How do mussels go to sand? How to clean the flower mussel with sand

Soak the mussel in a bucket, add some salt, and it will slowly spit out sand.

Put the selected mussels into fresh water, so that the mussels can naturally remove the dirt in the body Wash the debris and sludge on the surface of the mussel shell 1. It is suitable for burning, cooking, stewing and boiling. 2. The trick of cutting the mussel meat: first hold the mussel with your left hand, the mussel mouth is facing up, and then use the right hand knife to pierce the mussel from the water outlet of the mussel, close to the flesh shell wall on one side into the body, the depth of penetration is about 1 3, scrape the mussel shell muscle, then pull out the knife, and then use the same method to scrape off the other end of the shell muscle, open the mussel shell, and the mussel meat can be taken out intact.

3. The shellfish itself is very rich in umami, do not add monosodium glutamate when cooking, and should not put more salt, so as not to lose the umami, and the mud sausage in the shellfish should not be eaten. 4: Sweet and salty, cold, into the liver and kidney meridians; It has the effect of clearing heat and detoxifying, nourishing yin and brightening the eyes; It can treat fever, thirst, blood collapse, belt down, hemorrhoidal fistula, eye redness, eczema and other diseases.

Suitable for people with yin deficiency and internal heat, such as thirst, dry mouth, and red eyes; It is suitable for women who are tired, bleeding, brought down, and people with hemorrhoids; It is suitable for people with hyperthyroidism, hypertension, hyperlipidemia, and lupus erythematosus; Suitable for cholecystitis, cholelithiasis, urinary stones, urinary tract infections, cancer patients and diabetic patients; Suitable for children with chickenpox; It is suitable for hot summer when you are hot and thirsty; 2. Mussel meat is cold, and people with spleen and stomach deficiency and diarrhea should not eat. 1. Identify fresh river mussels: fresh river mussels, the mussel shell cover is tightly closed, it is not easy to break it by hand, and there is no peculiar smell of fishy smell, open the mussel shell with a knife, the internal color is bright, and the meat is white; If the mussel shell is not closed tightly, it is opened by hand, there is a fishy smell, the meat is gray, it is the dead river mussel, the bacteria are the most easy to multiply, the meat is easy to decompose and produce putrefaction, this river mussel can not be eaten.

2. Do not eat undercooked shellfish to avoid contracting hepatitis and other diseases. 3. The river mussel is full of treasures, and the river mussel is the cradle of pearls, which can not only form natural pearls, but also artificially raise pearls; In addition to pearl breeding, mussel shell can be extracted nacre powder and pearl core, nacre powder has 15 kinds of amino acids required by the human body, and the composition and function of pearl are about the same, with the functions of clearing heat and detoxifying, brightening the eyes and benefiting yin, calming the heart and soothing the nerves, reducing inflammation and muscle, relieving cough and phlegm, stopping dysentery and eliminating accumulation; Mussel meat and mussel shells are processed, steamed, sterilized and mechanically pulverized separately to make inexpensive animal-based, high-protein feed. Reference.

River mussels, also known as corrugated seeds, are a specialty of our country. Because the mussel meat is tender and delicious, it is cheap and good, and it is regarded as a delicacy by people. 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.

Open the shell with a knife, the inside color is shiny, and the flesh is white; If the shell fur falls off, the shell turns black, the two shells are opened, and there is a peculiar smell, it means that it is a dead cockle, bacteria are the easiest to multiply, and the meat is easy to decompose and produce putrefin, and this kind of mussel cannot be eaten. When choosing a mussel, the bigger the better. With an outer shell of about 5 cm, such mussels are relatively tender and not too fatty.

From the shell, it is shiny, smooth on the surface, and the river mussel with a cyan periphery is relatively fresh.

There are many people who buy it and clean it directly, in fact, this practice is unscientific!

After the mussel is taken back, it is best not to simply rinse it with water and process it, one: first remove the gills, remove a large piece of cyan or yellow part in the bar, and then squeeze out a little cyan dirt from the small hole, until it can not be squeezed out, and then remove the small hole, in fact, the cyan dirt in the intestines should be removed.

Two: Then make a basin and soak it in water for 2 days, then start to change the water every 1 hour, and change the water after half a day.

Three: After the second day, change it twice, so that the stains on the surface are basically cleaned.

The second and third steps are so that it can spit out the sand and mud and the like.

Four: Wash with an appropriate amount of salt water.

The river mussels are rinsed with clean water, and they are cut one by one along the seams with a kitchen knife, and the internal organs suddenly appear in front of you. The white mussel meat is plump and thick, fresh and shiny, and a rich fishy smell comes to the nose. Then they are removed piece by piece, floated into the water again, scraped off the rotten matter with their fingers, and washed again before cooking.

If you like to eat river mussels, come and learn a trick and teach you how to clean river mussels.

Put the mussels in a bowl and add a certain amount of white wine and let it sit for about 15 minutes.

The steps to clean the mussels are: soak them in water for two days, then wash them with salt water, remove the meat after washing, and then wash off the carrion in the mussels.

Here's how:

1. After taking the mussels back, soak them in a basin filled with water for 2 days, and then change the water every 1 hour.

2. Soak for two days and then wash the mussels with salt water.

3. Remove the gills, remove a large piece of cyan or yellow part inside, and squeeze out a little cyan dirt from the small hole until it can't be squeezed out, and then remove the small hole. Remove all the green dirt from the intestines.

4. After taking it out, rinse it with clean water and cut it one by one along the seam with a kitchen knife. Float in the water again, scrape off the rot with your fingers, and after washing, you can start cooking.

Notes:

Before using mussels in dishes, they must be carefully cleaned, otherwise microorganisms and parasites can affect the health of the eater.

How to clean river mussels, do you know after reading it?

Put some salt in the water and rinse and soak it repeatedly.

The first method: If you have more time, you can fill the pot with warm water (the water temperature is low, the clams are not happy to spit sand) and put it in oil and salt (the amount of oil and salt depends on how much water is in the pot, and if there is more water, put more) After standing for two to three hours, you will see that most of the clams have opened their shells, and the water is turbid, and the steps of removing sand from the clams are completed.

The second method: pour more water into the pot, put the clams, and preferably add some oil and salt. Then stir the water in the pot back and forth with your hands, so that the clam sways back and forth, and the clam is so dizzy that it spits sand.

Finally, stop stirring, see if the water in the basin is dirty, if so, pour it out and continue to stir, not continue to stir, in short, let it spit out sand, and so on several times, you can spit out the sand in a few minutes.

The last option, which is a bit extreme, is where the pot we prepared comes in handy, fill the pot with water, then put in the clams and wait for it to boil. When the water in the pot is all boiled and the clams are all open, pour out the water and rinse it with water, and the sand will be cleaned, but this will affect the umami of the clams!

Don't just soak in salt water to clean clams, teach you a trick, and spit out all the sand and mud, which is too time-saving.

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.