Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Do you have to worry about what to eat? There are many restaurants, and occasionally with a few friends at home, it is also a good choice to cook a good table by yourself. Nowadays, it is an era of hard dishes, and common hard dishes seem to be uncreative, so how can they stand out in the cooking show? Today, I recommend a hard dish with super noodles! Eat three elephant mussels, learn today's hard dishes, directly let you raise three levels in the matter of cooking, relatives and friends will directly exclaim: "You still have this hand?" ”
You can see the shape of the elephant pulling mussels, it is really quite ambiguous, what is it like... I don't know?! In short, this ambiguous shape often makes people forget, it is indeed a delicious ingredient, today we will taste the three ways to eat elephant mussels, namely sashimi, steaming, stir-frying.
The main ingredients used today are two elephant mussels and a few abalones and lemons.
Initial treatment
1. The shell of the elephant mussel is relatively dirty, first of all, use a brush to brush the shell clean (let's try it, the cleaning process is very healing?). Then prepare a pot of boiling water and use it when peeling after brushing.
2. Pour the prepared boiling water and the elephant mussel together, after the boiling water is boiled, the shell of the mussel and the outer skin of the mussel are easy to fall off, then easily tear off the shell and the outer skin.
Here the shell of the mussel is relatively large, and after we have cleaned it, we must leave it as a steaming container.
You will find that after two steps of processing, the color is finally delicious.
After the skin is removed, the elephant mussel is cut into two pieces, the long trunk part of the front section is used to make sashimi, and the larger part in the back is used for stir-frying.
Elephant mussel sashimi
1. Before making the sashimi, we need to cut some lemons, cut the lemons into thin slices and place them on the bottom of the dish.
2. Then cut the trunk of the elephant mussel, and then cut into thin slices, this part is used to make sashimi, so cut as thin as possible, then place the thin slices on top of the lemon slices and put them in the refrigerator for half an hour.
Stir-fry the elephant mussels
1. Now we start to deal with the ingredients of the stir-fry, the second half of the mussel, which needs to be removed from the black part of the internal organs, and then cut into thin slices and placed on the plate for later.
2. Then we brush the appearance of the abalone as well, insert an iron spoon from the side of the abalone to dig out the abalone meat, the remaining purple part of the shell is its internal organs, we do not want.
3. After brushing it with a brush again, cut off the sand spout of the abalone and rinse it off, we began to change the knife, when changing the knife, do not cut through every one millimeter to cut a knife and then cut it vertically again, cut it and put it aside for later.
Preparation of small ingredients
1. After the ingredients are prepared, we start to prepare small ingredients, sliced ginger, sliced garlic, and then cut a little green onion white and ginger garlic together for later.
2. Parsley and shallots need to be cut into sections these are small ingredients ready to be stir-fried.
Steamed elephant mussels
1. Soak the vermicelli in warm water and put them into two mussel shells, then one for abalone and one for mussel meat. Then cut the garlic into foam, you can add raw soy sauce to consume oil, if you like to eat spicy, add some millet pepper grains and stir well, pour on the abalone and elephant mussels.
2. After the water in the pot is boiled, start steaming, generally steaming for 8 minutes on it, fragrant like mussels and abalone out of the pot, sprinkle green onions in the steaming heat, waiting for the oil.
3. The oil in the pot is generally 70% hot when the oil smokes, and the hot oil is poured on the abalone and the elephant plucked meat to stimulate the aroma, and the steamed dish of the child next door is ready.
Stir-fry like a clam
1. If steaming retains more of the ingredients themselves, then stir-frying is to carry out the deliciousness to the end on the basis of freshness!
First of all, after the water in the pot is boiled, blanch the remaining part of the mussel in boiling water for about 30 seconds, and pour it into cold water after coming out of the pot to cool it.
2. Then heat the oil, pour in the onion, ginger and garlic, sprinkle a little mung bean sprouts, turn on high heat to fry the mung bean sprouts and add oyster sauce and soy sauce. Then pour in the water-controlled elephant plucked meat. After turning the seasoning well, pour in the green onion leaves and coriander in turn and turn it over again.
The whole stir-frying process will generally be within one minute, and after it is completed, you can put the elephant mussel out of the pot and plate!
Above all, stir-frying, steaming, sashimi is complete! In addition to the process of cleaning the elephant mussels is a little cumbersome, this three-eat elephant mussel pulling is so simple! And there are delicious noodles.
Technical highlights:
1. When making sashimi, everyone pays attention to the separation of raw and cooked cases. Cut the mussel meat as thin as possible.
2, when doing steaming, you must open the water pot, time 8 minutes can be, just the right heat can make the ingredients reach the most delicious ideal state.
3, put in the boiling time is not too long, within 30 seconds can be, high heat stir-frying, the whole frying time should not exceed one minute.
The cost of this dish is more than 200 yuan, but if you want to eat in a restaurant, it may cost more than 1,000 yuan, and most importantly, what we most often hear is one chicken three eats, one fish and three eat, the next time you cook, this three eat elephant mussels take out, there are definitely noodles! And people who pay attention to Ah Fei know that it is not very complicated, so hurry up and learn it!
I'm Ah Fei, we'll see you next time.