We all know that mussels are nutritious, but they are not easy to handle, but the soup he makes is really delicious. Generally, inland children don't eat much, but children by the sea often eat. Let's share the encyclopedia of mussel soup.

The practice of light vegetable soup 1 light vegetable bean curd soup-the practice of drinking a bowl of light vegetable soup in spring without prickly heat and sores in summer

Let the peddler help with the mussels. Rinse with water when you get home, grab a handful of salt, rub off the mucus from the clam meat, and then rinse with water. Bacon is not too salty. Rinse with water and slice. Wash the vegetables and cut them into sections. Boil water in the pot, sprinkle a little salt, cut the tofu into pieces after the water boils, put it in the pot, blanch it and take it out. Pour oil into the pan, saute shallots and ginger, and stir-fry mussels in the pan.

When the volume of mussels is obviously reduced, pour in cooking wine.

Add bacon and stir-fry until bacon changes color.

Then pour in broth or clear water, bring to a boil with high fire, cover with low fire, and simmer for about 40 minutes. Open the lid and pour the tofu into the pot, continue to cover and stew for about 10 minutes.

Finally, sprinkle a handful of dishes.

Open the lid and cook for about 3 minutes.

Mussel soup practice 2 The second way to eat mussels in my family.

Peel mussels for meat ~ mussels of various sizes are waiting to be slaughtered. Prepare a similar machete first. This kind of machete is easier to use than a straight knife, and it is not easy to hurt your hand.

Observe each mussel carefully, one end will be bigger and the other end will be sharper. There will be a water outlet at the tip, and the machete will start here.

First, hold the mussel tightly with your left hand and let its mouth face up. Then, the right hand takes the knife from the mussel water outlet and sticks it into the body close to the side of the meat shell wall. The penetration depth is about 1/3, so as to scrape the mussel's shell-sucking muscle forcibly. Then, take out the knife, scrape off the shell-sucking muscle at the other end in the same way, and open the mussel shell to obtain the complete mussel meat.

Put the whole clam meat into a cooking basin.

Wash the mussel meat ~ fresh mussel meat must be gill-removed, then the silt in the intestine is squeezed out, washed with clear water, and then the mussel meat is repeatedly rubbed with appropriate amount of salt (I usually put salt twice) to remove the sticky fishy liquid and the black part of the skirt.

After washing mussels, put them on the chopping block and beat the hard meat on the side of mussels with steak (or the back of a knife), which will make mussels easier to stew. More tender and sweet.

Braised clam meat ~ ginger, cooking wine.

Heat a wok, put cooking oil, add appropriate amount of ginger slices, processed mussel meat and cooking wine, stir-fry with oil, and stew with water for 20-30 minutes. If it's too much to eat at once, I'll put it in the refrigerator without salt, and it will be fine for a week.

As for how to eat, you have the final say.

Braised meat with mussels ~ mussel tofu soup ~ mussel loofah ~ mussel Shanghai green ~ mussel grass head ~ stir-fried mussel meat with pepper

Small mussel soup practice 3 fresh eyebrows mussel bacon soup practice

The first step is too painful. I bought ten kilograms of mussels and let them kill them. I went home to clean, tore off the black part, washed it with salt, washed it with flour and washed it with clear water n times. . . So I only do it once a year. Yes, you are right. 10 Jin mussels with shells are washed out in such a small pot.

Stir-fry raw ginger onion with lard, lard is the soul, don't use vegetable oil.

Add the washed mussels and stir fry.

At the same time, I used another pot, sliced bacon, winter bamboo shoots and boiled in water. It should have been cooked separately, so I was lazy and burned together. After the water boils, pour out the bacon and winter bamboo shoots for later use.

Pour the fried mussels into the casserole, add boiling water, and be careful that it must be boiling water, so that the soup will be white. After boiling, add the freshly cooked bacon, winter bamboo shoots and tofu and stew in a casserole for 20 minutes.

Look at the salty taste of the soup after drinking, because bacon was used before, so the amount of salt needs to be grasped by yourself. Grab a handful of washed seedlings and cook for another minute or two until the seedlings are all dead.

Perfect for cooking. . . . Some people may like to put some pepper. My advice is never to put it, it will spoil the taste. In this way, drinking a bowl of such delicious soup will make life complete.