Although there are many practices of river mussels, how do you know how to do it better?The best way to eat river mussels is spicy fried, dry pot and soup.The flexible and tender taste of the river mussel has been reflected to the greatest extent through these cooking methods.Now I will tell you the practice of river mussels, and how to make river mussels more delicious!
How to make river mussels: curry river mussel meat
The ingredients are prepared for 1500 grams of fresh mussels, 200 grams of potatoes, 2 tablespoons of Shaojiu, and 1 teaspoon of refined salt.1/4 teaspoon of sugar, 1/4 teaspoon of MSG.1/4 teaspoon of pepper, 20 grams of green garlic, 1 onion knot and ginger.400 grams of cooked peanut oil (consumed 75 grams), 2 teaspoons of curry powder, 1 tablespoon of oil noodle sauce.
Practice step 1. Put the mussel meat only on the cutting board, use a wooden stick to loosen the edges of the mussel meat, wash it with water once, put it in a boiling water pot and simmer.Successive lumps.
2. Peel the potatoes, cut it into a roller, and put it into the hot oil pan and fry the yellow and remove the drained oil for later use.
3. Inject the raw soup with a mussel meat on the pot, add shallots, ginger (shot), and wine, add the mussel meat to boil, use a low heat to burn the crispy crisp, and pick up the green onion ginger for later use.
4. Fire in the wok, 50 grams of cooked peanut oil, first add the green onion ginger and stir -fry.Immediately, add 250 grams of original soup, and then put in potatoes, burned mussel meat, salt, Shao wine, white sugar, burn it with a strong fire to thick, then add the flavor of the surface of the surface, add MSG, pepper, and green garlic.The soup can.
In TIPS step 1, when you are a mussel meat, you should pay attention to the mussel yellow in the belly.The water of the mussels in the pot is for precipitation, and the sedimental impurities can also be used as the original soup.
How to make river mussels: spicy river mussels
The material is prepared for 400 grams of river mussel meat and 125 grams of color peppers.Salt, chicken essence, Shaojiu, dried peppers, white sesame seeds, and green onions.
Method steps 1. Wash the river mussel meat and simmer the water, wash and cut into strips for use.
2. Pour the oil on the hot pot, dry the spicy pepper, add the river mussels and cook, and add salt, chicken essence, and wine.Add the color peppers and stir well, sprinkle with green onions, white sesame seeds.

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