Scallion Mussels
1.
Put the mussels in cold water to thaw thoroughly, then use running water to wash away the surface impurities. If you buy fresh mussels, remember to remove the inner cilia
2.
Cut the chives into finely chopped green onions for later use, or use scissors to cut them
3.
Mix 2 scoops of Junxian special grade soy sauce and 2 scoops of fermented fermented soy sauce as a marinade. The fermented fermented mussels can remove the fishy taste of mussels, and its own sweetness also plays a role in hanging the freshness. It establishes the base for the taste of the whole dish, which can reflect the umami taste of mussels to the greatest extent
4.
Pour the marinade evenly on the mussel meat and let it marinate for about 10 minutes. During this time, you can prepare a steamer or something.
5.
Put the mussels in the steamer and steam for 8 minutes. The electric steamer and the electric steamer can be directly placed on the fire in the steamer. Different pots have different performances, but in general, 6-10 minutes is more suitable. Yes, shellfish are easier to cook
6.
After the mussels are steamed, start making scallion oil: Pour 3 spoons of cooking oil into the pot, heat it to the point where it just smokes, turn off the heat, and remove the pot from the stove
7.
Sprinkle two-thirds of the chopped green onion to enjoy the graceful dance and charming fragrance of the chopped green onion in the frying pan. The scallion should not be made in advance, but should be poured on site
8.
Pour the scallion oil from the green onion on the steamed mussels, the chopped green onions after dancing will blacken, and the mussels don’t like to let it press on themselves, and then prepare to serve.
9.
Code the mussels on a beautiful flat plate, and put the remaining fresh green onion on the meat. Please feel free to use the rest of the embellishment. Anyway, no matter how you dress it, it will still be swallowed by a bite. Well
