What are the common ways to cook turtle dove? A detailed guide
There are also many ways to cook turtle dove, including snowball turtle dove, braised turtle dove with shiitake mushrooms, pan-fried stuffed turtle dove, steamed cured turtle dove, and so on. The nutritional value of turtle dove is also quite high, and it is all natural, causing no harm to our bodies. Many people want to eat turtle dove but do not know how to cook it. Today we will learn how to cook turtle dove.
Snowball Turtle Dove
[Ingredients] 10 turtle doves, 50 g egg yolk cake, 100 g egg white, 50 g fried pine nuts, 100 g glutinous rice, 20 g soaked dried shrimp, 40 g cooked Yunnan ham, 30 g soaked shiitake mushrooms, 40 g winter bamboo shoots, 10 g scallion, 50 g flour, 10 g ginger, 20 g cilantro, 20 g sesame oil, 15 g refined salt, 1000 g vegetable oil, 3 g MSG, 3 g pepper.
[Method]
1. Slaughter the turtle doves and drain the blood, scald them in boiling water to remove the feathers, and rinse clean with clear water. Cut off the wing tips and claws. Make a straight cut from the neck downward, remove the bones and internal organs, and after boning the whole dove, rinse again with clear water.
2. Wash the glutinous rice, soak in warm water for 30 minutes, steam until cooked, and mix in 20 g cooked Yunnan ham, 2 g refined salt, and 1 g MSG to make 12 balls. Beat the egg whites into foam and mix in the flour. Dip the glutinous rice balls in the egg foam batter and stick cilantro leaves on them.
3. Heat a wok over medium heat, add lard, and when it reaches 30 percent hot, add the glutinous rice balls and fry slowly. When the egg foam batter is fully cooked, remove and drain the oil, then arrange around the edge of a plate.
4. Dice the dried shrimp, 20 g Yunnan ham, shiitake mushrooms, winter bamboo shoots, and egg yolk cake; mince the scallion and ginger. Put these seven ingredients into a bowl, mix in the pine nuts, 13 g refined salt, pepper, and 2 g MSG to make the stuffing. Stuff the filling into the turtle dove cavities and steam in a steamer for 3 hours.
5. Remove the turtle doves, brush with sesame oil, then put into a roasting oven and roast until golden brown on both sides. Remove, place in a plate belly up, and place the glutinous rice balls in the center. It is then ready.
[Key point] Oven temperature 230°C, roast for about 15 minutes.
[Characteristics] Crisp and tender, beautiful in shape and white in color, suitable for both meat and vegetables, good with both wine and rice.
Braised Turtle Dove with Shiitake Mushrooms
[Main ingredients] 4 turtle doves, 100 g soaked shiitake mushrooms.
[Seasonings] Refined salt, cooking wine, MSG, pepper, starch, lard, sesame oil, stock.
[Method]
1. Wash the prepared turtle doves in clear water and air-dry the moisture. Put soy sauce and refined salt in a bowl and stir well, rub it all over the inside and outside of the turtle doves, and let sit for 10 minutes to absorb the flavor. Then place in a bowl, pour in stock, steam in a steamer for 2 hours until the turtle doves are thoroughly cooked, remove and cool, and reserve the broth.
2. Pour lard into a wok, and when the oil is 80 percent hot, add the turtle doves and fry until the skin tightens, then remove and cool. Cut into pieces 4 cm long and 3 cm wide and set aside.
3. Leave oil in the wok, add the shiitake mushrooms and stir-fry, pour in the broth from steaming the turtle doves, add the turtle dove pieces, add refined salt, pepper, and MSG, and simmer until the turtle dove pieces absorb the flavor. Remove and arrange on a plate. Thicken the sauce in the wok with wet starch, pour the sauce over the turtle dove pieces, and drizzle with sesame oil. It is then ready.
[Benefits] This dish is made by cooking turtle dove, which tonifies and warms yang, with shiitake mushrooms, which tonify qi and strengthen the body, benefit the stomach and aid eating, fight cancer, and lower blood pressure. It can often be eaten as a therapeutic dish for conditions such as body weakness, insufficient qi and blood, spleen and kidney yang deficiency, and cancer.
Pan-Fried Stuffed Turtle Dove
[Ingredients] 5 turtle doves, 150 g pork leg meat, 1 egg white, 15 g dry starch, 25 g tomato paste, 10 g Shaoxing wine, 10 g scallion sections, 5 g white sugar, 1 g refined salt, 5 g Worcestershire sauce, 2 g MSG, 10 g soy sauce, 10 g sesame oil, 150 g cooked rapeseed oil (about 50 g consumed).
[Method]
1. Kill the turtle doves, pluck all the feathers, split open along the spine (do not cut through the belly), remove the internal organs, wash clean, cut off the head and claws, remove the spine and leg bones, place skin side down on a cutting board, flatten with the side of a knife, then lightly score the surface in a crosshatch pattern with the blade, sprinkle with dry starch, and set aside.
2. Mince the pork leg meat, add salt, egg white, and water, mix well, and spread flat over the turtle dove meat.
3. Heat a wok over medium heat, add rapeseed oil, and when it is 50 percent hot, move to low heat, place the turtle doves skin side down in the wok and fry for about 1 minute, turn over and fry for about another 1 minute, then drain off the oil.
4. Move the wok to high heat, add scallion sections, Shaoxing wine, soy sauce, white sugar, Worcestershire sauce, and water. After it boils, add tomato paste and MSG, rotate the wok, and when the sauce thickens, remove from the wok. Cut into small pieces, arrange into a turtle dove shape on a plate, pour over the original sauce, and drizzle with sesame oil. It is then ready.
[Characteristics] Bright red in color, fresh and tender with a rich aroma, sweet and sour with a slight spiciness.
Steamed Cured Turtle Dove
[Main ingredients] Several turtle doves.
[Seasonings] Refined salt, cooking wine, white sugar, scallion sections, ginger slices, sesame oil.
[Method]
1. Slaughter the selected turtle doves, remove the feathers and wash clean, remove the internal organs, and cure with salt for 7—8 hours, then take out and soak in water to reduce the saltiness.
2. Press the turtle doves flat with a wooden board and sun-dry them in sunlight, or bake them overnight over low heat and sun-dry them again the next day. After 3 days, cured turtle dove is ready.
3. Wash the cured turtle doves and place in a basin, add cooking wine, refined salt, white sugar, scallion sections, and ginger slices, steam in a steamer for 50 minutes, and after cooking remove from the steamer and cut into pieces, then drizzle with sesame oil. It is then ready.
[Benefits] Tonifies the kidneys, improves eyesight, and boosts qi. It mainly treats prolonged illness and weakness, qi deficiency, blurred vision, bedwetting, frequent urination, and other conditions. For healthy people, eating it can further prevent disease and strengthen the body.
Shiitake Mushroom Turtle Dove Soup
[Ingredients] 2 turtle doves, 50 g soaked shiitake mushrooms, 1000 g clear chicken stock, 20 g Shaoxing wine, 5 g fresh scallion, 10 g fresh ginger, 2 g MSG.
[Method]
1. Slaughter the turtle doves, scald thoroughly in hot water at about 65°C, and remove the feathers; split open from the turtle dove's spine, remove the internal organs, blanch in a pot of boiling water to remove blood impurities, and wash clean; trim the stems from the shiitake mushrooms and wash clean; wash the scallion and cut into sections, and slice the ginger.