Fried mussels

Stir fry mussels

Raw materials for frying mussels:

There are 250 grams of mussel meat, 15 grams of canned bamboo shoots, 15 grams of mushrooms, 15 grams of water hair fungus, 15 grams of rape heart, 35 grams of peanut oil, 15 grams of soy sauce, 10 grams of cooking wine, 1.5 grams of monosodium glutamate, 15 grams of starch, 1.5 grams of refined salt, 0.5 grams of chili noodles, 5 grams of scallion, 5 grams of garlic and 5 grams of ginger.

Processing steps of stir fried mussels:

1. Shell mussels and wash them.

2. Slice bamboo shoots, mushrooms and rape; tear water hair fungus into small pieces; peel green onion, ginger and garlic, wash and cut into pieces.

3. Soak mussels, bamboo shoots, agaric, mushroom and rape slices in boiling water and take them out.

4. Heat up the frying pan, add peanut oil, when it is 50% hot, add onion, ginger, garlic and chili noodles to stir fry the flavor, then add mussel meat, bamboo shoots, fungus, mushroom and rape, stir fry, use soy sauce, cooking wine and monosodium glutamate to adjust the taste, pour a little water, starch to thicken, and bring to a boil.

The characteristics of fried mussel are as follows

The mussel is crisp and tender.

Fried mussels

Fried mussel is a delicious food. The main ingredients are mussel meat, canned bamboo shoots, mushrooms, etc. the ingredients are peanut oil, soy sauce, etc. the dish is made by pouring the ingredients into the pot and stir frying.

Practice 1

[raw materials]

There are 250 grams of mussel meat, 15 grams of canned bamboo shoots, 15 grams of mushrooms, 15 grams of water hair fungus, 15 grams of rape heart, 35 grams of peanut oil, 15 grams of soy sauce, 10 grams of cooking wine, 1.5 grams of monosodium glutamate, 15 grams of starch, 1.5 grams of refined salt, 0.5 grams of chili noodles, 5 grams of scallion, 5 grams of garlic and 5 grams of ginger

[production process]

1. Mussel shell, wash 2, bamboo shoots, mushrooms and rape block slice; water hair fungus tear into small pieces; scallion, ginger, garlic peel, wash, all cut 3, mussel, bamboo shoots, fungus, mushroom and rape slice with boiling water respectively, take out 4. Heat the frying pan, add peanut oil, when it is 50% hot, add onion, ginger, garlic and chili noodles to stir fry the flavor, then add mussel meat, bamboo shoots, fungus, mushroom and rape, stir fry, adjust the taste with soy sauce, cooking wine and monosodium glutamate, pour a little water and starch to thicken, and bring to a boil

Practice 2

Materials (2 copies)

Mussel (light vegetable) 360 g, garlic 5 petals, onion 1 root, pepper 1 root, jiucengta 50 g, salad oil 1 tsp, soy sauce 2 tsp, black vinegar 1 / 2 tsp, sugar substitute 1 / 2 packet, starch 1 / 2 tsp.

Method:

Wash mussels, especially pay attention to whether the meat and shell contain fine sand;

Peel and mince garlic, dice green onion and pepper, and remove old stalks from nine layer tower;

Heat the oil in a frying pan, add garlic, green onion and pepper and saute until fragrant;

Add mussels, soy sauce and other ingredients into the pot, stir fry for 1 minute, sprinkle into the nine layer tower, stir well.

Practice 3

[raw materials]

There are 250 grams of mussel meat, 15 grams of canned bamboo shoots, 15 grams of mushrooms, 15 grams of water hair fungus, 15 grams of rape heart, 35 grams of peanut oil, 15 grams of soy sauce, 10 grams of cooking wine, 1.5 grams of monosodium glutamate, 15 grams of starch, 1.5 grams of refined salt, 0.5 grams of chili noodles, 5 grams of scallion, 5 grams of garlic and 5 grams of ginger

[Characteristics] it has bright color, clear and delicious taste, and the mussel is crisp and tender

Main ingredients: quick frozen fresh mussels

Accessories: black fungus, onion and garlic

Seasoning: salt, soy sauce, monosodium glutamate and sugar

Method: Fry mussels and fresh mussels first, and fry out the water in the meat

Then remove the control oil

At the bottom of the pot, leave a proper amount of oil to fry into the scallion, put mussels and fresh shellfish, put black fungus

Add seasoning salt, soy sauce, monosodium glutamate and sugar

Add proper amount of water, cover the pan and simmer in oil.

When the water is about to dry, put in the minced garlic.

Can be out of the pot plate

Flavor characteristics: garlic, onion, shellfish. It's a little sweet, with a lingering fragrance

If you have a small glass of Baijiu or dry white, it's very suitable for you.

Longitude: 104.06573486

Latitude: 30.65946198