How to make river mussels delicious 4 ways to eat river mussels

There are not enough mussels to eat.

How to make river mussels delicious.

River mussels belong to a kind of mollusks, it takes a lot of effort to open the river mussels, if it is not delicious, is it a waste of manpower and material resources? Today, Mawang Encyclopedia will hold the mentality of success to teach everyone how to make river mussels delicious!

Ingredients: 500g mussels, two lettuces.

Seasoning: sliced bacon, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of pepper.

In addition to the above materials, you also need to prepare an electric pressure cooker, and now you will start to do it!

1. Peel the lettuce, wash it, and cut it into chunks.

2. After the mussel is cut, take out the outer membrane, take out the mussel meat and wash it, and knock the edge of the mussel flat with something.

3. Put the mussels into a large bowl, add coarse salt, grasp evenly and rub repeatedly.

4. After the mussels are cleaned, rinse them under running water to remove the mucus.

5. Wash the mussel meat, and cut the mussel in half into small pieces with a knife.

6. Prepare an electric pressure cooker, add ginger slices, shallots, cooking wine, dried chilies, lettuce slices, water and sliced mussels.

7. Turn the electric pressure cooker to the stew mode, after cooking, add a small amount of pepper and salt, and you can eat!

How do you make river mussels delicious? The steps are more detailed, I haven't done it before, what condiments do you need to match, what heat to use, and what details do you pay attention to? rt

Wash well, cut into small pieces or strips, marinate with rice wine, beer, white wine, soy sauce, and marinate for 30 minutes. (You can remove the fishy and the meat is more tender) use a hot oil pan, put green onions, ginger and garlic (if you don't like it, you can use garlic powder and ginger powder instead, which are sold in various supermarkets) Put in the marinated river mussels and stir-fry for about 3 5 minutes.

Then you can put (pickled cabbage, small chili peppers, etc.). Depending on personal taste) river mussel steamed home cooking method ingredients: 500 grams of fresh river mussels, condiments:

Salt, monosodium glutamate, soy sauce, sesame oil, vinegar, green onion, ginger, coriander, cooking wine Method: Put the fresh river mussels into clean water, soak them in salt water for 15 minutes after cleaning, mix the appropriate amount of salt monosodium glutamate, soy sauce vinegar, and substitute it. Put the soaked mussels into a plate, add a little green onion, put it in the steamer and steam it over high heat for about 10 minutes, and after the mussels open, take them out.

Take its meat and dip it in seasoning, and add coriander cooking wine or not depends on the individual.

Ingredients for stir-fried mussel slices:

Ingredients: 250 grams of river mussels, 250 grams of green garlic.

Seasoning: 50 grams of peanut oil, 15 grams of cooking wine, 5 grams of ginger, 10 grams of garlic (white skin), 5 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate.

Characteristics of fried river mussel slices:

Crisp and tender, fragrant,

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1. Method 1: Prepare materials. Light soy sauce, garlic, oil, cooking wine, chopped green onion, vermicelli, mussels, mustard, pepper, chili, ginger slices.

The mussels are washed and cleaned; Chop and cut into small pieces; Wash with salt two or three times, add ginger slices, cooking wine, pepper for the last time, to remove the muddy smell; Stir-fry the minced garlic in a pan to bring out the fragrance, then add soy sauce, sugar, and oyster sauce to taste; Soak the vermicelli in advance, soak it until soft and spread it on the bottom of the dish; Spread the mussel meat on top of the vermicelli, then spread the garlic sauce, boil the water, and steam for about 10 minutes; Finally, sprinkle with chopped green onions, mustard and hot oil.

2. Method 2: Prepare materials. Bacon, mussels, green onions, ginger, garlic, light soy sauce, dark soy sauce, oil consumption, cooking wine, chili, millet spicy, salt.

Clean the mussels, add a small amount of water to the pot, put the mussels, and after the water boils, the mussels will be fished out when they are opened; Remove the shell of the mussel, remove the internal organs of the mussel meat and clean it; After cleaning, cut into shreds for later use; Wash the bacon and cut it into slices, add water to the pot, put the cut bacon water and boil it for about 10 minutes and remove it; After the bacon, take out the rest of the bacon; Shred green onion and ginger, shred chili pepper and millet spicy, and slice garlic; Add oil to the pot, put Sichuan pepper star anise and fry until fragrant, add bacon, and fry until the bacon is oily; After the bacon is oiled, pour in the mussel meat; After the mussel is heated, the water will come out, and after the water is dry, add light soy sauce, dark soy sauce, and oil consumption, then pour in chili pepper and millet spicy to continue stir-frying, and finally add salt and garlic slices; Drain the juice and serve.

3. Method 3: Prepare materials. Green pepper, red pepper, ginger, garlic, cooking wine, salt, perilla.

Wash the mussel meat, put salt in it, and wash it several times until the water is clear; Marinate the mussel meat with salt and cooking wine for 15 minutes; Heat the pot and stir-fry the mussel meat; The mussel meat will have water coming out, and when the mussel meat turns color, pour out the water and bring out the mussel meat; Put tea oil in the pot, fry until fragrant, add the mussel meat and stir-fry a few times; Add ginger, garlic, and chili pepper and continue to stir-fry a few times; Add salt and continue to stir-fry a few times; Put a little water, collect the juice, add the perilla, stir-fry twice, and the tender and delicious river mussel meat will come out of the pot.

1. River mussel tofu soup. Fresh mussels are cleaned, knocked with the back of a knife or pricked with a meat needle a few times, so that the meat will be more tender and flavorful, and then cut into strips, and cut the tofu into small pieces. The practice of river mussel tofu soup is stir-fried in the pot ginger and garlic slices to produce the fragrance, the method of river mussel tofu soup is poured into the river mussel meat and stir-fried, add cooking wine, add water to submerge the river mussel, boil over high heat, the practice of river mussel tofu soup slowly simmer over low heat until the soup is rich and milky white, and finally put in the tofu and boil again, put salt, pepper, sprinkle with chopped green onion and enjoy it in the pot.

2. Touch the river mussels and fry the river mussels. Pry the mussel open with a knife, remove the meat, and remove the dirt. Shred the mussel meat and blanch it in boiling water. Cut the green onions, garlic and green peppers. Heat the pot, add lard, stir-fry over high heat, and finally add green peppers.

3. Stir-fry the river mussels. Cut the mussel meat diagonally into large slices, add crushed ginger, a pinch of salt and cooking wine, marinate for 10 minutes, cut the garlic into granules, and mix the starch water and oyster sauce into a sauce. Sit in a pot and burn the oil over low heat, fry the dried red pepper to the fragrance, fry the mussel meat quickly under the remaining oil, pour in the green garlic and fried dried red pepper and stir-fry, spray a little soy sauce to color, pour in the sauce and mix well, sprinkle perilla leaves, and it's OK.

4. Stewed river mussels with salted meat. Because the salted meat is salty, it is best to soak it in advance, wash and cut the salted meat and river mussels, drain and set aside, the two ingredients need to be placed in the pot with boiling water to clean up the water, put some camellia seed oil in the pot to stir-fry the ginger, pour in the salted meat and mussel pieces, stir-fry a little time can not be long, you need to put a little more water at the same time put in your favorite condiments. Bring to a boil over high heat, turn to low heat and simmer until cooked.

Sprinkle with a little pepper and chopped shallots before cooking.

1. Mussel vermicelli soup. Ingredients: 400 grams of mussel meat (half-cooked), appropriate amount of cabbage, 1 small handful of vermicelli (dried), 2 garlic sprouts, appropriate amount of shallots, 1 piece of old ginger, appropriate amount of minced pepper (more), appropriate amount of salt.

Method: Slice the ginger and soak the vermicelli until soft. Slices of river mussels.

Put oil in the pot, stir-fry the ginger slices and shallots, and then stir-fry the wind-blown meat. Add an appropriate amount of water and add the pepper. After boiling, add the mussels.

After cooking for half an hour over medium-low heat, add the cabbage leaves and vermicelli. After cooking the leaves and vermicelli, add the garlic sprouts and sprinkle with salt.

2. Stir-fry the river mussels. Ingredients: 500 grams of mussel meat, several dried red peppers, a large piece of ginger, 3 green garlic stalks, and a few perilla leaves.

Seasoning: 1 tablespoon of cooking wine, tea oil, appropriate amount of salt, 1 tablespoon of starch water, 1 teaspoon of soy sauce, 1 tablespoon of oyster sauce. Method:

First, sprinkle salt on the mussel meat and wash it several times to wash off the mucus, boil a pot of boiling water, blanch the mussel meat, remove it and rinse it twice again; Cut the mussel meat diagonally into large slices, add crushed ginger, a little salt, and cooking wine and marinate for 10 minutes; Cut the garlic stalks into granules for later use, and mix the starch water and oyster sauce into a sauce; Sit in a pot and burn the oil over low heat, fry the dried red pepper to the fragrance, fry the mussel meat quickly under the remaining oil, pour in the green garlic and the fried dried red pepper and stir-fry, spray a little soy sauce to color, pour in the sauce and mix well, sprinkle perilla leaves.

3. Mussel soup. Ingredients: 200 grams of fresh river mussel meat, 10 grams of soybeans, 5 grams of wolfberry, 1 chives, 1 small piece of ginger.

Seasoning: 10 grams of cooking oil, 1 tsp sesame oil, 1 tsp cooking wine, 1 tsp pepper, 2 tsp refined salt, 1 tsp monosodium glutamate. Method:

Wash the mussel meat, soak the soybeans thoroughly, soak the wolfberries, wash the ginger and cut the shreds, and wash the chives and cut the flowers. Put oil in the pot, when the oil is hot, add shredded ginger and mussel meat and fry for a while, pour in cooking wine, add soybeans, and cook over medium heat. When the soup is milky white, add wolfberries, add refined salt, monosodium glutamate, pepper and bring to a boil, sprinkle in chopped chives, and pour sesame oil.

1. River mussel tofu soup, step one, river mussel is best to use the back of the knife or a loose meat hammer and other hammers a few times, so that it is easier to cook, and then cut it into slices, and cut the tofu into small pieces for later use; Step 2, heat a little oil in the pot, stir-fry ginger and garlic slices, then stir-fry the mussel meat slightly, then cook some cooking wine to remove the smell, add enough hot water to boil over high heat; Step 3: After the soup boils again, turn to low heat and simmer for about 1 hour, put the tofu in 10 minutes before the pot, and finally add an appropriate amount of salt and white pepper to taste before serving, sprinkle some coriander, chopped green onions, etc. Aquatic products basically have a strong umami taste, so they are also delicious without putting things like MSG and chicken essence.

2. Stir-fry river mussels, first prepare: river mussels, dried chili peppers, perilla leaves, ginger, cooking wine, salt, starch, green garlic poles Step 1: Slice the mussel meat and marinate it for more than ten minutes with ginger slices, salt and cooking wine.

Step 2: Place the finely chopped green garlic stalks, with the starch. Mix the oil and water to prepare the sauce Step 3:

After the oil is boiled over low heat, add the dried chili pepper and stir-fry until fragrant, then remove it, add the mussel meat and stir-fry, the speed of stir-fry should not exceed one minute. Step 4: Add the fried dried chili peppers and stir-fry, drizzle with the sauce and stir, add a spoonful of soy sauce to hook the color, and finally sprinkle with perilla leaves and remove from the pot.

3. Braised river mussels, first prepare: river mussel meat, pickled radish, cucumber, red pepper, chicken essence, water starch, salt, steamed fish soy sauce, salad oil, beer, and powder. Step 1:

After marinating the mussel meat with beer, salt and powder for one hour, rinse with water for three hours Step 2: Shred the mussel meat, cut off the red tip pepper, and cut the dried radish into shreds. Step 3:

Bring the water to a boil, add the mussels and boil for 20 seconds. Step 4: Heat the salad oil, add the mussel meat and fry it over high heat for 30 seconds, then add salt, steamed fish soy sauce and chicken essence, and stir-fry for one and a half minutes.

Step 5: After the water starch is thickened, drizzle a little salad oil and remove from the pan.