Joke Collection Website - Talk about mood - What soup can clam meat match to nourish yin?

What soup can clam meat match to nourish yin?

Delicious mussel soup

Ingredients: fresh mussel meat 200g, soybean, medlar, chives, ginger, oil, sesame oil, 1 teaspoon cooking wine, pepper and refined salt.

Exercise:

1. Wash mussel meat, soak soybeans thoroughly, soak Lycium barbarum, wash ginger and shred, wash shallots and cut flowers;

2. Put oil in the pot. When the oil is hot, add shredded ginger and mussel and stir-fry for a while. Pour in cooking wine, add soybeans and cook over medium heat.

3. When the soup is milky white, add Lycium barbarum, add salt, monosodium glutamate and pepper to boil, sprinkle with chopped green onion and drizzle with sesame oil.

Mytilus meat has the effects of clearing away heat and toxic materials, nourishing yin and improving eyesight. There is a folk saying that "if you drink a bowl of light vegetable soup in spring, you won't get prickly heat in summer." Early spring is the cleanest and fattest time for mussels. Here are some fresh Xianghe mussel soups suitable for spring nourishment.

Treatment of mussels: after buying a house, mussels should be kept in clean water for 2 ~ 3 days before all the sediment is spit out. Two days later, we can take the mussel out and cut the mussel meat: first, hold the mussel with your left hand so that the mussel mouth is up and the mussel body is down; Then take the knife with your right hand and pierce it into the body from the water outlet of the mussel, near the side of the meat shell wall. The penetration depth is about 1/3. Scrape the mussel's sucking muscle hard, then take out the knife, scrape the sucking muscle at the other end in the same way, and open the mussel, so that the mussel meat can be taken out completely.

After taking out the mussel meat, remove the gills, squeeze out the black mud sausage behind it, rub the mussel meat with a handful of coarse salt for a while, and wash it after rubbing out the mucus; Add salt and knead again, and repeat for two or three times until there is basically no mucus. Then clean it with clean water, and pat the axe feet loose with the back of the knife, otherwise it will be chewy after cooking.

Finally, the mussels should be scalded in boiling water for a while, and then washed, so as to be clean. Otherwise, the sand on the meat will hurt your body. It must be noted that when boiling water is used, it should not be too strong, so as to avoid meat aging, eating badly and hurting teeth.

After the above treatment, the clam meat has become very clean, and we are ready to make clam broth.

The practice of mussel soup 1

Ingredients: fresh clam meat, chives, ginger, coriander, cooking oil, sesame oil, cooking wine, pepper, refined salt and chicken essence.

Preparation: Wash and shred ginger, wash and chop shallots for later use; Wash coriander and set aside.

Production: put oil in the pot, add shredded ginger when the oil is hot, stir-fry the clam meat for a while, pour cooking wine and cook over medium heat; When the soup is milky white, add salt, chicken essence and pepper to boil, sprinkle with shallots and drizzle with sesame oil and coriander.

Method 2 of mussel soup

Ingredients: 200g tofu, 200g mussel, 25g fresh mushrooms, 50g cabbage heart, 0/0g cooking wine, 0/0g sesame oil, 2g scallion, 2g ginger, 5g salt and 2g monosodium glutamate.

Preparation: Cut the tofu into long strips, blanch it with boiling water and take it out. Chop fresh mushrooms, wash the heart of Chinese cabbage and cut into pieces. Chop onion and ginger.

Production: put the soup pot on the fire, add clear soup, cooking wine, refined salt, monosodium glutamate, chopped green onion, Jiang Mo, mushrooms, mussels, tofu slices and cabbage heart; After the soup is boiled, skim off the floating foam and move to low heat for 10 minute; Put the pot into the soup basin and pour in the sesame oil.

Method 3 of mussel soup

Ingredients: 500g mussel, 0/00g ginger/kloc-,50g rice wine and 3g salt.

Preparation: wash and peel ginger, and mash the juice for later use;

Production: add appropriate amount of water to the pot to boil, add mussel meat, pour rice wine and ginger juice, cook until mussel meat is cooked, and season with salt.