River mussels are a aquatic product that people often eat, especially in the southern region. People particularly like to eat.Various methods of rivers and mussels have been derived from the southern region, such as river mussel meat soup soup, fried river mussels, sapped river mussel meat, and so on.But how to wash the meat mussels is the number one problem that exposes river mussels.Today, I will introduce how to wash the river mussels and the practice of river mussels.
The practice of river mussel meat: River mussel meat roast chicken
The ingredients are prepared 300 grams of bacon, 100 grams of fresh river mussel meat, 50 grams of red pepper rings, 30 grams of green garlic segments, dried peppers, 15 grams of green onion, 10 grams of ginger slices, salt, MSG, pepper, soy sauce, sesame oil a little each a little each., Plant oil and fresh soup each in moderation.
Method step 1. The bacon is washed and cut into slices.
2. Put the dried peppers and ginger slices and steam it to seven mature.
3. Pour plant oil in the pot and heat, add the bacon slices to stir -fry the oil, add the slices of river mussels to stir -fry, cook in fresh soup, add salt, monosodium glutamate, soy sauce slightly, and collect the thick soup with prosperity.
4. Stir in the red pepper ring, the green garlic segment, and the onion section. Add pepper and pour in the sesame oil.
The practice of river mussel meat: garlic seedlings fried river mussel meat
The material is prepared for 1,000 grams of fresh river mussel meat, 300 grams of chicken, and 250 grams of coloring oil (consumes about 75 grams).30 grams of rice wine, 2 grams of refined salt, 5 grams of sugar, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of green onion, 7 slices of ginger, 25 grams of soy sauce, 25 grams of cooked lard.
Method step 1. Wash the chicken into a thin piece of 0.6 cm thick.Fire in the wok and pour the oil. When it is burned to 60 % hot, fry the chicken into the pot into a pale yellow color and remove the bowl.
2. Use a wooden stick to loosen the edges and boil the water pot. Cook it until the water is white and white. Remove and wash it into pieces.
3. Put the water and put it in the pot in the pan. Add the onion nodes, ginger slices, rice wine, and mussels to boil. Swipe it with a fire to cook until crispy, pick the green onion, ginger, add refined salt, soy sauce, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, white sugar, and white sugar, Chicken slices, cook with high heat until the soup is thick, add MSG and pepper and mix well. Pour the cooked lard and put it into the soup pot.
When the tips wooden stick, the mussels cannot be rotten, and the flavor of the raw juice can not be abandoned. The mussels must be simmered until crispy.
How to wash the river mussel meat
Materials are 250 grams of garlic seedlings and river mussels, 2 petals and seasonings of garlic.
Method steps 1. Wash the garlic seedlings and cut into sections of 2 to 3 cm long.
2. The river mussels are shot with a knife back, cut it in boiling water, cut into slices, add rice wine, mix salt and mix well.
3. Cooking vegetable oil is cooked, and the cooling of the garlic, ginger minced, minced ginger, stir -fry the garlic seedlings until half cooked, and enters the mussel meat.
4, add refined salt and sugar, boil for about 4 minutes, add MSG.

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