Stir fried Sea mussel

Methods of stir frying sea mussels:

Raw materials for stir frying sea mussels:

There are 6 pieces of sea clam meat 700 grams, 125 grams of green vegetable heart, 30 grams of Shuifa mushroom, 2 carrots, a little salt, 65 grams of yellow rice wine, a little water chestnut powder and a little clear soup.

Processing steps of stir fried Sea mussel:

1. Open the shell of the clam, take out the meat, and remove the dirt; tear the mushroom into leaf shaped pieces; carve the carrot into bat shaped pieces, and then cut into pieces.

2. Heat the lard (500g) with high heat, saute the mussel until it is mature, pour out and filter out the oil. Then put the green cabbage heart and mushrooms back into the oil pan, add salt and wine, stir fry them quickly, add clear soup and water chestnut powder to thicken them, then put them into the clam meat, stir fry them again (about one or two minutes), and then push the pan onto the plate. Don't overdo it, or the mussel will be tough and chewy as soon as it comes out of the water. )

Characteristics of stir fried Sea mussel:

Red, green, black and white, taste very fresh and crisp, for one of the summer dishes.

Stir fried Sea mussel

Stir fried Sea mussel is a traditional famous dish in Fujian Province, which belongs to Fujian cuisine. First, open the shell of the clam, take out the meat, and remove the dirt; turn the mushrooms into leaf shaped pieces; carve the carrots into bat shaped pieces, and then cut them into pieces. Heat lard (500g) over high heat. Saute the mussel until it is mature. Pour out and drain the oil. Then put the green cabbage heart and mushrooms back into the oil pan, add salt and wine, stir fry them quickly, add clear soup and water chestnut powder to thicken them, and then put them into the clam. Stir fry again (about one or two minutes) over a high fire, then put the pan on the plate.

Manufacturing materials

Six mussels (700g), green vegetables (125g), mushrooms (30g), carrots (2), salt (a little), rice wine (65g), water chestnut (a little), clear soup (a little)

Production process

1. Dig out the shell of the clam, take out the meat, and remove the dirt; turn the mushrooms into leaf shaped pieces; carve the carrots into bat shaped pieces, and then cut them into pieces.

2. Heat the lard (500g) with high heat, saute the mussel until it is mature, pour out and filter out the oil. Then put the green cabbage heart and mushrooms back into the oil pan, add salt and wine, stir fry them quickly, add clear soup and water chestnut powder to thicken them, and then put them into the clam. Stir fry again (about one or two minutes) over a high fire, then put the pan on the plate. Don't overdo it, or the mussel will not chew when it comes out of water. )

nutritive value

The nutritive value of mussel meat mussel is very high. According to the determination, the mussel contains 61% crude protein, 7% crude fat, 19.54% nitrogen-free extract, 12.64% ash, 3.2% calcium and 1.1% phosphorus

intended for

1. It is suitable for people with Yin deficiency and internal heat, such as thirst, fever, dry mouth and red eyes; it is suitable for women with asthenia, HAEMORRHEA, leucorrhea and hemorrhoids; it is suitable for people with hyperthyroidism, hypertension, hyperlipidemia and lupus erythematosus; it is suitable for people with cholecystitis, cholelithiasis, urinary tract infection, cancer and diabetes; it is suitable for children with water It's suitable for people with acne in summer;

2. Clam meat is cold, and people who have deficiency cold of spleen and stomach and diarrhea should not eat. It also contains more riboflavin and other nutrients.

Edible effect

It is sweet and salty in taste, cold in nature, entering the liver and kidney meridians; it has the effect of clearing away heat and toxin, nourishing yin and improving eyesight; it can treat febrile, thirst, blood collapse, leucorrhea, hemorrhoid fistula, red eyes, eczema, etc.

matters needing attention

1. Identify fresh mussels: for fresh mussels, the shell cover is closed tightly, not easy to be broken off by hand, and there is no fishy smell. Open the shell with a knife, the internal color is bright, and the meat is white. If the shell is not closed tightly, it can be broken off by hand, and there is a fishy smell, and the meat color is gray, then it is dead mussels. Bacteria are the most easy to breed, and the meat is easy to decompose and produce spoilage. This kind of mussels cannot be used Eat.

2. Don't eat undercooked shellfish to avoid hepatitis and other diseases.

3. Mussel is a treasure all over the body. Mussel is the cradle of pearls. It can not only form natural pearls, but also cultivate pearls artificially. In addition to cultivating pearls, mussel shell can extract nacre powder and Pearl core. Nacre powder has 15 kinds of amino acids needed by human body, which are similar to pearls in composition and function. It has the functions of clearing heat and detoxification, improving eyesight and Yin, calming heart, relieving inflammation and promoting muscle, relieving cough and phlegm, stopping dysentery and eliminating diarrhea The meat and shell of mussel can be processed, cooked, disinfected and mechanically crushed respectively to produce cheap animal high protein feed.

Longitude: 104.06573486

Latitude: 30.65946198