The practice of mussels, how to make mussels delicious

Ingredients: Buy as much as you like to eat mussels, and eat as much as you like, and have an appropriate amount of minced garlic.

Steps:1Garlic cut rice, like put 2 more

Add all the ingredients in the adjuncts to the minced garlic3Mix well4Wash and drain the mussels, and lay tin foil in the flat baking tray just to make it easy to wash the baking sheet, you can not lay 5

Pour all the ingredients of the minced garlic over the mussels6Preheat the oven to 180 degrees, put the baking tray in it, bake for 15-20 minutes, and adjust the time by yourself depending on the size of the 180 degreesA total of two plates were baked, and the meal was too satisfying.

The best way to do mussels is to use them directly to steam them, so that they can maintain their original flavor, and if you do so, they are particularly delicious, and the way to eat them is different in each place, and some people like to stir-fry.

Hello, you can eat this cold or fried, it is very good, you can make it according to your taste.

It's very easy to do it yourself, but you have to be able to make it through the ingredients and the way the ingredients are made.

Mussels can be steamed, stir-fried, and tasted.

The preparation of mussels is very simple, just add a green character in front of the mouth.

What is a mussel? Is it just a green pepper that is more suitable for the taste, like that kind of tiger dish or something?

1. Ingredients: mussels, dried radish, millet pepper, ginger, garlic granules, gold buchang, green onion, salt, cooking wine, oyster sauce, corn starch. 2. Soak the mussels you bought with salt for 20 minutes, so that the mussels will automatically spit out the sediment in the shell.

3. Cut the dried radish into small pieces, chop the millet pepper and garlic, and put it on a plate for later use. <

1. Ingredients: mussels, dried radish, millet pepper, ginger, garlic granules, gold buchang, green onion, salt, cooking wine, oyster sauce, corn starch.

2. Soak the mussels you bought with salt for 20 minutes, so that the mussels will automatically spit out the sediment in the shell.

3. Cut the dried radish into small pieces, chop the millet pepper and garlic, and put it on a plate for later use.

4. Heat the oil in the pan, fry the dried radish, millet pepper, shallots, garlic and ginger shreds together until fragrant, add the oil, cooking wine, a small amount of salt, add a small amount of water to adjust the bottom taste, and bring the soup to a boil.

5. Put the mussels into the pot with the juice, stir-fry slightly, cover the pot and let it simmer for 2 minutes, and when all the mussels are opened, put in a little cornstarch to collect the juice, and put in the shallots and gold.

6. Serve on a plate.

1. Buy fresh mussels and soak them in salt for 3 hours, brush the shell with a brush, remove internal impurities, drain the water, break off the other half of the shell without mussels, cut off the whiskered part with scissors, and put it in the steaming tray for later use.

2. Heat the oil in the pot, add the minced garlic and stir-fry slowly over low heat, stir-fry until the spicy taste of the raw garlic is removed, turn off the heat immediately after it turns golden brown, and continue to stir-fry with the remaining temperature, the color will deepen a little more, and the taste will be more fragrant.

3. Prepare the ingredients. Wash the garlic, shallots, peppers, and coriander, chop the garlic into minced garlic, chop the green onion into chopped green onions, cut the millet pepper into small rings, and chop the coriander for later use. Take a small bowl, add cooking wine, balsamic vinegar, soy sauce, salt, sugar, chili oil and fried minced garlic, stir well to make a sauce.

4. Use a small spoon to pour the seasoning juice slowly and evenly on top of each mussel, boil a pot of water, put the mussel steaming tray into the pot that has been boiled, and steam for 5 minutes on high heat to turn off the heat.

5. Finally, sprinkle chopped coriander, chopped green onion and chili rings on top of the tender and juicy mussels.

6. Green taste salty, warm, non-toxic, into the liver, kidney meridian. It can tonify the kidney, regulate the liver and nourish the blood, eliminate gall tumors, regulate menstrual blood, and lower blood pressure; It is used for fatigue and thinness, dizziness, night sweats, impotence, low back pain, blood, leakage, lower belt, gall, hernia and other symptoms.

1.How to clean live mussels.

Put enough water in the basin, soak the mussels in the water, and drop a little cooking oil on them, which can encourage the mussels to spit out the sand desperately.

2.How to clean frozen mussels.

Frozen mussels are much easier to wash, wash the shell clean, pry open the shell if it is a whole one, tear off the internal organs and fluff directly for half of the one, and finally rinse it several times with running water to be completely clean.

1. Roast Add chopped radish and minced garlic, sprinkle with a little minced celery or coriander, and grill with charcoal.

2. Steam: Steamed directly and dipped in your favorite sauce to eat.

3. Stir-fry the minced garlic until fragrant, stir-fry the mussels, and add a handful of nine-story towers (this is my favorite method).

1. Ingredients: mussels, minced garlic, a small amount of chili, a small amount of vermicelli, oil, salt.

2. Wash the vermicelli and soak it in warm water to soften (about 10 minutes).

3. Add a little chili pepper to the minced garlic and add oil and salt to taste.

4. All the mussels are out of the meat, only add a small amount of salt to taste, do not place them after adding salt, and do the next step immediately to avoid the mussels coming out of the water.

5. Wash the shell of the mussels, first spread a small amount of vermicelli, then a mussel meat, and then spread minced garlic.

6. Steam for about 10-13 minutes.

Summary. Hello yo, dear <>

I'll help you solve this problem, how to do it: 1

Cut the Thai pepper into thick rings and set aside, cut the green onion into chopped green onions for later use, soak the vermicelli in warm water until soft, cut and drain the water for later use, rinse the mussels with water and drain for later use;

Mix the soaked vermicelli with half a package of minced garlic buns and a small amount of steamed fish soy sauce, spread on the bottom of the plate and set aside;

Spread the remaining minced garlic evenly on the mussels, put it on top of the vermicelli, put it in the steamer and steam for 5 minutes, then pour the steamed fish soy sauce out of the pan;

Heat 50g of oil (about 3 tablespoons) in a pot, add the Thai pepper rings and chopped green onions, stir-fry until fragrant, and pour the hot oil over the mussels. Hope it helps! <>

Have a great day <

How to do dry mussels.

Hello yo, dear <>

I'll help you solve this problem, how to do it: 1Cut the Thai pepper into thick rings and set aside, cut the green onion into chopped green onions for later use, soak the vermicelli in warm water until soft, cut and drain the water for later use, rinse the mussels with water and drain for later use; 2.

Mix the soaked vermicelli with half a package of minced garlic buns and a small amount of steamed fish soy sauce, spread on the bottom of the plate and set aside; 3.Spread the remaining minced garlic evenly on the mussels, put it on top of the vermicelli, put it in the steamer and steam for 5 minutes, then pour the steamed fish soy sauce out of the pan; 4.Heat 50g of oil (about 3 tablespoons) in a pot, add the Thai pepper rings and chopped green onions, stir-fry until fragrant, and then pour the hot oil on the mussels and sell them in a silver group.

Hope it can help you! <>

Have a great day <

Mussels are not only delicious, but also rich in nutrients, especially the protein content is extremely high, and the nutritional value of mussels is higher than that of ordinary fish, shrimp and shellfish, and it is also known as "eggs in the sea". It has been determined that fresh mussels contain protein, sugar, fat, vitamin A, vitamin E, vitamin B1, B2 and other substances that are beneficial to the human body. Not only that, mussels also contain 8 kinds of essential amino acids, folic acid, niacin and a variety of trace elements, such as calcium, phosphorus, iron, manganese, zinc, selenium, iodine and other substances.

In addition to Dahong, most of the fats contained in mussels are unsaturated fatty acids, so the content of saturated fatty acids in mussels is relatively low.

1. French mussels: Wash the mussels and remove the beard. Chop the garlic and finely chop it.

Cut the onion into small cubes. Parsley finely chopped. Melt the butter in a cold pan, then add the minced garlic and the onion over medium heat to stir-fry until fragrant and juice.

Add the thyme and wine and stir it up; Pour in the mussels, cover and leave the mussels open for about 5 minutes. Finally, add the chopped parsley, whipping cream and mix well, serve on a plate and serve.

2. Steamed mussels: Cut the ginger to death, cut the shallots into sections, and set aside. Remove the mussels and rinse them well.

Spread a portion of green onion and ginger on a plate, and then put the mussels on top. Prepare a small bowl and mix the sauce with a little cooking wine and steamed fish soy sauce. Sprinkle evenly on the surface of the mussels.

Boil water in a pot, after the water boils, put in the mussels, steam for about 10 minutes, and then cook.

3. Baked mussels with garlic and cheese: remove the mussels and clean them. Bring water to a boil in a pot, add the mussels, and cook until just opened.

Then dig out the mussels and dispose of the excess whiskers and internal organs. Heat oil in a pan and stir-fry with minced garlic until fragrant. It's best to use olive oil, if you don't have it at home, use salad oil, and never use a strong flavor such as canola oil!

Add a little salt and cooking wine, stir-fry evenly, turn off the heat, and set aside. Arrange the mussels on a plate, put minced garlic on the surface, and then add an appropriate amount of cheese. Preheat the oven, put in the mussels, bake at 250 degrees for about 10 minutes, and the surface can be slightly browned.

4. Mussels with soy sauce: Clean the mussels, remove the beard, and set aside. Heat oil in a pan and stir-fry with green onion and ginger until fragrant.

Pour in the mussels and stir-fry, then add tempeh, sugar, cooking wine, and a little steamed fish soy sauce, and continue to stir-fry. Add water, basically level with the mussels, bring to a boil over high heat, turn to medium-low heat and simmer for 5 minutes. Then reduce the juice on high heat, and if you like the spicy taste, you can add a little chili pepper at this step.

Once the juice has been reduced, it is ready to be served.

The steps to make grilled mussels are as follows:1. Pry the mussels open and wash.

2. Wash and chop the preserved vegetables into puree.

3. Pat the garlic and peel it and chop it into a garlic cavity with puree.

4. Wash the celery and chop it into grains.

5. Wash the chili peppers and cut them into cubes. Feast.

6. Put the preserved cabbage, minced garlic, celery and chili peppers in a bowl.

7. Add cooking oil and mix well.

8. Spread the mixed sauce on the mussels.

9. Place the processed mussels on a baking sheet that has been lined with tin foil.

10. Preheat the oven to 200 degrees and put it on the third layer and bake for 8 minutes.

11. Take out the roasted mussels.

12. Serve on a plate.