How to make fried river mussels crispy and tender:

1. Soak in starch water before frying.

2. Blanch the clam meat directly in boiling water for 1 minute, then stir-fry with other ingredients.

3. River mussels should not be fried for too long.

River mussel usage and dosage

1. Suitable for roasting, cooking and stewing.

2. Tips for cutting out the mussel meat: First hold the mussel with your left hand, with the mouth of the mussel facing up, then use your right hand to hold a knife from the water outlet of the river mussel, close to the meat on one side Insert the shell wall into the body to a depth of about 1/3, scrape off the shell-sucking muscles of the river mussel, then pull out the knife, and then use the same method to scrape off the shell-sucking muscles at the other end, open the clam shell and get the mussel meat. Take it out intact.

3. Shellfish itself is very rich in flavor. Do not add MSG when cooking, and do not add too much salt to avoid losing the flavor. Mud intestines in shellfish are not suitable for eating.

Recipe for mussels

Fried mussels

Ingredients: mussels, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of lard.

Method:

(1) Use a knife to pry open the mussel, take out the meat and remove the dirt.

(2) Cut the mussel meat into shreds and blanch it in boiling water.

(3) Cut onions, garlic and green peppers.

(4) Heat the pot, add lard, stir-fry over high heat, and finally add green pepper.

Braised river mussels

Ingredients: 500g river mussels, 10ml light soy sauce, 10ml dark soy sauce, 10g sugar, 10ml cooking wine, 5g chopped green onion, 10g garlic, 10g ginger, 5g chili.

Method:

(1) Wash the mussels in clean water and remove the mud intestines.

(2) Then put the washed mussels into the pressure cooker and press for ten minutes, then keep the pressure for 5 minutes.

(3) Take out the pressed mussels from the pressure cooker, wash them with clean water, drain the mussels and cut them into small pieces.

(4) Heat the oil in the pan and pour in ginger, garlic and chili.

(5) Add river mussels and stir-fry.

(6) Stir-fry until the mussels absorb the oil and change color.

(7) Add light soy sauce, dark soy sauce, appropriate amount of sugar and water and cook over high heat for five minutes, then reduce to low heat and cook for fifteen minutes.

(8) Add the chopped green onions and it’s time to start the pot.

Stir-fried mussels

Ingredients: fresh mussels, appropriate amount of colored pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of garlic and ginger, light soy sauce, appropriate amount of oil, appropriate amount of vinegar, Appropriate amount of sugar, appropriate amount of salt, appropriate amount of cooking wine, and appropriate amount of cooking oil.

Method:

(1) Prick the mussel with a knife, cut open the shell, take out the mussel essence and throw away the impurities.

(2) Pour the vinegar, cooking wine and salt into the mussel meat, wash it, rinse it, and cut it with a knife for later use.

(3) Wash and dice the bell peppers, chives, garlic and ginger respectively and set aside. Pour appropriate amount of oil, salt, sugar and light soy sauce into a bowl.

(4) Pour water into the wok and boil it, then put in the mussels and blanch them.

(5) Pour cooking oil into the wok, when the oil is hot, add mussels and stir-fry, add cooking wine, pour ginger and minced garlic into a bowl, add light soy sauce, oil, salt, Season with sugar and pepper, and finally add colored peppers and diced chives.

River clams, bacon and tofu soup

Ingredients: clams, bacon, bamboo shoots, tofu, green onion and ginger, cooking wine, salt, pepper.

Method:

(1) Let the stall owner cut open the river mussel, remove the intestines, gills and other impurities, and use a wooden stick to pound the edges of the mussel flesh loosely.

(2) Use salt to pinch for a while to remove mucus, then rinse with clean water.

(3) Put the river mussels into the pot, add water, green onion, ginger and cooking wine, bring to a boil, cook for 5 minutes, remove, wash and cut into small pieces.

(4) Peel the bamboo shoots and cut them into cubes with a diagonal knife. Boil them in water for 5 minutes and remove the oxalic acid.

(5) Cut the tofu into small pieces, boil in water, remove, and slice the bacon into slices.

(6) Put the mussels, bacon, and bamboo shoots into the pot together, add enough water to bring to a boil, turn to low heat and simmer for 1.5 hours.

(7) When the mussels are soft, add the tofu and cook for another 5 minutes. Add appropriate amount of salt and pepper.

Spicy river mussels

Ingredients: 800g river mussels, appropriate amount of oil, appropriate amount of salt, appropriate amount of cumin, appropriate amount of white sesame seeds.

Method:

(1) Wash the river mussels.

(2) Use scissors to remove intestines and other dirt.

(3) Blanch the mussel meat in hot water for a while, take it out and cut into shreds.

(4) Heat the pot and add a little oil.

(5) Add white sesame seeds and cumin.

(6) Stir-fry until fragrant and add refined salt before serving.

(7) Installed.

Essential effects

It tastes sweet and salty, cold in nature, enters the liver and kidney meridian; has the effect of clearing away heat and detoxifying, nourishing yin and improving eyesight; it can cure dysphoria, thirst, hemorrhage, Symptoms such as vaginal discharge, hemorrhoids and fistulas, red eyes, and eczema.