Cooking mussels should be cooked in hot dishes, the fire is not too much, otherwise the mussels are easy to become old and tough, the taste is very poor; seasoning should be light color and light mouth, to highlight the dish white and fresh features. Of course, the occasional use of heavy color and thick mouth cooking mussels, but also very distinctive. Below, I would like to introduce you to the author created two Sichuan-style mussels dishes. Elephant-braided mussels in red soup Ingredients: elephant-braided mussels 1 (about 1500 grams) 200 grams of potpourri 30 grams of fresh millet chili 60 grams of hairy bamboo fungus cover hairy black fungus 50 grams of loofah 1 (about 250 grams) Pixi Douban Mushroom 50 grams of pickled pepper Mushroom 50 grams of horse-ear onion 50 grams of scallions 50 grams of ginger 50 grams garlic 50 grams of salt, cooking wine, white pepper, vinegar, mash, monosodium glutamate, chicken broth, water soybean meal, red oil, sesame oil Each appropriate amount of broth 1000 grams of fresh pepper oil 30 grams of peanut oil 2000 (about 150 grams) Method: 1. with a knife will be prying open the shell of the mussels, cut off the rounded viscera and the skirt of the original strips, along the length of the pipe in the suction of the cut 1 knife, washed, put into 80 ℃ in hot water? A little, remove the skin, clean, and then sliced into slices, placed in a bowl of ice cubes in the town well; potpourri hand broken into small pieces; squash clean, cut into diamond-shaped pieces; millet pepper cut into circles. 2. net pot on the fire, filled with peanut oil burned to six or seven percent hot, broken into the pot under the frying pan, deep-fried until the color is golden and crispy, pour out the oil, loaded into a large nest of dishes. 3. Another take the net pot on the fire, into the red oil is hot, under the Pixian bean paste, pickled pepper paste stir-fried excellent, and then under the ginger (pat broken), garlic, onion knots slightly stir-fried, cooking wine, into the mash, mixed into the broth, after boiling, with a fine-eyed spoon to remove the dregs of the material, and then adjusted to the fine salt, chicken essence, white pepper, into the bamboo fungus cover, fungus, loofah, melon slices, horse ear onions and millet pepper circle, after the taste of the burner, with sesame oil, monosodium glutamate, Vinegar to set a good taste, hooked into the water bean powder into a thin gravy, and finally into the mussel slices, push the pot, into a large soup bowl, with just fried potpourri on the table, by the waiter to the red soup mussels poured in the plate on the potpourri, that is, into the. Characteristics: red, white and green, sour, spicy and fresh flavor, crisp and tender. Production key: 1. When making mussels, the water pot should be off the fire, the water temperature should not be too high, otherwise the mussels will be? Old tough. 2. Cooking this dish should be two pots at the same time, a pot fried potpourri, a pot cooking red soup mussels, so that the effect of the dish will be better. 3. With the Sichuan method of cooking mussels dishes, according to the needs of guests and change the flavor, such as lychee flavor, savory flavor. Gongbao mussels Raw materials: mussels 1 (about 1500 grams) oil crispy cashews 50 grams of fresh two gold strips of green peppers, red peppers 25 grams of dry red pepper section 30 grams of peppercorns 2 grams of short green onion 50 grams of garlic 20 grams of salt, cooking wine, soy sauce, vinegar, sugar, pepper, monosodium glutamate, chicken broth, soybean flour, sesame oil, the right amount of 1000 grams of soup, 50 grams of peanut oil Preparation: 1. mussels pry open the shell, remove the internal organs and the skirt of the original strip, and the mussels can be cooked in Sichuan-style method, so that the better. Viscera and skirt of the original strip, along the suction pipe cut 1 knife, wash, and then cut in half, respectively, graved on the crucifix, and then changed into a long 4.5 centimeters, 3 centimeters wide rectangular block, into the ice cube in the bowl of the town; salt, monosodium glutamate (MSG), chicken essence, cooking wine, soy sauce, vinegar, sugar, pepper, water, bean powder, etc. * * * * Na bowl, add the appropriate amount of fresh broth into the juice. 2. net pot on the fire, mixed into the soup boil, slightly cooled from the fire into the mussels block,? After a while, quickly fish out, and then sop up the surface water with a towel. 3. Wash the pot on the fire, into the peanut oil is hot, into the dry red pepper section, fresh green pepper section, red pepper section, ginger, short green onion section and pepper grains burst incense, cooking into the sauce, into the? Good mussel pieces, crispy cashews, dripping into the sesame oil, quickly turn, start the pot to plate, that is done. Characteristics: rich color, crisp and tender, sweet and sour, slightly spicy. Production key: 1. mussels block with fresh soup? System, to master the time, the pot should be immediately fished out, should not be long hot, otherwise the mussels will become old and tough meat. 2. to Zi juice, the water should not be too much soybean meal, otherwise it will be thick and affect the texture of the mussels. Colorful mussels Ingredients: 6 two mussels (about 240 grams), 3 two Dutch beans (about 120 grams), 2 two bamboo shoots (about 80 grams), salted egg yolks 2, straw mushrooms 2 two (about 80 grams), 2 slices of ginger, garlic, green onions, a little. Salt, wine, ginger wine, pepper, sesame oil, oil and other appropriate amount. Preparation: like a mussel meat cut into thin slices, add wine, salt, mix well, slightly marinated, with 70% oil temperature pull tender oil (can also be blanched in boiling water until tender and cooked). Tear off the tendons of the Dutch beans. Peel and slice bamboo shoots, blanch in boiling water. Straw mushrooms head boundary cross-shaped cut, first flying water, then simmering with ginger wine, refined salt. Steam the salted egg yolk and slice. Heat oil in a wok, stir-fry garlic, ginger and scallion, put in the mussel slices and stir-fry well, then add Dutch beans, bamboo shoots and straw mushrooms, sprinkle with pepper, add the salted egg yolk slices, drizzle with sesame oil, stir-fry well and serve on a plate. Characteristics: Rich in color, fresh and crispy. When buying live elephant mussels, pick those with fresh rainbow tubes, lots of meat and firmness. If you are going to cook an elephant mussel on the same day, ask the store clerk to take it out of its shell for you and remove the dark-colored, egg-sized, oval-shaped stomach. What's left should be the rainbow tube. In this regard, the Professional Underwater Fishermen's Association advises against eating the dark-colored stomach or "guts" of the mussel. To prepare, cut the iris from the flesh of the body and split it in half lengthwise at the two holes in the thicker end. Then, with an extremely sharp knife, the tube is cut diagonally into paper-thin slices. After removing the fluffy part, the body meat can be served thinly sliced like the rainbow tube, or chopped up and served in a delicious gumbo. It is important to remember that elephant mussels harden quickly after cooking. So it works best when very quickly rolled in boiling water in a pot of boiling broth, or just as quickly thrown into a boiling sauce. Here's a quick and easy hot dipping sauce to serve with boiling water blanched mussels: Heat Japanese soy sauce and the same amount of canned chicken broth over the fire or in the microwave, add one or two slices of chili pepper. Add a pinch of sugar to taste and serve with some chopped green onions or cilantro. Drizzle with a little sesame oil or add some elephant mussels to a stir-fry of snow peas, carrots and water chestnuts and serve immediately.