First, how to deal with mussels

The first step: clean water to raise.

After the mussels bought home, do not rush to cook, but to put in the water, and put some salt in the water, so that about two to three days, to be spit out of the sand and mud and then cooked, the fresh flavor is particularly prominent.

Step 2: Cut open and take the meat.

Take out the mussels and rinse them with water. First use a knife to cut a slit along the edge of the mussel shell, and then insert the knife along the slit to pry open. Once the mussels are open, separate the mussel meat from the shells and scoop them out into a pot.

If you don't like the idea of using a knife, there's a very frugal way to do it. It is to pour the mussels in a pot, add water and boil, so that the mussels' meat and shells will be separated automatically.

Step 3: Pick the meat.

The first step is to remove the grayish-yellow gills and the muddy intestines behind them. Removing the gills is natural and there is nothing to say about it. That big greenish-yellow chunk is perfectly edible and doesn't need to be removed.

The greenish-yellow dirt in the intestine should be removed entirely, and many people use the method of squeezing, but in fact this will not get it clean. Because you can only squeeze out some of the dirt near the small hole, and the whole mussel inside the intestine ` dirt can not be squeezed out.

The correct approach is this:

Often, through the outer layer of the mussels, we can see the inside of a strip of a circle of black and blue sludge like dirt, which is left in the intestines of the dirt, you must use scissors to kill and maim the intestines open, rinse with water, can be washed clean.

As for the intestines along what direction, sometimes, can be seen outside, but very often, the entire outer layer of the mussel looks very bright, there is no black and blue stripes, until killed and opened to find the dirt, for such a case, you can cut from the small hole there, cut along a certain degree of curvature, it is not possible to feel the case, it is only messy to cut, in short, you have to cut open the entire intestines all, the inside of all the dirt. In short, the entire intestine must be cut open, the inside of the dirt all removed, only to be considered the most clean.

Of course, not only is the mussel meat in the inner layer of the intestines, from the small hole to the outside, if the small hole in the place is not ripped off, the intestines from the inner layer to the outer layer of the coherent. These should be cleaned.

Step 4: Clean the mussels.

Rub the picked mussels with salt a few times to wash away the slime, float them into the water again, and scrape off the decay with your fingers.

After the above treatment, you will see the white mussel meat is rich and thick, tender and crystal bright. In this way, the mussel meat is considered to be really clean, you can rest assured that it can be used to cook. However, before cooking the mussels, but also the mussels of the axe foot as much as possible to knock loose, knocking soft is appropriate, so as not to cook will be hard.

Second, mussels how to do delicious it

Braised mussels

Ingredients:

Mussels 600 grams of meat, 80 grams of red bell pepper, pickled dried radish 50 grams, 30 grams of cucumber. Seasonings Mrs. Le chicken essence, water starch, food powder 5 grams each, 23 grams of salt, Lee Kam Kee steamed fish soy sauce 2 grams, 25 grams of salad oil, 15 grams of beer.

Practice:

1, mussels with food powder, beer, 20 grams of salt marinade for 1 hour, with running water for 3 hours, cut 5 cm long, 0.3 cm thick wire; red bell pepper cut 0.8 cm long section; pickled radish cut 5 cm long, 0.3 cm thick wire; cucumber cut 0.5 cm square of the dice.

2, the pot into the boiling water, into the mussels boiled over high heat for 20 seconds and removed from the water, the pot into the 20 grams of salad oil to seventy percent of the heat, into the raw materials over high heat and stir fry for 0.5 minutes, into the chicken, salt, soy sauce, continue to stir fry over high heat for 1.5 minutes until the raw materials to taste, thickening with water starch, dripping 5 grams of salad oil can be discharged to the pan plate.

Mussels rolled tofu

Ingredients:

mussels several, a box of tofu, a number of seasonings

Method:

1. First mussels cut open, remove the gills to take the meat, rubbed with salt to remove the viscous slippery fishy river liquid, cut pieces, bleach with warm water.

2. Salt brine tofu cut thick slices of water to raise.

3. Prepare shredded ham, shredded ginger, shredded green onion (section).

4. Tofu into the pot with water, with shredded ham, ginger **** cooking, add wine to remove fishy.

5. 5 minutes into the mussels into the pot open 5 minutes, add salt to taste, roll for 3 minutes sprinkled with small onion can be. This dish soup color thick white like milk, taste delicious, is a peasant family dish, not to be tasted.

Fried mussels

Ingredients:

Mussels, dried red chili peppers, ginger, garlic sticks, perilla leaves, cooking wine, salt, starch water, soy sauce, oyster sauce

Method:

1. knife mussels diagonally cut into large slices, add patted ginger, a little salt, cooking wine and marinate for 10 minutes;

2. garlic sticks cut into granules Starch water and 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 fully mixed sprinkle perilla leaves on the good.

Tips:

1, stir-frying speed must be fast, mussels only crisp, long time old on the chewing, stir-frying time is not more than a minute.

2, mussels are very fresh, do not add chicken essence.

3, loaded with meat is the mussel shells, is the last time I bought deliberately left as a bowl drop yo.

Mussels cleaning treatment and practice 2

Mussels cleaning treatment and practice 2