Black Bean Cuttlefish and Mussel Soup

Name: Black Bean Cuttlefish and Mussel Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Mussel Meat; 80g Black beans; 2 Cuttlefish (dried); 40g Tea seed oil; 2g salt; 20g Cooking Wine; 1 piece ginger

by Heart moves

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

This pot of soup was made under the command of the mother-in-law on the phone, and the ingredients were also prepared by the mother-in-law, and the father-in-law brought us over when he came to the city for business trips. (It’s the best parents-in-law in the world, don’t be too envious~) Mussels are the game that the mother-in-law and her friends get when they go out to play together. This is a good thing that you can’t eat in the city!
Mussel meat has very high nutritional value. It can replenish essential protein for the human body, and is almost fat-free. It can also regulate heart rhythm and reduce cardiovascular permeability. It is a good food supplement in winter.
Don't underestimate this black bean, cuttlefish and mussel soup! Men drank kidney and impoting yang, women drank detoxification and beauty, children drank it to improve immunity and oliguria, so hurry up and cook a pot of mellow and beautiful nourishing soup and enjoy it with your family!

Ingredients

Black Bean Cuttlefish and Mussel Soup

1. Ingredients preparation

Black Bean Cuttlefish and Mussel Soup recipe

2. Soak the cuttlefish in hot water, and soak the black beans by the way, for about an hour

3. Soaked cuttlefish, remove the film, bone, and internal organs

4. Wash cuttlefish and cut into thick shreds, peel off ginger, wash and slice

5. The river clam meat mother has cleaned it up for me, just rinse it and control the water dry (if you can’t handle it, please ask the seller to do it for you)

6. Pick and wash the black beans

7. Put the ginger slices and cuttlefish in the frying pan and sauté

8. Add the clam meat and stir fry

9. Pour in the cooking wine and stir well

10. Put it in a soup pot, add black beans

11. Pour in water, turn to low heat and simmer for 3 hours after boiling

12. Sprinkle in salt to taste, then serve

Tips:
This soup is very delicious. You don't need MSG and chicken essence. Don't add too much salt to avoid excessive saltiness, which will affect the taste. Mussel meat is cold in nature, diarrhea and people with cold and cold are not suitable for consumption.