2. Tips for cutting mussel meat: First, hold the mussel with your left hand, with the mussel mouth facing upwards, then use your right hand to hold a knife, and pierce it into the body from the water outlet of the mussel, and the penetration depth is about 1/3, so as to forcibly scrape off the suction muscle of the mussel. Then, take out the knife, scrape off the suction muscle at the other end in the same way, and open the mussel shell to take out the mussel meat completely.

3, the shellfish itself is very umami, never add monosodium glutamate when cooking, and it is not advisable to put more salt to avoid the loss of umami, and the mud sausage in the shellfish is not edible.

Edible efficacy

Sweet and salty, cold in nature, entering the liver and kidney meridians; Has the effects of clearing away heat and toxic materials, nourishing yin and improving eyesight; Can be used for treating heat vexation, thirst quenching, metrorrhagia, leucorrhea, hemorrhoid and eye diseases.

Pretreatment of mussels:

Mainly to remove sand from mussels. Therefore, mussels should be placed in relatively light salt water to simulate their living environment. Mussels move and breathe, and then spit out sediment. You can change the water several times, repeat it several times, and leave it for a few hours, and the sediment will be spit out. You can also put some vegetable oil in the water, the mussels will struggle to breathe on the water surface, and the sand can be spit out in time, but this is not kind enough, hehe.

1, the practice of mussels:

The whole meat in the mussel can be eaten, and the mussel can make soup together with its shell. After the shell is cooked with boiling water, the meat inside can be steamed and fried, dipped in sauce, soy sauce or garlic. The key is to cook well, otherwise both parasites and eggs will not be killed, which will easily lead to diseases.