We all know that mussels have high nutrition, but it is difficult to handle, but his soup cooking is really delicious. Generally, inland children don't eat it very much, and children near the sea often eat it. Let's share the encyclopedia of mussels' soup cooking.

Small mussel soup practice 1 mussel tofu soup-the practice of drinking a bowl of mussel soup in spring and not getting prickly heat and sores in summer

Let the vendors help to deal with the mussels. When you go home, rinse them with clear water, grab a handful of salt, rub the mussels to remove mucus, and then rinse them with clear water. The cured bacon won't be too salty. Rinse it with water and slice it. Wash the vegetables and cut them into sections. Boil water in the pot, sprinkle a little salt, and when the water boils, cut the tofu into pieces, blanch it in the pot and take it out. Pour oil into the pan, saute shallots and ginger, and stir-fry mussels in the pan.

When the mussel volume is obviously reduced, pour in cooking wine.

Add the bacon and stir-fry until the bacon changes color.

Then pour in broth or clear water, boil over high fire, cover with low fire and simmer for about 40 minutes. Open the lid and pour the tofu into the pot. Continue to cover and simmer for 10 minutes.

Finally sprinkle a handful of vegetables.

Open the lid and cook for about 3 minutes before you can eat.

Small mussel soup-making practice 2 The second way of eating mussels in my family.

Shelling mussels to get meat ~ mussels of various sizes are waiting to be slaughtered. Prepare a similar small machete first. This small machete is easier to use than a straight knife, and it is not easy to hurt hands.

Looking closely at each mussel, one end will be bigger and the other will be sharper. There will be a water outlet here on the tip, and the machete will start from here.

First, hold the mussel tightly with your left hand so that its mouth faces upwards, then use your right hand to hold a knife from the water outlet of the mussel and stick it into the body close to one side of the meat shell wall, and the penetration depth is about 1/3, so as to scrape off the mussel's shell-sucking muscle forcibly, then take out the knife, and then scrape off the shell-sucking muscle at the other end in the same way to open the mussel shell, thus obtaining complete mussel meat.

Put the whole clam meat into the cooking basin.

Wash the mussel meat ~ The fresh mussels must remove the gills, then squeeze out the silt in the intestines, rinse with clear water, and then rub the mussel meat repeatedly with proper amount of salt (I usually put salt twice) to remove the sticky fishy liquid and the black part of the skirt.

After the mussels are washed clean, put them on the chopping block and beat the hard meat on the side of the mussels with steak (or with the back of a knife), which will make the mussels easier to stew. More fresh, sweet and tender.

Braised clam meat ~ appropriate amount of ginger, cooking wine

Hot pot, put cooking oil, add appropriate amount of ginger slices, processed mussel meat, cooking wine, stir-fry with oil, add water and stew for 20-30 minutes. If it's too much and I can't eat it all at once, I'll put it in the refrigerator without salt, and it'll be fine for a week.

As for how to eat, you have the final say.

Braised meat of mussels ~ mussel bean curd soup ~ mussel loofah ~ mussel Shanghai green ~ mussel grass head ~ stir-fried mussel meat with pepper

Small mussel soup practice 3 fresh eyebrows mussel bacon soup practice

The first step is too painful. I bought ten kilograms of mussels and let them kill them. I went home to clean them, tore off the black parts, washed them with salt, washed them with flour and washed them with clear water for n times. . . That's why I only do it once a year. Yes, you are not mistaken. 10 kg of mussels with shells are washed out in such a small pot.

Stir-fry raw ginger onion with lard, lard is the soul, don't use vegetable oil.

Add the washed mussels and stir fry.

At the same time, I used another pot, sliced bacon and winter bamboo shoots, and boiled them with clear water. I should have boiled them separately, so I was lazy and burned them together. When the water boils, pour out the bacon and winter bamboo shoots for later use.

Pour the fried mussels into the casserole, add boiling water, and be careful that it must be boiled water, so that the soup will be white. Bring to a boil, add the freshly blanched bacon, winter bamboo shoots and tofu, and stew in a casserole for 20 minutes.

Look at the salty taste after the soup is finished, because bacon was used before, so the amount of salt needs to be grasped by yourself. Grab a handful of washed seedlings and cook for another minute or two until the seedlings are dead.

Perfect for cooking. . . . Some people may like to put some pepper. My advice is never to put it, it will spoil the taste. In this way, drinking a bowl of such delicious soup makes life complete.