You can, first in the bucket for a few days, put some salt in the water. Before eating, use a brush to clean and boil the water a little. The mussels will open on their own, use a knife to cut the mussels along the shell, remove the internal organs can be. The most basic way of cooking with mussels is that the flavor should be spicy, the vinegar should be put in, and the mussels should be cleaned. But before you start all this, you have to separate the shell from the meat of the mussel. This is the time to use a knife to dig the mussels out of their shells, and it is important to note that you need to be careful so as not to injure your hands, as the sharpness of their shells is evident to all ****.

After the separation of its shell meat, the meat is used to eat, which is delicious people know the thing, which I have no need to say, to say is how to cook.

Mussels must be washed before the pot, but there is no technique to achieve the effect of eating clean mussels. Wash mussel meat and wash snail meat is the same, in addition to repeated kneading and washing with water, but also put in boiling water over, and then wash again, so that it is clean. Otherwise the sand particles on the meat will bruise themselves. Never pay attention to is, with boiling water over, can not over too very much, so as not to meat aging, not delicious not to mention, but also hurt their teeth....

After the mussels are cleaned, they should be cut into thin strips of silk, and the water should be rolled on the stove, put in a large number of sharp chili peppers, and add vinegar to remove their waking flavor, and all kinds of ingredients should be indispensable, and stewed in the hot pot, and the meat should be tender and flavorful.

Fried braised mussels, the previous process is the same, just frying can not be overcooked, otherwise it will not bite Oh

Note::

1, mussels meat hard taste cold, weak spleen and stomach, children, the elderly should not eat more.

2, mussels should be in the winter before the Qingming

Mussel stew

Raw materials

Mussels 1500 grams, 250 grams of pork. Seasonings: 20 grams of wine, 1 green onion knot, 2 slices of ginger, 10 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of pepper.

Production process

1. Pork washed, tweezed, cut into 4 cm long, 1 cm wide pieces. 2. mussels to remove the mud intestine, with a knife handle to the side of the hard from whacking flat, wash. 3. frying pan on the fire, into the mussels, onion knots, ginger, wine and a little water, with a high fire to boil, skimmed off the froth, on a small fire to simmer for 10 minutes, and then into the meat with the simmering, the high fire to boil, moved to a small fire to simmer for about 2 hours to the mussels, pork crisp, into the salt, monosodium glutamate, from the pot into the bowl of soup that is complete. The first thing you need to do is to put the mussels in a bowl of soup and put them in a bowl of soup.

Drunken Mussel Meat

Main Ingredients: 1 live winter landscape clam, seasoning moderate

Features:

Method of production: 1. live clams to remove the shell, clean, cut into small pieces, bowl, pouring sorghum wine to mix well

slightly marinated;

2. soy sauce, sugar, sesame oil in a bowl to mix well and seasoning, the vinegar and the clams into the pieces, stir-fry

Stir well, and then stir-fry

Seasoned with vinegar, vinegar and clams into a bowl, and stir-fry

Seasoning: 1.2.3.4.4.6.6. p>

Stir well and soak for 3 hours.

Steamed mussels:

Ingredients: 500 grams of mussels, dried red pepper, ginger, a large piece of green garlic rods, 3, a few perilla leaves

Seasonings: a tablespoon of cooking wine, tea oil, salt to taste, a tablespoon of cornstarch, a small spoon of soy sauce, a tablespoon of oyster sauce

Practice:

1, first mussels sprinkled with salt and repeatedly scratched a couple of times to wash the mucus, and the mussels will be washed, and the mussels will be washed. Boil a pot of boiling water, the mussels blanch and fish out again rinse twice;

2, change the knife will mussels diagonally cut into large pieces, add patted ginger, a little salt, cooking wine marinade for 10 minutes;

3, green garlic rod cut into granules for spare parts, cornstarch and oyster sauce into a gravy;

4, sit in a pot of boiling oil on a low flame under the dry red pepper frying out of the flavor of the sheng out of the rest of the oil mussels under the fast stir-frying, pouring 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 can be.

Tips:

1, buy back the mussels to remove its gills and mud intestine clean.

2, stir-fry speed must be fast, mussels will be crisp and tender, long time will be fried old on the chewing, stir-fry time is not more than a minute.

3, mussels are very fresh, cooking, do not add monosodium glutamate (MSG), do not put more salt, so as not to lose the freshness.

4, per 100 grams of mussels containing calories 54.00 kilocalories, protein 10.90 grams, 0.80 grams of fat, 0.70 grams of carbohydrates, 243.00 micrograms of vitamin A, vitamin E 1.36 milligrams, 248.00 milligrams of calcium, phosphorus 305.00 milligrams of potassium 17.00 milligrams of sodium 17.40 milligrams of magnesium 16.00 milligrams of iron, 26.60 milligrams of zinc 6.00 milligrams. 26.60 mg, zinc 6.23 mg, selenium 20.24 mcg, manganese 59.61 mg.

How to make mussels with salted meat in casserole

How to make mussels with salted meat in casserole: 1, mussels should be removed from the gills after purchase, and then squeezed to remove the silt in the intestines. Note that you must do it yourself to get clean oh.

2, with salt and repeatedly rubbed mussels, rinse to remove mucus. Then use flour and white vinegar to rub the mussels repeatedly, rinse to remove the earthy flavor.

3, with the back of a knife or other wooden handle will be mussels side of the hard meat pounded flat, the meat is crisp and easy to cook. (This secret has been small S outsiders)

4, mussels sliced into a pot of boiling water blanching, fish out for use; take the appropriate amount of bacon that is salted meat, preferably pork, cleaned and sliced for use. 5, mussels, salted meat slices together transferred to the mouth of a small belly casserole (such as the old village head to buy a casserole). Then put ginger, scallion, star anise moderate, white vinegar, a little wine.

6, the casserole with the right amount of water, on the stovetop with medium heat to boil, and then turn to simmer for more than an hour. Note, not burning nor boiling, is simmering.

7, sprinkle some chopped green onion, a little chicken essence, drizzle a few drops of sesame oil before starting the pot.

8, serving bowl to enjoy 。。。。。。

The above program 1 to 7 took 2 hours, program 8 took 15 minutes!