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Roasted river mussels with spring bamboo shoots are delicious. Method: 1. Cut the spring bamboo shoots into hob pieces, wash the mussels and cut them into pieces, cut the ginger shreds and chopped green onions, and prepare the seasonings.

2. Stir-fry the spring bamboo shoots first, fry the spring bamboo shoots, put them out, leave the bottom oil under the ginger shredded green onions, stir-fry until fragrant, add the river mussel pieces, stir-fry quickly, add cooking wine, fry for three to five minutes, and serve.

3. Put the fried bamboo shoots in a wok, put an appropriate amount of water, and cook for five minutes. After the mussel cubes, cook for another five minutes, season, and you're done, put on a plate and finish.

Roasted river mussels with salted meat.

This is a classic dish, but after the mussels are washed, the tongue of the mussels should be knocked off with the back of a knife.

Wash the mussels and put them in a stew pot with the bacon meat, you can put some spring bamboo shoots, add enough water, ginger, wine, and green onions to boil together. If the salted meat is salty enough, you don't even need to put salt. Because mussels are cold, add more pepper.

River mussel stew Ingredients: 1500 grams of mussel meat, 250 grams of pork belly, 20 grams of Shao wine, 1 green onion and ginger, 2 slices of ginger, 10 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of pepper.

Preparation: 1. Cut the pork into pieces 4 cm long and 1 cm wide, remove the mussel meat from the mud, beat the hard meat on the top with the handle of the knife, and wash it.

2. Put the wok on the fire, put in the mussel meat, green onion knots, ginger slices, Shao wine and a little water, boil with a strong fire, skim off the floating powder, simmer on low heat for 10 minutes, and then put in the meat pieces to stew, after the fire boils, move to low heat and stew for 2 hours until the mussel meat, when the pork is crispy, put in refined salt, monosodium glutamate, get out of the pot, and add pepper when eating.

Pickled cabbage mussels Ingredients: about 10 medium-sized river mussels and a handful of cabbage.

Method: 1. Wash and squeeze out the snow cabbage and chop it into pieces;

2. Remove the shell of the mussel, remove the gills, and squeeze off the mud intestines; Knead the mussel meat with a handful of coarse salt for a while, rub out the mucus and wash it; Add salt and rub again; Repeat two or three times until there is almost no mucus; Wash and drain the mussels in two; Larger ones can be cut into thick strips;

3. Heat a wok, add a little oil, stir-fry the ginger slices when it is hot, add the mussel meat and stir-fry; Fry until the mussel meat is broken, cook cooking wine; Add a little light soy sauce (not too much, because the cabbage has a salty taste) a little sugar, sprinkle in the chopped cabbage, add water, stir-fry well, then cover and simmer over low heat for about 10 minutes;

4. Add the chicken essence, sprinkle in chopped green onions, and reduce the juice over high heat.

Note: Although the river mussel is delicious, it is cold and cold, so it is not advisable to eat more than one time, otherwise it is easy to cause stomach discomfort.

Bacon stew with river mussels.

Ingredients: 1500 grams of net mussel meat, 150 grams of ginger pieces, 150 grams of salted bacon, 25 grams of Shao wine, 50 grams of bamboo shoots, shallots.

grams, 2 bacon bones, grams of refined salt, 4 shiitake mushrooms, 25 grams of white pepper, cooking method:

1.Scrape the skin of the bacon, soak it in water and wash it, remove the middle bones, and cut it into strips 3 cm long and 1 cm wide.

2.Wash the mussel meat with a wooden stick and loosen the edge, boil it in a pot of boiling water, when the water is milky white, remove the pot from the fire after it cools a little, wash it with water again, and cut it into pieces of the same size as bacon.

3.Put 1000 grams of mussel meat soup in the casserole, then put bacon, bacon bones, chicken nuggets, mussel meat, boil over a strong fire, skim off the foam, turn to low heat, add green onions, ginger, Shao wine, stew until eighty percent rotten, then put bamboo shoots, mushrooms and salt, and take out the pork bones and green onion and ginger after stewing. Remove the white pepper, serve in the original pot, and remove the lid before eating.

Critical: Stew mussel meat and bacon together, boil over high heat, simmer slowly over low heat, the heat is enough, and the quality is crispy and fragrant.

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,

Don't post offending information, it's a serious violation.

River mussels can be made into stir-fried mussel meat, river mussel tofu soup, steamed river mussels with garlic vermicelli, etc., taking river mussel tofu soup as an example, it is divided into 4 steps, and the following is the detailed operation of making river mussel tofu soup:

Steps.

Handle the ingredients. The mussels are cleaned, knocked a few times with the back of a knife, and the tofu is cut into cubes.

Stir-fry until fragrant.

Pour oil into the pan and stir-fry ginger and garlic until fragrant.

Add water and bring to a boil over high heat.

Pour in the mussel meat and stir-fry, add cooking wine and water to cover the mussel, and bring to a boil over high heat.

Finish. Simmer slowly over low heat until the soup is rich and milky white, add tofu and boil again, add salt, pepper and chopped green onions. end

600 grams of mussel meat, 80 grams of red peppers, 50 grams of pickled dried radish, 30 grams of cucumbers. Seasoning: 5 grams of chicken essence, water starch, and powder, 23 grams of salt, 2 grams of steamed fish soy sauce, 25 grams of salad oil, and 15 grams of beer.

Method. 1. The mussels are salted with powder, beer and 20 grams for 1 hour, washed with running water for 3 hours, and cut 5 cm long and cm thick shreds;

Cut the red pepper into centimeter-long segments; Pickled radish dried and cut into 5 cm long and thick shreds; Cucumber cut into centimeter cubes.

2. Put boiling water into the pot, put the mussels on high heat for 20 seconds to remove the water, put 20 grams of salad oil into the pot and burn until it is hot, fry the raw materials on high heat for a minute, add chicken essence, salt, steamed fish soy sauce, continue to fry on high heat for a few minutes until the raw materials are flavored, thicken with water starch, pour in 5 grams of salad oil to get out of the pot and put on the plate.

Ingredients: 250 grams of mussels and pork belly.

Ingredients: ginger, green onion, a little spice.

Method: 1. Add ginger, green onion, cooking wine and stone powder to the mussel meat and press it in a pressure cooker for 30 minutes.

2. Cut the pork belly into small cubes, braise until 7 mature, add the mussel meat and simmer for 10 minutes.

Braised river mussel Ingredients: 500g of river mussel Ingredients: 10g of ginger, 10g of garlic

Seasoning: appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 10g of Yuanzhen sugar, 5g of persimmon pepper

Method: 1. Wash the mussels in clean water and pull off the mud intestines;

2. Then put the washed mussels into the pressure cooker and press for 10 minutes, then boil for 5 minutes;

3. Take out the pressed mussels from the pressure cooker, wash them with water, drain the mussels and cut them into small pieces;

4. Remove from the oil pan and pour in ginger, garlic and chili pepper;

5. Add the river mussels and stir-fry;

6. Stir-fry until the mussels have absorbed the oil and turned color;

7. Add light soy sauce, dark soy sauce and an appropriate amount of sugar and water and cook over high heat for 5 minutes, then turn to low heat and cook for 15 minutes;

8. Add chopped green onions and it's time to cook.

Ingredients: 500g pork belly, 400g mussels

Excipients: appropriate amount of ginger, appropriate amount of shallots, appropriate amount of star anise, appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of liquor, appropriate amount of oil.

Method: 1. Prepare the pork belly, and the mussels are called to kill the stall and deal with it cleanly;

2. Wash the pork belly and cut it into pieces;

3. After cutting the mussels into small pieces, add an appropriate amount of sea salt, rinse the mucus with water after grasping it well with your hands, then pour in the liquor and marinate for half an hour, then rinse it with water;

4. Prepare seasonings;

5. Blanch the pork belly in a pot under cold water, then remove and wash;

6. Add water and ginger slices to another pot, bring to a boil, pour in the mussel meat and blanch for one minute, remove and wash;

7. Pour in the bottom oil in a hot pan, add star anise and ginger slices and stir-fry until fragrant;

8. Pour the pork belly into it and fry it over low heat until the fragrance rises;

9. Use the bottom oil to fry the mussel meat evenly;

10. Pour in the pork belly pieces and add cooking wine (a little more cooking wine);

11. Add light soy sauce and dark soy sauce;

12. Add green onion and boiling water;

13. Bring to a boil over high heat and add rock sugar;

14. Cover and simmer over low heat for 30 minutes;

15. After that, turn on the high heat to reduce the juice, turn off the heat and remove from the pot, sprinkle with chopped green onions and serve.

1. 500 grams of river mussels, 200 grams of bacon meat, 200 grams of green vegetables, 2 green onions, 1 small piece of ginger, a little pepper, a little refined salt, and a little monosodium glutamate.

2. Method: Wash the mussel meat with refined salt and white vinegar, slice the ginger, and cut the chives. Knock thinly, cut into slices, blanch in a pot of boiling water and set aside; Stir the greens until fragrant.

3. Put the pot on the fire, put in vegetable oil, burn until it is hot, stir the ginger slices until fragrant, then put in the bacon and river mussels to stir-fry slightly, cook in the cooking wine and fry until fragrant, and pour it out after pressing in the pressure cooker for 8 minutes. Put the vegetables slightly cooked, add refined salt and monosodium glutamate to adjust the taste, put it in the soup bowl, sprinkle pepper and chopped green onions.