How to eat sea mussel meat, how to make mussel meat delicious?

1 stir-fried sea mussel.

Ingredients: 6 mussels (700 grams), green cabbage heart (125 grams), shiitake mushrooms (30 grams), carrots (2 pieces), salt (a little), rice wine (65 grams), water rhode powder (a little), clear soup (a little).

Method: 1. Dig up the mussel shell, take out the mussel meat, all two slices, and remove the dirt; Shape shiitake mushrooms into leaf-shaped pieces; Carrots are carved into the shape of bats and then cut into **. 2. Use the hot lard (500 grams) in a pot, put the mussel meat into the pot until it is eight ripe, pour it out, and filter out the oil.

Then put the cabbage heart and shiitake mushrooms back into the ** pot, add salt and wine and quickly stir-fry, add clear soup and water chestnut powder to thicken, and then put in the mussels.

Bad juice river mussels.

Remove the shell of the mussel and take the mussel meat.

Cut the mussel meat into slices, cut the mussel skirt, wash it with the mussel buttons, put it in a colander spoon, put it in a pot of boiling water, take it out and drain.

Remove the mussel film, put it in a bowl, add the rice wine and grasp it well, and decant the wine juice.

Put the wok on a slight fire, scoop in the cooked lard and heat it, first add the minced ginger and red dregs to stir out the fragrance, and then add 1000 grams of rice wine, white soy sauce, monosodium glutamate, sugar, and chicken broth.

When about 500 grams of soup remains, slowly pour the red lees soup into a soup bowl lined with net gauze to filter out impurities, and then slowly pour the net lees juice on top of the mussel meat.

Hair cabbage and mussel soup.

Slice each mussel into 2 slices, cut the mussel skirt, wash it with the mussel buttons, and put it in a 60 hot water pot to remove it.

Pick up the mussel film, put it in a bowl, add cooking wine and grasp it well, pour in 50 grams of soup and soak it slightly, then take out the mussel slices and drain the juice, and put them on the left side of the soup plate.

Soak the hair cabbage in water, pinch it dry after washing, put it in a small basin, add 50 grams of soup and 5 grams of cooked chicken fat.

Steam the basket drawer over medium heat for 5 minutes, pinch the steamed juice dry, and put it on the right side of the soup bowl.

Put 650 grams of soup into the pot on high heat, add refined salt and monosodium glutamate, mix evenly and boil, and slowly rush into the mussel meat and cabbage.

End sea mussel hibiscus eggs.

Soak the mussels in salt water, spit out the sand and wash them for later use.

Put cold water in a pot and bring to a boil, then add the sea mussels, cook until the shells open, then turn off the heat and let cool.

Take out the mussel meat, wash it if there is sand, set aside, beat the eggs, add the cooled mussel soup, and then put the mussel meat and cover with plastic wrap (because the mussel itself has a salty taste, you don't need to add MSG and salt, and cover with plastic wrap for aesthetics).

Ingredients for keel mussel soup.

Keel 250g Sea mussel 200g

Preparation of keel mussel soup.

Step 1: Cut the keel into cubes.

Step 2: Blanch and set aside.

Step 3: Stir-fry the ginger at the bottom of the pot.

Step 4: Put the sea mussels and add an appropriate amount of cooking wine.

Step 5: Put the keel in the casserole.

Step 6: Add water to remove the foam.

Step 7: Pour into a casserole.

Step 8: Finally, bring to a boil over high heat.

Sauté shallots and ginger to taste, or steam (minced garlic).

Ingredients: mussels, fatty meat, fungus, tofu, green onion and ginger, Sichuan pepper, salt, sugar, white pepper.

1. Cut the fat into pieces, soak the fungus in advance and wash the stem, cut the tofu into pieces, cut the green onion and ginger into shreds.

2. Take out the mussel meat and wash it, blanch it in boiling water, wash it in cold water, and cut it into small pieces.

3. Pour a little oil into the pot, add the fat meat, fry the oil, add the green onion, ginger and peppercorns and stir-fry until fragrant.

4. Pour in the cut mussels and stir-fry for a while, pour in an appropriate amount of hot water, pour into the casserole and put the washed fungus, bring to a boil over high heat and simmer over low heat for 20 minutes, add the cut tofu cubes, and cook for another 20 minutes.

5. Add salt, sugar, and white pepper to taste, and a delicious river mussel tofu is ready.

There are many ways to make river mussels, and the following is an introduction to the practice of stir-fried river mussels with leeks:

Ingredients: mussels, leeks, green onions, ginger, salt, oyster sauce, cooking oil.

1. Wash and cut the slaughtered mussels into pieces.

2. Choose the leeks, wash them, drain the water, and cut them into inch sections.

3. Add water and ginger slices to the pot, boil the water, blanch the river mussels and quickly remove them to cool, drain them and set aside.

5. Soak the river frog in warm water of about 50 degrees and then add some salt to let it spit out the sediment contained in the body for about four hours, and then wash it with clean water, then boil the water until it is churned and put a few pieces of ginger, and then pour the washed river frog into the boiling water to blanch, wait until it is all opened, put a little liquor to remove the fishy smell, and then salvage it out after five minutes, and then wash it with clean water, and finally drain the water for later use!

6. Cut the ginger and garlic, and cut the green and red peppers into small pieces! Sichuan pepper seeds, dried chili peppers cut into small pieces! Finally, when the oil is boiling, put these in and stir-fry them until they are fragrant, then add the river frog and stir-fry quickly, then add oyster sauce, white wine, light soy sauce, salt, and chicken essence!

Stir-fry to taste! Finally, just put chopped green onions on the plate!

The preparation of mussel meat is as follows:Ingredients: 200 grams of river mussels, 400 grams of leek moss.

Excipients: 1 tbsp oil, 1 tsp salt, 2 tsp sugar, 1 tsp soy sauce.

1. Take out the meat after the mussel flies a little, wash it and set aside.

2. Wash the leek moss and cut it into sections for later use.

3. Heat the iron pot red, add an appropriate amount of oil, add the mussel meat, and stir-fry.

4. Add an appropriate amount of salt, sugar, soy sauce to taste, and stir-fry.

5. Add the leek moss.

6. Add an appropriate amount of salt.

7. Stir-fry evenly.

8. Cover the pot and cook for about 1 minute.

9. Add an appropriate amount of tail oil.

10. The plate is finished.

Here's how to make it delicious:Ingredients Tools: 10 river mussels, 100 grams of sauce meat, 50 grams of pickles, appropriate amount of salad oil, 2 tablespoons of fresh sauce, a little salt, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 tablespoon of dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of ginger juice, 1 tablespoon of cooking wine, 2 green onions, ginger slices, 2 garlic cloves, pressure cooker.

1. Hit the edge of the cleaned mussel meat with the back of a knife a few times, then boil it, and then use salt to wash off the mucus outside, and wash it again.

2. Add salt, ginger juice, cooking wine, green onions, ginger and garlic to the bowl and marinate for half an hour.

3. Put the mussels in the pressure cooker, add a little water and press for 30 minutes.

4. This is a pressed mussel.

5. Wash the sauce meat.

6. Cut the cavity into thin slices.

7. Put water in a bowl and blanch it.

8. Remove and drain the water and set aside.

9. Stir-fry ginger and garlic in a frying pan.

10. Let the river mussels stir-fry.

11. Then put the sauce and stir-fry well.

12. I also put some minced pickles and stir-fry them evenly.

13. Add some cooking wine, soy sauce and fresh soy sauce, raw and dark soy sauce.

14. Add some sugar and stir well.

15. Add an appropriate amount of water and bring to a boil.

16. Cook until the soup is thick, drizzle with sesame oil and sprinkle chopped green onions.

You can make stir-fried sea mussels, steamed eggs with sea mussels, stewed pork hearts with sea mussels and red mushrooms, etc. 1. Stir-fry sea mussels. Prepare the ingredients:

Sea mussels, oil, salt, green onion, garlic, ginger, cooking wine, light soy sauce, dark soy sauce, water starch, oyster sauce, sugar. First, raise the mussels with water for about 2 hours to spit out sand. Put water in the pot, add ginger slices and cooking wine to boil, blanch the mussels until they are all open, then rinse with running water, cut the ginger, green onion and garlic, separate the green onion and leaves, stir-fry the ginger, garlic and green onion white in the hot oil pan, add the mussels and stir-fry.

1. Stir-fry sea mussels. 1. Prepare ingredients: sea mussels, cooking oil, salt, chives, garlic, ginger, cooking wine, light soy sauce, dark soy sauce, water starch, oyster sauce, sugar.

2. First raise the mussels with water for about 2 hours and spit sand.

3. Put water in the pot, add ginger slices and cooking wine to boil, blanch the mussels until they are all opened, and then rinse them with running water.

4. Cut the ginger, green onion and garlic, and separate the green onion from the leaves.

5. Stir-fry ginger, garlic and green onion in a hot oil pan, add mussels and stir-fry.

6. Add cooking wine to remove the taste.

7. When stir-frying, add an appropriate amount of light soy sauce, dark soy sauce, salt, oyster sauce, sugar, water starch and stir-fry well.

8. Put in the green onion leaves when the pot is ready.

2. Steamed eggs with sea mussels1. Prepare the ingredients: sea mussels, salt, eggs.

2. Wash the sea mussels, put them in a pot under cold water, boil the shells, and pick out the mussel meat.

3. Stir the eggs well and add salt to the mussel soup.

4. Mix the eggs with the soup, stir well, and remove the foam.

5. Steam in the microwave for five minutes, sprinkle in chopped green onions.

3. Stewed pork heart with sea mussels and red mushrooms. 1. Prepare ingredients: pork heart, red mushrooms, sea mussels, ginger slices, salt.

2. Wash the pork heart and cut it into pieces, wash the red mushrooms and sea mussels and set aside.

3. Take the clay pot soup to boil, boil in water, add ginger slices, sea mussels, pig hearts, and a little salt, and bring to a boil over high heat.

4. Wait for the soup to cook for about 50 minutes, add red mushrooms and cook for 35 minutes.

5. Adjust the soup with salt and then get out of the pot.

The decomposition of the parts of the mussel is as follows, the internal organs such as the gills and intestines of the mussel cannot be eaten, and everything else is edible:

Cleaning steps for mussels:

1. After selecting the mussels in the vegetable market, you must ask the master who sells aquatic products to help you kill and take out the mussel meat, which will be as follows:

2. After the mussels are bought, just remove the gills and intestines and other internal organs of the mussels and wash them.

Through the outer layer of the mussel, you can see the black and cyan sludge-like dirt inside, which is the dirt left in the intestines, which must be opened with scissors and rinsed with water to wash clean.

As for how the intestines go along, sometimes, you can see it outside, but many times, the whole mussel outer layer looks very bright, there is no black and blue strips at all, until it is opened, it is not found that it is dirty, for such a situation, you can cut it from the small hole, cut it along a certain bend, it is really incomprehensible, it is only a random cut, in short, you have to cut the entire intestine, and remove all the dirt inside, which is the cleanest.

Of course, there are intestines not only in the inner layer of mussel meat, but also in the outer layer from the small hole, and if the small hole is not torn off, the intestines will be coherent from the inside to the outer layer. These should be cleaned.

3. After the mussels are cleaned and soaked, they need to be marinated in salt water for two hours, so that the mussels will be more delicious.

Fourth, because the mussel meat is relatively tough and chewy, the next thing is to carry out a very special treatment, that is, put the washed mussel meat on the cutting board, and gently beat the tip of the tongue of the mussel meat with a tool.

The tip of the tongue here actually refers to the edge part of the mussel meat, also called the axe foot, and the meat of this part is relatively firm. The strength is very critical when beating, and it is easy to beat the mussel meat with too much force over the chain ridge, and the force is too small to achieve the purpose of beating.

Fifth, cutting the mussel meat is also very particular, must be cut around the crescent-shaped periphery of the mussel meat, can not let the yellow juice in the mussel meat flow out, otherwise it will lose the delicious taste. Or you can chop it into small pieces, but you must put the yellow juice flowing out into the pot together.

The whole meat in the mussel can be eaten, the mussel can be made with the shell to make soup, after scalding the shell with boiling water, the meat inside, steamed, fried can be eaten, can be dipped in sauce, dipped in soy sauce or garlic to eat, you can eat,The key is to cook it, otherwise the parasites and eggs have not been killedDeath, which can easily lead to disease.