1, mussel tofu soup
Ingredients: 3 fresh mussels, tofu 1 box, onion, ginger and garlic, salt and pepper.
Practice: Clean the fresh mussels, tap them with the back of a knife or prick them with a meat needle, then cut them into strips and cut the tofu into small pieces. Stir-fry the ginger and garlic slices in a pot, stir-fry the mussel meat, add cooking wine, drown the mussels with water, and bring to a boil. Simmer slowly until the soup thickens and is milky white. Finally, add tofu and boil it again. Add salt, pepper and chopped green onion and serve.
Step 2 stir-fry mussels
Ingredients: Perilla leaf, mussel meat, dried pepper, ginger, green garlic stalk, cooking wine, salt, starch water, soy sauce and oyster sauce.
Practice: Cut the mussel meat obliquely into large pieces by changing the knife, and add Jiang Mo, a little salt and cooking wine for curing 10 minute. Dice green garlic, and mix with starch water and oyster sauce to make a sauce. Heat oil in the pan, stir-fry dried red pepper with low heat, and stir-fry mussel meat with the remaining oil. Pour in green garlic and parched red pepper, stir fry, spray a little soy sauce to color, pour in sauce, mix well and sprinkle with perilla leaves.
3. Sanxian mussel soup
Ingredients: 400g mussel meat (half cooked), 80g air-blown meat, Chinese cabbage, vermicelli 1 root, 2 garlic sprouts, onion, ginger 1 slice, pepper and salt.
Practice: Slice the ginger and soak the vermicelli until soft. Slice mussels and wind-blown meat. Put oil in the pan, stir-fry the old ginger slices and onions, and then stir-fry the meat. Add appropriate amount of water, add pepper powder, boil, and add mussel meat. After simmering for half an hour, add cabbage leaves and vermicelli. After the leaves and vermicelli are cooked, add garlic seedlings and sprinkle with salt.
4. Stir-fry mussels with garlic seedlings
Ingredients: garlic sprout, mussel, ginger, garlic cloves, millet pepper, pepper, soy sauce, cooking wine, salt and sugar.
Practice: The mussels pry the shell to get the meat, wash it, marinate it with cooking wine and salt for 2 hours, then wash it and drain it. Boil the water, quickly blanch the mussel meat, and then wash and drain it again. Ginger, garlic cloves, millet peppers, peppers and shallots are cut into sections for later use.
Heat the oil pan for 6~8 minutes, add ginger and garlic and saute until fragrant. Pour in the chopped garlic sprouts and stir fry over high heat. When the color of garlic seedlings darkens, pour in mussels and stir fry. Add salt, sugar, soy sauce, millet pepper and pepper and stir-fry for 30 seconds.
5, mussels are salty and fresh
Ingredients: 300g bacon, 4 bamboo shoots, 400g pork belly, 6 mussels, 4 slices of ginger, 2 tablespoons cooking wine and a little sugar.
Practice: mussels are shelled and gilled, the tissues are loosened with the back of a knife, boiled in cold water until there is floating foam, then turn off the fire, remove and drain. Cut the pork belly into small pieces and blanch it for later use. Scrape the white part of the bacon, cut it into small pieces, and wash it with hot water for later use. Cut the bamboo shoots into rolling blades, pour them all into the pressure cooker, add cooking wine, ginger slices, sugar, water and no ingredients. Choose the stew mode and cook for about an hour.