How to cook river mussels deliciously, how to make river mussels delicious

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.

1. How to cook river mussel meat to be delicious.

Braised river mussels: river mussels are salted with powder, beer, and 20 grams for 1 hour, washed with running water for 3 hours, and cut into 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. Put boiling water into the pot, boil the mussels on high heat for 20 seconds, 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 the 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.

Stir-fried mussels with broccoli: Remove the roots of the broccoli, pick them into small flowers, wash them, blanch them in a pot of boiling water, remove them and let them cool; Soak the mushrooms in boiling water, remove the stems and wash them, and slice them into slices; Cooked mussels and set aside; Put the wok on the fire, put in the peanut oil, add the green onion and ginger in the fryer, add the mushrooms and seasonings and stir-fry a few times, pour it into the plate to cool; Put the broccoli and mussels on a plate, add the mushrooms and seasonings and mix well.

2. The efficacy of mussel meat.

River mussels clear heat and nourish yin, suitable for people with yin deficiency and internal heat, such as thirst, dry mouth, and red eyes; Treatment of fever, suitable for hyperthyroidism; Quenching thirst, suitable for hot summer when you are thirsty; It can treat blood collapse, belt down, hemorrhoidal fistula, eye redness, eczema. And nourish the liver and cool the blood, extinguish the wind and relieve hangover, and be mad. Clam tears, cure thirst, red eyes, burns.

Mussel powder, treatment of phlegm cough, stomach pain, vomiting, leucorrhea, carbuncle, eczema. River mussel meat has a good health care effect on the human body, and has the functions of nourishing yin and flattening the liver, brightening the eyes and preventing eye diseases.

3. Suitable people for river mussel meat.

It is suitable for women who are tired and have hemorrhoids; People with hypertension, hyperlipidemia, and lupus erythematosus; Suitable for cholecystitis, cholelithiasis, urinary stones, urinary tract infections, cancer patients and diabetic patients; Suitable for children with chickenpox; Mussel meat is cold, people with colds and wind chills should not eat, and people with spleen and stomach deficiency and cold, diarrhea and stool enamels should also avoid eating.

Here's how:2 mussels.

Ginger to taste. Garlic to taste.

Green onions to taste. Pepper to taste.

Step 1: 2 mussels (the stall owner has been asked to remove the shell); Garlic to taste. Pepper to taste. Ginger to taste. perilla to taste; Green onions to taste.

Step 2: Wash the mussels, the same procedure as before washing scallops, and scrape the black substance off the skirt.

Step 3 also has this black lump after lump, which seems to be its food residue, and I saw a lot of algae and other things, and I also removed them one by one.

Step 4: Remove the gills.

Step 5: After washing, it is clean.

Step 6: Cut the mussel meat into thin slices, then add salt, sugar, and cooking wine to marinate; Garlic cubes; Ginger slices; perilla cuts; At the same time, prepare a bowl of sauce (soy sauce + light soy sauce + steamed fish soy sauce + cooking wine + chicken essence + oyster sauce + sesame oil).

Step 7Put oil in a pan, simmer over low heat, add ginger and garlic and fry until fragrant.

Step 8: Add pepper and perilla and stir-fry until fragrant.

Step 9Turn the heat to high, pour in the mussel meat and start stir-frying, about 20 seconds.

Step 10: Pour in the previously prepared sauce and reduce the juice over high heat.

Step 11: Add the green onion before cooking.

Step 12 finished product. <>

River mussels can be stir-fried and are more deliciousIngredients: 2 river mussels, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of Chaotian pepper.

Method: 1. Prepare 2 mussels (let the stall owner remove the shell); Garlic to taste. Pepper to taste. Ginger to taste. perilla to taste; Green onions to taste.

2. Clean the mussels, and scrape the black material on the skirt.

3. Cut the mussel meat into thin slices, then add salt, sugar and cooking wine to marinate; Garlic cubes; Ginger slices; perilla cuts; At the same time, prepare a bowl of sauce (soy sauce + light soy sauce + steamed fish soy sauce + cooking wine + chicken essence + oyster sauce + sesame oil).

4. Put oil in a pan, add ginger slices and garlic and fry until fragrant.

5. Then add Chaotian pepper and perilla and stir-fry until fragrant.

6. Pour in the mussel meat and start stir-frying, about 20 seconds.

7. Pour in the sauce that was prepared before to reduce the juice.

8. Add the green onion and stir-fry well before cooking.

9. Put it on a plate and enjoy it after removing from the pot.

The delicious recipe for river mussels is as follows:

Preparation: 300g of river mussels, 200g of celery, 3g of green onions, 5g of ginger, 1g of chicken essence, 5ml of cooking wine, 3g of salt, 10g of garlic, 50g of red pepper, etc.

1. First of all, remove the shell of the mussel, remove the black line, internal organs, etc. Then add Chazhao cooking wine and scrub repeatedly, then rinse with water.

2. Then prepare celery, ginger, red pepper and other ingredients.

3. Next, add water to the pot, put two slices of ginger and 2 red peppers, put in the mussels and boil. Then boil for another minute, remove the foam, take out the mussels, don't throw away the domestic soup, it's a treasure to cook the soup.

4. Cut the mussels into small pieces for later use. Blanch the celery and set aside.

5. Pour oil into a hot pan and boil until it is hot, then add red pepper, ginger, garlic and shallots and fry them. Add the mussels and stir-fry for another minute.

<>7, in the end, you can go out of the ditch to hide the beautiful taste of the great pot.

The river mussel is spicy and delicious, and the specific method is as follows:

Tools Ingredients: 2 catties of mussel meat, appropriate amount of green and red chili, appropriate amount of ginger, appropriate amount, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little salt, white pepper, appropriate amount of powder, knife, bowl, water, pot, oil, spoon, plate.

1. Buy fresh mussels from the market, pry open the shells, and take out the mussel meat. Generally, the market is processed, and you can buy fresh mussel meat directly and source the curd, and what I buy is the processed one. There is a very hard muscle in the mussel meat, and if you fry it directly, you will not be able to bite it after cooking.

Before processing the mussels, use the side or back of the knife to gently pat the hard muscle. During the beating process, you will feel that this piece of very hard meat gradually softens, and after softening, it will become about twice in size.

2. Blanch the processed mussel meat in boiling water to remove the fishy smell. The blanching time should not be too long, otherwise the mussel meat will become old, and it is generally okay to blanch for 1 minute.

3. Cut the blanched mussel meat into shreds, cut the green and red peppers into shreds respectively, slice and chop the garlic into minced garlic for later use.

4. Pour oil into a wok, add ginger slices and minced garlic and stir-fry until fragrant. Then pour in the shredded green and red peppers and stir-fry until tender.

5. After the side dish is cracked and fried, pour in the shredded mussel meat, stir-fry on high heat, the blanched mussel meat is easy to fry, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt and white pepper, and then stir-fry.

6. It's ready to come out of the pot.

【Stewed river mussels with spring bamboo shoots with salted meat】

Ingredients]: 2 catties of river mussels, 1 piece of salted meat, 1 spring bamboo shoot, a little salt, an appropriate amount of cooking wine, 1 piece of old ginger, 4 cloves of garlic, 2 green garlic.

Method]: 1. Buy the mussel home and rub the mussel meat repeatedly with salt to remove the sticky and slippery river liquid on the mussel meat, and then rinse it with water, so as to remove the earthy smell.

2. The river mussel looks soft and boneless, but its skirt is very thick, so after cleaning, you must use the back of a knife or other blunt tools to pat it loose, so that it will not bite when it is cooked, and the cooking time will be shortened a lot.

3. Put the pat loose mussels into a pot of cold water, add cooking wine and ginger, boil and remove them. Mussels are very rich in protein, so there will be a lot of foam, so be sure to wash them.

4. Put the cleaned mussels in a pot, add enough water, and simmer until crispy.

5. After cleaning the bacon meat, cut it into small pieces, peel off the shells of the bamboo shoots, wash and cut into hob pieces.

6. Pour an appropriate amount of oil into the pot, add the ginger and garlic to stir up the fragrance, put the salted meat into the pot and stir-fry the fat, and then put the spring shoots together in the pot and stir-fry.

7. Then pour the crispy river mussels back into the pot with the soup and stew them with the salted meat and spring shoots.

8. Simmer until the soup becomes thick and white, add an appropriate amount of salt to taste, then add green garlic leaves, and then turn off the heat.

9. The soup stewed in this way is so fresh that the eyebrows are dropped, and the mussel meat is also delicious.

【Dish Name】 River Mussel Stew 【Cuisine】 All 【Features】 Mussel meat has a special umami taste, and the pork is tender and fatty, rich in gum and fat, and the two are skillfully combined together to create a unique flavor. 【Ingredients】 1500 grams of mussel meat, 250 grams of pork belly. Seasoning:

20 grams of Shao wine, 1 green onion knot, 2 slices of ginger, 10 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of pepper. 【Production process】 1Wash the pork, remove the hair with tweezers and cut into pieces 4 cm long and 1 cm wide.

2.Remove the mussel meat, use the handle of the knife to flatten the hard edge of the edge, and wash it. 3.

Put the wok, put in the mussel meat, green onion knots, ginger slices, Shao wine and a little water, boil with a strong fire, skim off the foam, simmer for 10 minutes on low heat, and then put in the meat pieces to stew, after the hot fire boils, move to low heat and stew for about 2 hours until the mussel meat and pork are crispy, add refined salt and monosodium glutamate, and put it into the soup bowl. Sprinkle with pepper while serving. Drunken mussel meat Ingredients:

1 live mussel in winter, appropriate amount of seasoning Features: Production method: 1

remove the shell of the live mussels, cut them into small pieces, put them in a bowl, pour them with sorghum wine, mix well and marinate them slightly; 2.Mix soy sauce, sugar and sesame oil in a small bowl and add seasonings, pour in balsamic vinegar and mussel pieces, stir-fry and stir well, and soak for 3 hours.

Today I will share a delicious and non-fishy method of river mussel stew, the method is simple, you can cook nutritious and delicious dishes at home, let's make it delicious together!

1. Prepare some river mussels first, the river mussels on our side cost 4 yuan a catty, I don't know how much a pound of river mussels you have, and then prepare some pork barrel bones and side dishes: fungus, tofu, you can also match your favorite side dishes.

2. Deal with the prepared river mussels: first remove the shell of the river mussels, then squeeze out the black things inside, put some salt and cooking wine and rub them repeatedly, rub them until there is no mucus, and then rinse them several times in clean water.

3. Add water to the pot, blanch the washed mussels in the pot, put some ginger and cooking wine, which can better remove the fishy smell.

4. After passing through the water, take it out and rinse it, and then change the knife.

5. Chop the barrel bones into small pieces, and then put them in warm water to clean them, the purpose of putting the barrel bones is to boil out the soup thicker and sweeter.

6. Put some lard after heating the pot, generally the lard in the soup is better than vegetable oil, and occasionally eating some is also good for the body, and it will not get fat.

7. After the oil is hot, put the ginger down and stir-fry until fragrant, and after the ginger is fragrant, put the mussel meat down and stir-fry until fragrant, put some cooking wine, and continue to stir-fry.

8. Stir-fry the mussel meat until fragrant, then add water.

9. Prepare a casserole, everyone may think that it is too troublesome to turn the casserole, but the taste of stewing in a casserole is incomparable to that of a vegetable pot and a rice cooker.

10. After the mussel soup boils, pour it into a casserole and simmer for 3 hours.

11. After stewing, add some fungus and tofu to it, so that the soup will not be greasy, put an appropriate amount of salt, and then cover the lid and stew for 10 minutes.

Fresh mussel soup.

Ingredients: 200 grams of fresh river mussel meat, 10 grams of soybeans, 5 grams of wolfberry, 1 shallot, 1 small piece of ginger, 10 grams of cooking oil, 1 teaspoon of sesame oil, 1 teaspoon of cooking wine, 1 teaspoon of pepper, 1 teaspoon of refined salt, teaspoon of monosodium glutamate.

Method: 1. Wash and mussel meat, soak soybeans softly, wolfberries soak well, ginger wash and shred, and chives wash and cut flowers.

2. Put oil in the pot, add shredded ginger and mussel meat and fry for a while, pour in cooking wine, add soybeans, and cook over medium heat;

3. Cook until the soup is milky white, add wolfberry, add refined salt, monosodium glutamate, pepper and bring to a boil, sprinkle in chopped chives, pour in sesame oil and serve.

1. It takes time for soybeans to soak soft, so you can soak them in water in advance.

2. The time of frying the mussel meat should not be too long, so as not to harden the meat if it is too old.