bàng ké Mussel Shells The most basic way to make a dish with mussels is that the flavor should be spicy, the vinegar should be vinegared, and the mussels should be cleaned. But before starting all this again, the shell of the clam has to be separated from the meat. This is the time to use a knife to dig the clam meat out of its shell, and it is important to note that you should be careful so as not to hurt your hands, as the sharpness of its shell is evident to all ****.
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, so as not to meat aging, not delicious not to mention, will also hurt their teeth....
After the mussels are cleaned, they should be cut into thin strips of silk, and the water will be rolled on the stove, put in a large number of sharp chili peppers, add vinegar to remove its wake up flavor, a variety of ingredients can not be missing, down into the hot pot stewed under the meat is tender and flavorful.
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, the flavor is unique.
Raw materials
Mussels 1500 grams, 250 grams of pork. Seasoning: 20 grams of wine, 1 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. Sprinkle pepper when eating. Ingredients: mussels 500 grams of colorful pepper half (no can also be) onion 2 ginger 1 piece of wine 1/2 teaspoon (3 ml) salt 1/4 teaspoon (1 gram) water starch 1 teaspoon (5 ml) balsamic vinegar 1/2 teaspoon (3 ml)
Methods:
1) mussels bought home, with water, repeated several times to wash, and then put into a large bowl full of water, put a spoonful of salt, soak half an hour to let the shells spit out sand. mussels spit out sand. Then drain the water and set aside.
2) Pour water into a pot and heat it to boiling over high heat, then blanch the mussels, and after about 1 minute, all the mussels will open their mouths. Fish out and place on a plate. Those that do not open their mouths, you can insist on cooking for another half a minute, and if they are still tightly closed, throw them away and don't eat them if they are dead or bad.
3) blanched mussels shelled, meat reserved. Scallions cut into segments 4 cm long, ginger peeled and cut into 4 cm long thin filaments. Colorful pepper cut into 4 cm long strips.
4) pour oil in the pot, when the oil is 7 into the heat, pour the shallot segment and ginger wire burst incense, put the mussels shell meat, quickly pour into the wine, seasoned salt, colored pepper strips, pour water starch and stir evenly, and finally pour into the balsamic vinegar can be. The whole process about half a minute or so, do not too long, otherwise the mussels become old meat affect the taste.
Note: do not go to the shell can also be, depending on personal preference three, the medicinal value of mussel shell grass root Nutritional value of mussel shell grass root The medicinal value of mussel shell grass root Nutritional value of mussel shell grass root comes from the "Red River Herbs". It is also used to treat cough, asthma, pneumonia, whooping cough and jaundice.
Pinyin Name Bànɡ Ké Cǎo Gēn
English Name fruticulos Moghania
Alias Cough Grass, Big Iron Broom.
Origin
Medicinal Source: The root of the leguminous half-shrub jack-in-the-pulpit.
Latin Botanical and Animal Mineral Names: Flemingia fruticulosa Wall.ex Coll. [Moghania fruticulosa (Wall.ex Call.) Wang et Tang]
Harvesting and Storage: harvested in fall and winter, washed, sliced, and dried.
Original form: Semi-shrub jack-in-the-pulpit. Young branches are hairy. Leaves alternate, long ovate, 4-7cm long, 3-4cm wide, apex acute, base cordate, entire, green above, light green below, several glabrous, veins abaxially elevated, covered with long hairs; petiole 0.8-1.5cm long; stipes lanceolate. Racemes terminal, small inflorescences enclosed in clamshell-like bracts, bracts densely brown hirsute, butterfly-shaped flowers white. Pods rectangular-ovate, with 1-2 seeds.
Habitat distribution
Ecology: Born in high mountainous areas in the mid-mountain slopes of shrub forests.
Resource distribution: Yunnan, Guangdong, Guangxi and other places.
Taste: Slightly bitter; sweet; cool
Attributed to the lung and spleen meridians
Functions: Clearing away heat and resolving phlegm; removing dampness and clearing the channels; strengthening the spleen and eliminating chancre. Main cold and fever; lung fever cough; asthma; whooping cough; rheumatism paralysis; jaundice; dysmenorrhea; pediatric chancre; diarrhea; dyspepsia
Use and dosage Internal use: decoction, 9-15g; or powdered, stewed meat.