Colorful mussels
Materials mussels meat 6 two (about 240 grams), Dutch beans 3 two (about 120 grams), bamboo shoots 2 two (about 80 grams), salted egg yolks 2, straw mushrooms 2 two (about 80 grams), 2 slices of ginger, minced garlic, scallions a little. Salt, shaoxing wine, ginger wine, pepper, sesame oil, raw oil and other appropriate amount.
Practice ① mussels cut thin slices of meat, add wine, salt, mix well, slightly marinated, with seventy percent of the oil temperature pulling the tender oil (can also be blanched in boiling water until tender). ② Dutch beans tear off the tendons. Peeled bamboo shoots and sliced flowers, blanched in boiling water. ③ grass mushrooms head boundaries cross-shaped cut, first flying water, and then simmer with ginger wine, refined salt. ④Salted egg yolk steamed and sliced. ⑤ burn wok oil, burst incense garlic, ginger, scallion, into the mussel slices stir-fry, and then add the Dutch beans, bamboo shoots, straw mushrooms pocket, sprinkle pepper, add salted egg yolk slices, drizzle sesame oil, stir-fry evenly on the plate.
Steamed mussels with garlic
Materials mussels 4, garlic a little
Practice ① mussels open side washed and drained, garlic, oil and salt mix on the mussels. ② After the water boils, steam on high heat for 3 minutes.
Scorched mussels
Materials mussels 1, soy sauce star appropriate amount.
Practice ① take the mussels 1, remove the shell meat, batch into pieces. ② half a pot of water in the pot, when the water boils, put into the batch of mussels slices, immediately removed from the plate, mixed with soy sauce Huang can be.
Mussels sashimi
Materials mussels 1 (weighing about 1 kg), lemon, strawberries, parsley, carrots in the heart of the United States, green mustard 1, a little soy sauce.
How to do ① remove the shells of the mussels, put them into boiling water, slightly scalded, remove the skin, use a knife to batch into two slices, remove the stains, and put them into the filtered water. ② take a dragon boat, the hull pad ice, lemon, strawberry accompanied by the side. ③Take out the batch of mussels in the filtered water, batch them into thin slices, put them on the dragon boat in order, put the shells in front of the dragon boat, put parsley and carrots in the heart, and garnish them with toothpick flowers. ④Eat with green mustard and soy sauce.
Elephant-braised mussels with salted puffed rice in pot
IngredientsElephant-braised mussels, straw mushrooms, vegetable urchins, fragrant rice, stock, salt, yellow wine, monosodium glutamate (MSG), pepper, salad oil.
How to do ① wash the mussels, cut into slices and blanch until raw. ② and then the grass mushrooms washed and dissected, blanched, vegetable gall blanched, fragrant rice steamed. ③ the prepared ingredients together into the casserole, add broth and other seasonings seasoned with boiled can be.
Braised mussels and northern mushrooms chicken soup
Materials braised mussels 300 grams, 500 grams of chicken, 50 grams of northern mushrooms, 4 red dates, ginger 1 piece.
How to do ① wash the chicken, put it into boiling water for 5 minutes, remove it from the water, drain it and set aside. ② After thawing the mussels, put them into boiling water for 5 minutes, pull out and rinse. ③Soak the northern mushrooms in water and remove the stems. Wash and core the red dates. ④ Put all the prepared ingredients together into the stew pot, add the right amount of water, simmer for about 4 hours, add the right amount of salt to taste.