Mussels and what stew is better
Mussels and what stew is better, mussels and mussels meat is particularly delicious, with its stew and drink and heat detoxification effect, can prevent the occurrence of scabies and other heat diseases, both delicious and health, so the folk have a bowl of mussels soup amount of the saying, then mussels and what stew is better?
Mussels and what stew is better 1
Mussels and tofu soup materials: mussels, tofu, cilantro, oil, salt, onion, ginger, cooking wine, white pepper,
Practice steps:
1, ready to prepare the required materials, the mussels will be used to mussels along the mussel mouth diagonally inserted into the third of the closed-shell muscle scraping, and then open the other side of the mussels, the other side of the closed-shell muscle scraping, and then the other side of the mussels, the other side of the closed-shell muscle scraping. Then break open the mussels to cut off the other side of the closed-shell muscle as well, so that the whole mussel meat can be taken out. Remove the internal organs, leaving the axopods and coat membrane. If the gut is black in color, you can cut it open with a knife to clean out the mud and sand inside. After cleaning out all the meat, you can add some salt and vinegar to rub the meat once.
And then put in the water rinse clean can get crystal clear mussel meat. Note that the mussel gills should not be eaten, after breaking open the mussels, there are a few yellowish comb-like things inside is, should be thrown away.
2, the mussels meat with a rolling pin or the back of the knife, the hard axe foot meat parts more than a few shots to its muscle fibers knocked loose knocking laxity, so that, after the meat will not be hard. This is a tip for making mussels.
3, cut the tofu into small pieces, pot with water to boil, under the tofu blanching 2-3 minutes, the tofu fishing out drained water to be used, tofu blanching can be removed soy flavor.
4, the pot of oil and heat, into the chopped onions and ginger incense, and then into the mussels stir fry 1-2 minutes, pour into the wine and stir fry evenly, the wine can remove the fishy flavor of the mussels.
5, pour into the hot water, large fire boil, turn the fire, cook for 1 hour, cook until the mussels are soft, soup color milky.
6, under the tofu, continue to cook for 10 minutes, turn off the fire, add salt to taste.
7, then add white pepper, stir well, sprinkle parsley segments can be.
Tips: the mussels meat with a rolling pin or the back of a knife, the hard `axe foot meat parts more than a few shots to knock its muscle fibers loose knocking slack, so that, after doing a good job, the meat will not be hard. This is a tip for making mussels.
Mussels and what stew is better 2
Mussels stewed salted meat turnip soup
The mussels in the vegetable market are sold for 2 yuan a catty, and in the evening I am going to use it to make a stew, picked two larger mussels, the stallholder to help you scratch open the mussels, take out the meat out, which the gills have been removed, and the rest go back to clean up by themselves.
After the mussels' gills are removed, there will be a layer of black film on top of the mussels, and this layer of black film should be cleaned up.
The ingredients used in this soup: poplar radish (or cherry radish) mussel meat, salted meat, ginger, scallions
The edge of the mussel meat part of the back of the knife knocked a few times, so that the meat is loosened, the mussel meat is easy to cook after the pot. Mussel meat body part has a mass of meat looks black, cut down with a knife, squeeze the black substance inside, and then the mussel meat with the right amount of salt scrub wash, rinse the surface of the mucus clean.
pot of water boiling, put the cut mussels in the boiling water blanching, pour appropriate amount of wine, mussels from soft to hard, fish out into a bowl.
Yanghua radish do not need to peel, but the red radish skin is easy to make the soup color changes, so another pot of water to boil, into the Yanghua radish, and then boil again, with a spoon to stir a few times, so that the floating radish up and down roll, Yanghua radish in boiling water, the color gradually become light, red radish into light pink, the radish out into a bowl, pot of red water pouring out. Pour off the red water. The blanched poplar radish will not discolor the soup when it is placed in the pot.
Put a moderate amount of oil in the pot, put a few slices of ginger and sauté, put the mussel meat, put in the slices of salted meat cut into pieces and stir fry, and then put in a moderate amount of water and boil, and then turn to medium-low heat and simmer.
Mussels stewed to eight mature, put the poplar radish boil, turn to medium-low heat to continue to stew, stew until the mussels meat, poplar radish cooked until rotten, put the right amount of pepper, the right amount of salt to taste, sprinkle the right amount of green onions before the pot can be.
mussels salted meat radish soup stew, out of the pot into the bowl, this soup must be drunk while hot, the color of the soup is milky white, soup fresh flavor, mussels chewy meat, poplar radish soft, soup emanates a salted meat unique aroma.
Intimate summary: 1, mussels and the inside part of the surface of the black material must be cleaned, black material clean and then repeatedly scratched with salt, the mussel surface mucus removed, can reduce the fishy flavor. 2, mussel meat edge part of the hard, after knocking with the back of the knife, the meat is loose, easy to cook after the pot. 3, mussels meat into the boiling water blanching, can reduce the fishy flavor. 4, mussels meat soup into a few slices of salted meat can reduce the fishy flavor, turnip itself also has a deodorization effect. Mussels and what stew is better 3 Mussels and tofu soup practice: Spare ingredients: mussels moderate amount, tender tofu 1 block, scallions 4, ginger 1 block, cilantro 1, 3 tablespoons of cooking wine, 3 tablespoons of white vinegar, a little pepper, sesame oil; The production process: the first step, the fresh Mussels to prepare out of the right amount, put it into the water, plus a little salt to raise a, and then deal with it cleanly, with a knife to pry open the mussels, take the meat inside; The second step, the mussels meat into a bowl, plus wine and white vinegar, with the hands of a careful scrub for a while, will be scrubbed clean, rinsed with water, and then re-added a spoonful of wine and a spoonful of white vinegar, pickle a while. Step 3, a piece of tofu cut it into blocks, scallions cleaned and cut into pieces, parsley cleaned and cut into small sections, ginger cut into silk, frying pan add a moderate amount of cooking oil, heat into the ginger popping aroma; Step 4, and then will be the mussels meat into the pot, stir fry for 2 minutes, plus a moderate amount of water, and at the same time add a few drops of white vinegar, until the water boils, and then add a few drops of white vinegar. White vinegar, when the water boils, put some lard, small fire slowly cook, almost 30 minutes of time; Step 5, see the soup white, put the tofu block, continue to cook for a few minutes, plus a little sesame oil, salt and a little pepper, sprinkled with green onions and cilantro can be out of the pot.