【Tianjin】Mussels with garlic vermicelli

Overview

Mussels, also called mussels, and their dried products are called mussels, are bivalve molluscs with dark brown shells that live on seaside rocks. Mainly distributed along the coasts of the Yellow Sea and Bohai Sea in China. According to analysis, mussels contain a variety of nutrients and have high medicinal and dietary effects, which have many benefits for the human body. People along the coast love to eat seafood. As Tianjin people, we are all seafood lovers. Years ago, Manbao's father bought two boxes of mussels, six bags of scallops, two king crabs, several kilograms of prawns, plus hairtail and other things given by Grandpa Manbao's family, which was enough to enjoy this Spring Festival. Nothing else was spoiled, mainly because I cooked it all. Only this mussel, one and a half of the two boxes was wasted. The first box was fried by Manbao's father, using butter and wine. I don't know where he learned it. As a result, the whole family didn't like to eat it. He himself said it was unpalatable, so he finally threw it away. I decided to make the second box, so I took it out of the refrigerator and melted half of the box two days ago. However, I was too busy at work to take care of it, and finally broke it and threw it away. It was really heartbreaking. Today I decided to quickly make the last half of the box, steamed mussels with garlic vermicelli. The best way to cook seafood is to steam and boil it, so as not to cover up the original flavor of the ingredients. It is so delicious.

Tags

• hot dishes
• home cooking
• chicken essence
• cooking wine
• edible oil
• garlic
• ginger powder
• mussels
• oyster sauce
• sichuan pepper oil
• chopped green onion
• fans
• salt
• soy sauce

Ingredients

Steps

1. 1 Thaw the mussels first.

   

2. 2 Clean the mussels and use a spoon to scrape off the flesh and separate it from the shell.

   

3. 3 Add a little minced ginger, oyster sauce, soy sauce, cooking wine, pepper oil, salt, chicken essence and other seasonings and marinate slightly for half an hour to an hour.

   

4. 4 Blanch the vermicelli in cold water and set aside.

   

5. 5 Peel a head of garlic.

   

6. 6 Chop into minced garlic paste.

   

7. 7 Pour an appropriate amount into the pot to heat it up, and add half of the minced garlic.

   

8. 8 Fry over low heat until golden brown.

   

9. 9 Let cool and mix with the remaining half of the raw garlic paste.

   

10. 10 Mix well and set aside.

    

11. 11 Place a layer of shells on the plate.

    

12. 12 Spread a layer of vermicelli on top of the shells.

    

13. 13 Place mussel meat on the vermicelli.

    

14. 14 Spread garlic paste evenly over each mussel.

    

15. 15 Lay another layer in the same order.

    

16. 16 Put into steamer and steam over high heat for 8 minutes.

    

17. 17 Take it out after steaming.

    

18. 18 Sprinkle with a little chopped green onion and serve.

    

19. 19 Isn't it very tempting.

    

20. 20 Let's eat.