Practice one, like a clam sashimi.

material

Mussel, mustard sauce, soy sauce

working methods

1. Carefully cut the shells on both sides of the ivory mussel with a sharp knife to separate them from the mussel, and then clean them.

2. After the hot water is boiled, soak the mussels in hot water for one minute, take them out immediately, peel them off and wipe off the dirt by hand, and then put them back in ice water for two minutes. After that, the mussels will become stiff, take out long marks along the bottom of the mussels and cut them with a knife. After washing the intestinal sand with water, soak it in ice water for two minutes, then take it out and start slicing.

I never slice mussels according to the traditional thin slice method, but cut them into thick slices according to my past personal experience and preferences. Although it is rare, only in this way can I give full play to and enjoy the fresh and sweet sashimi of mussels. )

4. Put the big ice cubes on the bottom of the dish, and don't use gummed paper (crushed ice is not ice enough, and gummed paper is used in restaurants for cleaning and beauty, but it greatly reduces the sense of coldness), and then put thick mussel slices on the ice cubes (when the mussel slices touch the ice cubes, they can bend and shrink the mussel slices' sashimi to keep the mussel slices crispness more delicious). The best sashimi platter is finally finished, mustard sauce and soy sauce are used for eating, and the remaining mussel offal is used to make mussel rice.

Method 2: Freshly cooked mussels.

material

Ingredients: 1 mussel. Ingredients: a little soy sauce.

working methods

1. Take 1 mussel, shell it, take the meat, and block it in batches.

2. Put half a pot of water in the pot. After the water boils, put in the mussel slices, immediately take them out and put them on a plate, and mix well with soy sauce.

Method 3: Steam the fermented bean juice like a mussel.

material

6 local mussels (weighing about 900g), minced garlic 10g, ginger rice 10g, green pepper rice 10g, soy sauce 30g, oyster sauce 10g, refined salt 2g, monosodium glutamate 10g, sugar 5g, and aged.

working methods

1. Cut both sides of the local mussel shell with a knife, remove the skin, wash it and put it on a plate.

2. Put all the ingredients and seasonings into the nest and mix well, then pour them evenly on the surface of mussels, then put the whole dish in a steamer and steam for 4 minutes on high fire, take out the original juice, add chopped green onion and pour oil on it.

Practice 4, ice and fire are like mussels.

material

Ingredients: mussel ingredients: ice seasoning: American soy sauce, mustard, soup.

working methods

1. Separate the meat from the belly of the mussel (the belly can be made into porridge or soup). Take out the whole meat of ivory mussel, cut off the outer membrane, cut it into 4 cm long and 1 cm wide staggered strips, and wash it with ice cubes.

2. Drain the clean mussels and put them on the prefabricated ice mold.

3. Keep up with the open-hearth soup pot when serving, and put a bowl of ice cubes and a plate of soy sauce mustard as seasoning in front of each diner. When eating, put the mussel meat on the ice mold into a soup pot, blanch it until it is half cooked, take it out, put it in an ice bowl, let it cool, and dip it in seasonings to eat (or prepare various needed seasonings).

Method 5: Saute mussels with scallion.

material

200g mussel, 50g shallot,15g ginger, 5g oyster sauce, 5g chicken powder, 50ml water, 3g white powder and 5g sugar.

working methods

1: Cut mussels into strips (about 0.5cm thick), cut shallots into sections, and cut ginger into thin slices.

2. Take out the oil pan, raise the oil temperature to about 80 degrees, put the cut mussel strips into the oil pan, soak them at medium oil temperature 1 min, and take them out for later use.

3: Pour the oil back into the oil drum, saute the onion (three slices) and ginger (six slices) with the remaining oil in the pot, and then add oyster sauce (1 teaspoon), chicken powder, sugar and water to make a sauce.

4: Put the mussel strips into the pot and mix well, then add the white powder (mix well with 20cc cold boiled water) to thicken.