Chinese Food
Super convenient green mouth steamed with mashed garlic
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Qingkou is also called Haihong and mussel. It's called emerald in New Zealand. Many ways to eat. It's easy to do. Steamed or roasted garlic is the most likely to highlight its original flavor.
Cooking ingredients
Cooking Steps
Step1:Clean the mussels. Blanch them in boiling water (ginger slices in the water) until they are out.
Step2:Split it into half shell. The code is put in the disc. Make garlic into minced garlic. Mix well with green and red peppers. Stir in salt and oil. Spoon into each green mouth.
Step3:180 degrees. Barbecue mode. 78 minutes. Steam in the above cage. The water can be boiled within 78 minutes.
Cooking tips:Salt can be put as little as possible, because Qingkou itself is salty. There are skills in making delicious dishes.
