River clam porridge

Overview

As the saying goes: If you drink a bowl of clam soup in spring, you will not get prickly heat or sores. It can be seen that clams have high nutritional value and contain protein, fat, sugar, calcium, phosphorus, iron, and vitamins A, B1, and B2. Every 100 grams of edible part of river mussel contains 10.9 grams of protein, 248 mg of calcium, 26.6 mg of iron, 6.23 mg of zinc, 305 mg of phosphorus, 243 micrograms of vitamin A, 20.24 micrograms of selenium, and 2.3 micrograms of carotene. It also contains more riboflavin and other nutrients, and the total energy can reach 20.71 megajoules/kg. In addition, river clam meat has good health effects on the human body, including nourishing yin and calming the liver, improving eyesight and preventing eye diseases.

Tags

• porridge
• chili
• liquor
• oyster sauce
• river mussel
• chopped green onion
• garlic
• ginger slices

Ingredients

Steps

1. 1 The first step: grow in clean water. After you buy the mussels home, don't rush to cook them. Instead, put them in clean water and add some salt in the water. Leave them for about two to three days and wait until they have spit out all the sand and mud before cooking them. The umami flavor will be particularly outstanding.

   

2. 2 In the second step, rinse the mussels with shabu-shabu, put them into a pot, add water to cover them, cover the pot and bring to a boil over high heat. All the mussels will open in the boiling water. Turn off the heat, take out the mussels and put them on a plate to cool. After cooling, take out the mussel meat.

   

3. 3 The third step is to pour the water used to cook the mussels into the plate to settle and filter, then pour it into the washed rice to cook porridge.

   

4. 4 The fourth step is to clean the mussel meat. Through the outer layer of the mussel, you can see circles of black and blue sludge-like dirt inside. This is the filth left in the intestines. You must use scissors to open the intestines, squeeze out the sludge, and rinse with clean water before it can be washed clean.

   

5. 5 The fifth step is to cut the bottom and clean mussel meat into small dices for easy stir-frying.

   

6. 6 Step 6: Heat the wok, add 2 ounces of peanut oil, add sliced ginger, chopped garlic, chili pepper, some salt, stir-fry until fragrant, add diced mussel meat, stir-fry quickly, add a little white wine until the water is dried, add a little oyster sauce, stir-fry until the meat turns golden brown.

   

7. 7 Step 7: Add the fried mussel meat to the cooked porridge, stir, season with salt, bring to a boil, and sprinkle with chopped green onion.