How to clean Haihong and what season to eat it?

How to clean Haihong.

If you want to clean the rainbow, first prepare a pair of scissors to cut the connection part of the rainbow, and then soak the rainbow in clean water, wash off part of the sediment and then soak it in salt water. Use a brush to scrub the stains on the surface of the rainbow shell, and after cleaning, rinse the rainbow in clean water and remove the internal organs, and the cleaning is complete.

What season is Haihong eaten.

After the Spring Festival, before May Day.

Every year from the end of February to March, it is the fattest time of Haihong, steam a pot of Haihong, open the Haihong shell, the yellow Haihong meat seems to occupy the whole shell! Dipping in vinegar or garlic sauce, it's a delicious delicacy!

After Haihong is salvaged, put it in the water first, add a little cooking oil and salt, and Haihong can spit out the sand and debris by itself.

Haihong can be eaten in any season, but it is the freshest and fattest around May, so it is also the best to eat.

Haihong, scientific name mussel.

It is a well-known seafood treasure at home and abroad.

Every spring and summer, that is, from March to June, Haihong is listed in large quantities.

To clean the rainbow, first prepare a pair of scissors to cut the connection part of the rainbow, and then soak the rainbow in clean water, wash off part of the sediment and then soak it in salt water.

Remove its fishy smell, and also allow it to spit out the sediment and let it sit for about 10 minutes.

After returning it, it was basically clean.

Wash it with water and steam it in a pot.

1. Prepare artificial seawater.

Prepare a large basin of clean water in advance, add about 30 grams of sea salt per liter of water (because the salt content of most seawater is, add sea salt according to this ratio, and then stir until the sea salt is completely melted in clear water, which is our artificial seawater.)

2. Brush the shell of the rainbow.

The fresh rainbow that you buy home is usually dirty, so you should first scrub it with a stiff brush two or three times to clean the dirt on the surface of the rainbow. Rainbow shells often have small hard objects attached to them, which can be scraped off with a knife, and the exposed foot filaments are also cut off with scissors until the shell of the rainbow is clean.

The method of cutting the rainbow foot silk is also very simple, pinch the foot silk with your hand and pull it to the side of the big head, when you feel that you can't pull it very hard (at this time, if you continue to pull hard, you will tear off the rainbow meat), just cut it off with scissors against the shell.

Some people will pinch the foot silk with their fingers and pull it the side of Haihong's big head until the foot silk is torn off. This method of removing foot filaments is simple and crude, but no matter how careful you are, you will pull out a lot of sea rainbow meat, which is very wasteful, so it is not recommended for everyone to use this method.

There is also a way to use a knife to pry Haihong open, and then tear off Haihong's foot filament, in fact, this method is not the best, it is easy to hurt yourself, and it is easy to tear off Haihong's meat, and it is not recommended to use.

3. Resting and inducing vomiting.

Put a grate or leaky basket in artificial seawater, put something underneath, let the grate or leaky basket be at least 3 cm from the bottom of the basin, and then pour the cleaned rainbow on the grate or leaky basket, if the water can not completely submerge the rainbow, add some water to supplement.

A few drops of sesame oil or cooking oil are added to the artificial seawater to form an oil film that isolates the air, which allows Haihong to spit out the sediment even more desperately. After doing this, let it stand for about 3 hours, and the dirt in Haihong's stomach will basically be spit clean.

Many people have done this step even if they have completed it, and they can cook the sea rainbow that has vomited all the mud and sand again, and then remove the foot silk and internal organs when eating. If you need to completely remove the shreds and internal organs before cooking, please follow the following two steps.

Fourth, completely remove the foot filament.

Rinse the rainbow again, put it in boiling water, and take it out immediately after scalding it to the opening. Don't throw away the blanched Haihong soup, after leaving it to precipitate impurities, it is great to use it to make a quick soup, and the nutrition will not be wasted.

In addition to blanching, you can also put the rainbow in a boiling steamer and steam it until the rainbow opens its mouth and takes it out, so as to retain the umami and nutrition of the rainbow to the greatest extent. After the open Haihong cools, pinch the remaining foot filaments with your hands and tear them off with a gentle pull.

5. Remove internal organs.

Because we have done vomiting treatment before, Haihong's internal organs are already very clean, and it doesn't matter much whether we want to remove the internal organs or not. If you feel really worried about not removing the internal organs, you can find a black mass in the middle of the Haihong meat, just remove it, it is the internal organs of Haihong.

At this point, the Haihong has been thoroughly cleaned, and you can use it to cook all kinds of delicious dishes with confidence.

The method is as follows: 1. Many of the newly bought Haihong are connected together and should be cut with scissors.

2. Put all the rainbows in the sink and clean them with plenty of water.

3. Put the cleaned rainbow into a larger iron basin, then add water, put in a small amount of salt, and basically submerge the rainbow.

1. Cut it open. After buying the fresh rainbow home, use scissors to cut the parts that are connected together, so that it is easier to clean and cook later.

2. Soaking. Soak the treated Rainbow in clean water for 10 minutes, clean the impurities on the surface first, and then soak the Rainbow in light salt water for 30 to 50 minutes, so that the Rainbow spits out the sediment.

3. Brushing. If there are still some visible stains on the surface of the rainbow, you can use a toothbrush or other small brush to dip the table salt and gently brush it on the shell of the rainbow.

4. Processing. After the rainbow is cleaned, soak it again in clean water, at which point open the rainbow and remove the black internal organs, so that the processed rainbow can be used directly for cooking.

If it is a fresh rainbow that has just come out of the water, it is recommended to soak it in cold water with some edible salt for a few hours, then pull the connected rainbow apart, scrub it with a slightly harder brush, and then wash it with running water.

Soak in water for a day. Change the water a few times during this period, and then brush it with a steel wool ball, preferably to pull out the thread inside, it is very dirty.

Introduction: Use chopsticks to separate the rainbow from the bottom of the basin, because the position of the rainbow has always been in the basin**, the sand spit out sinks directly to the bottom, and the water that the rainbow sucks in the middle is clean.

The practice of the nine-story tower fried sea rainbow

Ingredients:500g of Haihong, 5-6 cloves of garlic, 1 handful of nine-story tower, salt and freshly ground black pepper, 5g of unsalted butter, 20ml of olive oil, 1 2 cups of brandy or white wine.

Method:

1. Cut the garlic cloves into minced garlic, remove the thick stems from the nine-story tower, pick the leaves and wash them;

2. After thawing, brush the shell with a brush, rinse and drain;

3. Heat a wok, add olive oil and butter, heat over low heat, add minced garlic and stir until fragrant;

4. Turn the heat to high and pour in the sea rainbow and cook the brandy;

5. Then add salt and black pepper and stir well, cover the pot and simmer for 2 minutes;

6. Open the lid of the pot, put in the nine-layer tower leaves, and stir-fry a few times.

The practice of blazing small sea rainbows

Ingredients:A number of green onions and ginger, 1 pound of sea rainbow.

Method:

1. Wash the rainbow repeatedly, brush the shell with a brush, and tear off the grass by hand (tearing towards the big end).

2. Boil a pot of water, add green onion and ginger, add mussels, and add a tablespoon of cooking wine.

3. Wait for Haihong to open its mouth, take it out and put it on a plate.

4. Sauce: garlic paste + fresh soy sauce + rice vinegar + sesame oil.

Haihong's cleaning method

Use chopsticks to separate the rainbow from the bottom of the basin, because the position of the rainbow has always been in the basin**, the sand spit out sinks directly to the bottom, and the water that the rainbow sucks in the middle is clean again.

When buying Haihong, ask the boss for a little sea salt, dissolve it in clear water to create the taste of seawater. Then put two chopsticks in the basin that are not usually used, the purpose is not to let the small basket sink to the bottom, and finally put the leaky basket full of sea rainbows on it to soak, and then drop a few drops of sesame oil, and after 2-3 hours, you will see that there will be a lot of dirt at the bottom of the pot.