Materials:

600g of clam meat, 80g of red pepper, 50g of pickled radish and 30g of cucumber. Seasoning Taitaile chicken essence, water starch, edible powder 5g each, salt 23g, Lee Kum Kee steamed fish black soybean oil 2g, salad oil 20g, beer 15g.

Exercise:

1. mussels are marinated with edible powder, beer and 20g salt 1 hour, washed with running water for 3 hours, and cut into filaments with a length of 5cm and a thickness of 0.3cm; Cut red pepper into 0.8 cm long segments; Cut the pickled dried radish into 5 cm long and 0.3 cm thick filaments; Cut cucumber into 0.5 cm square dices;

2. Add boiling water to the pot, stew mussels for 20 seconds, take out and control the water, add 20g of salad oil to the pot, heat it to 70%, stir-fry the raw materials for 0.5min, add chicken essence, salt and steamed fish soybean oil, and continue to stir-fry for 65,438+0.5 min until the raw materials taste delicious, and the water starch is thickened. Pour 5g of salad oil into the pot, take it out and plate it.

2. Fresh Xianghe mussel soup:

Ingredients: 200g fresh mussel meat, 5g soybean 1 0g, 5g medlar, leek 1, ginger 1, cooking oil 1 0g, sesame oil 1, cooking wine1,and pepper1.

Exercise:

1. Wash mussel meat, soak soybeans thoroughly, soak Lycium barbarum, wash ginger and shred, wash shallots and cut flowers;

2. Put oil in the pot. When the oil is hot, add shredded ginger and mussel meat for a while, pour cooking wine, add soybeans and cook over medium heat;

3. When the soup is milky white, add Lycium barbarum, add salt, monosodium glutamate and pepper to boil, sprinkle with chopped green onion and drizzle with sesame oil.

3. Stir-fry spicy mussels:

Materials:

Mussel meat, skirt, a little cooking wine, green garlic, dried pepper, bell pepper, yellow pepper, oil, a little Lee Kum Kee lobster sauce, ginger, soy sauce, oyster sauce, salt and chicken essence.

Exercise:

1. Slice the washed mussel meat and skirt. Boil a pot of water, add a little cooking wine after the water boils, and add clam meat for ten seconds. Take it out quickly, rinse it thoroughly under running water and drain it for later use;

2. Divide the green garlic into white garlic slices; Cut dried peppers, morning peppers and yellow peppers (if you are afraid of spicy peppers, some kinds of peppers will be reduced); Shred ginger for use;

3. Put oil in the pot, stir-fry a little Lee Kum Kee Douchi (or use other hot sauces you like, which can be omitted if you are afraid of spicy), and add shredded ginger, Chili rings and garlic to stir fry;

4. Add mussels and garlic moss, and quickly add soy sauce, soy sauce, oyster sauce, salt and chicken essence, stir-fry for a few times.