When cooking soft-shelled turtle stew, if you choose only three spices to remove the smell and make the dish full of flavor, then cloves, kaempfera and dried ginger are undoubtedly the best choices. Here's a closer look at what these three spices do:
1️⃣ Clove: Cloves have a unique fragrant aroma, its fragrance is rich and persistent, and it can penetrate deep into the ingredients and effectively remove the fishy smell of fish. In the process of stewing soft-shelled turtle, cloves can not only add a unique aroma to the dish, but also make the meat of soft-shelled turtle more tender.
2️⃣ Kaempfera: Kaempfera, also known as sand ginger, has a strong and unique aroma, which has the effect of removing fishiness and greasyness, and enhancing flavor and fragrance. When stewed with soft-shelled turtle, Yamanafer neutralizes the earthy flavor of the soft-shelled turtle and at the same time makes the dish more aromatic and appetizing.
3️⃣ Dried ginger: Dried ginger is the dried rhizome of ginger with a spicy flavor and a unique aroma. Dried ginger not only has the effect of removing the smell and removing the body, but also can warm the cold and increase the appetite. When stewed soft-shelled turtle, the spicy taste of dried ginger can neutralize the coldness of soft-shelled turtle, making it more suitable for winter consumption. At the same time, the aroma of dried ginger can also add a unique flavor to the dish, which will make the mouth water.
To sum up, cloves, kaempfera, and dried ginger are the three indispensable spices for stewing soft-shelled turtle. Each of them has its own unique aroma and efficacy, which can be perfectly combined to add endless charm to the dish of soft-shelled turtle stew.
