Braised mussel
material
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.
working methods
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; Cucumber is cut into 0.5 cm square dices.
2. Add boiling water to the pot, simmer the mussels for 20 seconds, take out 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 1.5min until the raw materials taste delicious and the water starch is thickened, pour 5g of salad oil into the pot, take it out and put it on a plate.
skill
trait
Hometown is rich, crisp and spicy.
comment
Pickled dried radish is available in the market. It tastes salty and slightly sweet.