How to cook river mussel roast meat, how to cook mussel shell meat delicious

<> braised mussels.

The spring mussel meat is clean and fatty, it is the most suitable season to eat, braised with river mussel meat and pork belly is a very traditional classic hometown dish, I still use the traditional practice of our gang, color with rock sugar, green onion turmeric wine to increase the smell, dark soy sauce and light soy sauce to extract the flavor, the finished product is red and bright and attractive, the taste is crispy but not rotten, fat but not greasy. The taste is rich and sweet.

Ingredients. <>

Pork. 500g

Accessories. Oil to taste.

Salt to taste. Appropriate amount of river mussels.

Rock sugar to taste. Cooking wine to taste.

Ginger to taste. Shallots to taste.

Star anise to taste. Light soy sauce to taste.

Appropriate amount of dark soy sauce. Liquor to taste.

The practice of braised mussels.

Prepare the pork belly, and the river mussels are called to kill the stall and deal with it.

Wash the pork belly and cut into cubes.

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

Prepare the dressing. <>

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

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.

Heat the pan and pour in the bottom oil, add star anise and ginger slices and stir-fry until fragrant.

Then pour the pork belly into it, turn to low heat and fry it slightly until the fragrance rises.

Use the base oil to add the mussel meat and stir-fry evenly.

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

Add 2-to-1 light soy sauce and dark soy sauce.

Add the green onion and boiling water.

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

Cover and simmer for 30 minutes.

After that, turn on the heat and turn to high to reduce the juice and turn off the heat.

Sprinkle with chopped green onions and serve.

Tips: 1. The smell of mussel meat is quite strong, rinse it with clean water constantly, and wash it several times. 2. Fry the braised pork over low heat to bring out the fragrance and taste better. 3. People with cold mussels, spleen and stomach deficiency, and diarrhea should not eat them.

The weather is cold, the snow is coming, and the cold air is overwhelming; The roads are slippery, the snowflakes are falling, and the snowflakes fall and there are few diseases; Dress warmly, eat well, be happy, healthy and in good health. Hope luck falls on your head like snowflakes! Come late I want to blow out the silver pattern in the drestling rain, and let the metasequoia write warm blessings in the wind with the weak tip of the pen.

The temperature has cooled, the pace of winter has quickened, the cold has increased, the blessing of concern has warmed up, missed, the diligent fingers have been plucked, sent, the sound of greetings. The sound is transmitted, may your winter no longer be cold, may your life be warmer! The wind is more urgent, beware of the sudden cooling.

Keep warm and travel, add clothes to protect against the cold autumn.

Ingredients: 5 river mussels, 1 winter bamboo shoot, 50 grams of bacon with pork belly, half a package of salt, 5 slices of ginger, 2 tablespoons of cooking wine, 1 green onion.

1. Prepare the mussels.

2. Pour salt into the mussel meat.

3. Gently rub and clean the surface of the mussel with your hands.

4. The cleaned mussels, because they are quite large this time, are cut small with scissors, but be careful not to cut them too small, because when cooking, the mussel meat will shrink and become smaller.

5. Put the mussel meat in a casserole, add ginger slices and green onion knots, and the amount of ginger slices should be more than usual for cooking.

6. After the water in the pot is boiled, a lot of foam will appear, skim off all the foam.

7. Add some cooking wine to the mussels and simmer slowly for about 1 hour.

8. Then add the salted pork slices, the salted meat here is best to choose the fatty and thin pork belly bacon.

9. Simmer with the bamboo shoot slices for another half hour.

10. When the time is up, the salted meat stewed river mussels are completed.

Ingredients: 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 flour, 23 grams of salt, 2 grams of Lee Kum Kee steamed fish soy sauce, 25 grams of salad oil, and 15 grams of beer.

Method 1: The river 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 silk; 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, boil 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 the chicken essence, salt, steamed fish soy sauce, continue to fry on high heat for a few minutes until the raw materials are flavorful, thicken with water starch, pour in 5 grams of salad oil and put it on the plate.

Ingredients: mussels, fatty meat, fungus, tofu, green onion and ginger, Sichuan pepper, salt, sugar, white pepper.

1. Cut the fat into pieces, soak the fungus in advance and wash the stem, cut the tofu into pieces, cut the green onion and ginger into shreds.

2. Take out the mussel meat and wash it, blanch it in boiling water, wash it in cold water, and cut it into small pieces.

3. Pour a little oil into the pot, add the fat meat, fry the oil, add the green onion, ginger and peppercorns and stir-fry until fragrant.

4. Pour in the cut mussels and stir-fry for a while, pour in an appropriate amount of hot water, pour into the casserole and put the washed fungus, bring to a boil over high heat and simmer over low heat for 20 minutes, add the cut tofu cubes, and cook for another 20 minutes.

5. Add salt, sugar, and white pepper to taste, and a delicious river mussel tofu is ready.

There are many ways to make river mussels, and the following is an introduction to the practice of stir-fried river mussels with leeks:

Ingredients: mussels, leeks, green onions, ginger, salt, oyster sauce, cooking oil.

1. Wash and cut the slaughtered mussels into pieces.

2. Choose the leeks, wash them, drain the water, and cut them into inch sections.

3. Add water and ginger slices to the pot, boil the water, blanch the river mussels and quickly remove them to cool, drain them and set aside.

5. Soak the river frog in warm water of about 50 degrees and then add some salt to let it spit out the sediment contained in the body for about four hours, and then wash it with clean water, then boil the water until it is churned and put a few pieces of ginger, and then pour the washed river frog into the boiling water to blanch, wait until it is all opened, put a little liquor to remove the fishy smell, and then salvage it out after five minutes, and then wash it with clean water, and finally drain the water for later use!

6. Cut the ginger and garlic, and cut the green and red peppers into small pieces! Sichuan pepper seeds, dried chili peppers cut into small pieces! Finally, when the oil is boiling, put these in and stir-fry them until they are fragrant, then add the river frog and stir-fry quickly, then add oyster sauce, white wine, light soy sauce, salt, and chicken essence!

Stir-fry to taste! Finally, just put chopped green onions on the plate!

When stir-frying lotus river mussel meat, first prepare fresh river mussel meat, prepare green onions, ginger and garlic chili, you can choose millet peppers, or you can choose dried chilies, and then cut some onions when ready, remove the skin of the onion, and then cut it into small pieces. Put the poached meat in a basin, add water, add salt and stir clockwise, clean the mussel meat, then put cooking oil in the pot, put in green onions, ginger and garlic, add dried chilies, stir-fry, and then add some onions and chili peppers, so that the taste is more flavorful, after frying. Clean the river meat with water, and put it into the pot for stir-frying, if you fry it, the flavor will be more delicious, and then put it in the pot to eat, salt and vinegar, oil consumption, light soy sauce.

Ready to be seasoned, if someone thinks it's great, the meat has a fishy smell, you can also put in some cooking wine and green onions, ginger and garlic in advance, add cooking wine, after seasoning, you can put the mussel meat into the stir-fry, the taste is better, the effect is better, and the nutritional value is also higher, stir together and stir, and then the rice can be eaten after it is fried, or you can put a small amount of coriander, the taste will be more delicious.

Precautions for eating mussel meat.

River mussel meat belongs to seafood products, and some people are allergic to seafood products, so at this time, they choose not to eat seafood as much as possible to avoid seafood aggravating their allergies and affecting their own state. There are also some people who are in a cold or unwell state, and try not to eat seafood, as well as pregnant women, as well as some women in the menstrual period, are not to eat mussel meat, because seafood itself is a cold food, how to choose to eat these during this period, seafood is very bad for the body, and it will aggravate some problems of the body, so at this time it is recommended to eat some warm food, which has higher benefits for the body.

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Answer: The river mussel meat is actually because the mussel shell meat is very easy to fry when it is fried, and the taste of the meat will become stiff, so if you blanch the water and then fry it, the mussel shell meat is not easy to fry old. River mussel is a group of animals of the mollusk phylum mussel family (scientific name: ), in some places called mussel shells, crooked children, living in freshwater lakes, ponds, rivers and other water bottoms, half buried in sediment.

5] Meat can be eaten, and can also be used as bait for fish and poultry and feed for poultry and livestock. [2] In areas with late loss, freshwater pearl mussels are used, and the main mussels used for pearl breeding are spinnaker mussels and folded crested mussels. The water inlet and outlet pipes at the back end of the mussel body are exposed, and the water can flow into the mantle cavity to complete the functions of feeding, respiration, and excretion of feces and metabolites.

River mussels are highly nutritious and contain protein, fat, sugars, calcium, phosphorus, iron, vitamins A, B1, B2. Each 100 grams of edible parts of river mussels contain grams of protein, 248 milligrams of calcium, milligrams of iron, milligrams of zinc, 305 milligrams of phosphorus, 243 micrograms of vitamin A, micrograms of selenium, micrograms of carotene, and also contains 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.

4] River mussels can also be burned, cooked, stewed, and boiled to make a delicacy for human enjoyment.