Practice and steps:
1, cabbage mussel
1. Wash Chinese cabbage, squeeze out water and chop it;
2. mussel shells, picking gills and squeezing mud intestines; Rub mussel meat with a handful of coarse salt for a while, rub out mucus and wash it; Add salt and knead it again; Repeat for two or three times until there is basically no mucus; After washing and draining, cut the mussel meat in half; Larger ones can be cut into thick strips;
3. Heat the wok, add a little oil, add ginger slices when it is 80% hot, and add mussels to stir fry; Stir-fry until mussels are cut and cook wine; Add a little light soy sauce (not too much, because the cabbage is salty) and a little sugar, sprinkle with chopped cabbage, add water, stir well and boil, cover with low heat and stew for about 10 minute;
4. Transfer the chicken essence, sprinkle with chopped green onion, and collect the juice over high fire.
2, mussels to cook tofu, first stir-fry mussels in hot oil with an iron pan, add shredded ginger and yellow wine, and then put tofu in the pot. The key to cooking this dish is to keep the heat in place and wait until the tofu is cooked.
3. Stewed mussels
1. Pork is cut into pieces, with a length of 4cm and a width of 1cm. Remove the mud intestines from the clam meat, flatten the hard meat with the handle and wash it clean.
2. Heat the wok, add mussel meat, onion, ginger slices, Shaoxing wine and a little water, boil over high fire, skim the floating powder, simmer over low fire for 10 minute, then add the meat pieces and stew over high fire for 2 hours. When mussel meat and pork are crisp and rotten, add refined salt and monosodium glutamate and serve.
4, mussel tofu soup, pure white, just like fresh milk, sprinkle some garlic and pepper, the table is steaming. Fresh and tender white thick soup, turquoise minced garlic and brown mussel meat, coupled with small holes in tofu, greatly increase people's appetite and eat with a spoon. Thick and fresh, slightly spicy and delicious, like a fairy, delicious.