Stewed mussel with mushroom and fungus
By ViolaHyatt
We rely on mountains to eat mountains and water to draw water. Friends who live by the sea can eat seafood every day. Even though we have many rivers here, we must eat fresh water. River mussels are cheap and cheap, and they are sold all year round. However, except for spring and winter, my family buys them, I don't buy them at other times, because I heard people say that there are many leech seeds in the river mussels after the Qingming Festival, so I dare not eat them. This mussel is one of my husband's favorite dishes. Please come and try it together!
Recipe Recommendations
Steps for Stewed mussel with mushroom and fungus
1
The mussel squeezes the sand out of its intestines.
2
Clean off some impurities on the surface and use it later.
3
Soak the fungus in warm water and cut it into small pieces.
4
Scrape off the outer skin of the rice mushroom and cut it into small pieces with a knife.
5
Put the mussel and onion and ginger into the pan, add appropriate amount of boiling water and a small spoonful of cooking wine and bring to the boil again.
6
Remove the mussels after becoming firm, rinse them clean and cut them into small pieces.
7
Put a large teaspoon of oil in the pan, add green onions and ginger and saute until fragrant.
8
Add the mussels and stir fry for a while.
9
Add appropriate amount of water, cover the lid and bring to a boil over high heat, turn to low heat, and simmer for about an hour until the mussels are cooked.
10
Blanch the rice mushroom in a boiling water pot and remove it.
11
Put fungus and cooked rice mushroom in the stewed soup.
12
Cover the pan again and simmer for a few minutes.
13
Sprinkle with salt and chicken essence to taste, and sprinkle with some garlic flowers.Stewed mussel with mushroom and fungus Make Tips
1. The edges of the fresh clams need to be pounded so they cook easily; the ones sold here have already been prepared.
2. The arrowheads need to be blanched; otherwise, they will be bitter and affect the flavor of the soup.