A. This is the most important technology: cut the raw mussel meat with a knife, pierce it into the body from the mussel meat outlet, close to the side of the meat shell wall, and the penetration depth is about 1/3. Scrape the suction muscle of the mussel meat hard, then pull out the knife, scrape the suction muscle at the other end in the same way, and open the mussel shell to take out the mussel meat completely.

B: it's easier: another thing is that you can easily take out the meat by scalding it with boiling water!

Treatment of mussel meat: sprinkle salt and wash it several times to remove mucus, boil a pot of boiling water, blanch mussel meat once, and then rinse it twice;

Introduce a simple way to eat clam meat:

Stir-fried mussels:

Ingredients: mussel meat, dried pepper, ginger, garlic sprout.

Seasoning: cooking wine, starch water, soy sauce and oyster sauce.

Exercise:

Cut the mussel meat obliquely into large pieces by changing the knife, and add Jiang Mo, a little salt and cooking wine to marinate for 10 minute; Green garlic seedlings are cut into granules for later use, and starch water and oyster sauce are mixed into sauce; Stir-fry dried red pepper in a pan with low fire, stir-fry mussel meat quickly with the remaining oil, pour in green garlic and fried dried red pepper, spray a little soy sauce for coloring, pour in sauce, mix well and sprinkle with perilla leaves.

note:

Mussels should remove gills and mud intestines.

The speed of frying must be fast, so that the mussel meat will be crisp and tender. Stir-fried for a long time will be chewy, and the frying time will not exceed one minute.

Mussels are very fresh, so don't add monosodium glutamate or more salt when cooking to avoid losing their flavor.

Special attention: There are more parasites in mussels than in mussels, so the food must be cooked thoroughly.