2. Wash the ivory mussels and blanch them in boiling water for later use;
3. Take the elephant clam out of its shell. Remember to take half the shell first, then the other half and take it out as a whole.
4. Take out the internal organs. Then cut the trunk vertically from the middle.
5. Put mussels in boiling water for at most 10 second. After taking it out, I began to peel it and cut off the elephant's nose, because the nose part should be made of sashimi and the clam part should be made of soup anyway. The elephant's nose is covered with a layer of yellow coarse skin to be removed;
6. Remember to put the meat in ice water immediately after peeling, so as to ensure its crispy taste. Then, the nose part can be sliced and made into sashimi. Remember to put the chopped mussels on the ice before serving ~ ~ dip them in seafood soy sauce and mustard when eating;
7. After the mussel meat is sliced, put the broth in the pot, put a little onion ginger and a few pieces of cabbage (it is said that Flammulina velutipes will do). Sliced meat can be cooked in the pot 10 second, the meat is full and the soup is sweet ~ ~ the best! ! !
Question 2: What about frozen elephant mussels? Thaw with cold water (change water several times), then peel and wash, and finally feed with broth (preferably steamed) for two hours. At this time, mussels can be used as seafood raw materials for cooking.
Steamed mussels with black bean sauce
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.
Question 3: What should I do with frozen mussels? Thaw it with cold water (change the water several times), then peel it clean, and finally order broth (preferably steamed) and feed it for two hours. At this time, mussels can be used as seafood raw materials for cooking. If there is no stock, you can use onion, ginger, garlic, chicken essence, star anise, cinnamon and pepper to boil water instead of stock. This process is essential, otherwise it will be "... hard and fishy ..." as you said. As for the practice, you can cook and stir-fry, red (clear) burn, simmer soup, or add assorted hot pot.
Question 4: What about the bile of ivory mussels? How to make sashimi when eating fresh ivory mussels;
Me. deal with mussels
1. First, prepare the ice. Freeze in an ice box or an ice bag in the refrigerator first, and then take out the ice cubes and break them. Part of the broken ice is spread directly on the plate, and part of the ice is ready to be put into the big bowl.
* Generally, there is no ice crusher at home! Then put the prepared ice cubes into the fresh-keeping bag and smooth it, then wrap the fresh-keeping bag with a slightly thicker dry towel and beat the towel with a knife. Then there's a whole bag of crushed ice.
2. Prepare a pot to boil water. When the water temperature is about 80 degrees, put the whole elephant mussel in the pot for about 10 second, boil it with Sichuan cuisine and take it out. Then the whole shell and skin can be easily picked up.
3. Put the processed ivory mussels on the chopping block and cut the mussels along the tail with a knife. Be careful not to cut it off, so that the cylindrical mussel body is open, that is to say, the mussel body like mussel should be flat. Then gently separate the mussel body from the mussel gall.
4. We can make sashimi for the processed ivory mussels, and we can make porridge with mussel gall.
2. Elephant mussel sashimi
1. Prepare a plate with sashimi, spread broken ice cubes directly on the plate to form a slope, and then prepare some ice cubes and put them in a bowl.
2. Put the mussel on the chopping block and slice it from the small head of the mussel. Cut with an oblique knife, and the thinner the slice, the better. In the next slice, put the cut mussels in an ice bowl and grab them with crushed ice, which will make them more crisp and tender, and also remove a little fishy smell from mussel meat. Then put it in an ice tray.
3. After slicing the mussel body in turn, when you slice the mussel tail, you will find that when you fall behind the knife, you will feel different from when slicing the mussel body. I usually use this part to make porridge, but you can eat it raw if you want.
4. Spread all the slices on the ice and put them on the plate. Eat green mustard and raw Japanese fish sauce.
3. Elephant clam porridge
Materials:
Northeast rice, water, the ratio is 1: 8.
Slice the viscera and tail of mussel (soaked in a little wine)
shredded ginger
Chopped onion
A little salt
Exercise:
In another pot, the ratio of rice to water is about (1:8). Cook the rice porridge until it becomes thick and the rice grains become soft. Add the viscera of the mussel and the meat slices at the tail of the mussel. After adding salt to the minced ginger and onion, put porridge, minced onion and pepper in a bowl and add some sesame oil to taste. The porridge cooked by ivory mussels is delicious!
The following information about mussels is taken from the Internet.
The deep-sea primitive seabed along the Pacific coast of Canada is the home of the largest and longest-lived elephant mussel in the world. The original name of ivory mussel is called "giant mussel" in Canada. The word "Jida" is a homonym of the Indian dialect "like a clam" in Niskoli, on the Pacific northwest coast. "Like pulling a clam" means digging deep, digging deep. Because mussels usually live on the seabed as deep as 100 meters, in the depths of sediment and gravel, the fishing method is also very special.
The long oxygen pipe goes straight to the oxygen cylinder on the fishing boat; The special diving suit weighs 20 to 40 kilograms, which can not only resist the cold sea water, but also ensure the diver to walk easily on the seabed. The necessary tools are a probe and a nozzle connected to the ship's high-pressure water pump. Once you see ripples in the sand, or a small piece of breathing tube is exposed outside the sand surface, the diver will stir up the surrounding sand with a nozzle, muddy the sand, and then pull out the buried elephant mussel and throw it into a long pocket pinned around his waist.
The average weight of mussels is about 1 kg, and the weight of a few rare big mussels can reach 4.5 kg. In order to reach this weight, they must live in the sea for at least several decades. Mussels have a long life span. The longest-lived mussel recorded by Bixi Institute of Life in Canada is as high as 140 years old, while the common mussels are middle-aged mussels aged from 30 to 40 years old. Such a long growth period means that the capture operation must be very careful to maintain the stable biomass of mussels. Canada stipulates that mussels are caught by members of the underwater fishery association, and the underwater fishery association and the Ministry of Fisheries supervise and manage the mussel fishing. At the same time, ensure that fishing waters are not polluted. The research shows that this artificial fishing method will not cause too much damage to the marine ecological structure and small animals on the seabed, and will not affect the reproduction of mussel population.
Every time a diver fills a bag of mussels, he will inform the boat to pull it up. On the ship, the crew carefully put the ivory mussels into the basket, carefully preventing them from turning over and hurting themselves, and tied each ivory mussel to open its mouth to help them survive.
Baskets of mussels are stored separately, washed by water pipes and kept clean and low temperature. Until the end of the night, the packaging ship took them away and sent them directly to ................................................................................................................................. & gt
Question 5: Practice, how to clean mussels, and clean their home-cooked materials.
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.
Question 6: Can the internal organs of ivory mussels be eaten? You can eat everything except the skin and shell.
Cooking method
Hot dishes like mussels should be cooked quickly and quickly, and the heat should not be overcooked, otherwise the mussel meat will easily get old and taste bad; Seasoning should be light in color and taste to highlight the white and fresh characteristics of finished dishes. There are many ways to eat, both cooked and raw. Most restaurants and restaurants attract customers with unique dishes like clams and sashimi. These dishes are expensive, but they are still welcomed by consumers. First, boil a pot of water until it boils. Put mussels and shells together in a boiling pot and heat both sides evenly for several times. Take it out for about 1 min, peel and shell it quickly, and slice the mustard.
There are many cooking dishes for ivory mussels, the most famous of which are: red soup, colorful ivory mussels, steamed ivory mussels with garlic, boiled ivory mussels, chicken soup with ivory mussels and ivory mussels soaked in Korean sauce.
Question 7: How to preserve mussels: Fresh mussels can survive for 5-7 days in a humid environment of 3-6 degrees Celsius. It can survive for no more than 7 days after being put into water again.
Storage and transportation
Silkworm larvae can be transported dry at close range and wet at long distance. For seedlings with shell length of 5mm- 10mm, each plastic bag is filled with 50,000 seeds, 3L-5L of water is added, ventilated and transported in a sealed foam box 14 hours-16 hours. The survival rate can reach 95%.
Ivory mussel (scientific name: Panopea abrupta): The biological name is Pacific cement clam, also known as emperor mussel and goddess mussel, and the seafood trade name is "Ivory mussel". The two shells are the same size, thin and brittle, with serrations, sub-shells and water pipes (also called tentacles) at the front end.
Mytilus is a commercial name, its name is Panopea abrupta, and it is the largest known burrowing bivalve. Its shell is about 18-23 cm long, and the water pipe can extend 1.3 m, but it cannot be retracted into the shell. The weight of the shell can reach 3.6 kg. Ivory mussels are vividly called "ivory mussels" because of their large and fleshy rainbow tubes. It is a large shellfish of the genus Clam. Elephant mussels, also known as sea bamboo shoots, belong to mollusk phylum and are a kind of marine shellfish. Individuals are large and small, and their habitats vary from species to species. It is usually as big as two shells, thin and brittle, with sawtooth, secondary shell and water pipe (also called antenna) at the front end. This water pipe is like a fat, thick meat pipe, which stretches out when looking for food. It is shaped like a clam, so it has the reputation of pulling a clam.