Mytilus is nutritious, delicious and high in protein. They are called "eggs in the sea" and are widely cultivated along the coast of Dalian. Most of the fresh products in the past were processed into dried sea red, that is, "mussels", which was called "sea red" in Dalian.
Process flow: mussel raw materials → cleaning → cooking → meat → removing foot silk attachments → rinsing → filtering → threading → coating, sticking coconut silk → packaging → quick freezing → cold storage → finished products.
If it is too dry to take out, soak it in water first and put it in the soup.
Fried mussels with vegetables
raw material
250g of mussel meat, 0/5g of canned bamboo shoots, 0/5g of mushrooms, 0/5g of water-borne fungus, 0/5g of Chinese cabbage, 35g of peanut oil, 0/5g of soy sauce/kloc, and 0/0g of cooking wine.
manufacturing process
1. Shell mussels and wash them.
2. Slice bamboo shoots, mushrooms and rape blocks; Tear auricularia auricula into small pieces; Peel onion, ginger and garlic, wash and cut 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, 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.
It is characterized by bright colors, clear and delicious taste and crispy mussels.
Fried mussel 2
cook
shellfish
raw material
250g of mussel meat, 0/5g of canned bamboo shoots, 0/5g of mushrooms, 0/5g of water-borne fungus, 0/5g of Chinese cabbage, 35g of peanut oil, 0/5g of soy sauce/kloc, and 0/0g of cooking wine.
working methods
1, mussels are shelled and washed; 2, bamboo shoots, mushrooms, and rapeseed are cut into pieces; Tear auricularia auricula into small pieces; Peel onion, ginger and garlic, wash and cut into powder. 3. Blanch mussels, bamboo shoots, auricularia auricula, shiitake mushrooms and rapeseed slices with boiling water respectively and take them out. 4. Heat them in a wok, add peanut oil, stir-fry until it is 50% hot, add onion, ginger, garlic and pepper noodles, and then add mussel meat, bamboo shoots, fungus and mushrooms.
trait
Bright color, clear and delicious taste, crispy mussels.
The practice of burning mussels
Ingredients: Haihong 300g Accessories: egg 75g, pork (lean meat) 100g, starch (corn) 10g, wheat flour 30g seasoning: monosodium glutamate 3g, sesame oil 3g, cooking wine 3g, lard 50g, ginger 5g, onion 5g and salt 5g.
Label: materials for cooking mussels;
Ingredients: sea red 300g.
Accessories: 75g of eggs, lean pork 100g, starch (corn) 10g, and 30g of wheat flour.
Seasoning: 3 grams of monosodium glutamate, 3 grams of sesame oil, 3 grams of cooking wine, 50 grams of lard (refined), 5 grams of ginger, 5 grams of green onions and 5 grams of salt.
Characteristics of roasted mussels:
Golden color, fragrant outside and tender inside.
Teach you how to make mussels, how to make mussels.
1. Mussels (mussels) are cooked in shells, and the meat is washed for later use;
2. Chop pork into fine mud, add onion, Jiang Mo, 50ml clear soup, cooking wine, monosodium glutamate, refined salt, sesame oil and egg white, and stir into meat stuffing;
3. Soak mussels thoroughly in boiling water, remove and control dry water, and add refined salt, monosodium glutamate, cooking wine and sesame oil for pickling;
4. Put the meat stuffing into the mussel meat seam evenly one by one, and then dip it into the fine powder evenly;
5. Mix egg yolk and wet starch into thick paste for later use;
6. Put the oil in a spoon and heat it to 80%. Hang mussels one by one and fry them in oil. When they turn golden yellow, take them out of the plate.
7. Take salt and pepper with you when you eat.
Key points of baking mussels;
1. When mashing pork, don't draw too much water to avoid the slurry being too thin;
2. The meat sauce should be tightly placed in the mussel seam to make the mussel look full, otherwise the shape is not good;
3. When frying mussels, the oil temperature should be 70% to 80% hot. The oil temperature is too high and the color is too large. Color difference; If the oil temperature is too low, mussels are easy to peel and collapse in oil;
4. Because of the frying process, 750g cooked lard should be prepared.
Roasted mussels with 2 dishes of Shandong cuisine.
Materials for burning mussels:
Ingredients: sea red 300g.
Accessories: 75g of eggs, pork (lean meat) 100g, starch (corn) 10g, and 30g of wheat flour.
Seasoning: 3 grams of monosodium glutamate, 3 grams of sesame oil, 3 grams of cooking wine, 50 grams of lard (refined), 5 grams of ginger, 5 grams of green onions and 5 grams of salt.
The practice of burning mussels:
1. Mussels (mussels) are cooked in shells, and the meat is washed for later use;
2. Chop pork into fine mud, add onion, Jiang Mo, 50ml clear soup, cooking wine, monosodium glutamate, refined salt, sesame oil and egg white, and stir into meat stuffing;
3. Soak mussels thoroughly in boiling water, remove and control dry water, and add refined salt, monosodium glutamate, cooking wine and sesame oil for pickling;
4. Put the meat stuffing into the mussel meat seam evenly one by one, and then dip it into the fine powder evenly;
5. Mix egg yolk and wet starch into thick paste for later use;
6. Put the oil in a spoon and heat it to 80%. Hang mussels one by one and fry them in oil. When they turn golden yellow, take them out of the plate.
7. Take salt and pepper with you when you eat.