A complete list of how to make big river mussels

A complete list of how to make big river mussels. We all know that river mussels are a kind of mussel shell creature. Most people buy river mussels to open pearls. , few people have eaten river mussel meat, but in fact river mussel meat is also very delicious. Let’s take a look at the recipe of big river mussel. How to make big river clams 1

Stir-fried river clams

Ingredients: clam meat, several dried red peppers, ginger, green garlic stalks, perilla leaves, cooking wine, salt, starch water, Soy sauce, oyster sauce

Method:

1. Cut the clam meat into large slices diagonally with a knife, add chopped ginger, a little salt, and cooking wine and marinate for 10 minutes.

2. Cut the green garlic stalks into particles, and mix the starch water and oyster sauce into gravy.

3. Heat oil in a pan and fry the dried red peppers over low heat until fragrant. Add the remaining oil and quickly stir-fry the mussels. Pour in the green garlic and fried dried red peppers and stir-fry. Spray a little soy sauce. Add color, pour in the gravy, mix thoroughly and sprinkle with perilla leaves.

Warm reminder:

1. The stir-frying speed must be fast so that the clam meat becomes crispy and tender. Over time, it will become too old to chew. , stir-fry for no more than one minute.

2. River mussels are very fresh, so don’t add chicken essence.

3. The mussel shell is used to hold the meat and can be used as a decorative plate.

4. River clam meat has good health effects on the human body. It has the functions of nourishing yin and calming the liver, improving eyesight and preventing eye diseases. It is an excellent food and medicinal material. The soft part of the clam can be used to produce Vitamins, D meat powder, D oil, D3 crystals, B12 preparations and many other antiviral drugs have great practical value in clinical practice.

How to make delicious big river clams

Stir-fried spicy river clams

Ingredients: clam meat, skirt, a little cooking wine, green garlic, dried chili pepper, Chaotian pepper , yellow chili pepper, oil, a little Lee Kum Kee black bean sauce, ginger, soy sauce, light soy sauce, oyster sauce, salt, chicken essence.

Method:

1. Slice the cleaned clam meat and skirt.

2. Boil a pot of water. After the water boils, add a little cooking wine, add the clam meat and simmer for ten seconds. Take out quickly, rinse thoroughly under running water, drain and set aside.

3. Divide the green garlic, white garlic, and green garlic into slices; cut dried chili peppers, Chaotian chili peppers, and yellow chili peppers into rings (reduce the types of chili peppers if you are afraid of spicy food); cut the ginger into shreds and set aside.

4. Heat a pot with oil, add a little Lee Kum Kee fermented black bean chili sauce and sauté until fragrant (or use other chili sauce you like, you can omit it if you are afraid of spiciness), add shredded ginger, chili rings and white garlic and stir-fry Fragrance comes out.

4. Add mussel meat and green garlic, and quickly add soy sauce, light soy sauce, oyster sauce, salt, and chicken essence. Stir-fry for a few times and serve.

Warm reminder:

Mussel meat is very easy to mature. You must pay attention to the time when cooking, otherwise it will become old easily and taste bad.

The nutritional value of river mussels

River mussels are full of treasures. River mussels are the cradle of pearls. They can not only form natural pearls, but also artificially cultivate pearls. In addition to cultivating pearls, Nacre powder and pearl core can be extracted from clam shells. Nacre powder contains 15 kinds of amino acids needed by the human body, and its composition and function are roughly the same as those of pearls.

Dahe clams have the functions of clearing heat and detoxifying, improving eyesight and replenishing yin, calming the nerves, reducing inflammation and promoting muscle growth, relieving cough and reducing phlegm, stopping dysentery and eliminating accumulation. The clam meat and shells are processed, steamed, sterilized and machined separately. By crushing, it can be made into cheap animal high-protein feed.

Dahe clam is suitable for people with Yin deficiency and internal heat, such as thirst, dysphoria, dry mouth, and red eyes; it is suitable for women suffering from fatigue, bleeding, vaginal discharge, and hemorrhoids. Human consumption.

In addition, river clams are also suitable for people with hyperthyroidism, hypertension, hyperlipidemia, and lupus erythematosus; suitable for cholecystitis, cholelithiasis, urinary tract stones, urinary tract infections, cancer patients, and diabetes It is suitable for patients to eat; it is suitable for children with chickenpox; it is suitable for people who are tired and thirsty in summer.

However, it should be noted that clam meat is cold in nature and should not be eaten by people with cold spleen and stomach, diarrhea and loose stools; therefore, everyone must not be greedy for taste enjoyment and bring unnecessary burden to the body! How to make big river clams 2

How to make river clam meat

1. River clams and tofu soup: Clean the fresh river clams, knock them a few times with the back of a knife or prick them with a needle. This will make the meat more tender and more flavorful, then cut into strips and cut the tofu into small pieces.

2. Fried mussels with mussels: To make fried mussels with mussels, pry open the mussels with a knife, take out the meat, remove the dirt, cut the mussel meat into shreds, and blanch the green onions in boiling water. Heat the garlic and green pepper pan, add lard, stir-fry over high heat, and finally add the green pepper.

3. Stir-fried river mussels: Cut the mussel meat diagonally into large pieces with a knife, add crushed ginger, a little salt, and cooking wine and marinate for 10 minutes. Cut the green garlic stalks into particles, add starch water and oyster sauce Make the sauce. Heat oil in a pan and fry the dried red peppers over low heat until fragrant. Dish out. Add the remaining oil and stir-fry the mussels quickly. Pour in the green garlic and fried dried red peppers and stir-fry. Spray a little soy sauce for color and pour in Mix the gravy thoroughly and sprinkle with perilla leaves.

How to cook mussel meat to make it rotten

Soak mussel meat in alkaline water. Generally, mussel meat can be soaked in alkaline water to speed up the cooking process. Yes, it is worth noting that the concentration of alkaline water must be well controlled, otherwise it will affect the taste of mussel meat. Remember to rinse with clean water after soaking.

Beat the mussel meat. After cleaning the mussel, use the back of a knife or other wooden handle to flatten the hard meat on the side of the mussel. The meat will become crispy and easy to cook. But be careful not to beat the mussel meat too much, so as not to affect the taste.

Pay attention to the cooking time. Chop the mussel meat first, then bring the water to a boil, cook it for a while, and take it out of the pot within five minutes. It will be ready to eat. It will be very tender. It's delicious, but don't cook it for too long, or it'll be overcooked and it won't taste good.

How to make mussel stew soup

1. First of all, you must choose fresh mussels when selecting materials, because only in this way can you ensure the quality of the soup Deliciousness, improve its edible value. Also prepare a piece of ginger and Sichuan peppercorns. Wash the ginger and cut it into slices.

2. Put the selected mussel in salt water for an hour, then cut it open with a kitchen knife, remove the shell, and take out the mussel meat.

3. Clean the peeled mussel meat. The organs on it look dirty and need to be cleaned.

4. Wash the cleaned mussel meat twice with salt water. This will easily wash away many impurities. Then put the cleaned mussel meat in a dish to control the water.

5. Add an appropriate amount of water into the pot, add clean mussel meat, ginger slices, and Sichuan peppercorns, then add an appropriate amount of salt, cooking wine, etc. and simmer over high heat until the mussel meat is fragrant and the pot The soup is rich and white, just add an appropriate amount of chicken essence and balsamic vinegar.

6. Pour the stewed clam soup into a bowl and let it cool for a while before you can enjoy the delicious taste. Remember to drink it while it's hot. If you let it cool down too much, it will taste fishy. How to make big river clams 3

What are the nutritional values ??of river clams

Rich in calcium, calcium is the basic raw material for bone development, directly affects height, regulates enzyme activity, and participates in nerves and muscles. activity and release of neurotransmitters, regulate hormone secretion, regulate heart rhythm, reduce cardiovascular permeability, control inflammation and edema, maintain acid-base balance, etc.

Rich in phosphorus, it can form bones and teeth, promote growth and repair of body tissues and organs, supply energy and vitality, and participate in the regulation of acid-base balance.

Rich in protein, it can maintain potassium and sodium balance, eliminate edema, improve immunity, lower blood pressure, buffer anemia, and is beneficial to growth and development.

What are the functions of mussels?

1. Hangover

Mussels can detoxify alcohol and relieve hangover symptoms. Rapid excretion can relieve symptoms such as headache, bloating, flushing, etc. after alcohol, relieve the absorption of alcohol in the stomach, and protect the gastric mucosa.

2. Improve eyesight

Rich in calcium, calcium increases the elasticity of the eyeball wall and prevents the occurrence and development of myopia.

3. Strengthen bones

River mussels are rich in calcium, which can stimulate the growth of bone matrix and bone cells, causing calcium salts to be deposited in bone tissue. It also contains trace elements such as phosphorus, which can Help calcium absorption and promote bone metabolism.

4. Clear heat

River clams can clear away heat and relieve heat, eliminate heat and poison in the blood, and are suitable for people who are prone to getting angry.

5. Improve immunity

River mussels are rich in protein. Protein is the most important nutrient for maintaining immune function and is the main component of white blood cells and antibodies.

How to choose river mussels

Fresh river mussels have bright and clean shells. The shell cover is tightly closed and is not easy to open with hands. There are two shells It is tightly closed, not easy to open with hands, and has no peculiar smell. Use a knife to open the clam shell. The interior color will be bright and the flesh will be white. If the fur of the shell falls off and the outer shell turns black, and if the two shells are opened and there is a peculiar smell, it means it is a dead clam.

Bacteria It is the easiest to breed, and its meat is easy to decompose and produce spoilage. This kind of river mussel cannot be eaten. At present, some small traders smear the opened shells of dead clams with a large amount of mud to make buyers mistake them for live clams. To avoid being harmed, it is better to inspect each one one by one.

In addition, when choosing river mussels, bigger is not always better. The shell is about 5 centimeters. This kind of river mussel is more tender and not too fatty. Judging from the shell, it is shiny and smooth with cyan on the outside, which is relatively fresh.

When choosing river mussels, you also need to learn to identify males and females. If they are male clams, they are larger and have more meat than female clams. Female clams are relatively small, and when they are opened in spring, they usually have many yellow eggs.

It is best to choose river mussels in spring, because the leeches in the water in spring are not active yet, and the river mussels at this time are relatively clean and the most plump.