Qingkou, also known as Emerald Mytilus and Haihong, is mainly produced in the southern part of the East China Sea and the coast of the South China Sea, and is a shellfish aquatic product. The shell of Qingkou is relatively large, thin, smooth and emerald green.

Qingkou contains high nutritional value and rich protein. They are affectionately called "eggs in the sea", which can enhance resistance and are rich in minerals. Can be used in beauty, girls should like it very much. Green mouth is cold, but it is non-toxic. Generally, you should avoid eating with some cold foods to avoid discomfort.

Green mussels, also known as "emeralds of the South Pacific" because of their emerald shells, become "mussels" after processing and drying. Attention should be paid to the cleaning of mussels, which may contain sediment and need to be carefully cleaned to avoid eating by mistake. The key is to clean up the internal organs. Nowadays, with the continuous innovation of people, the eating and cooking methods of mussels are also varied.

We often buy shellfish in our daily life, but we can't tell whether many shellfish are alive or dead. Many people are easily tricked into buying dead or even smelly mussels.

Identification method of mussels:

1. We can see directly that mussels can't be opened. After opening, they can be closed by hand, and they are still open and alive.

2. We can smell it at close range. A dead green mouth will have a rotten smell.

3. Shake it by hand. If it is empty, it proves that the mussel is dead.

4. You can take two shellfish and collide with each other and listen to the sound. If the sound is solid, it proves that it is alive. If the sound is heavy and empty, it means it is not fresh.