The meat of the March River mussel is fat and tender, put two ingredients to stew the soup, the soup is delicious and not fishy, and the mussel meat is not hard.
River mussels in the period from spring to before the Qingming Festival, the meat is fat and tender, the nutrition of river mussel meat is particularly rich, every 100 grams of mussel meat, of which protein content is the highest, followed by calcium, phosphorus, iron content. River mussels are cold, have the effect of clearing heat and removing fire, and the general population is suitable for eating river mussels.
River mussel meat is delicious, but river mussel meat is not easy to stew, and cleaning is more troublesome, today I will share with you a soup made of river mussel meat, not fishy at all, from cleaning to stewing the soup process as much as possible to share with you. Drink fish soup in the spring, broth is not as good as drinking this bowl of soup, nutritious and delicious also supplement calcium.
【River mussel meat stewed bacon radish soup】
The river mussels in the market sell for 2 yuan a catty, ready to use it to stew soup at night, selected two larger river mussels, the stall owner helps you to open the river mussels, take out the meat, one of the cheeks has been removed, the rest go back to clean up.
After the cheeks of the river mussel are removed, there will be a black film on the mussel meat, and this black film should be removed.
Ingredients used in this soup: Yanghua radish (or cherry radish) River mussel meat Bacon Ginger shallots
The edge of the river mussel meat is beaten several times with the back of the knife to make the meat loose, and the river mussel meat is easy to cook after being cooked. There is a lump of meat in the flesh of the river mussel that looks relatively black, and after cutting it with a knife, squeeze the black substance inside, and then grab the river mussel meat with an appropriate amount of salt to wash the mucus on the surface.
After the water in the pot is boiled, put the cut river mussel meat in boiling water and blanch it, pour in the appropriate amount of cooking wine, the river mussel meat changes from soft to hard, and then fishes it out and puts it into a bowl.
Yanghua radish does not need to be peeled, but the red color of the radish skin is easy to change the color of the soup, so another pot of water boiled, put in the Yanghua radish, after boiling again, stir a few times with a spoon to make the floating radish roll up and down, yanghua radish in boiling water, the color gradually becomes light color, the red radish becomes light pink, the radish is fished out and put into the bowl, and the red water in the pot is poured out. Blanched poplar radish does not discolor the soup when it is cooked.
Put the right amount of oil in the pot, add a few slices of ginger and stir-fry, add the river mussel meat, add the sliced bacon and stir-fry, then put in the appropriate amount of water to boil, turn to medium heat and simmer.
After the river mussel meat is stewed until eight ripe, put in the Yanghua radish to boil, turn the medium heat to continue simmering, stew until the river mussel meat, Yanghua radish is cooked until rotten, add the appropriate amount of pepper, the appropriate amount of salt to taste, sprinkle the appropriate amount of green onions before coming out of the pot.
After the river mussel salted meat radish soup is stewed, out of the pot into the bowl, this soup must be drunk while hot, the color of the soup is milky, the soup is delicious, the river mussel meat is chewy, the Yanghua radish is soft and rotten, and the soup emits the unique aroma of bacon.
Intimate Summary:
1. The black substance on the surface and inside of the river mussel meat must be cleaned, and the black substance is removed and then repeatedly grabbed and washed with salt, and the mucus on the surface of the mussel meat is removed, which can reduce the fishy smell.
2. The edge of the river mussel meat is relatively hard, after beating with the back of the knife, the meat is loose, and it is easy to cook after the pot.
3. Blanch the river mussel meat in boiling water to reduce the fishy taste.
4. Put a few slices of salted meat in the river mussel broth to reduce the fishy taste, and the radish itself also has a fishy effect.