CATDOLL : CATDOLL: Growth cycle of soft-shell turtles, how to raise them at home

The growth cycle of soft-shelled turtles. How to raise them at home?

1. Growth cycle: Under natural conditions, a turtle can only grow about 100g per year, and it takes about 3-5 years of breeding to reach commercial specifications. 2. Reason: The turtle is a cold-blooded animal and is sensitive to changes in water temperature. When the water temperature is below 15℃, the turtle will hibernate in the mud and sand for up to 6 months, so the growth rate of the turtle is very slow.

1. Turtle growth cycle

1. The turtle is a cold-blooded animal, and is very sensitive to changes in water temperature. Once the water temperature drops below 15°C, the turtle will hide in the mud and sand at the bottom of the water to hibernate for 6 months from October of each year to April of the following year. Therefore, the growth rate of the turtle in the natural state is relatively slow, and it can only grow about 100g a year. If there is no human intervention, it usually takes 3-5 years to reach the commercial specifications.

2. In the process of artificial breeding of soft-shelled turtles, if temperature-increasing breeding is used, the growth rate of soft-shelled turtles can be accelerated several times, so that the soft-shelled turtles can reach commercial specifications in about one to one and a half years.

3. Under natural temperature conditions, soft-shelled turtles need to be about 4-5 years old to reach sexual maturity. When the water temperature is above 20℃, they will mate (one mating, multiple spawning). In the north, they will spawn 2-3 times a year. In the south, they will spawn 4-5 times a year. The spawning time is from May to August every year, with June to July being the peak period.

2. How to raise a soft-shell turtle at home

1. Prepare a fish tank, lay a layer of pebbles on the bottom, then add water (preferably river water), and simulate an "island" in the fish tank for the turtle to rest on it.

2. Soft-shelled turtles mainly feed on animal feed. When feeding, you can choose small fish, shrimps, insects, frogs, clam meat, snail meat, grasshoppers, earthworms, maggots, silkworm pupae and animal offal, but you need to ensure the freshness of the food.

3. Feed twice a day, and the amount of food each time should be enough for the turtle to eat in about 30 minutes. If the turtle does not finish eating, the food residue needs to be removed later to avoid affecting the water quality.

4. The water temperature should be controlled at around 20-30℃, and the feeding water should be changed regularly (it is advisable to change about half of the water each time).

How to cook turtle and bullfrog

1. Slice the onion, chop the garlic into small pieces, chop the ginger into small slices, ask the turtle and bullfrog to be prepared at the place where you bought them, and chop the loofah into small pieces. 2. After the oil in the wok is hot, add the chili and peppercorns and fry them until fragrant. Then add the onion, ginger and garlic and stir-fry until fragrant. Then add the loofah and fry until cooked, then serve the loofah. 3. Add the loofah and cook again, then add chicken essence, then serve everything. 4. Heat the red oil in a wok, then pour it on the dish. 5. Add the turtle and bullfrog pieces and stir-fry, add the Pixian bean paste, ginger, salt, sugar, and pepper powder and stir-fry together, then add appropriate amount of water and simmer until the turtle and bullfrog are cooked.

How to cook turtle and bullfrog

1. Turn the turtle over with its back facing the ground and its belly facing the sky. When it turns over with all its strength and stretches its neck to its longest, chop the base of its neck with a sharp knife and then drain the blood.

2. When the turtle stretches its neck and turns over, grab its neck with two fingers, cut off its skull with a sharp knife, and then control the blood.

3. Use chopsticks to pull out the turtle's head, wait for it to bite and stretch, use a knife to cut off the base of the neck, and then control the blood.

Put the slaughtered turtle in hot water for 2-5 minutes at a temperature of about 70-80 degrees (the specific time and temperature depend on the age of the turtle and the season), then take it out. After cooling down (you can also soak it in cold water to cool it down), use a small knife to gently scrape off the black dirty skin all over the turtle. Be careful not to scrape off the skirt (also called the flying edge, which is located around the turtle and is the most delicious part of the turtle). After scraping off the black skin, wash the turtle.

Cut along the perimeter of the turtle's skirt, lift up the lid, and remove the internal organs; another method is to use scissors or a sharp knife to make a cross cut on the turtle's abdomen, dig out the internal organs, and wash them with clean water. After the internal organs are removed, wash them, cut off the four claws and tail sheath, and remove the butter attached to the four feet. OK, the preliminary processing of the turtle is completed.