【Deciphering the delicious taste on the tip of the tongue】# meet#--Sauteed Mussels and Loofah
Overview
Stir-fried mussels and loofah are the most common dishes for us seasiders. In Tongue 2 Encounter, this dish appears on the screen as a homely specialty for seasiders in Zhejiang. Mussels are commonly known as Haihong in our north. They are one of the most economical seafoods. The price is quite cheap, but the taste is very delicious. Luffa, also known as thread loofah, has slender strips. Luffa has very high nutritional value. The vitamin B1 contained in the melon prevents skin aging. Vitamin C can whiten skin and other ingredients, protect the skin, eliminate plaques, and make the skin white and tender. Therefore, loofah juice is known as beauty water. Luffa is light and delicious, clears away heat and dampness, and is very suitable for stir-frying and making soup. The biggest feature of luffa is that it is easier to blend in with the flavor, especially when combined with seafood such as mussels.
Tags
Ingredients
Steps
-
Main ingredients: 500 grams of mussels, 250 grams of loofah. Secondary ingredients: onions, ginger, garlic, red pepper. Seasoning: light soy sauce, salt, cooking wine
-
Put the mussels into the pot and cook them until they are ripe
-
When mature, remove the mussel meat and set aside
-
Peel the loofah and cut into small hob pieces, dice the red pepper, cut the onion, ginger and garlic and set aside
-
Add oil to the pot. When the oil temperature is 70% hot, put the seasonings into the pot and stir-fry. After the seasonings are fragrant, put the loofah pieces into the pot and stir-fry. Add a little light soy sauce and salt to taste
-
Put the mussel meat into the pot and stir-fry together. Pour the mussel meat soup into the pot and simmer. When the soup thickens, add diced red pepper to the pot and garnish
