First of all mussels with water rinse clean, with a kitchen knife along the seam will be cut one by one, five viscera and six bowels suddenly appeared in front of us. The white mussel meat is rich and thick, tender and bright, a strong fishy smell comes to the nose. Then a piece of a piece of picking all, again floating into the water, with a finger to scrape off the decay, and again after cleaning can be cooked.
Tips for killing mussels
1, first hold the mussels with your left hand, is the mouth of the mussels upward;
2, and then use your right hand to hold a knife by the mussel's mouth, close to the wall of the meat shell on one side of the body, piercing into the depth of about 1/3;
3, forcefully scrape off the mussel's shell-sucking muscle, and then pull out the knife;
4, and then scrape off the other end of the mussels the same way, opening up the mussels, the other end of the shell-sucking muscle. The other end of the sucker muscle, open the mussel shell, the mussel meat can be intact and undamaged out.
Steamed mussels
Materials: mussels, dried red chili peppers, ginger, green garlic sticks, perilla leaves, cooking wine, salt, starch water, soy sauce, oyster sauce
Practice:
1, the knife will be mussels diagonally cut into large slices, add patted ginger, a little salt, cooking wine marinade for 10 minutes;
2, green garlic sticks into granules, starch water and oyster sauce into gravy. oyster sauce into gravy;
3, sit in a pot of oil on low heat under the dry red pepper fried flavor sheng out, the remaining oil under the mussels quickly stir-fry, pour into the green garlic and fried dry red pepper stir-fry, spray a little soy sauce color, pour into the gravy and mix well sprinkle perilla leaves can be.