How to cook seafood elephant skin mussels deliciously, how to eat seafood geoducks

Elephant Trunk Mussel: The elephant trunk mussel is a large edible shellfish, which is called by the Chinese because of its shape like an elephant's trunk. The edible part is quite large and the taste is very delicious.

Fresh mussel drawing:

1. First boil a pot of water to boiling, put the mussels and shells into the boiling pot together, heat them evenly on both sides a few times, pick them up for about 1 minute, quickly remove the skin and shell, cut off the part that was originally exposed, and put the other section for later use.

2. Spread the crushed ice flat on a slightly larger play and wrap it in plastic wrap, then split the nose into several pieces and put it in the bowl until the entire bowl is filled, and then put the bowl into the refrigerator quick-freezer, and it takes about 20 minutes to take it out before it can be served. When chopping with a knife, pay attention to the hygiene of knives, cutting boards, and hands, and it is best to disinfect the knives and cutting boards before operation.

3. The other half of the cut can be cooked according to your own taste, you can put some loofah carrots to make soup, you can also fry and eat, you can also steam hibiscus eggs, anyway, the live elephant trunk mussels are delicious, but do not put things like monosodium glutamate and chicken essence, that will destroy the natural deliciousness of the mussels, and put some ginger and a small amount of salt when making soup.

4. After the mussels are served, sprinkle some lemon juice on them, mix the mustard and soy sauce together, and then take two small wooden sticks called chopsticks and dip them in a little mustard soy sauce, and finally put them into the mouth of the direct saliva mouth, so that the whole process from making to tasting the elephant trunk mussels is roughly completed.

Features: Crisp and tender taste, rich in nutrients.

Crispy fried mussels method:

Ingredients: elephant trunk mussels.

Excipients: green pepper, red pepper, lily, onion, ginger.

Seasoning: edible oil, salt, monosodium glutamate, rice wine, starch.

1 First of all, the elephant trunk mussel is peeled and washed with boiling water, cut into thin slices, pickled and starched. Cut the peppers into elephant eye slices.

2 Heat the oil in the pan until it is 30% hot, put the elephant trunk mussels, chili peppers and lilies into the pan, scratch the oil slightly, and drain from the pan.

3 Leave a little oil in the pan, add seasonings and thicken. Pour the stir-fried ingredients into the wok, add the oil, stir-fry together for a while, and put on a plate.

Fry chili pepper and sesame pepper together, put the elephant skin mussel and fry well, add green onion ginger, soy sauce, cooking wine and salt, add boiling water and simmer over low heat.

1. Seafood elephants can be made into sashimi and stir-fried, while duck mussels can be made into porridge, cut into two halves and cut thin slices with an oblique knife, and after serving on a plate, dip and eat with seafood soy sauce and mustard, and it is very nutritious, which can well supplement various trace elements of the body.

2. Geoduck (scientific name: panopeaabrupta): The biological name is Pacific submarine clam, also known as emperor mussel, goddess clam, and seafood trade name"Geoduck"。

Both shells are the same size, thin and brittle, with serrations, subshells, and water pipes (also known as tentacles) at the tip. It is a high-grade seafood that is admired and eaten by the Far East, including Chinese and Japanese. It is native to the North Pacific coast of the United States and Canada.

Because of its large and fleshy siphon, it resembles an elephant's trunk (elephant pull)."Geoduck"。

Boiled rubber mussels: the most original deliciousness.

The best way to eat seafood is to boil it, and strive to eat the most original deliciousness. This rubber mussel, the big one we call the town "elephant", the elephant weighs two or three pounds; The small ones are called "baby elephants", and there are about three or four of them in a catty. Elephants are generally used to make sashimi, and baby elephants are more diverse, but I personally like to use them for boiling, fresh and sweet, and after boiling, they are dipped in mustard and soy sauce to eat, and I can't stop eating chopsticks.

I can eat a few small rubber mussels in one sitting.

When you buy this little rubber mussel, you have to squeeze out the water by pinching the trunk with your hands, or you will buy water, which is very expensive water.

Once I heard the chef of the restaurant say that the bone broth is more delicious, and the rubber mussels that are boiled are also fresh and sweet, but there is a little more other taste, but it is inferior. And after the white burning, put it a little, and the cucumber shreds will be hung with oil flowers, but it is not beautiful. It is boiled with boiling water, and the boiling water that has burned the baby elephant is sprinkled with cucumber shreds and a little salt, which is also a very sweet and refreshing clear soup.

Ingredients. Ingredients: 6 small rubber mussels, 2 small cucumbers, auxiliary ingredients: appropriate amount of ice water, appropriate amount of soy sauce, appropriate amount of mustard, appropriate amount of salt.

Steps. 1.Pry the small rubber mussel open, remove the internal organs and other parts, and wash after processing.

2.Pick the cucumbers that are young in the potato.

3.Wash and shred.

4.Boil the water, a few pieces of rubber mussels, and pick up the water after a little (you can count silently for 10 seconds).

5.Soak in ice water for a few minutes.

6.Take out the baby elephant mussels and put them on a plate, and you can put some cucumber shreds on the plate first.

7.Prepare soy sauce and wasabi and eat them deliciously.

8.Boil the water for the small rubber mussels, bring to a boil again, and add some shredded cucumbers.

9.Add a pinch of salt to taste and it makes a delicious cucumber soup.

Tips: The small rubber mussels are boiled in boiling water, and there is really no need to use soup or the like, and the cucumber shreds at the bottom of the plate are recommended to be raw, I once tried to blanch, and I felt that the taste was not so good.

Cleaned shelled ivory mussels, bottom layer vermicelli, salt, minced ginger, minced garlic, oil, put well, boil the water in the steamer over high heat, put in the steaming for 5-6 minutes.

Sea mussels are very nutritious, in order to retain the original taste of sea mussels as much as possible, we generally take the method of boiling sea mussels to make sea mussels, and then we will talk about the home practice of sea mussels.

01 First of all, pry open the sea mussels we bought, remove the internal organs and other parts, wash them with water after processing, and it is best to soak them more.

02 Then add half a pot of water to the pot, boil the water in the pot over high heat, and then clean the sea mussels, and pick them up after a little water, don't take too long, the sea mussels will not be fresh if the time is too long.

03 Soak the scalded mussels in boiling water for a few minutes, then remove them for later use.