Elephant-braided mussels are edible except for the skin and shell, which are inedible.

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When buying elephant mussels, make sure to choose mussels with rainbow tubes that look fresh and have lots of meat and firmness. If you want to make delicious mussels on the same day after you buy them, you can ask the salesman to take the mussels out of their shells, and then you can see dark-colored mussels the size of an egg, and then you need to peel the mussels yourself after you get home.

From a certain point of view, the elephant mussels after leaving the sea water life characteristics are not very obvious, we seafood market to buy elephant mussels, picking time, but only to see it two shells can be strong closed, if the hand gently break the kind of cracks, certainly is not fresh. In addition, if it is a live mussel, gently touch the mussel body with your hand, the mussel body will have obvious contraction.

Place the mussels on a cutting board and remove both shells with a knife. When picking the shells, first use the knife to cock one side and press the other half with your hand, or if you are afraid of slipping, you can use a piece of wet towel to press it down. Keep the knife close to the shells to avoid breaking the meat. After the mussels and meat are separated, wash them separately with water.

boil water in the pot, the water temperature at 80 degrees or so, the mussels into the pot for about 10 seconds, slightly hot mussels quickly after the mussels out, you will find that the mussel body, that is, such as the "elephant nose" part of a layer of stocking-like membrane has been a little detached from the body of the mussels, at this time you want to mussels from the bottom of the body upwards, that is, from the bottom of the body to the bottom of the body. At this point you have to from the bottom of the clam body up, that is, from the "elephant nose" root to the "elephant nose" tip a little bit of this layer of membrane will be lifted down, lifted down the membrane will be very intact, if you tie a head to the inside of the water, this layer of membrane can even do a water storage bag.

Throw away the membrane. At this point, use a knife to gently separate the body from the gallbladder. Mussel body external is also just tear off the film parts can be used to brush the bowl with a steel ball gently wipe, wipe the process, there will be a little yellow as well as dirt is faded, this time and then rinse the mussels with water will be clean.

After peeling the mussels, you can start making them. The first thing you need to do is to remove the bile from the skinned mussels. Note that the bile of the mussels is easily broken in the process of removing the bile, and yellow bile will flow out, so you must be careful with the operation. After removing the bile and then slowly cut along the cut to remove the bile, which will reveal the meat of the mussels, after cutting the whole mussels will be processed.

Although the elephant mussels in life is relatively common, but because of the price, many friends are not often eaten. If you want to make your own mussels, you need to know how to handle them before you can cook them.

Handling of mussels:

1, with a knife, stick to the most edge of the clam shell into the knife, into the bottom of the siphon between the shell and the body of the mussel.

2. Moving the knife against the shell, cut the shell and the mussel body apart, severing the siphon at the top and bottom of the mussel that connects the shell.

3, the oval-shaped mussel belly (mussel gall bladder) cut off, mussel gall bladder can be used to make porridge.

4, find a large bowl, put the mussels, with a water temperature of 80 degrees of water, poured on the mussels, water over the mussels can be fished out.

5, after scalding, the skin of the outer layer of the elephant mussel siphon, it is easy to peel off.

6, the siphon and the body of the mussel, cut and separate. The siphon can be used to make sashimi, and the mussel body can be used to make soup or congee.

7. Dip the siphon, which is also the part of the mussel that is plucked, into ice water, and use a brush to remove the brown skin fragments on the surface.

8, soaked in ice water siphon, very crunchy, taste change good. Cut the two air holes exposed at the thick end of the siphon in pairs along the center.

9. Tilt the knife and slice the siphon into thin slices.

10, the sliced siphon can be eaten directly as sashimi, or used to make Chinese stir-fry and coleslaw.

Elephant-braised mussels ? Encyclopedia