Introduction to this issue: do river mussels bite without chewing, this step can not be saved before frying, fried river mussels are fresh and delicious
River mussel is an aquatic animal, also known as: river clam, is a very ordinary aquatic products, many people like to eat river mussels, river mussels are a kind of high nutritional value of river fresh, and the meat is delicious and tender, so it is deeply loved by people, it has blood to fatigue, to chicken pox, beauty and beauty, river mussel meat has a good health care effect on the human body, it has the effect of nourishing yin and flat liver, blind eye disease and so on.
I don't know if you have noticed such a problem when making river mussels at home, that is, whether the river mussel meat is fried for a short time or stewed for a long time, the river mussels made are not chewed and chewed, like a piece of rubber, in fact, there are tips for making river mussels, before frying, this step can not be saved, the fried river mussels are fresh and delicious, will not bite, chew not rotten, let's see how I do it together:
【River mussel stir-fried leeks】Required ingredients: river mussels, 1 handful of leeks, oil and salt, 3-4 dried chili peppers, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce,
Procedure steps:
1. The river mussel is first inserted obliquely along the mussel mouth with a knife to scrape off the closed shell muscle, and then break the river mussel to cut off the other side of the closed shell muscle, so that the whole river mussel meat can be taken out. Remove the internal organs, leaving the axe foot and mantle membrane. The mud intestines are black in color, and the sediment inside can be washed by cutting with a knife. After the meat has been cleaned out, you can add some salt and vinegar to rub the meat again. Rinse it in the water to get crystal clear river mussel meat. Pay attention to the river mussel cheeks do not eat, after breaking the river mussel, there are a few yellowish comb-like things inside, which should be thrown away.
Use a rolling pin or knife back of the mussel meat, and pat the hard part of the axe foot meat a few times to loosen its muscle fibers, so that the meat will not be hard after making it. This is a little trick for making river mussels.
2. Cut the river mussel into strips.
3. Cut off the roots of the leeks, then cut into segments, cut the dried chili peppers into sections, pepper seeds do not, ginger shredded, garlic sliced.
4. Heat the pot with oil, add ginger shreds, garlic slices and stir-fry until fragrant.
5. Stir-fry the river mussels on high heat for about 2 minutes, pour in cooking wine and raw soy sauce and stir-fry evenly, and put the river mussels out and set aside
6. Add an appropriate amount of oil to the pot and heat it, add the leeks and stir-fry evenly.
7. Add the sautéed river mussel meat, then add salt, stir-fry quickly on high heat, turn off the heat, and put out the plate.
Tip: Use a rolling pin or knife back of the river mussel meat to pat the hard part of the axe foot meat a few times to loosen its muscle fibers, so that the meat will not be hard after being done. This is a little trick for making river mussels. When frying, it should be fried quickly on high heat, fried until it is broken, and the meat will be fried for a long time.
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