How to make mussel meat delicious? How to make river mussel meat delicious?

If you want the south or the north, I northerners often eat ordinary clams and scallops. Stir-fried mussel meat (clams or mussels) with leeks blanched in boiling water (7 mature) clams or mussels, select the meat, cut the leeks into sections, put them in a pot (steel) hot oil (less) stir-fry (urgent), and put less salt. Eat it while it's hot, what a fresh word!

The simplest and most homely way to do it. Scallops make milk soup, Jinan milk soup is a must.

Go to Seafood City to order a few dishes to eat, and go home to grope and explore.

The production of mussel meat is very particular about the use of fire, do not use the induction cooker, but see the open flame. The simpler the material, the better.

I am from the Northeast, and we have a super simple and delicious method here, which is to fry mussel meat with leeks. You can try. The seasoning is salt, chicken essence, cooking wine. Ginger.

Boiled mussel meat with green vegetables, boiled mussel meat with golden cauliflower, braised meat, boiled soup

The seasoning is. Salt.

Chicken essence is from the Northeast. You can try it, cooking wine, we have a super simple and delicious recipe here, which is to fry mussel meat with leeks.

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.

The river mussel is also called crooked here, which belongs to the river and is delicious, needless to say. I remember when I was a child, a large river mussel was fished out of the fish pond behind my old house, and my mother used it to stew a pot of soup with tofu, which tasted "unreasonable".

1.The practice of river mussel stew tofu is not too complicated, the first step is to clean up the river mussel well, after the river mussel is bought, break his shell, remove the internal organs and leave the usable river mussel meat with salt and scrub it with salt repeatedly, rinse it with clean water and scrub it with salt to ensure that each piece of river mussel meat is clear and clean.

2.Add white wine and ginger slices to the water, blanch the mussel meat in a pot under cold water, skim off the foam, remove it and wash it with water again. Then slice the mussel meat, and it is recommended that you must cut it thinner, because the mussel meat is really not easy to burn.

3.Stir-fry the green onions, ginger, garlic, dried chili peppers in the pot with oil, add some white wine to the mussel meat, and the liquor can be fishy. Be sure to fry the water of the mussel meat, otherwise it is easy to have a fishy smell, then add water to boil over high heat and add salt to taste, turn to low heat and simmer for 2 to 3 hours, the mussel meat is not easy to rot, so the stewing time should be guaranteed.

4.Stir in the tofu and simmer for 10 minutes before removing from the pot, sprinkle in chopped green onions and remove from the pot.

The soup is milky white, and it is very delicious with tofu, but you must not be too greedy. River mussel meat is a cold food, and eating too much will cause stomach trouble.

Braised river mussel meat. Prepare the following ingredients:

River mussels, ginger, cooking wine, light soy sauce, dark soy sauce, sugar, garlic, green onion, salt.

Production Steps:1First take out the mussel meat from the mussel, then clean up the mud sausage, then clean it, put it in water to blanch, take it out and dry the water, and then cut it into small pieces for later use.

2.Shred the ginger and set aside, flatten the garlic and cut it into small pieces, and cut the green onion into chopped green onions.

3.Put vegetable oil in the pot, heat until seven ripe, first put the ginger and garlic into the cooking pot, and then put the mussel meat into the stir-fry.

4.When the color of the mussel meat turns slightly yellow, add light soy sauce, dark soy sauce, sugar, salt and a little water, bring to a boil, and then turn to low heat.

5.Simmer for about 10 minutes, after the soup is finished, sprinkle a pinch of chopped green onions, stir well and then get out of the pot.

Spicy mussel meat. Prepare the ingredients:

River mussels, ginger, Sichuan peppercorns, green chilies, red chilies, dried chilies, salt, cooking wine, light soy sauce, oyster sauce.

Production Steps:1Take out the mussel meat and wash it, remove the mud and sandbag, clean it, put it in the pot and blanch it for two minutes, remove the water with a colander, and then put it on the cutting board and cut it into small pieces for later use.

2.Ginger into shreds, green chilies, red chili peppers, dried chili peppers into small pieces.

3.Put vegetable oil in the pot, heat it until it is seven ripe, add shredded ginger and stir-fry until fragrant, and then add dried chili peppers to stir-fry until fragrant.

4.Then add the mussel meat and stir-fry, add cooking wine, light soy sauce, oyster sauce, continue to stir-fry until nine are ripe.

5.Add the green chili, red chili pepper and salt, stir well, and continue to stir-fry for 30 seconds.

1. River mussel tofu soup: Fresh river mussels are cleaned, knocked a few times with the back of a knife or pricked with a meat needle, so that the meat will be more tender and flavorful, and then cut into strips, and the tofu is cut into small pieces. 2. Touch the river mussel and fry the river mussel:

Touching the practice of frying river mussels, pry the river mussels with a knife, take out the meat, remove the dirt and cut the mussel meat into shreds, blanch and cut the green onions, garlic and green peppers in a pot with boiling water, add lard, fry over high heat, and finally add green peppers. 3. Stir-fry the river mussels: change the knife to cut the mussel meat obliquely into large slices, add crushed ginger, a little salt, cooking wine and marinate for 10 minutes, cut the green garlic into granules, adjust the starch water and oyster sauce into a sauce, sit in a pot and burn the oil on low heat, fry the dried red pepper over low heat, fry the mussel meat quickly under the remaining oil, pour in the green garlic and fried dried red pepper and stir-fry, spray a little soy sauce to color, pour in the sauce and mix well and sprinkle perilla leaves.

River mussels are salted with powder, beer, salt, rinsed with water and shredded, red peppers are cut into sections, pickled radishes are cut into sections, and cucumbers are diced. Put boiling water into the pot, boil the mussels on high heat for 20 seconds, remove and drain, put the hot oil in the hot pan and fry the raw materials on high heat, add the chicken essence, salt, steamed fish soy sauce, continue to high heat until the raw materials are flavorful, thicken with water starch, pour in salad oil and put it on the plate.

Of course, it is steamed, prepare the fresh ingredients, clean the ingredients, put them in the pot, add the appropriate amount of condiments and sauces, and steam them for about 20 minutes, so that the food is ready, very delicious.

First prepare some mussel meat, then marinate it in cooking wine and ginger slices for ten minutes, then put it in a pot and stir-fry for five minutes.

There are not enough mussels to eat.

River mussel meat is not only delicious, but also nourishing yin and beauty, see what delicacies Xiaoqin makes with river mussel meat.

Preparation of hot and sour river mussel meat:

Ingredients: 500g mussels.

Excipients: appropriate amount of oil, appropriate amount of salt, 2 cloves of garlic, 1 garlic sprout, appropriate amount of ginger, 1 pack of sour millet pepper, 30g of dried chili seeds, 1 tablespoon of cooking wine, appropriate amount of chicken essence.

Steps: 1. Put the mussels into the pot and add cold water to submerge the mussels.

2. Cook for about 10 minutes, all the mussels will open their mouths and pick out the mussel meat.

3. Cut the strips with scissors, add salt and rub and wash.

4. Prepare auxiliary ingredients such as sour millet pepper, dried spicy seeds, garlic, garlic sprouts, and ginger.

5. Cut the chili pepper into small sections, crush the garlic, cut the garlic seedlings into sections, and cut the ginger into thin strips.

6. Heat the mussels in a hot pot, add ginger and cooking wine and stir-fry to dry the water, and put on a plate.

7. Heat the oil in the pan, add the dried river mussel meat and stir-fry until fragrant, and then put it on the plate after stir-frying.

8. Leave oil at the bottom of the pot, add all the accessories and stir-fry for 2 minutes.

9. Pour in the mussel meat, add salt and stir-fry evenly, add the chicken essence to adjust the freshness.

10. Remove from the pot and serve on a plate.

Ingredients: appropriate amount of mussel meat, 300g of cabbage.

Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of blended oil.

1. Remove the shell and wash the live mussels, cut them into small pieces and put them in a bowl, pour them with cooking wine, mix well and marinate slightly.

2. Wash the greens and cut them into sections.

3. When the oil is hot for 5 minutes, put the mussel meat in the pot first, and then put some cooking wine and water to boil.

4. Add the greens and stir-fry, then add an appropriate amount of water and bring to a boil over high heat until the soup turns milky white.

5. Remove from the pot and put on a plate, and the green vegetables and mussels can be made.

1.Cut the mussel meat into even pieces (you can beat the harder parts with the handle of a knife) and scrub them with salt 2-3 times until the mucus is washed off the mucus.

2.Put the washed mussel meat into the casserole, add cooking wine to cover the mussel meat, bring to a boil and cook for a few minutesAdd ginger slices and water to the casserole, bring to a boil and skim off the foam.

4.Add the sliced bacon and bring to a boil over low heat.

5.After about half an hour, add the tofu and bamboo shoots.

6.Simmer over low heat until the mussel meat is soft and rotten, and add salt to taste after the tofu is poated 7Sprinkle with pepper when remove.

How to make mussel shell meat delicious Try Sister Ping's method, it is sweet, nutritious and delicious, it is really delicious.

Appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of bean paste 1, soak and wash dry mussels. 2. Wash and chop the chili pepper and ginger. 3. Heat the pot and put a little oil.

4. Add chopped ginger and bean paste and stir-fry. 5. Add the chili flakes and stir-fry. 6. Put in the soaked dried mussels, spray some cooking wine to remove the smell, and stir-fry evenly.

7. Season and remove from the pan.

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!

The preparation of mussel meat is as follows:Ingredients: 200 grams of river mussels, 400 grams of leek moss.

Excipients: 1 tbsp oil, 1 tsp salt, 2 tsp sugar, 1 tsp soy sauce.

1. Take out the meat after the mussel flies a little, wash it and set aside.

2. Wash the leek moss and cut it into sections for later use.

3. Heat the iron pot red, add an appropriate amount of oil, add the mussel meat, and stir-fry.

4. Add an appropriate amount of salt, sugar, soy sauce to taste, and stir-fry.

5. Add the leek moss.

6. Add an appropriate amount of salt.

7. Stir-fry evenly.

8. Cover the pot and cook for about 1 minute.

9. Add an appropriate amount of tail oil.

10. The plate is finished.

The mussel meat is prepared as follows:Ingredients: 30 mussels.

Excipients: 2 green onions, 1 piece of ginger, 1 whole garlic, 4 tablespoons of cooking wine, 50 ml of white wine, appropriate amount of salt, 2 tablespoons of light soy sauce, 6 dried chili peppers, 1 handful of peppers.

Steps: 1. All of them are palm-sized mussels.

2. Peel off the mussels, take out the meat, remove the gills and intestines, and clean them three or four times with a large amount of salt and liquor.

3. Add two tablespoons of cooking wine to the cold water and blanch the mussel meat.

4. Try to control the moisture content of the dried mussel meat and cut the large pieces of meat into thin slices.

5. Stir-fry the chili pepper over low heat and stir-fry the fragrant.

6. Add chopped green onion, shredded ginger and minced garlic and stir-fry.

7. Put in the mussel meat and stir-fry, stir-fry quickly over high heat, and put in the seasonings until the mussel meat is flavorful.