How to cook braised river mussels delicious, the practice of braised river mussels

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.

River mussels can be made into a lot of delicacies, especially the river mussels made into braised river mussels, which are particularly delicious and fragrant, but many people do not know what the specific method of braised river mussels is.

1. The practice of braised river mussels

The first thing to do is to clean the prepared river mussels, the cleaning process is very particular, not only to remove all its gills and intestines, but also to soak it in water, thoroughly wash it before it can be used to cut into pieces, put a small amount of oil in the pot, put the cut river mussels into it and stir-fry after heating, and then pour in cooking wine, soy sauce, edible salt, and a small amount of fennel and monosodium glutamate, until it is fried and stir-fried.

2. Requirements for the practice of braised river mussels

The first thing to pay attention to is that the selected river mussel meat must ensure that it is fresh and high-quality, and the river mussel meat must be thoroughly cleaned, which can not be neglected, the heat must be controlled well during the production, the seasoning of the road should be moderate, and the authentic braised river mussels can be made by mastering these.

3. Characteristics of braised river mussels

The braised river mussel looks very bright in color, which makes people look at it with a special appetite, and it tastes very delicious, this dish is very warm, and can also enhance our appetite, such as Qi Guo's own physique is relatively weak, or often has a loss of appetite, then the braised river mussel is not to be missed, it is a dish with full color and flavor, very nutritious and delicious, very suitable for everyone to eat often in ordinary times.

If you want to eat this dish, then you can refer to the method described above to make the first tomb, as long as you can master the steps and use fine materials, you can make authentic braised river mussels.

Extended reading: River mussel The practice of river mussels.

There are many ways to cook river mussels, and the steps to make them delicious are as follows:

Raw materials: mussel meat, pork belly, Shao wine, green onion ginger, ginger, refined salt, monosodium glutamate, pepper;

Specific steps: 1. Cut the pork into pieces 4 cm long and 1 cm wide, remove the mud from the mussel meat, beat the hard meat on the top with the handle of the knife, and wash it;

2. Put the wok on the heat, add the mussel meat, green onion knots, ginger slices, Shao wine and a little water, bring to a boil over a strong fire, skim off the floating powder, and simmer over low heat for 10 minutes;

3. Put in the meat pieces and stew together, bring to a boil, then move to low heat and simmer for 2 hours;

4. When the mussel meat and pork are crispy, add refined salt and monosodium glutamate, and remove from the pot.

1. 500 grams of river mussels, 200 grams of bacon meat, 200 grams of green vegetables, 2 green onions, 1 small piece of ginger, a little pepper, a little refined salt, and a little monosodium glutamate.

2. Method: Wash the mussel meat with refined salt and white vinegar, slice the ginger, and cut the chives. Knock thinly, cut into slices, blanch in a pot of boiling water and set aside; Stir the greens until fragrant.

3. Put the pot on the fire, put in vegetable oil, burn until it is hot, stir the ginger slices until fragrant, then put in the bacon and river mussels to stir-fry slightly, cook in the cooking wine and fry until fragrant, and pour it out after pressing in the pressure cooker for 8 minutes. Put the vegetables slightly cooked, add refined salt and monosodium glutamate to adjust the taste, put it in the soup bowl, sprinkle pepper and chopped green onions.

The method of making river mussels tender and delicious is as follows:Ingredients: 10 mussels, 100 grams of sauced meat, 50 grams of pickles.

Excipients: appropriate amount of salad oil, 2 tablespoons of soy sauce, a pinch of salt, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1 tablespoon of dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of ginger juice, 1 tablespoon of cooking wine, 2 green onions, 3 slices of ginger, 2 garlic cloves.

Steps: 1. Hit the edge of the clean mussel meat with the back of a knife a few times, then boil it, and then use salt to wash off the mucus outside, and wash it again.

2. Add salt, ginger juice, cooking wine, green onions, ginger and garlic to the bowl and marinate for half an hour.

3. Put the mussels in the pressure cooker, add a little water and press for 30 minutes.

4. This is a pressed mussel.

5. Wash and clean the sauce meat.

6. Cut into thin slices.

7. Add water to the bowl and blanch it.

8. Drain and set aside.

9. Stir-fry ginger and garlic in a frying pan.

10. Let the river mussels stir-fry.

11. Then put the sauce and stir-fry well.

12. I also put some minced pickles and stir-fry them evenly.

13. Add some cooking wine, soy sauce, light soy sauce and dark soy sauce.

14. Add some sugar and stir well.

15. Add an appropriate amount of water and bring to a boil.

16. Cook until the soup is thick, drizzle with sesame oil and sprinkle chopped green onions.

Ingredients: 6 river mussels, 50 grams of bacon, 150 grams of tofu, 1 ginger, 1 green onion

Appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of pepper, appropriate amount of fragrant sesame oil.

Steps Wash the mussels, cut the mussels with a knife, and take out the mussel meat;

Wash with plenty of salt, and then rinse with water;

Prepare all the ingredients: slice the bacon, slice the tofu, cut the ginger in half and slice it in half;

The mussel meat is marinated in cooking wine and ginger for 1 hour (to remove the fishy smell).

Put cold water in a pot, add ginger, green onions, and mussel meat to cook;

After boiling, cook for another 5 minutes, remove the mussel meat and wash it;

In another pot, boil the tofu in boiling water for 3 minutes and drain (to remove the beany smell).

Add cold water, bacon, mussel meat, and ginger to the casserole, and bring to a boil over high heat;

Skim off the scum and simmer for 40 minutes until the soup turns white. (Don't forget to close the lid).

Add the tofu and cook for another 5 minutes;

Add salt, pepper and sesame oil to taste;

Remove from the pot and serve with coriander.

Tips River mussels are very fishy, be sure to soak them in cooking wine for an hour, and river mussels are cold, so there should be more ginger to dispel the cold and remove the fishy smell.

Ingredients: 2000 grams of fresh river mussels, 10 ml of peanut oil, 3 grams of salt, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of soy sauce, appropriate amount of Sichuan pepper.

How to do it After buying the mussels home, put them in a basin, sprinkle them with a little salt for two or three days, and spit out the dirty things inside;

Pierce the knife into the mussel from the hail junction of the mussel shell, open the mussel shell and take out the mussel meat, remove the mussel's gills, and clean the internal organs;

The axe foot of the river mussel is firm, and it is struck several times with a rolling pin to loosen the flesh;

Ginger sliced, chili chopped;

Cut the cleaned mussel meat into thin strips;

Heat the oil and peanut oil in a hot pan, put the ginger and peppercorns and stir-fry until fragrant;

Pour in the mussel meat and stir-fry the chili pepper over high heat;

Add salt, the mussel meat will be juiced when stir-frying, and stir-fry over high heat to reduce the juice.

Tips: Although the river mussel is delicious and nutritious, the river mussel is cold, and it is not suitable to eat those with symptoms of cold, wind cold, spleen and stomach deficiency, and diarrhea.

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.