Xishi Tongue is also known as sea mussel, which is called "蜯蜯蜯蜯" in ancient times.

It is similar to razor clams, arkshells, clams, clams, oysters, and mussels, all belonging to the phylum Mollusca and the class Valvularia. Its double shell is slightly triangular, mussel shell appearance is bright, the top of the shell lavender, the rest of the purple-yellow or light yellow. When you open the shell, the crystalline white flesh spits out from the slit, like the tongue of a beauty.

The meat of Xishi tongue is tender, flavorful and nutritious. According to analysis, its meat has a large amount of protein and a small amount of fat and a variety of essential vitamins. So it is often used as a high-level banquet on the treasures of the delicacies.

"Fujian recipe" in the "fried Xishi tongue", "hibiscus sea mussels", "Goryeo sea mussels", "corn simmered sea mussels The first is the "Bamboo Shooter", which is a new type of baked goods that can be used in a wide variety of applications, such as the "Bamboo Shooter", the "Bamboo Shooter", the "Bamboo Shooter", the "Bamboo Shooter", the "Bamboo Shooter", the "Bamboo Shooter", the "Bamboo Shooter", the "Bamboo Shooter", and the "Bamboo Shooter".

Practice: remove the skirt of the meat of the tongue, each of which is sliced into two connected fans, cleaned. Mustard leaf stalks cut into side length of 2 cm rhombus-shaped slices, Shiitake mushrooms each cut into 3 slices; asparagus cut 2 cm long, 1.5 cm wide slices. White soy sauce, monosodium glutamate, sugar, shaoxing wine, sesame oil, soup, wet starch into a marinade.

Put the sliced Xishi tongue meat into the boiling water to blanch for a while, drain the water. Hot pot, the oil is hot, the mustard leaf stalks, mushrooms, asparagus slices into the frying, then pour into the marinade to cook roll thickening, juice viscous when put into the Xishi Tongue meat, quickly stir-fry a few times can be.

Reference: Baidu Encyclopedia - Xishi Tongue