What do you remember about the river mussels you ate as a child?

I remember when I was a child, there were always a lot of mussels in the creeks and rivers near my home, and these mussels were small and green, and they were inserted into the sand of the river one by one, and the sand was washed clean by the water, so it was easy to see the mussels, and they were also very easy to catch. Every afternoon, the friends will make an appointment in twos and threes, go to the river and stream, use a small basket, catch a bunch, and then take it home. Basically, these mussels are very fresh and have an umami taste, as long as you simply take the gold and do not change it for a stir-fried, it is a very fascinating dish.

Of course, these small river mussels can also be pickled, my mother will cut some shredded ginger, then put the river mussels in a bottle and can, put down the shredded ginger and salt, add some cold white boiling, and then seal and pickle. Basically, such mussels only need to be marinated for a day or two before they can be eaten. Pickled mussels have a salty taste and can be used to accompany porridge, making them a very appetizing dish that our family loves.

Of course, after all these years, it is difficult to find the existence of river mussels in the village stream, the aggravation of pollution, and the erosion of agricultural fertilizers and pesticides, etc., make the small stream in the hometown no longer clear, it is difficult to find a river sand washed clean stream, coupled with the development of modern rural economy, many farmers no longer pay attention to the protection of river water sources, domestic garbage and the like are all thrown in the river, resulting in bacterial and microbial breeding, it is difficult to have a place for the river mussel to survive, these small river mussels, It also gradually disappeared and became a kind of childhood memory. Now I can only buy small river mussels from some farms in the market, although they seem to be the same species, but when I eat them, I always feel that something is missing, and I no longer dare to use pickled raw ways to eat them. Regretful.

River mussels bought at the vegetable market.

I got some gold and didn't exchange it.

Stir-fried and eaten. <>

At that time, there were a lot of fishing, all of which were smashed open to feed the ducks, and earthworms were dug to feed the ducks.

Now that I think about it, that duck egg is too nutritious.

The black entrails inside the mussels are squeezed clean and the rest can be eaten.

C is the gills of the mussels: between the thin skirt and the thick mussel flesh, there are two and a half pieces of mussel flesh, crescent-shaped, soft, and gills on the inside. To be removed.

D is the intestine: next to the gills, tubular, with black silt inside, one end is connected to the mussel body, pinched. The other end is glued to the columnar axe foot and torn off.

The river mussels are delicious and skillful, add one more step, not fishy, no wonder the restaurant sells so delicious!

with boiling water.

It's cruel, but when it's poured with boiling water, its shell will open, and it's good to use a knife.

Just boil it in water, and when the water boils, it will open on its own, and then break it

Soak it in water and steam it after spitting out the sediment.

River mussels are delicious and detoxifying, but there are some skills that you need to master to make them delicious, otherwise the mussels you make may be old and fishy.

1: After taking out the mussel meat and cleaning it, beat the sides of the mussel with the back of the knife to flatten the sides of the mussel.

2: Next, put the mussel meat into the pressure cooker, put a few slices of ginger to remove the smell, cook until the big steam, turn off the heat and simmer for about 15 minutes before preparing to take it out of the pot. If it is a relatively large mussel, it can be simmered for half an hour or more.

3: Take out the stewed river mussels and you can cook, and the soup for boiling the river mussels should not be thrown away, add some side dishes and seasonings to make a delicious river mussel soup.

Tips for heat and seasoning.

The river mussels that have been processed by the above methods will not be too unpalatable no matter what you plan to do, but to make the taste of the river mussels to the next level, you also need to master the skills of heat and seasoning

1. Chili peppers must be used more, and a small amount of vinegar should be used to remove the fish, the mussel itself is a very umami ingredient, and try not to put chicken essence or monosodium glutamate.

2. Whether stir-fried, burned or stewed, it should be done over high heat to minimize the time for the river mussels to be heated and avoid the river mussel meat from getting old.

Tiny biological and organic matter particles in draught.

The environment in which mussels are farmed.

1. Water quality conditions The water depth is more suitable. A certain rate of flowing water is extremely important for the growth of pearl mussels and pearl cultivation. Keep the pH value of the pearl water in the neutral slightly alkaline range, with 7 8 as appropriate.

The acidic water with a low pH value is not conducive to the growth of pearl mussels and the formation of pearls, which can be adjusted by splashing quicklime water in the pearl water body. The high pH value inhibits the growth of Yuzhu mussel, which can be controlled by applying organic fertilizer.

2. Nutrient salts Calcium salt is the most needed salt for Yuzhu mussels. The main component of mussel shell is calcium carbonate, the growth of pearl mussels and the synthesis of pearls depend on the absorption of calcium, keeping the Ca2+ content in the water body more than 15 milligrams of liters, and calcium fertilizer can be applied to supplement the calcium source. Magnesium, silicon, manganese, iron, etc. are not only the elements required for the growth of Yuzhu mussels, but also necessary for the growth of their bait organisms, and these nutrients are supplemented by applying organic fertilizers and inorganic fertilizers.

Rare earths can promote the secretion of nacre by pearl mussels and accelerate the formation of pearls. Among the rare earth nutrient sources, nitric acid rare earth has the best effect, and pearls have the fastest growth rate. Rare earth nutrients are applied once a month during the peak growth season to make the pool water at a milligram concentration.

3. Bait organisms The most suitable bait organisms for spinnaker mussels are diatoms, golden algae, green algae, euglena, etc., followed by organic detritus such as small zooplankton and bacteria. Therefore, the cultivation of abundant forage organisms is essential for pearl farming. The fat and thinness of the water body, the abundance and deficiency of bait organisms can be reacted by the water color, the color of the water body is yellow-green, the transparency is about 30 cm, and the state of "fat, live, cool and tender" of the pearl water body is maintained.

River mussel is a group of animals in the mollusc phylum Mussel family (scientific name: unionidae), which is distributed in freshwater lakes, rivers and ponds in Asia, Europe, North America and North Africa.

Meat is edible, and it is also suitable for bait for fish and poultry and feed for poultry and livestock. In some areas, it is used for freshwater pearl mussels, and the main mussels used for pearl breeding are spinnaker mussels and fried crested mussels.

In some places it is called mussel shells, which live at the bottom of freshwater lakes, ponds, rivers, etc., and are half-buried in sediment. The water inlet and outlet pipes at the back end of the body are exposed, and water can flow into the mantle cavity to complete the functions of feeding, respiration, excretion of feces and metabolites, and filter out microbiological and organic matter particles in the water.

It is said on the Internet that they eat plankton. Actually, you just need to keep them with fish. It is better to mix the water a little.

The food of river mussels is mainly monocytes, protozoa and organic detritus, such as rotifers, flagellates, green-eyeds, chloromyalgae, savidophytes, dinoflagellates, tetraceris, spindle diatoms, stellar algae, crustacean residues and plant leaves.

River mussels are widely distributed in water bodies such as rivers, lakes, reservoirs, ponds and rice paddies. The mussel is an omnivorous animal that feeds on many plankton.

Mussel cultivation method:

1. Breeding methods.

Hanging and cage culture are mostly used. Hanging culture methods include single hanging culture and string culture, and hanging more than two mussels on one line. The number of cages depends on the size of the cage (cage, cage, clip), and it is generally appropriate for each mussel to be able to touch the bottom of the cage.

2. Breeding density.

Generally, there are 800-1200 breeding ponds per mu; The outward swing is 600-800 pieces. Breeding density depends on body weight fertility. The physicochemical and biological factors such as water flow and water depth increase and decrease with the size of the mussel body.

3. Strengthen injection, water exchange and oxygenation.

When raising pearl mussels in closed and still waters without flowing water, it will cause hypoxic death of mussels after encountering high temperature, shallow water and low pressure. Therefore, it is necessary to add water in time, change the water or keep the water fresh and the oxygen content sufficient, so as to avoid the slow growth of mussels and pearls under the condition of hypoxia and low oxygen.

I can eat it. River mussels are highly nutritious and contain protein, fat, sugars, calcium, phosphorus, iron, vitamins A, B1, B2. Each 100 grams of edible part of the mussel contains 248 mg of protein, 248 mg of calcium, 305 mg of iron, 305 mg of zinc, 243 mcg of vitamin A, microg of selenium, and microg of carotene.

River mussels also contain more riboflavin and other nutrients, and the total energy can reach megajoules. 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.

The way to eat the mussels is as follows:

Tools Ingredients: river mussels, skirt, pot, water, cooking wine, garlic, dried chili peppers, chaotian peppers, yellow peppers, ginger, cooking oil, spicy sauce, soy sauce, light soy sauce, oyster sauce, salt, chicken essence.

1. Slice the cleaned mussel meat and skirt.

2. Boil a pot of water, add a little cooking wine after the water boils, and put in the meat of the river mussels for 10 seconds. Quickly remove and thoroughly under flowing water.

Rinse, drain and set aside.

3. Slice the garlic, cut the dried chili, Chaotian pepper and yellow chili pepper into rings (those who are afraid of spicy peppers should reduce some types of chili peppers), and shred the ginger for later use.

4. Sit oil in a pot, stir-fry with a little spicy sauce, add shredded ginger, chili rings, and garlic slices to stir-fry until fragrant.

5. Add the mussel meat, and quickly add soy sauce, light soy sauce, oyster sauce, salt, chicken essence, stir-fry a few times to get out of the pot.