How river mussels are eaten

How to eat river mussels

River mussels are delicious and detoxifying, but to make them delicious, you must master some skills, otherwise the river mussels you make may be old and fishy.

:1: After taking out and cleaning the river mussel meat, you must also use the back of the knife to knock the edge of the river mussel over, and flatten the edge of the river mussel.

:2: Next put the river mussel meat into the pressure cooker, put a few slices of ginger to remove the fish, cook until the top steam, turn off the heat and simmer for about 15 minutes before preparing to come out of the pot. If it is a relatively large river mussel, it can be simmered for half an hour or more.

:3: Take out the stewed river mussels to make dishes, the soup of boiled river mussels can not be thrown away, add some side dishes and seasonings to make a delicious river mussel soup.

Tips for heating and seasoning

After the above method of processing the river mussel, no matter what you plan to do, it will not be too difficult to eat, but to make the taste of the river mussel to a higher level, you also need to master the skills of heat and seasoning -

1, pepper must be used more, and with a small amount of vinegar to fishy, river mussels themselves are very umami ingredients, chicken essence or monosodium glutamate and the like try not to put.

2, whether fried, burned or stewed, it should be made with a high fire to minimize the time when the river mussels are heated and avoid the river mussel meat from getting old.

How do river mussels eat?

Fragrant river mussel soup

Ingredients Fresh river mussel meat gram soybean 10 g goji berries 5 g chives 1 ginger 1 small piece of cooking oil 10 g sesame oil 1 tsp cooking wine 1 tsp pepper 1 tsp fine salt 1 tsp msg MSG 0.5 tsp

Method 1. Wash the river mussel meat, soak the soybeans thoroughly, soak the goji berries well, wash and cut the ginger into strips, wash and cut the flowers with chives;

2. Put oil in the pot, when the oil is hot, add ginger shreds and river mussel meat and fry for a while, pour in cooking wine, add soybeans, and cook over medium heat;

3. When the soup is milky, add goji berries, add salt, monosodium glutamate, pepper and bring to a boil, sprinkle with chives, drizzle with sesame oil to make mussels, green onions, green peppers, garlic, lard

Method 1: Pry the mussels through the opening with a knife, remove the meat, and remove the dirt

2. Cut the mussel meat into strips and blanch it with boiling water

3. Cut the shallots, garlic and green peppers

4. Heat the pot, add lard, sauté over high heat, and finally add green pepper

River mussels roll tofu

Ingredients: several mussels, a box of tofu, and a number of seasonings

Method 1: First cut the mussels open, remove the gills to take the meat, rub them with salt, remove the sticky and slippery liquid, cut the slices, and rinse them with warm water.

2. Cut the salted tofu into thick slices and raise it with water.

3. Prepare shredded ham, shredded ginger and shredded shallots (segments).

4. Add water to the tofu into the pot, cook with shredded ham and ginger, and add cooking wine to remove fishiness.

5. Open the pot for 5 minutes into the river mussel slices, add salt to taste, roll for 3 minutes and sprinkle with shallots. This dish is thick and white like milk, the taste is incomparable, it is a farmer's dish, you must not taste it.

River mussel salted meat tofu soup

Ingredients River mussels, bacon, bamboo shoots, tofu, shallots and ginger, cooking wine, salt, pepper

Method 1 The river mussels are cut open by the stall owner, remove the intestinal gills and other dirt, and pound the edges of the pine mussel meat with a wooden stick;

2 Pinch with salt to remove the mucus, and then rinse it with water;

3 river mussels into the pot, add water, green onion ginger, cooking wine to boil, boil for 5 minutes, fish out, wash and cut into small pieces;

4 bamboo shoots shelled and cut into oblique knife pieces, boiled in water for 5 minutes to remove oxalic acid;

5 tofu cut into small pieces into water boiled and fished out, bacon sliced;

6 Put the river mussels, bacon and bamboo shoots into the pot together, add enough water to boil, turn the heat down and simmer for 1.5 hours;

7 Until the river mussels are crispy and soft, add the tofu and cook for another 5 minutes, add the appropriate amount of salt and pepper.

Small stir-fried spicy river mussels

Ingredients Mussel meat, skirt, a little cooking wine, green garlic, dried chili pepper, chaotian pepper, yellow pepper, oil, a little Lee Kum Kee tempeh, ginger, soy sauce, soy sauce, soy sauce, oyster sauce, salt, chicken essence

Method 1. Slice the washed mussel meat and skirt. Boil a pot of water, add a little cooking wine to the boil, and add the mussel meat for ten seconds. Remove quickly, rinse thoroughly under flowing water, drain and set aside.

2. Green garlic divided into garlic white garlic green slices; dried chili pepper, chaotian pepper, yellow pepper into rings (those who are afraid of spicy to reduce the type of some chili peppers); ginger shredded, set aside.

3. Sit in the pot with oil, stir-fry a little Lee Kum Kee tempeh hot sauce (or use other hot sauces you like, those who are afraid of spicy can also be omitted), add ginger shreds, chili rings, garlic white stir-fry to make the aroma.

4. Add mussel meat, garlic green, and quickly add soy sauce, soy sauce, oyster sauce, salt, chicken essence, stir-fry a few times to get out of the pot.

Stir-fry river mussels

Ingredients Mussel meat, dried red peppers, ginger, garlic stalks, perilla leaves, cooking wine, salt, starch water, soy sauce, oyster sauce

Method 1: Change the knife to cut the mussel meat obliquely into large pieces, add crushed ginger, a little salt, cooking wine and marinate for 10 minutes;

2. Cut the garlic stalk into granules, and mix the starch water and oyster sauce into a sauce;

3. Sit in the pot and burn the oil on low heat, fry the dried red peppers and fry them, stir-fry the mussel meat quickly in the remaining oil, pour in the garlic and fried dried red peppers, spray a little soy sauce to color, pour in the sauce and fully mix well and sprinkle the perilla leaves

Braised river mussels

Ingredients River mussel meat g, red pepper 80 g, pickled radish dried 50 g, cucumber 30 g. Seasoning Mrs. Le chicken essence, water starch, food powder 5 grams each, salt 23 grams, Lee Kum Kee steamed fish soy sauce 2 grams, salad oil 25 grams, beer 15 grams.

Recipe 1: Marinate the mussels with flour, beer and 20 grams of salt for 1 hour, rinse with running water for 3 hours, cut 5 cm long and 0.3 cm thick shreds; cut red pepper into 0.8 cm long pieces; pickled radish dried into 5 cm long and 0.3 cm thick shreds; cucumber cut into 0.5 cm cubes.

2, the pot into the boiling water, into the river mussel high heat for 20 seconds to fish out the control water, the pot into the 20 grams of salad oil to burn to 70% heat, into the raw materials on high heat frying for 0.5 minutes, into the chicken essence, salt, steamed fish soy sauce, continue to fry for 1.5 minutes until the raw materials into the flavor, with water starch to outline, pour in 5 grams of salad oil can be out of the pot plate.

Taro river mussels

Ingredients taro gram, fresh river mussel meat gram. Seasoning chicken essence, salt 8 grams each, ginger slices 5 grams, cooking wine 3 grams, broth 1 kg, chives 10 grams, salad oil, lard 35 grams each, red pepper 70 grams.

Method 1: Bring the taro into a pot and bring to a boil over high heat, change to medium heat for 30 minutes, remove the skin and cut into 1 cm thick slices.

2: Wash the mussel meat and cut strips of 3 cm long and 0.5 cm wide; red pepper is cut into two long and 1.5 cm long segments.

3: Take 25 grams of salad oil and lard under the net pot, put in ginger slices and heat them until 70% hot, stir-fry the mussel meat on low heat, pour cooking wine to cook incense, put into the broth and simmer for 3 minutes, take out and set aside.

4: Put 10 grams of salad oil and lard into the pot, when it is 70% hot, put the red pepper into the small heat and sauté to make the incense, add the soup gram, taro and river mussels and cook for 10 minutes until the soup is thick, season with salt and chicken essence, put it into the container, sprinkle the chives and garnish it.

Cuttlefish stewed river mussels

Ingredients: fresh river mussels, dried cuttlefish grams, pork belly 50 grams, rice beans 50 grams. Seasoning: 10 grams of salt, 3 grams of monosodium glutamate, 8 grams of pepper, 10 grams of cooking wine, 10 grams of ginger and green onion.

Method 1: Put the river mussels into a cold water pot and cook for 20 minutes until cooked, fish out the shell to wash the meat, marinate with cooking wine, ginger shreds and green onions for 20 minutes, dry cuttlefish on medium heat for 3 minutes to bring out the aroma, and then soak in warm water for half an hour until soft and cut into strips. Cook the pork belly until cut raw and cut into coarse strips. Rice beans are soaked in warm water for 2 hours.

2: Blanch the marinated river mussels.

3, take the sand jar and put the ginger shredded water, add the dried cuttlefish shredded, pork belly, river mussel meat, rice beans simmer for 1 hour until rotten, add salt, MONOS glutamate to taste, put pepper, sprinkle green onion, the original can is on the table.

Stir-fried clams with broccoli

Ingredients: broccoli grams,

Accessories: dried shiitake mushrooms 20 g, river mussels 15 g,

Seasoning: peanut oil 30 g, sesame oil 15 g, salt 5 g, monosodium glutamate 3 g, cooking wine 5 g, green onion 5 g, ginger 5 g

Method 1: Remove the broccoli from the roots, pick them into small flowers, wash them, put them in a pot of boiling water and blanch them thoroughly, fish them out and let them cool;

2. Soak the shiitake mushrooms in boiling water, wash them with the stems, and slice them into slices;

3. Cook the river mussels and set aside;

4. Put the wok on the fire, add peanut oil, add the shallots and ginger frying pan, add the mushrooms and spices and sauté a few times, pour into the dish and let cool;

5. Plate broccoli and river mussels, add shiitake mushrooms and spices and mix well.