Question 1: What is mussels and where can I buy mussels:
dàn cài
Mussel meat is dried and cooked Prepare food. It tastes delicious and is named after it is cooked and dried without adding salt.
Mussels─Mussels are also known as pearl vegetables and shell vegetables. Rich in protein, iodine, B vitamins, zinc, iron, calcium, phosphorus, etc. It is salty in taste, warm in nature, and has the effect of warming the kidneys and strengthening essence.
Explanation: Shelly, Hai, Che Hai Madam.
Odor: sweet, warm, non-toxic.
Indications: Cold and pain in the abdomen, lumps, vaginal discharge during collapse, aphrodisiac, dysentery, elimination of food, and treatment of gall gas.
Mussels are a common seafood food. The nutritional value of mussels is relatively high. Each 100 grams of mussels contains 59.1 grams of protein, 7.6 grams of fat, 13 grams of carbohydrates, 277 mg of calcium, 861 mg of phosphorus, and 24.5 mg of iron. In addition, it also contains a variety of vitamins and trace elements. Since fresh mussel meat is not easy to preserve, it is often cooked and dried to make mussel seeds. When people buy dried mussels, they are better if they are medium in size and dark yellow in color.
Before eating, put the dried mussels into a bowl, add hot water and blanch them until they become soft and fluffy. Remove the hairy black intestines and stomach from the center of the mussels, remove the sand, and wash them in clean water. Clean, then put it into a pot, add water, simmer over low heat until it is ready for consumption. Dried mussels are simmered with pork ribs or chicken, which tastes very fresh. Mussels and radish are stir-fried together to give a special flavor. Fry the dried mussels in a pan until they turn yellow and cook them into soup. The taste is no less than shrimp soup. It can also be cooked with watercress and large bones.
Chinese medicine believes that mussels are warm in nature and salty in taste. The "Compendium of Materia Medica" records that mussels have the effects of treating spleen damage due to fatigue, lack of essence and blood, vomiting blood and prolonged diarrhea, bowel sounds and low back pain. There are also many prescriptions spread among the people.
Add hot water to the dried clams and blanch them until they become loose and soft, then rinse them in clean water. It can be stewed with large bones and other ingredients, or stir-fried with leeks or leek flowers.
The dish is a steamed and sun-dried shellfish, so named because it is cooked without salt. It contains high protein, iodine, calcium and iron, but low fat content, so it can only be supplemented by cooking it with meat. Therefore, mussels should not be cooked alone. Before cooking, mussels must be washed with water and soaked in water before use. The method of soaking is: put the washed mussels into a bowl of hot water, cover it, and let it cook for about 2 hours; you can also put it into a bowl, add rice wine and soak it for 1 hour, and then steam it briefly in a steamer Set aside for later use.
Therapeutic effects
Salty in taste and warm in nature, it enters the spleen and kidney meridians;
Tonifies the liver and kidneys, replenishes essence and blood, supports kidney yang, and eliminates gall tumors. , regulating menstrual blood and lowering blood pressure;
Used for fatigue and weight loss, dizziness, night sweats, impotence, low back pain, bleeding, metrorrhagia, vaginal discharge, gall tumors, hernia and other diseases.
Question 2: What is mussels? Mussels are a common seafood food. The nutritional value of mussels is relatively high. Each 100 grams of mussels contains 59.1 grams of protein, 7.6 grams of fat, 13 grams of carbohydrates, 277 mg of calcium, 861 mg of phosphorus, and 24.5 mg of iron. In addition, it also contains a variety of vitamins and trace elements. Since fresh mussel meat is not easy to preserve, it is often cooked and dried to make mussel seeds. When people buy dried mussels, they are better if they are medium in size and dark yellow in color.
Before eating, put the dried mussels into a bowl, add hot water and blanch them until they become soft and fluffy. Remove the hairy black intestines and stomach from the center of the mussels, remove the sand, and wash them in clean water. Clean, then put it into a pot, add water, simmer over low heat until it is ready for consumption. Dried mussels are simmered with pork ribs or chicken, which tastes very fresh. Mussels and radish are stir-fried together to give a special flavor. Fry the dried mussels in a pan until they turn yellow and cook them into soup. The taste is no less than shrimp soup. It can also be cooked with watercress and large bones.
Chinese medicine believes that mussels are warm in nature and salty in taste. The "Compendium of Materia Medica" records that mussels have the effects of treating spleen damage due to fatigue, lack of essence and blood, vomiting blood and prolonged diarrhea, bowel sounds and low back pain. There are also many prescriptions spread among the people.
Add hot water to the dried clams and blanch them until they become loose and soft, then rinse them in clean water. It can be stewed with large bones and other ingredients, or stir-fried with leeks or leek flowers.
Mussel and seaweed lean meat soup
Cantonese cuisine
Type of specialty soup
Basic characteristics Nourishing yin and reducing fire, clearing the air Resolve heat and phlegm. Symptoms of yin deficiency and internal heat include dizziness, dizziness, and tinnitus; or lung deficiency with heat leading to prolonged coughing, dry and painful throat, or phlegm-heat gathering together to form galls. It can also be used for patients with yin deficiency, heat, and phlegm-fire stagnation such as hypertension, lymphadenitis, goiter, and chronic bronchial fire.
Basic ingredients: 180g lean pork, 90g mussels, 60g seaweed
Method
(1) Soak the mussels in water until soft, wash; Wash the pork, shred it, marinate it with oil, light soy sauce, salt and cornstarch for 10 minutes. Tear the seaweed into small pieces and fry it in a pot for a while to remove the fishy smell and grit. Soak it in water and wash it.
(2) Put the mussels into the pot, add an appropriate amount of water, boil for 15 minutes, add the seaweed and boil again, then add the lean pork shreds and simmer until the meat is cooked, season and serve.
Description
This soup is commonly used at home to clear and replenish yin. The mussels in the soup are sweet, salty and cold in nature, and have the functions of lowering fire, nourishing yin, clearing the stomach and promoting body fluids. They contain protein, fat, sugar, nicotinic acid and vitamins (A, B), etc. The "Supplement to Materia Medica" says that it "maintains the treatment of deficiency, fatigue and strain" and "Blood Qi accumulation", "Suixiju Diet Spectrum" says it can "tonify the kidneys, replenish blood and essence", and "treat kidney deficiency and heat". Seaweed is sweet, salty and cold in nature and contains protein, fat, carotene, multivitamins, niacin, amino acids, iodine, calcium, phosphorus, iron, etc. It is a nutritious seaweed that has the functions of reducing fire, removing phlegm, and softening and dispersing knots. "Compendium of Materia Medica" says that "people with galls and beriberi should eat it", and "Modern Practical Chinese Medicine" says that it can "treat edema, gonorrhea, wet athlete's foot, goiter, and chronic bronchitis cough." Lean pork has a sweet and mild taste, and has The effect of nourishing yin and nourishing blood. Combined into a soup, it can nourish deficient yin fluid, clear away stagnation of hot phlegm, and reduce rising deficient fire. It is an ideal auxiliary treatment soup for yin deficiency or liver yang hyperactivity, and is also an excellent tonic after a fever. .
Note
People with spleen and stomach deficiency should not use this soup.
Question 3: What does mussels taste like? Is it delicious? Mussels are the shell meat of thick-shelled mussels or other mussels of the family Mytilidae. They are also called shell vegetables, red clams, and pearl vegetables. Fresh mussels are a popular seafood product and are difficult to preserve after harvesting. They have always been cooked and processed into dried mussels. Mussels have high nutritional value and have certain medicinal value. The protein content of mussels is as high as 59%, which contains 8 kinds of essential amino acids for the human body. The fat content is 7%, and most of them are unsaturated fatty acids. In addition, mussels are also rich in calcium, phosphorus, iron, zinc, vitamin B, niacin, etc. Because mussels are rich in nutrients and their nutritional value is higher than ordinary shellfish, fish, shrimp, meat, etc., they play a positive role in promoting metabolism and ensuring the supply of nutrients for brain and body activities, so some people call mussels For "eggs in the sea".
Mussels are warm in nature, sweet and salty in taste. It has the effects of nourishing the liver and kidneys, replenishing essence and blood, eliminating gall tumors, regulating menstruation and lowering blood pressure. It can be used to treat fatigue and weakness, lack of essence and blood, hematemesis, dizziness, night sweats, impotence, low back pain, chronic diarrhea, bowel sounds, and collapse. It can treat diseases such as leakage and vaginal discharge, and can be used as a tonic for women after childbirth. Mussels also contain a large amount of iodine, which is an excellent health food for patients with hyperthyroidism. The fat contained in mussels is rich in unsaturated fatty acids, which is effective in maintaining the normal physiological functions of the body, promoting development, and reducing the risk of obesity. Effect of Cholesterol
Question 4: What is the difference between mussels, hemlocks and mussels? Hello.
The scientific name is mussel. It is called "Haihong" in the north and "Mussel" in the south. is a thing.
Question 5: What is the difference between fetal mussels and mussels? Fetal mussels are bivalve molluscs, which means they have two separate valves (valves). Fetal shells are widely distributed around the world.
Marine fetal limpets are common in cool waters. They use byssus to attach to broken shells or rocks. When feeding, fetal limpets will first filter out the swallowed water, and then absorb small edible plankton particles in it. Because it can be used as a delicacy, people raise it intensively, also known as sea red, shell vegetables and mussels. Belongs to the family Feliidae. Distributed in the Bohai Sea and Yellow Sea in my country, it is eaten as meat (commonly known as mussels). It can be mined all year round on coastal rocks or harbor buildings. After harvesting, the meat can be used fresh, or processed and dried.
1) Nature and flavor: salty, warm in nature 2) Meridian tropism: Returns to the lung and kidney meridians. Function: Nourishes yin, nourishes liver and kidneys, replenishes essence and blood, and regulates menstruation. Indications: dizziness, night sweats, high blood pressure, impotence, low back pain, vomiting blood, uterine bleeding, etc.
Mussel (scientific name: Mytilus e***s), also called green mouth and sea rainbow, and the dried product is called mussel, is a bivalve mollusc with a dark brown shell. Living on the seaside rocks. Mussel shells are wedge-shaped, with a tapered front end and a broad, rounded rear end. Generally, the shell length is 6 to 8 cm, and the shell length is less than 2 times the shell height. The shell is thin. The top of the shell is near the frontmost end of the shell. The two shells are equal and symmetrical. The shell surface is purple-black and shiny. The growth lines are fine and obvious, and they grow in a ring from the top. The inner surface of the shell is off-white, and the edge is blue with a pearly luster. The hinge part is longer, the ligament is dark brown, and is about the same length as the hinge part. Hinge teeth. Underdeveloped. Distributed along the coasts of the Yellow Sea and Bohai Sea in China.
Question 6: What parasites do mussels have? Mussels live in coastal waters and secrete clumps of byssus that they use to cling to sandbanks, rocks and other objects. The two shells of a mussel are thin and of equal size. There are many types of mussels, each with varying amounts of meat and firmness. The most common mussel is the purple mussel, which has a dark blue shell that is often covered with dark red spots caused by corrosion. Artificially cultured mussels are free of pollution, sand and parasites, and their flesh is softer and whiter than natural mussels. Mussels often have small gray pearls inside their shells.
Nutritional benefits of mussels
Purple mussels are rich in B vitamins, such as vitamin B2, folic acid and vitamin B12, and are also rich in phosphorus, iron and zinc. Each 100 grams of raw mussels contains 12 grams of protein, 2 grams of fat, and can provide 360 ??kilojoules of heat. Mussels are not only rich in nutrients, but also have the effects of nourishing the liver and kidneys, regulating menstruation and activating blood circulation.
Question 7: Mussels Why are they called mussels? Mussels: dried food made from boiled mussel meat and exposed to the sun. It tastes delicious and is named after it is cooked and dried without adding salt.
Mussels - also known as pearl vegetables and shell vegetables. Rich in protein, iodine, B vitamins, zinc, iron, calcium, phosphorus, etc. It is salty in taste, warm in nature, and has the effect of warming the kidneys and strengthening essence.
For details, please refer to—baike.baidu/view/242069?wtp=tt
Question 8: What is mussels? Mussels are the meat of mussels or thick-shelled mussels from the family Mytilidae. Also known as sea red, shell cabbage, red clam, etc. Fresh mussels are a popular seafood product and are difficult to preserve after harvesting. They have traditionally been cooked and processed into dried mussels.
Question 9: Why is mussel called mussel? The scientific name of mussel is Latin name: Mytilus e *** s
Classification status: Mollusca (Mollusca), Bivalvia (Bivalvia), Pterygoid subclass (Anisomyaria), Mytilidae (Mytilidae) ) Mytilus
Common name: Haihong
Origin: Distributed along the coasts of the Yellow and Bohai Seas.
Ecological characteristics: The shell is wedge-shaped, with a tapered front end and a broad and rounded rear end. Generally, the shell length is 6 to 8 cm, and the shell length is less than 2 times the shell height. The shell is thin. The top of the shell is near the frontmost end of the shell. The two shells are equal and symmetrical. The shell surface is purple-black and shiny. The growth lines are fine and obvious, and they grow in a ring from the top. The inner surface of the shell is off-white, and the edge is blue with a pearly luster. The hinge part is longer, the ligament is dark brown, and is about the same length as the hinge part. Hinge teeth. Underdeveloped. The posterior adductor muscle degenerates or disappears.
The feet are small and soft.
Economic value: Fresh mussels are a popular seafood product. It can be steamed or boiled, or it can be peeled and stir-fried with other vegetables. It tastes delicious. Due to the large output of mussels, it is difficult to preserve them after harvesting. They have always been cooked and processed into mussels. Mussels have high nutritional value and have certain medicinal value.
Note: Purple mussel is an export species, and its English name is Mussel. Export regions: Europe (test sale), Hong Kong and Macau. Export ports: Shandong, Liaoning
Nutritional value: According to analysis, every 100 grams of fresh mussel meat contains 10.8 grams of protein, 2.4 grams of sugar, 2.4 grams of ash, and 1.4 grams of fat. The protein content of dried mussel meat is as high as 59.3. Mussels also contain a variety of vitamins and trace elements such as manganese, zinc, selenium, and iodine that are necessary for the human body. It is worth mentioning that the nutritional value of mussels is also high because the protein it contains contains 8 essential amino acids such as valine and leucine that the human body needs. Its content is much higher than that of eggs, chicken, duck, fish, and shrimp. and meat and other essential amino acid content. According to another study, mussel fat also contains fatty acids necessary for the human body. Its saturated fatty acid content is lower than that of pigs, cattle, mutton, milk and other foods, and its unsaturated fatty acid content is relatively high.
Medicinal value: Mussels also have high medicinal and dietary effects. According to the "Compendium of Materia Medica", mussel meat can cure "consumption and fatigue, lack of essence and blood, vomiting blood and prolonged diarrhea, bowel sounds and low back pain". According to relevant modern medicine books, mussels are warm in nature and can nourish the five internal organs, regulate the waist and feet, regulate menstruation and activate blood circulation. They are effective in treating dizziness, hypertension, low back pain, vomiting blood and other diseases. Eating mussels is very effective in treating nocturia. Mussels contain vitamins B12 and B2, which also have good curative effects on anemia, angular stomatitis, glossolaryngitis and eye diseases. Mussels, also called red clams, shell vegetables, etc., are thick-shelled shellfish. They are named "mussels" because of their delicious and light taste. Mussels are a good product for replenishing deficiency and replenishing essence, warming the kidneys and dispersing cold. People who suffer from chronic illness, depleted essence and blood, suffer from weakness, fatigue, dizziness and forgetfulness can eat it regularly. Regular consumption of mussels can also treat impotence, premature ejaculation, kidney deficiency and metrorrhagia in women. Soak the mussels in rice wine overnight, then add a few leeks and cook them together once a day. It has the effect of nourishing the kidneys and yang, and can treat low back pain, inability to drain urine, leucorrhea in women, and cold pain in the lower abdomen.
Question 10: What is mussel and what does it look like? Mussel is the shell meat of mussel family, also called Qingkou, also known as Lady of the East China Sea. The protein content is as high as 59. Mussels are bivalve molluscs with green-black-brown shells that live on seaside rocks. Mussels, commonly known as Haihong in northern China, are one of the well-known seafood products at home and abroad. Mussels are an important species in shellfish farming and are farmed in many parts of the world.
As for what it looks like, please use Baidu Picture