In the first step, mussels are best cooked with a hammer such as the back of a knife or a meat-loosening hammer several times, and then cut into pieces, and the tofu is cut into small pieces for later use; Step 2, put a little oil in the pot to heat it, saute ginger slices and garlic slices, then stir-fry the mussels in the river a little, cook some cooking wine to remove the fishy smell, and add enough hot water to the fire to boil; Step 3: After the soup is boiled again, simmer for about 1 hour. /kloc-after 0/0 minutes, put the tofu out of the pot. Finally, add some seasonings such as salt and white pepper before serving, and sprinkle some parsley and chopped green onion to serve. Aquatic products are basically strong in their own flavor, so they are delicious without monosodium glutamate and chicken essence.

Stir-fry mussels, first prepare mussels, dried peppers, perilla leaves, ginger, cooking wine, salt, starch and green garlic. Step 1: Slice mussels and marinate them with ginger, salt and cooking wine for more than ten minutes. Step 2: Mix chopped green garlic strips with starch. Oil consumption, water mixing and sauce mixing Step 3: Boil the oil on low heat, stir-fry the dried chili until fragrant, then take it out, and stir-fry the mussels for no more than one minute. Step 4: Add the fried dried chili, stir fry, pour in the sauce and stir, add a spoonful of soy sauce, and finally sprinkle the perilla leaves out of the pot.

Braised mussels, first prepare: mussel meat, pickled radish, cucumber, red pepper, chicken essence, water starch, salt, steamed fish soy sauce, salad oil, beer and edible powder. Step 1: Marinate mussel meat with beer, salt and powder for one hour, and then rinse it with clear water for three hours. Step 2: Shred mussels, cut red peppers, and shred pickled radishes. Step 3: Boil the water, add the mussel meat and stew for 20 seconds. Step 4: Heat the salad oil, stir-fry it in the clam fire for 30 seconds, then add salt, steamed fish soy sauce and chicken essence and stir-fry for one and a half minutes. Step 5: After the water starch is thickened, pour a little salad oil out of the pot.

Stir-fry mussels with hot sauce: step 1, cut mussels into strips, add shredded ginger, soy sauce, cooking wine and a little starch, and marinate for 10 minutes to taste; Wash the side dishes with garlic sprouts or green peppers, cut into sections, and cut the dried red peppers into small pieces for later use; Step 2, put a proper amount of oil in the pot, add dried red pepper and stir-fry until fragrant, then take out the dried pepper, add the side dishes that are easy to cook, such as mussel meat, green garlic and green pepper, and stir-fry quickly over high fire (taste it during the period, and add more if it is not enough); Step 3: Sprinkle some coriander powder or perilla leaves and stir-fry twice before serving. Mussels must be fried quickly, or they will become like rubber bands once they lose water. Grasping with starch is also for the rapid gelatinization of starch when frying, which can slow down the dehydration of mussel meat, so it will be crisp and tender.

Lentinus Edodes porridge, preparation materials, Lentinus Edodes, fresh mushrooms, onions, ginger, rice, salt, peanut oil, cooking wine. Practice, the first step, wash and dry mussels, add cold water to the pot to boil, put mussels in the pot to cook until the shell is open, turn off the fire, pour cold water to wash and dry, and chop mussels. Step 2: shred ginger, slice mushrooms and chop onions, then put the pot in the stove to boil, pour peanut oil, fry ginger and clam meat together to dry the water, and then add a little salt and cooking wine to remove the fishy smell. Step 3: Wash the rice and cook it in a pot for 30 minutes. After the rice blooms, pour in the field chicken, mushrooms and chopped green onion, stir well, cook for 10 minute, and finally add a little salt and chopped green onion to make a pot of nutritious and delicious mussel porridge.