Chinese Food
Green mussel with green mustard
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The north is called Haihong, the south is Qingkou, the scientific name is mussel, and the English name is mussel. Light vegetables are boiled and dried products of mussel. Generally, winter and spring are the most beautiful times. My family likes to dip the garlic mud or ginger vinegar juice into Haihong meat after steaming, which is delicious and nutritious. The dry products contain 53.5% protein, 6.9% fat, 17.6% sugar and 8.6% inorganic salt. As well as various vitamins, iodine, calcium, phosphorus, iron and other trace elements and a variety of amino acids. According to compendium of Materia Medica, mussels have the functions of treating asthenia, fatigue, deficiency of blood essence, vomiting and dysentery, bowel sounds and lumbago.
Cooking ingredients
Cooking Steps
Step1:The purchased Haihong needs to be cleaned repeatedly. Tear the grass by hand (towards the big end). Clean the shell with a brus
Step2:Put the rainbow directly into the pot. Add a little ginger to make it more delicious. But there is no need to add water. The water content of the rainbow itself is very larg
Step3:Just cook until all the rainbow are open. When cooking, turn the pan upside down to make all the rainbow ope
Step4:Mix green mustard with warm boiled water and add some delicious soy sauce to make a dip. The dip is delicious
Cooking tips:There are skills in making delicious dishes.
