How to wash dried mussels? How to make mussels
Brush the surface of the mussel with a brush or gauze, such as a toothbrush or a brush used to wash the pot, to brush off most of the seaweed on the surface; scrape off the shellfish on the surface of the mussel with a knife,
How to wash mussels
As a common seafood, mussel was very popular with the public, especially many men, because of its attractive effect - aphrodisiac. As the saying goes, good things always grind, and delicious food is of course grind. The trouble with mussel is not in cooking, but in cleaning the shell, which is different from flower clams.
Cleaning method:
1. Use a brush or gauze, such as a toothbrush or a brush used to wash the pot, to brush the surface of the mussel vigorously, and brush off most of the seaweed on the surface; scrape off the shellfish on the surface of the mussel with a knife and rinse with water. Sandy or moss, inedible, should be scraped off. The black spot is large. After the hair rises, see if the color changes. If it is still black, you can scrape it to see if it can be removed or scraped to see if there is sand. If it cannot be scraped off or has sand, it proves that the quality of the mussel itself is not good. After the good mussel expands, it should be yellow or light yellow, and the whole body should be free of variegation.
2. Then pull out the moss that grows on the mussel meat and slowly pull it out by hand. Sometimes it takes a little effort, so be careful.
3. Pour the mussel into a basin, add an appropriate amount of water, submerge all the mussels, add a little salt, and let it stand for about 1 hour to fully spit out the mud. You can change the water 1-2 times halfway through.
4. In addition to the above cleaning methods, you can also use a knife and other tools to pry open the two shells of the mussel, as follows, so that the meat can be rinsed directly. If it is used for barbecue or the like, it can be cleaned in this way.
5. Another cleaning method that only wants to keep the meat is to put the mussel in boiling water for a few minutes. After the mouth of the mussel is open, pick out the mussel meat one by one, and then rinse with water. However, this method is only suitable for diners who do not have high requirements for the umami of mussel, because this method will lose the sweetness of the mussel itself.
How to wash dried mussels
Dried mussels sold in the market must be treated before they can be used for cooking. Dried mussels are a favorite ingredient of many people, but it is very troublesome to clean. How to clean them?
Process of processing:
1. Take more than ten mussels (generally used for a family of three to cook once), soak them in cold water, and let them fully expand (after the cold water precipitates, they can be used to boil soup). Be sure to soak the mussels before cleaning them. It is best to soak the mussels for 5 hours. Are you afraid? There is also a way to clean mussels. Just use all-round rice washing water, soak them in rice washing water for 20 minutes, and then they are very good to wash.
2. Put the dried mussel in a bowl, add hot water and blanch until it is loose and soft, remove the hairy black stomach in the center of the mussel, remove the sand grains, wash it in water, then put it in a pot, add water, simmer over low heat, and serve for consumption.
2. There is a black thing inside, which is the "yellow" of mussels. The nutrition is concentrated here, and it is also delicious. Don't break it when washing, so as not to cause unnecessary losses.
3. The hair on the outside is the dried gills of mussels. The fishy smell is big and there is sand. It must be carefully peeled off (not even the meat). Peeling off the gills is the main process of washing mussels.
4. After the mussels are treated one by one, clean them with water and they can be used.
5. Simmer dried mussels in soup with ribs or chicken, the taste is very fresh. Stir-fry mussels and radishes together, which has a special flavor. Fry dried mussels in an oil pan to yellow and cook into soup ingredients, the taste is no less than shrimp soup. Can also be made with watercress and big bones.
The nutritional value of mussels:
The medicine of the motherland believes that mussel is warm and salty in nature. According to the "Compendium of Materia Medica", mussel has the effect of treating the spleen caused by exhaustion, the decline of essence and blood, and the effect of vomiting blood for a long time. There are also many prescriptions circulated in the folk. Because mussel is rich in nutrients, its nutritional value is higher than that of ordinary shellfish, fish, shrimp, meat, etc., and has a positive effect on promoting metabolism and ensuring the nutritional supply of brain and physical activity, some people call mussel "eggs in the sea".
How to choose mussels
Mussels are a kind of sea mussels, also known as mussels. They are cooked, shelled and dried. Because no salt is added during cooking, they are called mussels. Mussels are extremely fresh in taste and rich in nutrients. They contain more protein, iodine, calcium and iron, but very little fat. Produced in the coastal provinces of Zhejiang, Fujian, Shandong and Liaoning. It is better to have a dry body, fresh color and fat meat. How to choose mussels? Let's find out.
360 Common Sense Network Tips:
1. When choosing mussels, it should be noted that mussels with the shell closed can be selected from mussels with the shell closed after touching. If the shell is still open after touching, the mussels are dead mussels.
2. When some people choose mussels, they always weigh the mussels in their hands, thinking that the heavy ones are good, that is, the meat is more. Or put them in the water, thinking that the ones that are submerged in the water are good and the meat is more. In fact, when the mussels are in the water, there are open mussels, and the water will naturally enter them, and the mussels will be heavier.
3. Therefore, when selecting mussels, place your fingers on both sides of the mussels and gently push the shells to see if they are loose. If they are not loose, it means that if the water does not enter, it is good meat.
4. Since fresh mussels are not easy to preserve, there are dried mussels made after cooking and drying on the market. When purchasing dried mussels, it is better to be small and unfilial in color and dark yellow.
5. Medium-sized mussels are more delicious. Don't choose too big or too small. The taste is not good.
6. Mussels are dried products of mussels. There are many varieties of mussels, including salvaged and artificially farmed. Mussels should generally be made of dry body fat, uniform grain size, red and yellow in color, slightly shiny, no damage, and no impurities. On the contrary, it is inferior.
Mussel (dry) practice guide:
1. Mussels can be boiled in soup or cooked;
2. The bigger the mussel, the better. It is tender in quality, fat in meat and fresh in taste. It is suitable for simmering with winter melon, radish, etc.;
3. 500 grams of mussel, add seasonings to cook soup and take it continuously to treat dizziness and night sweats caused by liver and kidney yin deficiency.
How to make mussels?
Mussel is a popular seafood product, which is not easy to preserve after harvest. It has always been cooked and processed into a dry product - mussel. Mussel has high nutritional value and certain medicinal value. So how to make mussel delicious?
Mussel stew
Ingredients: 350g pork hind legs with skin, 8-10 dried mussels, 2 slices of ginger, 1 measuring cup of sorghum wine, 6 tbsp soy sauce, 1 tbsp rock sugar, 1 tbsp black vinegar.
Method preparation steps:
1) Soak the dried mussel in sorghum wine for 1 hour and steam it soft; cut the pork into 4 cm squares, blanch it with hot water to remove impurities, and pick it up for later use.
2) Saute ginger slices in hot oil, fry the pork (skin down) slightly, drain the excess oil soup, and then add the sliced green onions and fry together.
3) Mix Danlai and meat cubes in a pot, add steamed Danlai wine, soy sauce, rock sugar, black vinegar and an appropriate amount of water, cover and simmer slowly for about 1 hour, open the lid, change the heat, and use a pot spatula to flange the soup until it is thick and ready to eat.
Boiled lily with mussel and pig's trotters
Ingredients: 700 grams of pig trotters.
Excipients: mussel (fresh) 50g lily 150g.
Seasoning: 5 grams of ginger, 10 grams of green onion, 4 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine, each appropriate amount.
Practice steps:
1. Wash the mussels, add cooking wine and boiling water to soak;
2. Break the fresh lily into petals and rub it with refined salt;
3. Cut the scallion into sections, and slice the ginger for later use;
4. Wash the pig's trotters with hot water, pour water (1000 ml) into the casserole, add scallion and ginger slices, and add the pig's trotters;
5. Boil over medium heat, add cooking wine, and simmer on low heat for 1 hour;
6. Add mussels and lily petals, then simmer until crispy and rotten, and season with refined salt and monosodium glutamate.
Preserved egg mussel porridge
Take 1 preserved egg, 50 grams of mussel, and 100 grams of japonica rice. Remove the preserved egg first, wash and soak the mussel, cook it into porridge with japonica rice, add a little salt to taste, and eat it twice in the morning and evening.
This porridge has the effect of nourishing yin and reducing fire, and is suitable for elderly hypertension, tinnitus, vertigo and other diseases.
Previous：How to peel pecans? Hand peel pecans
