soon, a scent more delicious than fried chicken wafted out, making everyone swallow their mouths.

[This is really a new way of eating that I have never seen before. 】

[Turtles and turtles are usually used to stew soup at home, how can they be so extravagantly fried! 】

【Want to eat!Crying...]

Brother Xiaoyong couldn't refuse the temptation of fried food at all, and he didn't wait for the oil to be filtered. He grabbed a piece of fried turtle meat and opened it first. It was steaming inside. The snapping turtle meat was already cooked, so don't worry Not fried through.Snapping turtle meat becomes very firm and elastic after deep-frying, and the flesh and bones are easily separated.

Brother Xiao Yong picked out a few pieces of snapping turtle bones that were smaller than chicken bones, and then finished a piece of boneless fried turtle meat in two or three mouthfuls: "This is so delicious, the meat quality is much better than chicken!"

The fried food couldn't help but Brother Xiaoyong saw that Li Chengxin fried a little more, so he simply distributed the fried turtle meat to the children from nearby families who came to watch.

The farmer also took a few yuan and distributed it to his old mother and wife: "Usually I'm a bit tired of eating snapping turtle stew, but once this fried snapping turtle meat comes out, those snapping turtles will suffer."

Li Chengxin said, "The snapping turtle is so strong, it would be very dangerous for children to catch it."

The farmer shook his head: "We are all used to it, children here can catch it."

Li Chengxin thought of his only "accomplishment" today. The baby snapping turtle he caught hadn't been killed yet, and now he was watching them mutilate their own kind in the fish tank beside him.

The soup that stewed the turtle meat before was not filled with tortoise shells, so it lacked a viscous and thick broth, but it looked very clear.When the turtle meat is fried again, take out some soup and make another pot, add some mushrooms, colored peppers, cabbage stalks and other vegetables, add some soy sauce, salt, sugar, cooking wine, white pepper, and sesame oil to taste, and boil the soup Add a little more vinegar, and finally add water starch to thicken.

Then filter the boiled fine noodles to remove water, spread them in a frying pan and fry until they are browned.At this time, adding a spoonful of turtle meat broth is equivalent to returning the noodles to the pot again, allowing the expanded noodles to absorb some of the broth, making the taste more layered.Finally, it is poured with gravy made from snapping turtle broth.

It takes only 10 minutes for this dish to be cooked from the beginning to the end.

The farmer praised: "Xin Wa'er's cooking skills are much better than a few years ago!"

The fried noodles are fragrant, and this is also a food that cannot be kept for a long time. Brother Xiaoyong unceremoniously shared it with the people waiting to eat.

After taking two bites, Brother Xiaoyong asked belatedly: "Is there really no turtle meat added to this fried noodles? Why does it still taste so delicious?"

Li Chengxin chuckled: "At this time, as long as there is broth."

Then, Li Chengxin continued to let himself go, and was going to try to use a method similar to Western food to deal with the remaining turtle meat.

Put the selected spinach leaves and basil leaves into a wall breaker to make vegetable juice, and stir the beaten vegetable juice with butter.

Drain the boiled snapping turtle meat, remove the bones, and add sliced ​​garlic to taste.Cover the meat with the previously churned butter, add some of the remaining stock, and place the whole dish in the oven.

It only needs to be baked for 4 minutes to let the butter melt completely, and some of the tips of the meat have turned a little burnt red under the dual action of heat and butter.With green vegetable dregs and pink snapping turtle meat, it looks very eye-catching.

After asking around, Li Chengxin successfully obtained a baguette that had been stored for a while from the farmer's neighbor. She cut a section off, spread it with butter after slicing, fried it slightly, and placed it beside the dinner plate.

"This method is called French stew." Li Chengxin introduced.

At first, everyone thought that a dozen snapping turtles would definitely be enough to eat for a long time, but after Brother Xiaoyong distributed them boldly, the snapping turtle meat was consumed very quickly, and there was not much left in an instant.

Looking at the remaining shredded meat, Li Chengxin thought about cooking it together, so she put the shredded meat into the soup pot and stewed it with rosemary, laurel, and pepper.After scooping out the froth, add some white wine to speed up the softening of the meat.

Tear up the cooked meat and deboned it, add chopped garlic and onion, and some of the previous stock to fry, and then add some chopped parsley leaves to add a refreshing flavor.

Stir-fried evenly minced meat is cooled and rolled up with plastic wrap. In this way, the collagen flowing from the snapping turtle meat can make the muscle fibers in it into one.Put it in the refrigerator to cool down quickly to make the collagen solidify.

After taking out the slices, there is sopresata sausage, which is supposed to be one of the appetizers of French cuisine. It is usually made with pork neck. Using the same principle, Li Chengxin found that it is also very good to make snapping turtle meat.

Brother Xiaoyong first took a piece to taste. Although it is basically full of muscle, the taste should be a bit thick, but because of the collagen in the meat tendons, it locks in the umami taste of the meat and makes the muscle fibers smooth.The sour taste left by the white wine is still there, and it does taste a little drunk.

Li Chengxin didn't intend to waste the remaining broth, so he filtered it several times with gauze, and the rest was very clear soup.Add some salt, put it in the refrigerator for a while, and it will soon become a soup jelly.

After taking it out, put some chopped cucumbers and radishes on it for decoration, and you can dig it with a spoon.

"The soup can indeed be done like this!" The farmer sighed, "The turtle soup is really too fresh! The soup jelly is almost full of essence!"

Brother Xiaoyong also nodded: "The snapping turtle is full of treasures, so delicious!"

When Li Chengxin finally finished cooking several dishes, there was not much food left. As a cook, it was really strange that he couldn't eat the dishes he made.Fortunately, the stewed snapping turtle soup and turtle blood porridge were enough, and compared to his own appetite, he was still full.

(End of this chapter)