Green mussel, namely emerald mussel, also known as sea red. After drying, it is called "mussel". Distributed in the southern East China Sea and the South China Sea coast. Shells are larger, and the shell length is 13 ~ 14 cm. Shell length, shell length is twice as high as shell height. The top of the shell is located at the front end of the shell, namely the beak. The trailing edge is curved, and the abdominal edge is straight or slightly concave. The shell is thin, the surface of the shell is smooth and emerald green, the front part is often greenish brown, the growth line is thin, and the front end has convex edges. The inner surface of the shell is porcelain white or bluish blue with pearl luster. The left shell has two hinge teeth, and the right shell has 1. Soft feet, light yellow.

Note: Half-fat smoked pork belly tastes better.

Ingredients: frozen mussel 12, 6 slices of bacon, onion 1, celery 1, carrot 1/2, 2 teaspoons of garlic.

Ingredients: sauce: 5 tbsp water, 2 tbsp fruit juice 1 tbsp tomato juice, 2 tbsp sugar 1/2 tbsp salt 1/4 tsp cornflour 1 tsp.

How to do it:

(1) Rinse the frozen mussels after thawing, dry them, sprinkle with a little salt and pepper and marinate for 5 minutes.

(2) wrap the green mouth with half a piece of bacon; Cut carrots, onions and celery into strips.

(3) Heat 2-3 tablespoons of oil, fry cigarettes, bacon and mussels until golden brown, and take them out.

(4) Stir-fry the remaining oil with minced garlic and side dishes, put the smoked meat on it, and pour the sauce to boil.

(5) Serve mussels and side dishes together.

Green mouth with garlic

Cooking home-cooked dish

Take other aquatic products as the main raw materials.

Practice steaming

A light taste

Cai Cheng hot dishes

Raw materials:

250 grams of mussels.

Seasoning:

Chicken powder 1/4 tsp, fresh garlic 3 tsp, refined salt 1/4 tsp, monosodium glutamate 1/3 tsp, pepper 1/5 tsp, chicken oil 4 tsp, and appropriate amount of starch.

Exercise:

1, mussels are washed; Put chicken powder, fresh garlic, refined salt, monosodium glutamate, pepper, chicken oil and starch into a bowl and mix well to make "garlic juice" for use.

2. Drain the mussels, mix in the "garlic juice", steam on the drawer for about 6 minutes, take them out and put them on the plate.

Material replacement:

Using scallops instead of mussels is called garlic scallops.

Taste change:

Take the minced garlic out of the seasoning, add the minced black beans and oyster sauce, and weigh the black beans and oysters.

Duobao Qingkou [raw material/seasoning]

250g of live vegetables, 0/0g of ham/kloc, 0/0g of carrot/kloc, 0/0g of green pepper/kloc, and 0/0g of mushroom/kloc.

15g peanut oil, 30g soy sauce and 5g sesame oil.

[production process]

1. Slaughter the live green products and put them on the plate. Cut ham, carrots, green peppers and mushrooms into rice and sprinkle them on the green mouth.

2. Boil the water in a steamer, add the raw materials and steam for 7 minutes.

3. Boil the oil, pour it into the green mouth, and then add the soy sauce.

Stir-fried green mouth with beans

Ingredients: 6 pairs of frozen mussels, 4 pairs of beans, 4 slices of carrots, 1 teaspoon of ginger, 2 tablespoons of oil.

Marinade: 1/2 teaspoons soy sauce, a little pepper and sugar.

Seasoning: salt 1/2 teaspoon, soy sauce 1 teaspoon each.

Exercise:

1. Thaw mussels, drain water, mix well with marinade, and marinate for about 10 minute; Wash the beans and cut them into sections.

2, heat 2 tablespoons of oil, saute ginger, put it in the green mouth and stir fry quickly; Put the beans and carrots into the original wok, mix well with the seasoning, return the mussels to the wok, and mix well to serve.

Tips:

The green mouth is brilliant red, and the big one is first class.