Mussels eating method is still probably the majority of boiled class, it is said that, like snails, is also in the Qingming before eating the best - Qingming before the water leeches, microbes have not been frequent activities, that time of the mussels the most clean, and the meat is fat, the so-called "spring drink bowl of mussel soup, do not prickly heat and do not grow sores! "The old-timers believed in these sayings. The most common practice in my hometown is mussels burned tofu, mussels first hot oil stir-fried in an iron pot, mixed with ginger, yellow wine, and then tofu with the pot, the key to do this kind of dish is the fire to be in place, straight to the tofu stewed to the holes is not too far away from the mussels and tofu soup at this time, pure white, and fresh milk, sprinkle some garlic, pepper, steaming hot to the table, fresh white broth, green garlic, brown mussel, and the mussels, the mussels, and the mussels, and the mussels, and the mussels, and the mussels, and the mussels, and the mussels, and the mussels, and the mussels, and the mussels. The tofu with a small hole in it is a great appetizer, and you can eat it by scooping it up with a spoon, which is thick, fresh, slightly spicy, and tasty, as if it were an immortal, and you can eat it with great gusto.

Mussel shells and meat eating

Mussels, in medicine, there is a cough, eyesight effects. The Materia Medica also says that it quenches thirst and removes heat, quenches the poison of wine, and removes the redness of the eyes. And in the Jianghan Plain will also be divided into lake mussels, mussels and weir mussels, it seems to live in different waters and get the name, but its function is not a big difference. Generally speaking, living in the lake and river mussels, both its size and its meat quality, are better than the weir and field mussels. And the best meat quality is the river mussels. The best mussels are the long mussels that live along the Yangtze River. Even in winter, if you use these mussels in a hot pot, no matter how hot it is, there is no heat coming out of the hot pot. This is the beauty of eating mussel hot pot.

And the most competitive mussels is that it can produce real pearls, the best of the large particles, color crystal, is a treasure, often ancient laborers to the royalty tribute to one of the must-have items. Even now, natural pearls, large and round and colorful, but also very rare. But after raising the precious spider after the mussels, is the precious spider after taking out and get, so this kind of mussel meat is poor, old and tough, suitable for the production of old soup, than the mussel meat to be a lot worse than the mussel meat, after all, because of its production of the precious spider baby!

Another use of the pearl is, not only when the child produces fever, there is an immediate effect, and can be a soul, stop seminal emission of white cloudy, antidote pox and boils, the main difficult to give birth to and under the stillbirth cytotoxic.

Mussel shells are also rare good things, do not throw away. In addition to the use of shells for carving and medicinal herbs, more in the farmhouse and is the most widespread use, that is, used as a tool for Luang Tofu. Every Lunar New Year's Eve, in the Jianghan Plain, including the Dongting Lake area around the farmhouse will be busy, in addition to killing the New Year's Eve pig, and then is to play patties and Lang tofu. Tofu is made by grinding mung beans and rice into a paste and then kanging them one by one in a pot at night. In order to make a good bean curd, a good and sharp mussel shell is the first choice of the farmers! The general rule is that the mussel shells should be large and shallow, so that when they are used to scoop up the bean curd paste, there is neither too much nor too little rice paste. More, the tofu skin is thick and greasy; less, there are holes in the skin, not beautiful not to mention, but also affects the interest of the lively. Generally speaking, before using mussel shells Luang Doupi Zi, it should first be processed. Processing, the shell on the texture should be ground smooth, especially the opening of the sharp edges should be smoothed. The point of smoothing is the sharp edge can not be too sharp, but to be smooth, so that in the Luang tofu if there are seen at the bottom of the pot of the cavity generated, it is used to encrypt a little bit, until the soybean skin is completely closed until. Generally do bean skin masters can grind a handful of good clamshells! This time the clam shells have a new term, Luang Doupi scoop, colloquialisms and vernacular is called "lake scraping". And "lake scraping" selection of materials, generally to the old mussels as the best.

In the rivers and lakes of the southern part of the country, there were a lot of mussels. But now, in this era of eating everything, mussels are not a lot. If there are not many of them, they will be more expensive than they are rare. The good thing is that now everything can be raised, mussels are no exception. But after raising them, how to eat them, many people still do not know. Here I will introduce.

In winter, mussels hot pot is the best way to eat. In the spring to a fried mussels, is also good. When the weather gets hot, a hot chowder is not too bad.

The most basic way to cook mussels is to flavor them spicy, put vinegar in them, and clean them. But before you start all that, you have to separate the shells from the meat of the mussels. This time it is necessary to use a knife to dig the mussel meat out of the shell, it is necessary to pay attention to be careful, so as not to hurt your hands, the sharpness of its shell, all have eyes **** witnessed.

After the separation of its shell meat, the meat is used to eat, which is delicious people know the thing, which I have no need to say, to say is how to cook.

Mussels must be washed before the pot, but there is no technique to achieve the effect of eating clean mussels. Wash mussel meat and wash snail meat is the same, in addition to repeated kneading and washing with water, but also put in boiling water over, and then wash again, so that it is clean. Otherwise the sand particles on the meat will bruise themselves. Never pay attention to is, with boiling water over, can not over too very much, so as not to meat aging, not delicious not to mention, but also hurt their teeth....

After the mussels are cleaned, they should be cut into thin strips of silk, and the water should be rolled on the stove, put in a large number of sharp chili peppers, and add vinegar to remove their waking flavor, and all kinds of ingredients should be indispensable, and stewed in the hot pot, and the meat should be tender and tasty.

When frying braised mussels, the previous process is the same, only when frying can not be overcooked, otherwise it will not bite Oh!

These days, the market is the time when the mussels are the most abundant, the price is cheap, you can try.

Dish name Mussel stew

Cuisine All

Features Mussels have a special fresh flavor, pork is tender and fatty, rich in gelatin, fat, the two are cleverly combined together, unique flavor.

Ingredients

Mussels 1500g, pork 250g. Seasoning: 20 grams of wine, 1 green onion knot, 2 slices of ginger, 10 grams of refined salt, 1 gram of monosodium glutamate, 2 grams of pepper.

Production process

1. Pork washed, tweezed, cut into 4 cm long, 1 cm wide pieces. 2. mussels to remove the mud intestine, with a knife handle to the side of the hard from whacking flat, wash. 3. frying pan on the fire, put the mussels, onion knots, ginger, wine and a little water, with high heat to boil, skimmed off the foam, on a small fire to simmer for 10 minutes, and then into the meat with the stew, high fire to boil, moved to a small fire to stew for about 2 hours to the mussels, pork crisp, put the refined salt, monosodium glutamate, from the pot into the bowl of soup that is complete. The first thing you need to do is to put the mussels in a bowl of soup and put them in a bowl of soup.

Drunken Mussel Meat

Main Ingredients: 1 live winter landscape clam, seasoning moderate

Features:

Method of production: 1. live clams to remove the shell, clean, cut into small pieces, bowl, pouring sorghum wine to mix well

slightly marinated;

2. soy sauce, sugar, sesame oil in a bowl to mix well and seasoning, the vinegar and the clams into the pieces, stir-fry

Stir well, and then stir-fry

Seasoned with vinegar, vinegar and clams into a bowl, and stir-fry

Seasoning: 1.2.3.4.4.6.6. p>

Stir well and soak for 3 hours.

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Mussels and golden cauliflower about practice

Do mussels this dish is actually very simple, the most important thing is the fire. Roughly the process is like this: the mussels blanch in boiling water and fished out cut into small pieces, get some ingredients, I chose the cauliflower; and then start a frying pan, the mussels fried for a while, add wine, sheng up; pay attention to the fire, frying time should not be too long, otherwise it is easy to get old; another frying pan the cauliflower fried, and then mussels into the cauliflower together with stirring, add a little salt on it. Mussels are supposed to be fresh and tasty, so you don't need to add MSG and other seasonings.

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A new way to make mussels.

Peel the mussels, take the meat inside, remove the stomach and intestines, and clean them several times. Then chopped into dumpling filling, the dumpling filling do, put in the mussel shell, on the pot steamed to eat can be. The flavor can be fresh.

Raw materials: mussels, green onion, ginger, pepper, monosodium glutamate, cooking wine, salt, soy sauce, oil.

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Mussels salted meat and vermicelli soup practice

Main ingredients: mussels, salted meat, vermicelli, bamboo shoots, leeks

Accessories: salt, monosodium glutamate (MSG), cooking wine, pepper, green onion and ginger

Making:

1, mussels washed, will be the lip with a The back of the knife knocked soft, cut into small pieces, with onion and ginger, cooking wine marinade;

2, salted meat slices, vermicelli cut rhombus-shaped pieces, bamboo shoots sliced, leeks cut inch section;

3, sit in a pot on the fire and pour the oil, pour the mussels stir-fried and then sheng out;

4, the pot of water, boil into the slices of salted meat, add cooking wine and simmer for 10 minutes, pour mussels stewed for another 5 minutes to the color of the soup white (do not take too long)

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Fresh mussel soup

Raw materials: fresh mussels, soybeans, goji berries, scallions, ginger, cilantro

Instruments: cooking oil, sesame oil, cooking wine, pepper, salt, chicken essence

Production process:

1.ginger washed Cut silk, scallions cleaned and cut scallions spare;

2. cilantro cleaned and spare;

3. soybean soak through, I am soybean and wolfberry soaked together, and later found that it should be separated from the soaking;

4. mussels cleaned and spare;

5. pot of oil, when the oil is hot into the ginger, mussels stir-fry for a few moments, pouring into the cooking wine, add soybeans, with a medium fire cooking;

6. To cook until the soup is creamy, put the wolfberry, seasoned salt, chicken essence, pepper to boil, sprinkle onions, drizzle with sesame oil, cilantro can be;

Warm tips: mussels stir fry time is not too long, otherwise the meat will become hard.

Hope to help you! ~~