How to make dried mussels delicious, 8 best practices for dried mussels

Materials. Ingredients: 500 grams of pork fan bones, 1000 grams of radish, 10 grams of shallots, 10 grams of ginger, 100 grams of kelp, 20 grams of dried mussels.

Excipients: 4 grams of salt.

1.For each material, pork bones can be used in any part of the bone, the fan bone part has less oil and is more fragrant, and the kelp needs to be soaked and cut in advance.

2.Boil a pot of water, put the pork fan bones in the boiling water, boil out the blood and floating powder, and set aside.

3.Take another pot of water, add dried mussels, ginger slices, kelp, pork fan bones, and cook over high heat.

4.When the bone broth is boiled until it is a little thick and white, peel the radish and cut it into large pieces, then put it in the soup and continue to cook.

5.When the radish is cooked (I like not to cook it too well, it is a little bitten to find it delicious), season with salt.

6.Cook the dried mussel kelp and radish soup for about 5 minutes, then turn off the heat, sprinkle with chopped green onions, and serve in a bowl.

7.The fresh and sweet mussel dried kelp radish soup is completed.

Material. Ingredients: 2 pieces of dried white cabbage, 50 grams of dried daylily, 25 grams of black fungus, 100 grams of dried mussels, 1 piece of thick and mellow broth, 1 piece of ginger, appropriate amount of salt, 3 slices of bacon.

Steps. Step 11 of the preparation of dried shredded mussel soupPrepare the ingredients.

Step 22 of the preparation of dried shredded mussel soupBlack fungus, daylily, dried mussels soaked in advance and washed, dried, soaked black fungus, bacon shredded.

Step 33 of the preparation of dried shredded mussel soupBoil the water, blanch the dried white and daylily, and soak it in cold water after scalding.

Step 44 of the preparation of dried shredded mussel soupBoil the water, blanch the dried white and daylily, and soak it in cold water after scalding.

Step 55 of the preparation of dried shredded mussel soupBring to a boil with clean water and mussels, and set aside for use.

Step 66 of the preparation of dried shredded mussel soupHeat the oil in a pan and stir-fry the minced ginger until fragrant.

Step 77Add the bacon and stir-fry the mussels until fragrant.

Step 88Add dried white, daylily, and water together, and then add black fungus shreds, Shi Yunsheng's broth.

Step 99 of the preparation of dried shredded mussel soupBring to a boil over high heat and cook for two or three minutes.

Step 1010Season with a pinch of salt.

Stir-fried mussels with nine yellow have a refreshing, tender taste and are rich in nutrition.

I haven't graduated from elementary school yet, so I said something.

Here's how to make dried mussels:1. Wash the dried mussels with water and soak them in warm water for 1-2 hours to let the dried mussels fully rise.

2. Remove the sand, scoop up the dried mussels, and drain the water on the surface of the high defeated surface.

3. There is a piece of dried mussels"Black stuff", this is the place where the nutritional value of dried mussels is the highest, and you should be careful not to break it when washing.

4. Turn over the surface of dried mussels and remove the small black hairs and internal organs such as gills inside, which is also one of the main processes of dried mussel cleaning.

5. After sorting out all the dried mussels, rinse them with water once and set aside.

Dried vegetables can be made into dried pork ribs, dried vegetable soup, stewed dried vegetables, etc. 1. Dried pork ribs: two pork ribs, a bundle of dried vegetables, a few slices of ginger, a few garlic heads, and cooking wine.

Two scoops, light soy sauce, dark soy sauce, salt and sugar to taste. Soak the vegetables dry, clean them and cut them into sections. Heat the casserole and put the oil, ginger, garlic, salt, cooking wine, and pork ribs and stir-fry until fragrant.

After the water boils, simmer over medium-low heat for about 20 minutes. Add dried vegetables, light soy sauce, dark soy sauce and sugar, and simmer over low heat for about 10 minutes. <

1. Dried pork ribs

1. Prepare the ingredients: two pork ribs, a bundle of dried vegetables, a few slices of ginger, a few garlic, two spoons of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of salt, and an appropriate amount of sugar.

2. Soak the vegetables dry, clean them and cut them into sections.

3. Heat the casserole, add oil to stir-fry the ginger slices and garlic until fragrant. Put the pork ribs and stir-fry them together, add salt later, and stir-fry the cooking wine until fragrant.

4. Put the dough water out, wait for the water to boil, and simmer over medium-low heat for about 20 minutes.

5. Put the dried vegetables, light soy sauce, dark soy sauce and sugar, and simmer over low heat for about 20 minutes.

6. Drain the juice over high heat.

2. Dried vegetable soup

1. Prepare ingredients: 2 dates, 500 grams of pork bones, 2 grams of salt, red adzuki beans.

10 grams, Poria cocos.

10 grams, 10 grams of polygonatum bamboo, 10 grams of wolfberry, and gourd.

10 grams, 10 grams of apricots, 20 grams of dried vegetables.

2. Clean all the ingredients, wash the sand from the dried vegetables, then cut it into small pieces, add the pork bones, and boil together for an hour.

3. Add a little salt after cooking the soup.

3. Braised dried vegetables

1. Prepare the ingredients: 500 grams of pork belly, appropriate amount of soy sauce, appropriate amount of salt, a large slice of ginger, appropriate amount of oil, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, pepper.

Amount. 2. Put the dried vegetables in a large pot, add water, and soak overnight.

3. Prepare the pork belly, cut it into large pieces, and cut the soaked vegetables into sections.

4. **Stir-fry the meat, put a little bottom oil at the bottom of the pot, and fry the meat to get the oil.

5. Add the dried vegetables and stir-fry together for two minutes, then add salt, soy sauce, oyster sauce, pepper and dark soy sauce to continue stir-frying until fragrant.

6. Take a pressure cooker.

Add the stir-fried dried vegetables, add water and simmer for 20 minutes.

1. Take out the dried mussels, put them in a bowl, soak them in hot boiling water for more than 1 hour until they are soaked, and use kitchen scissors to remove impurities for later use.

2. Chop the ginger and millet pepper and set aside.

3. Clean the leeks, cut off the leaves, and leave the stems for later use. Don't still drop the leaves, you can make other dishes.

4. Heat the pan with cold oil, add ginger, chopped millet pepper and stir-fry, add dried mussels.

5. Pour in a little cooking wine and simmer for about 2 minutes. Add the leek stalks and stir-fry.

6. Add an appropriate amount of salt.

7. Stir-fry evenly and remove from the pan.

The preparation of salted mussels is as follows:Ingredients: mussels.

Excipients: appropriate amount of ginger slices.

Ingredients: Cooking wine to taste, salt.

1. First of all, wash the mussels and set aside the ginger slices.

2. Put the washed mussels into a pot of clean water.

3. Next, put in the ginger slices and add 3 tablespoons of cooking wine.

4. Add 3 tablespoons of salt.

5. Season and bring to a boil.

6. Finally, cook until the mussels are opened, and it is ready.

Steps for dried mussels:Ingredients: 200 grams of cabbage, 610 grams of mussels.

Excipients: 3 tablespoons of oil, salt, monosodium glutamate.

1. Ingredients: Chinese cabbage (washed and cut), mussels (washed and cooked).

2. Peel the cooked mussels and set aside.

3. Heat 3 tablespoons of oil in a pot, add the chopped cabbage and stir-fry.

4. Next, add the peeled mussels and stir-fry.

5. Then, add a spoonful of salt.

6. Add a spoonful of monosodium glutamate.

7. Season and stir-fry well.

8. Done.

1. The practice of dried stewed mussels.

Mussel dry stew soup tastes very delicious, the method is relatively simple, before making, first soak the dried mussels in warm water and wash them, then add water and an appropriate amount of rice wine to boil, and then put in some side dishes such as winter melon, etc., and cook for about half an hour, and finally add sesame oil and salt to taste and then get out of the pot.

Second, the method of braised dried mussels.

Braised dried mussels is also a more common practice of dried mussels in life, before cooking, the dried mussels are soaked in water, then steamed to remove hard objects, and then their favorite side dishes are heated and stir-fried, and finally an appropriate amount of soy sauce is added, and then after stir-frying, add the soaked dried mussels and fry until they are colored, and then turn off the heat and get out of the pot after adding starch and waiting for the soup to thicken.

3. Stewed dried mussels.

The stewed dried mussels taste also relatively delicious, soak the dried mussels before making, then add an appropriate amount of chestnut meat and pork belly together into the casserole, and then add a little water and rice wine, as well as condiments, etc., you can cover the pot and use low heat to stew, the stewing time is best for half an hour, and finally add the green onion to enhance the flavor and so on can be eaten out of the pot.

Fourth, mussel dried yam nourishing soup.

The production method of this dried mussel is a practice with very high nutritional value, first soak the dried mussel with water or rice wine to soften and remove the internal organs for later use, then cut the tofu and yam into strips and stir-fry after adding the dried mussel and stir-fry for a while, then add the stock, rice wine, white vinegar and other high heat to boil, and then season and then eat.

The four kinds of dried mussels introduced above are relatively simple and delicious dried mussels, dried mussels are a kind of seafood with very high nutritional value, you can choose the right production method according to your own preferences, to meet your taste buds, and at the same time can also enhance your body's resistance and immunity.

1.Introduction of dried mussels.

Dried mussels are a common seafood product made by drying fresh mussels or scallops in the sun, which has a fresh, salty and sweet taste, and is one of the favorite types of seafood lovers. Dried mussels can not only become a delicacy, but also can be used in the production of Chinese medicinal materials and health care products.

2.Nutritional value of dried mussels.

Dried mussels are rich in calcium, iron, zinc, selenium and other nutrients needed by the human body, which can improve immunity and enhance physical fitness. In addition, dried mussels also have medicinal values such as clearing heat, dissolving phlegm, tonifying the kidney, and benefiting essence.

3.How to make homemade mussel dried fried rice.

Soak the dried mussels and cut them into small pieces and set aside. Blanch the rice in boiling water and let it cool and set aside. Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic after heating, then add the scrambled eggs and seasonings, stir-fry evenly, add dried mussels and rice, and stir-fry for a few minutes to get out of the pot.

4.How to make homemade dried fried noodles with mussels.

Soak the dried mussels and cut them into small pieces and set aside. Blanch the noodles with water, remove them and let them cool and set aside. Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic to stir-fry until fragrant, then add the fried shredded meat and seasonings, stir-fry evenly, add dried mussels and noodles, stir-fry for a few minutes.

5.How to make homemade mussels and dried stir-fried vegetables.

Soak the dried mussels and cut them into small pieces and set aside. Cut vegetables into shreds or small pieces and set aside. Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic to stir-fry until fragrant, then add vegetables and seasonings, stir-fry evenly, and finally add dried mussels, stir-fry for a few minutes to get out of the pot.

6.How to store dried mussels.

Dried mussels should be stored in a cool, dry place, away from direct sunlight and high temperatures, otherwise the taste and quality will be affected. Dried mussels should be sealed tightly sealed after opening to prevent damp mildew.

7.Tips:

1.Dried mussels should be soaked in water before cooking to rinse them with impurities and sand.

2.The cooking time of dried mussels should not be too long, so as not to affect the taste.

3.Dried mussels may interact with some medications, so they should be avoided during drug use.

4.Dried mussels are seafood products, which are easy to cause allergies, so people with sensitive constitution should eat with caution.