In fact, mussel meat is rich in trace elements needed by human body, such as protein and calcium, and it is a delicious and rare medicinal material. 100g mussel meat contains protein 10.9g, calcium 248mg, iron 26.6mg, zinc 6.23mg, phosphorus 305mg, selenium 20.24mg and carotene 2.3mg Regular eating has the effects of strengthening the brain, improving intelligence, nourishing yin and calming the liver, improving eyesight and strengthening teeth. Relevant data show that mussel meat can also relieve ethanol toxicity, clear away heat and nourish yin, and improve human immunity. It is an important medicinal material in traditional Chinese medicine.
When I was a child, my father treated mussels and put them in a water tank to purify water. The reasons for it were not known I didn't know that mussels were excellent and delicious until I grew up. The boiled soup is mellow, delicious and fragrant. Many people know that mussel meat is not easy to cook, mainly because of the structure of axe feet and their edges in mussel meat. The more heated, the easier it is to harden. Therefore, before cooking, it is necessary to repeatedly beat the edge of the axe foot with a wooden stick to change the loose structure of its meat, so that it is easy to boil and eat.
The bought mussels should be soaked in clear water for two or three days, and then cooked after spitting out the sediment. The lid of fresh mussel shell is tightly closed, which is difficult to open by hand, mainly because there are adductor muscles (mussel column for short) in the shell. The closed muscle is the switch for mussels to open and close. Once closed, it is extremely difficult to open it by hand. If you can break it by hand, it means it is a dead clam. There will be a foul smell after opening, and the meat is gray, and the bacteria have multiplied in large numbers, so it must not be eaten.
When taking meat from fresh mussels, the left hand should hold the mussel tightly, and the right hand should take a knife and slowly penetrate into the body about one-third of the depth from the inner shell wall near the mussel outlet, and then forcibly scrape the mussel's suction muscle to spread the mussel. Of course, it can also be cooked in hot water, which will open naturally.
The meat removal of mussels is also a key link. After opening, you should first remove the grayish yellow cheeks and the mud intestines at the back. Usually, the deposits in the intestine are not easy to remove. You have to cut the intestines with scissors, then rinse them repeatedly with water, or rub them with salt, then remove the mucus and cook them.
Here is a method for stew mussels and bacon in casserole:
Mytilus 2000g, bacon150g. 50g of winter bamboo shoots, 30g of mushrooms, 25g of cooking wine, 5g of white pepper, 3g of ginger, onion and salt.
1, fresh mussel is washed and cut into pieces for later use, ginger is sliced, onion is cut, winter bamboo shoots are peeled and sliced, and mushrooms are pedicled.
2. Soak the bacon in clear water and cut it into strips of 3cm* 1cm.
3. Knock the mussels loose with a wooden stick and wash them. Cook in a pot with cold water until the soup turns white. Take out the mussels for later use.
4 Add the cooked soup to the casserole, then add the bacon and mussels, bring to a boil with high fire, skim off the foam, turn to low heat, and add the onion and ginger cooking wine.
4 stew until 80% mature, add winter bamboo shoots, mushroom slices and salt, stew until rotten, remove ginger and onion, and sprinkle with white pepper.
Uncover the lid before serving, and remember never to put monosodium glutamate, because mussels have a strong flavor, and putting monosodium glutamate will have a bad taste.
Friendly reminder: mussels contain high concentration of pentavalent arsenic compounds, which will form trace arsenic when combined with a large amount of vitamin C, so try to avoid eating with beer and fruits rich in vitamin C.
I also think of the allusion that "the snipe and the clam strive for each other, and the fisherman gains". There are many such stories in modern life. I hope everyone is a fisherman, but it is best not to gain anything from the competition of others. Think about how good the world would be if everyone was a winner!
Mussels are mollusks, and some places are called mussels, crooked children. They live at the bottom of freshwater lakes, ponds and rivers, and are half buried in sediments. Meat is edible, and can also be used as bait for fish and poultry and feed for poultry and livestock. Nowadays, more and more people eat mussels, and the mussels cooked by my mother are delicious.
Hebang fresh meat tofu pot
1. Cut the mussel meat into small pieces (the hard part can be hammered several times with the handle) and rub it with salt for 2-3 times until the mucus on the mussel meat is cleaned.
2. Put the washed mussel meat into a casserole, add wine without mussel meat, boil and cook for a few minutes.
3. Add ginger slices and water, boil and skim off the floating foam.
4. Slice bacon, boil and turn to low heat.
5. Add tofu and winter bamboo shoots after half an hour.
6. stew until the mussel is soft and rotten, and add salt to the tofu after punching.
7. Sprinkle some pepper afterwards
Sauteed mussels
1. Slice mussel meat obliquely into large pieces, add Jiang Mo, a little salt and cooking wine and marinate 10 minute.
2. Cut the pole into granules, and mix the starch water and oyster sauce into sauce.
3. Stir-fry dried red peppers with low oil, stir-fry mussel meat with the remaining oil, pour in green garlic and stir-fry dried red peppers, spray a little soy sauce for coloring, pour in sauce, mix well and sprinkle with perilla leaves.
Stir-fried mussels with Chili sauce
1. After washing, only add a little water to boil. Mussel soup is good for your health. People who are not suitable for the cold.
2. clam meat. Cut into pieces. The things in the mussel's stomach are sticky and fishy. Wash the contents of your stomach and wash the processed mussels several times for later use.
3. Shred red pepper, shredded ginger and minced garlic.
4. Put the oil in, add shredded ginger and minced garlic after a small fire.
5. Garlic and pepper are a little yellow. Stir-fried spicy. Add clam meat and salt, a spoonful of soy sauce, a little cooking wine, a little sugar, Laoganma.
There is only a little water left. Add chicken essence and stir fry. Turn off the fire and cover the pot. Cut chopped green onion. Coriander. Yuwen saute
Stir-fried mussels with perilla in sand tea sauce
1. Wash mussels and dry them. Peel garlic cloves and cut into small pieces. Chop pepper. Wash basil and air dry. Soy sauce and sand tea sauce are ready first. Step 1 Fry mussels with basil sauce
2. The pot is hot, and garlic slices and peppers are fragrant in the pot. Step 2: stir-fry mussels with basil sauce
3. Stir-fry mussels, add sand tea sauce and soy sauce and stir-fry until mussels are shelled. Step 3: Open the sand tea sauce and stir-fry the mussels with basil.
4. Immediately after opening the shell, pour the basil, turn off the fire, stir well and then put it on the plate.
How to make mussels simple and delicious? Indeed, as the subject said, mussels and snails used to feed ducks, but now they have become delicious food on the table of ordinary people.
Mussels, we usually have a big fan-shaped shell, and a long black one, which is more common in winter and is often used to stew soup with ribs.
Mussels are the most deceptive things. Its meat feels white and tender, and it feels as delicious as oysters. But in fact, the meat is tough and tight. If it is not cooked well, it will be too old to bite.
Once I bought mussels and asked the owner how to cook them. The boss replied very generously: use a pressure cooker. Then he added: What else can't be crushed by a pressure cooker?
Suddenly I feel that the boss's words have condensed the wisdom of our working people. I can't say all the ingredients, but most of them will be stewed in a pressure cooker.
So, I immediately bought some mussels and planned to stew soup with ribs.
Of course, the bought mussels can't be cooked immediately and need to be treated, otherwise they can't be eaten, and the meat on the side is too tight to bite.
So, what do mussels need to do before cooking? 1 First of all, when buying mussels, please ask the boss who sells mussels to help remove all the inedible parts of mussel meat. There is a black intestine in the mussel that needs to be removed.
2. Knock on the edge of mussel several times (because the edge of mussel is tight and tough, it is best to knock it loose with tools first).
3. When cleaning, pour the salt into the mussel meat, and then gently rub it on the surface of the mussel by hand. As the salt melts slowly, some mucus will come out. At this time, wash it with water, then add salt for the second time and continue the previous rubbing action! Repeat this three times. Finally, clean it.
If the mussel is quite big, cut it small with scissors, but be careful not to cut it too small, because the mussel meat will shrink and become smaller when cooking.
Ingredients of mussel ribs soup: mussel with shell1000g, ribs 400g, and a piece of ginger.
Seasoning materials: edible salt 5g, vinegar 1 spoon.
Production method:
1, mussels are treated as above. In fact, there won't be much meat left after peeling off the shell. After two Jin of mussels are processed, it is such a bowl.
3, the ribs are cut into sections, and it is good for the boss to buy meat.
4. Put a proper amount of water in the pot to boil, pour the ribs into boiling water to drain the blood, and then rinse them with hot water.
Tips:
After stewing the soup in the pressure cooker, the pressure in the pot is high. Don't force it open, which is very dangerous. If you are in a hurry to eat, you can wet the rag with cold water and spread it on the lid. After ironing the dishcloth, take a bath in cold water and spread it on the lid. After repeated several times, the pressure in the pot will soon be reduced and the lid can be easily opened.
Stir-fried mussels, this dish is quite good, suitable for drinking and eating. Once I ate out and ordered a plate of fried mussels.
The chef's knife work must be very good. The mussel meat is cut into small pieces, mixed with garlic and ginger that are also cut into filaments, and served with some millet spicy and spicy.
My child asked me to give her some mussels. A few chopsticks down, mussel shredded pork is hard to find among many shredded ginger and garlic, lamenting that the chef cuts too well and the boss saves too much on the cost of ingredients.
The next day, I went to the vegetable market and bought a catty of clam meat. I asked the owner who sells mussels to help me clean it up. After taking it home and cleaning it as mentioned above, I made a plate of fried mussels with Dutch beans.
Stir-fried mussels with Dutch beans Ingredients: 500 grams of mussel meat, 50 grams of Dutch beans and one red pepper.
Seasoning materials: garlic cloves, ginger, edible salt 3g, soy sauce 1 spoon, cooking wine 2 tablespoons, sugar 1/4 tablespoons.
Production method:
1. Pick the stems at both ends and sides of peas and soak them in light salt water 10 minute. After soaking, drain the water; Wash red pepper and cut into pieces for later use.
2. Wash the mussel meat, pour the water into the pot, and after the water is boiled, pour the mussel meat and blanch it. Take it out, rinse it again and cut it into thin strips for later use.
3. Shred the washed garlic cloves and ginger. Heat the wok, pour in a proper amount of vegetable oil, and pour in chopped garlic cloves and Jiang Mo to make it smell fragrant.
4. Pour in chopped mussel meat, stir fry quickly, and pour in cooking wine and stir fry evenly.
5. Pour in peas and stir fry, then add edible salt, soy sauce and sugar in turn and stir fry for a while. Add red pepper and stir well before taking out the pot, and then take out the pot.
skill
1. Stir-fry mussel meat quickly, not too long, or it will be too old to chew for a long time.
2, mussel meat tastes fresh, do not add monosodium glutamate or chicken essence when cooking, and do not put more salt, so as not to lose the umami flavor.
How to make mussels simple and delicious? Cooking with mussels is quite simple. Although it is simple, it tastes good. The most important thing is that it is not expensive, and it is better than seafood.
Mussel cooking has a characteristic, soft and rotten and delicious. Don't bite if you don't do it well.
If you want to be soft and delicious, the trick is to "smash" the mussels, otherwise you can't bite them no matter how you cook them.
First pry open two pieces of mussel shells, cut the ligament of mussel shells, take out the mussel meat, remove the internal organs, and keep the mussel liver and the white tongue-shaped meat with cartilage feeling. Then put the hard meat on a flat hard object and smash it with a wooden stick to make it soft, so it can be used for cooking.
There are many recipes for mussels, such as sharing bacon and stewing mussels.
Step one, the bacon is cooked and sliced. Slice mussels.
Step 2: Stir-fry shallots and ginger in hot oil, stir-fry bacon slices until they are fragrant, add mussels, add water, brew with sweet wine, open the lid and cook for 10 minute, turn off the fire after salt dilution, add chopped pepper to enhance fragrance, and decorate with chopped green onion.
The key to this dish is two points: first, it is necessary to smash the hard meat soft; Second, side dishes should play a role in setting off. The mussel meat is fresh, the side dishes are "old" and the bacon is old. You can also use sauerkraut, which is also the "old" of sauerkraut, to set off the "fresh" of clam meat.
How to make mussels simple and delicious?
I'm from the countryside. I have been fishing for shrimp, loach and eel since I was a child, picking up mussels by the river, stepping on mussels in the water, and looking for mussels in Cha Mengzi, so I am quite familiar with mussels.
In the rural waters where I live, there are three kinds of mussels, one is long and small; One is a round clam with a fist; There is also a slightly flat, prominent tail edge, shaped like wings, which can grow to more than ten kilograms, belonging to the largest mussel, common in rural reservoirs; Of course, there is also a kind of cultured pearl mussels.
Mussels are cool and suitable for stewing soup. Its meat is delicious, and its soup is milky and nourishing. It is a top-grade delicacy on the rural table. Deeply loved by people. It's really difficult to eat mussels in restaurants.
I also like to eat mussels, and I can cook by myself. The subject asked how to make mussels simple and delicious. Personally, I prefer stew. Mussel stew, soup is delicious, mussel meat is delicious, unlike fish stew, fish is tasteless. Below, I will share with you the practice of stewing mussels.
1. Because mussels feed on mud at the bottom of the water, both clear water and muddy water feed on microorganisms in the water. After catching mussels, you need to rest in clear water for a few days, and pay attention to changing the water frequently, so that mussels can spit out the mixed juice in the food and filter out the mud in their bodies.
Second, you should also pay attention to skills when cutting mussels. Generally, you should insert a kitchen knife into the edge of mussels and try to cut it from the edge with the tip of a knife. Don't cut mussels into two pieces to save trouble, which will lead to the loss of gravy during cleaning. There are two strong connecting plates at the lower edge of the clam, and the clam is tight because of the contraction force of these two plates. The bigger the mussel, the bigger the meat of the connecting plate. Generally, the meat of the mussel is bigger than the thumb nail cover. As long as the tip of the knife cuts the meat of the connecting plate, the mussels will naturally separate.
Third, after the mussels are separated, remove the meat with a knife, especially the plate meat that has been cut into four pieces on both sides. Don't let go, and it's delicious to remove.
Fourth, after mussel meat is removed, some long soft things with mucus should be removed from the edge of the body. It's the lung-like substance of mussels. It tastes too muddy and is not delicious. Secondly, there is a two-centimeter-long black line under the clam meat, which is the intestines of the clam meat. Some mussels, after a few days of static filtration with clear water, have relatively clean intestines and can't see black line substances. They can find the position, as long as they squeeze symbolically a few times, even if they are not sure of the position, the taste will not be affected.
5. The whole piece of hard mussel meat must be cut according to its size. It must be explained here that the mussel's tongue, which is similar in shape and extremely hard, is actually a mussel's leg. When a mussel walks on the mud, it is pushed by its tongue. Tap the back of mussel's tongue with a kitchen knife for at least a dozen times to soften it. If you don't do this, it will be difficult to stew your tongue if you press it in the pressure cooker for an hour. After filming, it will be easy to stew. Please remember this.
6. Whether it is stewed mussels or braised mussels, it is perfect to have an auxiliary ingredient. This ingredient is bacon or bacon. A slice of bacon, onion, garlic, shredded ginger and a little vegetable oil are put into the pot for refining. When the seasoning is fragrant, pour in the mussel meat, stir-fry for a few times, add appropriate amount of boiling water, boil over medium heat, stew for 15 minutes, then simmer for 10 minutes, and the mussel soup can be served. After serving in a bowl, sprinkle some pepper to make a delicious and nourishing mussel soup.
Answer this question, personal experience, for reference only, please comment!
Hello, everyone, I am a wicked brother, and wicked is wicked.
There are many ways to fry mussels. Here are some ways to fry mussels with leeks:
Ingredients: mussels, leeks, onions, ginger, salt, oyster sauce, cooking oil.
Wash the slaughtered mussels and cut them into pieces.
Select leek, wash, drain and cut into inches.
Add water and ginger slices to the pot, boil the water, blanch the mussels, remove them quickly, let them cool and drain for later use.
Add oil to the pan, stir-fry chopped green onion over high fire, blanch the mussels after the leeks change color, stir-fry with a tablespoon of soy sauce and oyster sauce, and season with appropriate amount of salt.
I have eaten boiled mussels with snow vegetables, which is so delicious that I can't forget it.
That spring, my friends and I went to Zhouzhuang to play. At noon, we found a restaurant by the river in the ancient town to fill our stomachs. I forgot what I ordered, but I still remember this boiled mussel. Now that I think about it, I feel saliva on my cheeks.
Once I wanted my family to make me a cabbage mussel, so I went to the food market to have a look. There are mussels for sale, and the price is not expensive. But there was no pressure cooker at home at that time, so it was not convenient to stew mussels. Of course, it may be that my family just didn't want to cook this dish for me and found a reason at random.
When I was eating this dish in Zhouzhuang, I specially asked the proprietress how to cook it because I liked it so much. She said it was simple. Take out the mussels, clean them, cut them into small pieces and stew them in a pressure cooker. Chop the best cabbage, stir-fry the cabbage with dried Chili and Jiang Mo, add the stewed clam meat, stir-fry, add seasoning and broth, bring to a boil with strong fire, cover the pot and simmer with low fire, finally dry and serve.
This dish is made of mussels and can be eaten with wine. It is very abundant. I remember that I wanted to eat two bowls of rice that day, but because I was full, I was embarrassed and had to give up.
Now that I think about it, it's delicious to burn mussels with snow vegetables, but it may be that I was chatting with my friends and eating this simple meal in an old town in spring, and I was in a good mood, which made the taste of this dish hard to remember.
Everyone is familiar with mussels. I believe many people have eaten it. The meat is tender, delicious, nutritious and delicious. I used to eat them when I was young. There are many ways to cook mussels, such as frying, stewing, roasting and making soup. You can choose according to your own preferences, which is nutritious and delicious.
Mytilus edulis is a common aquatic product with delicious taste, tender meat, rich nutrition and delicious taste. I remember when I was a child, I often went to the river with my friends to pick up mussels. When I come back, my mother will fry them or make soup for us. It's delicious, tender, nutritious and delicious. Let's share how simple and delicious mussels are.
Stir-fry mussels 1 first. Prepare ingredients: mussels, millet, garlic, ginger, perilla, onion, green pepper, salt, cornmeal, oyster sauce, cooking wine, light soy sauce, chicken essence.
2. Put the mussels in a pot, add water and a little salt, soak for several hours, let the mussels spit out sediment, clean the mussels, cut open the mussels with a knife, remove the gills, black parts and mud intestines behind the mussels, and then take out the mussels.
3. Add a little salt to the selected mussel meat, wash it for several times, wash it, cut it into small strips and put it in a basin, add a little salt, raw powder and cooking wine and mix well, then rinse it, drain the water and put it in a basin, add a little salt, soy sauce, cooking wine, oyster sauce and raw powder and mix well and marinate for ten minutes.
4. Wash and dice the green pepper and millet pepper, wash and chop the perilla, wash and dice the ginger and garlic, wash and dice the onion, add a little oil to the pot, put the marinated mussel meat in the oil pan, stir fry, take it out for later use, put the oil in the pot again, put the garlic, ginger and millet pepper in the oil pan, and stir fry until fragrant.
5. Add a little salt and stir-fry evenly, add mussel meat and stir-fry evenly, add green pepper and stir-fry evenly, add chicken essence and stir-fry evenly, add perilla and stir-fry evenly, add a little soy sauce and stir-fry evenly.
Second, mussel tofu soup 1, prepare ingredients: 5 mussels, one tender tofu, two loofahs, eggs, coriander, salt, cooking wine, pepper and sesame oil.
2. Put the mussels in a pot, add water and a little salt, soak for several hours, let the mussels spit out sediment, clean the mussels, cut open the mussels with a knife, remove the gills, black parts and mud intestines behind the mussels, and then take out the mussels.
3. Add a little salt to the picked mussel meat, grab it, wash it several times, wash it, drain it and cut it into small pieces, wash the tender tofu, cut it into small pieces, wash the loofah, remove the ends, peel it, cut it into hob pieces, and wash and chop the parsley.
4. Beat an egg into a bowl, stir it evenly for later use, add water to the pot, blanch the mussel meat in cold water, add a little cooking wine, wash the floating foam after the water boils, pour out the mussel and clean it, add a little oil to the pot, add loofah when the oil is hot, and stir fry.
5. Pour the egg liquid into the pot along the edge of the pot. After frying, add a proper amount of boiling water, put the tofu in, and put the clam meat in. After the water is boiled, cover the pot and stew for five minutes. When the time is up, add pepper, sesame oil and salt, sprinkle with coriander and take out the pot.
Summary: mussels are ready, delicious, tender, nutritious and delicious. The method is very simple. There are many ways for mussels. The above two methods of making mussels are simple and delicious. No matter what kind of food should be cooked with mussels, we must choose fresh mussels, which should be cleaned and cooked well. You can have a try if you like.
How to make mussels simple and delicious?
Mytilus is a kind of river fresh. Merchants usually help to open the mussel shell, remove the black excrement and intestines from the belly of the mussel shell at home, then remove the yellow whiskers, wash the rest of the mussel shell, put it in a pot, pour some cooking wine, put half a pot of water, add a few slices of ginger, boil it over medium heat and stew it for an hour. After the soup is milky white, add a little salt to taste and serve. The mussel soup is particularly delicious, and the milky soup has high nutritional value, which is a simple and delicious practice.
Stewed clam meat is the best. If you encounter small mussel meat, also called "crooked meat", you can fry it with Chili, which is super delicious.
Production method:
Small crooked meat bought from 1 market is also stripped of intestines, feces and gills, and the rest of the meat is washed with baskets.
2 Wash and shred the peppers, then prepare a few pieces of garlic and cut two millet peppers for later use.
3 Pour oil into the pot, heat it to 70%, add garlic slices and stir-fry, then pour mussel meat and stir-fry, and then pour a spoonful of cooking wine to remove fishy smell.
Mussel meat contains a lot of water, which will stir-fry a lot of water, so stir-fry for a while to dry the water and make the mussel meat more cooked.
5 After the soup is dry, pour the pepper into the fire and stir fry, sprinkle with millet spicy, add soy sauce, season with fine salt, and finally sprinkle with a little chicken essence and stir fry evenly. Turn off the heat and serve.
This method is also simple, but the taste is not simple. It's especially rare to eat. The clam meat is tight and chewy, and it tastes so cute.
Mussel is in our northeast, so we call it Hega. If there is no good water environment, the life in this river will not grow.
So this kind of river is only available in our beautiful forest area. Every summer and autumn, some people who like diving and swimming will dive into the water to catch some such mussels and take them home to eat. This is a very beautiful and delicious food. But the old people say that he has parasites in his body, but for us greedy cats, we really don't care about these.
Generally, after we take this kind of mussel meat out of the river, we will take it out and beat it constantly with a wine bottle in order to loosen the mussel meat. In this case, it is easy to cook with boiling water.
Mash the mussel meat loosely, and put it in a boiling water pot for more than ten minutes. When the meat is cooked, stir it with cold water. Then we will shred the meat. After finishing these tasks, we will pick some small green peppers from the garden and cut them into shreds. Then, at this time, boil the oil in the pot, then pour the onion, ginger, garlic and other seasonings into the pot and stir fry, then put the shredded mussels into the pot and stir fry to a certain extent, then pour a little cooking wine to remove the fishy smell, and then pour the shredded peppers and stir fry. Add a little salt and essence after frying, and the dish is ready.