[new Year’s Eve Dinner] Raw Pickled Blood Mussels You Can’t Do

Name: [new Year’s Eve Dinner] Raw Pickled Blood Mussels You Can’t Do
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Blood clam; 4 fresh pepper; 4 tbsp Soy sauce; 4 Single garlic; 2 tbsp Vinegar; Some Coriander

by Little Five's Food, Drink and Fun

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In Chaoshan, during the New Year, what we value most is the New Year’s Eve dinner. As soon as the new year is over, every household is already preparing the ingredients for the New Year’s Eve dinner. After a hard year, the family is lively together and must have a good meal. Some customs and habits left by the ancestors must be followed. Blood mussels with good intentions are a must for New Year's Eve dinner. The more blood mussels are eaten, the more mussel shells are peeled, which means more money for the coming year. Mussel shell is also called "clam shell money", which is the same as the exchange method used by ancient people in trading, and it has been inherited to this day. Therefore, you must peel more mussels for New Year's Eve dinner, so that the New Year can make more money.
The blood mussels are cooked hot and the three-sudden sauce is a classic meal in Chaoshan. This year, change the way of eating. The marinated blood mussels are fresh and not fishy. Everyone eats more enjoyable, and the accumulated mussel shell money is more. "

Ingredients

[new Year’s Eve Dinner] Raw Pickled Blood Mussels You Can’t Do

1. Clean the blood mussels.

[new Year’s Eve Dinner] Raw Pickled Blood Mussels You Can’t Do recipe

2. Put it in a large bowl.

3. Pour in boiling water.

4. Dozens of seconds; drain the water and set aside the blood clam.

5. Prepare the garlic and fresh peppers.

6. Peel the single garlic and chop it into minced garlic, and chop the fresh chilies.

7. Put garlic and pepper on the blood mussel.

8. Mix the aged vinegar and light soy sauce into the sauce.

9. Pour the sauce on the blood mussel.

10. Add the washed and chopped coriander.

11. Mix well and store in the refrigerator for 1 hour.

12. Take it out and peel it to eat

Tips:
The heat of the scalded blood mussel should be just hot enough to peel the shell easily with your hands, and it will taste sweet and refreshing.