How can the sand in the meat of iceberg mussels be cleaned?

I remember that in the past, mussels were caught and raised in clean water for a few days, spitting sand. After a few days, when you eat it, there will be less sand and it will be easier to clean up.

1. The river mussels that have just been bought are raised with clean water for about three days, and some salt can be added to the clean water, so that the river mussels will be cleaner in the sand.

2. Take out the raised river mussels and rinse them with clean water, you can brush them clean with the help of a brush, pour the river mussels into the pot, add water and boil, so that the meat and shell of the river mussels will be automatically separated. But be careful not to cook it for too long, the mussel meat will get old.

3. Rub the picked mussel meat with salt a few times, scrape off the decay, and then rinse it with water.

Of course, break it open and brush it with a toothbrush. to clean.

Cleaning steps and methods of river mussel meat:

The mussel meat is surrounded by black and cyan sludge-like dirt, which is the dirt left in the intestines, and the intestines must be opened with scissors and rinsed with clean water to be washed 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.

There are three main ways to deal with mussels:

1.Rinse the fresh mussels, prepare a basin of cold water, pour an appropriate amount of salt into the water, and stir until melted. Put the washed mussels in the salt water and wait for the mussels to spit out the dirt from their bodies.

2.The time of soaking the mussels in salt water should be controlled for about two days, and after the mussels have completely spit out the sediment, they should be put into the pot to boil. When the water boils, the mussel's mouth automatically opens and the flesh and shell separate.

3.Between the skirt of the mussel and the flesh, there are grayish-yellow gills that need to be removed first. There is also a layer of black and blue intestines on the outer layer of mussel meat, which also needs to be cut off with scissors. This will be ready for use.

Treatment of mussel shell meat: Rub the picked mussel meat with salt a few times, wash the mucus, float it into the water again, scrape off the rot with your fingers, and then rinse it with water.

After buying the mussels, don't rush to cook, but put them in clean water, and put a little salt in the water, so that they can be raised for about two to three days, and then cook after they spit out the sand and mud, and the umami taste is particularly prominent.

In many cases, through the outer layer of the mussel, you can see the black and blue sludge inside, which is the dirt left in the intestines, and the intestines must be opened with scissors and rinsed with water to be cleaned.

Selection of mussel shell meat:

Fresh river mussels, the shell is bright and clean, the mussel shell cover is tightly closed, it is not easy to break it by hand, the two shells are tightly closed, it is not easy to break it by hand, and there is no peculiar smell.

Choosing Hehong Kaimussel is by no means the bigger the better. The shell is about 5 cm, and such mussels are relatively fresh and tender, and will not be too fatty. From the shell, it is shiny, smooth on the surface, and the river mussel with a cyan periphery is relatively fresh.

It is best to choose spring mussels for eating, because the leeches in the spring water are not active, and the river mussels at this time are cleaner and the most fat.

The method of cleaning the mussel meat is as follows: Envy.

1. Soak in salt water for a period of time to disinfect and remove the fish;

2. Rinse the mussels with clean water;

3. Cut them one by one with a kitchen knife along the seams, and the good mussel meat can be seen to be plump and thick, fresh and tender, and then remove all the internal organs;

4. Float into the water again and scrape off the decay with your fingers;

5. After washing again, it can be used for cooking.

1. Put it in water and add some salt. After about 15 minutes, I pour out the water and shake the bowl where I put the shellfish up and down.

2. Keep the fresh shellfish bought in fresh water with kitchen knives or iron tools for 3 hours, and the shellfish will quickly spit out the sediment when they smell the iron.

3. After the shellfish is purchased, immediately put it into a container with clean water, and the water should be enough to cover the seafood. Add a little vegetable oil to the water and soak continuously. When shellfish smell oil, they quickly spit out the sediment from their shells, which can be removed by rinsing them with clean water before cooking.

If you are not in a hurry to cook, it is better to soak the shellfish in water with a little vegetable oil for two days at home.

How to wash the mussels to be clean.