Mussel is the shell meat of mussels, also known as shell vegetables or mussels, nicknamed "Mrs. Donghai". Mussels are usually the fattest in mid-April. Protein content is as high as 59%. Mytilus is a bivalve mollusk with a bluish-black-brown shell and lives on coastal rocks.

Fried mussels

Ingredients: 250g of mussel meat, 0/5g of canned bamboo shoots, 0/5g of mushrooms, 0/5g of water-borne fungus, 0/5g of rapeseed heart, 35g of peanut oil, 0/5g of soy sauce and 0/5g of cooking wine.

Method:

1, mussels are shelled and washed.

2, bamboo shoots, mushrooms and rapeseed blocked slices; Tear the fungus into small pieces; Peel onion, ginger and garlic, wash them and cut them into powder.

3. Blanch mussels, bamboo shoots, fungus, mushrooms and rapeseed slices with boiling water and take them out.

4. Heat the wok, add peanut oil, when the wok is 50% hot, add onion, ginger, garlic and Chili noodles to stir-fry until fragrant, then add mussel meat, bamboo shoots, fungus, mushrooms and rapeseed, stir-fry, adjust the taste with soy sauce, cooking wine and monosodium glutamate, thicken with a little water starch, and boil.