Selection method of mussels To make delicious home cooking with mussels, we must first learn how to select fresh mussels.
The method of selecting mussels is actually very simple, because the mussels of fresh mussels are sealed, not easy to break by hand, and smell fishy. Open the mussel shell with a knife, the inside is bright in color and the meat is white.
If the mussel shell is not tightly closed, it will crack when it is opened by hand, and it has a fishy smell and a dark flesh color, so it is a dead mussel. Bacteria are the easiest to breed, and meat is easy to rot and produce corruption. This mussel is inedible.
In addition, the bigger the mussels, the better. The shell is about 5 cm, so mussels are tender and not too fat. From the shell, mussels with smooth and shiny surface and blue periphery are relatively fresh.
Choose mussels and learn to distinguish between males and females. If they are males, they are bigger and have more meat than females. Mother mussels are relatively small, and when they open in spring, there are usually many yellow eggs. It is best to choose mussels in spring, because leeches in the water are inactive in spring, and mussels are cleaner and fattest at this time.
What are the nutritional values of mussels rich in protein? They can maintain the balance of potassium and sodium, eliminate edema, improve immunity, lower blood pressure and buffer anemia, which is beneficial to growth and development.
Rich in phosphorus, it can form bones and teeth, promote growth and repair body tissues and organs, supply energy and vitality, and participate in regulating acid-base balance.
Rich in calcium, calcium is the basic raw material for bone development, which directly affects height, regulates enzyme activity, participates in nerve and muscle activities and the release of neurotransmitters, regulates hormone secretion, regulates heart rhythm, reduces cardiovascular permeability, controls inflammation and edema, and maintains acid-base balance.
1. Mingmu
Rich in calcium, calcium increases the elasticity of the eyeball wall and prevents the occurrence and development of myopia.
sober up from drunkenness
Lentinus Edodes can relieve the toxicity of alcohol, relieve the rapid excretion after drinking, relieve the symptoms such as headache, brain swelling and blushing after drinking, relieve the absorption of alcohol by the stomach and protect the gastric mucosa.
Remove heat
Mytilus can clear the heart fire, clear away heat, relieve annoyance and eliminate toxic heat in blood, so it is suitable for people who get angry easily.
Strengthen bones
Mytilus is rich in calcium, which can stimulate the growth of bone matrix and bone cells, make calcium salt deposit in bone tissue, and contain trace elements such as phosphorus, which is helpful for calcium absorption and bone metabolism.
5. Improve immunity
Mytilus is rich in protein, and protein is the most important nutrient for maintaining immune function, and it is the main component of white blood cells and antibodies.
How to make mussels delicious, clear away heat and detoxify, but you must master some skills to make mussels delicious, otherwise the mussels may be old and fishy.
1. After the mussel meat is taken out and cleaned, beat the edge of the mussel with the back of a knife to flatten all the edges of the mussel.
2. Next, put the mussel meat in a pressure cooker, put a few slices of ginger to remove the fishy smell, heat it to high steam, turn off the fire and stew for about 15 minutes, and get ready to go out. If it is a big mussel, it can be stewed for more than half an hour.
3. Take out the stewed mussels and you can cook. Don't throw away the cooked mussel soup. Add some side dishes and seasonings to make delicious mussel soup.
Cooking and seasoning technology
No matter what you plan to do, the mussels treated by the above methods will not taste too bad, but you need to master cooking and seasoning skills to make mussels taste better.
1, pepper must be used more, and a small amount of vinegar is used to remove the fishy smell. Mussels themselves are delicious ingredients, so try not to put chicken essence or monosodium glutamate.
2. Whether frying, burning or stewing, use a big fire to minimize the heating time of mussels and prevent them from getting old.
Practical guide to mussels
1. Suitable for burning, boiling and stewing.
2. Tips for cutting mussel meat: First, hold the mussel with your left hand, with the mussel mouth facing upwards, then take a knife from the mussel outlet with your right hand, stick it close to one side of the meat shell wall and pierce it into the body to a depth of about 1/3, so as to forcibly scrape off the mussel's suction muscle, then take out the knife, scrape off the suction muscle at the other end in the same way, and open the mussel shell to take out the mussel meat completely.
3. Shellfish itself is delicious. Never add monosodium glutamate or more salt when cooking, so as to avoid the loss of umami, and the mud sausage in shellfish is also inedible.