Ingredients: tamarind dry 100g, 500g of carrots, ginger, pepper, minced meat in moderation.

Directions: 1. South Nippon Island dried mussels in advance with clean water to soak and deal with clean, and then add water to boil blanch again.

3. Radish peeled and diced, blanched once in a pot of boiling water, over cool water.

4. Hot pan and cool oil, sautéed ginger, add people minced meat stir fry color.

5. Add the processed radish, tamarind.

6. Stir fry for ten seconds.

7. Add water to change the casserole with salt, chicken seasoning and then change the heat to simmer for ten minutes to boil.

8. Finally sprinkle some pepper on it.

Tips: 1. Radish blanching can remove part of the fishy and spicy flavor.

2. Mussels are fixed on the seabed rocky life by filaments, cooking should be pinched off the filaments.

Cooking mussel practice: dried mussel mushroom porridge

Ingredients: 1 dried mussel, 3 pieces of rice, 4 dried mushrooms, oil, salt, green onions in moderation, 3 slices of ginger.

Method: 1. Prepare the ingredients (mussels and mushrooms about an hour in advance to soak; rice ten minutes in advance to soak).

2. South Nippon Island mussels soaked open, pull off the foot silk.

3. Cleaned dried tamarind, rice in a pot. Add ginger, a few drops of peanut oil, the right amount of water to start boiling.

4. Dice the mushrooms.

5. When the porridge boils, add the diced mushrooms.

6. Continue to boil until thickened and add the right amount of salt.

Tips: 1. Dried mussels need to be soaked about an hour in advance, so that it is easy to take out the foot silk, clean.

2. Mussel itself is very fresh, so the porridge is very fresh without adding soy sauce.

Cooking tamarind practice: tamarind stewed ribs

Ingredients: tamarind dry 50 grams, 100 grams of pork ribs, 1 big material, salt, pepper, monosodium glutamate each appropriate amount.

Method: 1. South Nippon Island tamarind washed and soaked in warm water for 10-15 minutes;

2. Chop the ribs into small pieces, washed and drained;

3. Fungus and cauliflower washed and spare;

4. Ginger peeled and patted;

5. Ribs in a pot of boiling water for 5 minutes, fished out and washed with clean water;

6. Spare ribs, ginger, dashi and an appropriate amount of water, boil on the fire, and then switch to water fire stew about 1 hour;

7. Put the soaked tamarind, put the fungus and yellow cauliflower together, and then stew for about 20 minutes;

8. Fish out the ginger and dashi, and then add salt, pepper, monosodium glutamate to start the pot can be.

Tips: dried tamarind need to be soaked in advance, take out the foot silk, clean.

Nutritional value and efficacy of mussels

A. Nutritional value of mussels

Mussels have a high nutritional value, and have a certain medicinal value. The protein content of the cabbage is as high as 59%, which contains 8 kinds of essential amino acids, fat content of 7%, and most of them are unsaturated fatty acids. The fat contained in tamarind is more unsaturated fatty acids, for the maintenance of normal physiological functions of the body, to promote the development of a role, and reduce cholesterol.

In addition, mussels are also rich in calcium, phosphorus, iron, zinc and vitamin B, niacin and so on. Due to the nutrients contained in mussels are very rich, its nutritional value is higher than the general shellfish and fish, shrimp, meat, etc., to promote metabolism, to ensure that the brain and physical activity of the nutritional supply has a positive effect, so some people call mussels for ? Eggs in the sea?

Second, the efficacy and role of tamarind

1. Complement the liver and kidney, benefit essence and blood. It is especially suitable for people with insufficient qi and blood and malnutrition.

2. Help kidney yang, the elderly kidney yang deficiency is helpful, with sparrow meat stew better.

3. Eliminate gall tumors, mussels with winter melon, radish or seaweed simmering food.

4. Compensate for the deficiency of sweat, body weakness and night sweating can be used with tamarind with eggs fried food.