Cleaning method of fresh mussels
Method for cleaning fresh mussels 1:
Wash off the mud on mussels with clear water, brush off the hair and other things on mussels with steel balls, and then soak in clear water for a while.
Put mussels in cold water, add onions and ginger slices, and then boil them over high heat. You can turn off the fire when you see that the mussels are all open.
You can clean it quickly with a little Jiang Mo vinegar.
Note that some garden things in mussels are edible, and it doesn't matter if they are not cleaned.
Method 2 for cleaning fresh mussels:
If mussels have shells, brush the shells.
If mussels have no shells, put a handful of salt in their meat.
Then grab it by hand and wash it.
Many slippery things can be washed out at once.
Then wash the water several times, and it will be clean.
How to choose mussels
1, when choosing mussels, it should be noted that mussels with closed shells and mussels with closed shells after contact can be selected. If the mussel that opens its shell after contact is dead.
2. When choosing mussels, some people always put mussels in their hands, thinking that what is heavy is good, that is, there is more meat. Or put it in the water and feel that it is good meat. In fact, mussels are in the water, and mussels with openings will naturally enter the water, and mussels will be heavier.
3. So when selecting mussels, put your fingers on both sides of the mussels and gently push the mussels to see if they are loose. If it is not loose, it means that the water has not entered, which means that there is good meat.
Because fresh mussels are not easy to preserve, there are dried mussels cooked in the market. When buying dried mussels, you'd better choose one that is not too big or too small and dark yellow.
5. Medium-sized mussels are more delicious. Don't choose anything too big or too small. It tastes bad.
6. Mussels are dried. There are many kinds of mussels, some are salvaged and some are cultured. Generally speaking, mussels should be dry and fat, with large and uniform particles, red and yellow color, a little luster, no damage and no impurities as the top grade; On the contrary, it is inferior.
How to cook mussels
1, stewed mussels
Ingredients: 350g pig hind legs with skin, dried mussels 8 ~ 10, 2 slices of old ginger, sorghum wine 1 measuring cup, 6 tablespoons of soy sauce, rock sugar 1 tablespoon, and black vinegar 1 tablespoon.
Method:
1) Soak the dried mussels in sorghum liquor for 1 hour and steam until soft; Cut the pork into 4cm squares, blanch it with hot water to remove impurities, and take it out for later use.
2) Stir-fry ginger slices in hot oil, fry pork (skin down) in a little, drain excess oil soup, and then stir-fry chopped shallots.
3) Mix the bulb with the meat in the pot, add the steamed bulb wine, soy sauce, crystal sugar, black vinegar and appropriate amount of water, cover the lid and simmer for about 1 hour, open the lid, change the fire, and turn the soup over with a spatula until it becomes thick.
2, preserved egg mussel porridge
Take preserved eggs 1, mussels 50g and japonica rice 100g. Peel the preserved eggs first, wash and soak the mussels, cook porridge with japonica rice, add a little seasoning, and eat it twice in the morning and evening. This porridge has the effect of nourishing yin and reducing fire, and is suitable for senile hypertension, tinnitus and dizziness.
3. Mussel trotters boiled lily
Material: 700g trotters.
Accessories: fresh mussel 50g, lily 150g.
Seasoning: 5g of ginger, 0g of scallion10g, 4g of salt, 2g of monosodium glutamate and 20g of cooking wine.
Practice of boiling lily with mussel trotters
1. Wash mussels and soak them in cooking wine and boiling water;
2. Break the fresh lily into petals and wash it with refined salt;
3. Cut the onion into sections and slice the ginger for later use;
4. Wash the trotters with hot water, pour clean water (1000ml) into the casserole, add onion slices and ginger slices, and put the trotters in;
5. Boil on medium fire, add cooking wine and simmer on low fire 1 hour;
6. Add mussels and lily petals, then simmer until crisp and rotten, and season with salt and monosodium glutamate.