The juice mouth
By VicentaLakin
Sea rainbow: The north is called the sea rainbow, the south is called the south, and is known as the mussels. The spring is the most fertile season for the rainbows in April, and the rainbows are the cheapest seafood in shellfish molluscs, but their nutrients are comparable to those of the sea cucumber. Sea rainbow meat contains a Delta 7-cholesterol and 24-methyl cholesterol, both of which reduce serum cholesterol and have a unique effect on inhibiting cholesterol synthesis in the liver and accelerating excretion of cholesterol, thus reducing cholesterol in the body. They are more effective than commonly used precipitation steroids。
Recipe Recommendations
- haihong appropriate amount
- grated ginger appropriate amount
- garlic appropriate amount
- balsamic vinegar appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for The juice mouth
1
The rainbow is clean
2
Cutting seagrass in piles with scissors。
3
A thick bottom steam pan with a small glass of fresh water just to cover the bottom of the pot. Put clean rainbows in the steamer。
4
The fire evaporates for five or six minutes, and until the rainbow opens。
5
Ginger and garlic cut to pieces。
6
I'm going to put the vinegar in the juice and I'm going to eat the spicy ones with spicy root or mustard。
7
Eat while it's hot。The juice mouth Make Tips
Tips: 1. Fresh mussels are best not boiled in water, as boiling greatly diminishes their flavor. The best method is to steam them without adding water. Use a thick-bottomed pot; as it heats, the mussels will gradually open. Steam for 3 to 5 minutes using the juices that drip from the mussels until all have opened. Steamed this way, the mussels taste the most delicious. 2. It is best not to forcefully yank out the seaweed from the mussels before steaming. No matter how careful you are, you will pull out a lot of the meat, which is very wasteful. Just trim off the excess seaweed. After steaming, it is quite convenient to use the remaining piece of seaweed to handle the meat. 3. When the mussels are taken out of the pot, there are two colors: yellow and white. My second sister says the meat turns white because it was soaked by the steam water during steaming.