Stir-fried Mussels with Seasonal Vegetables and Cherry Blossom Flavor

Name: Stir-fried Mussels with Seasonal Vegetables and Cherry Blossom Flavor
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g mussels; 1 cut Lotus root; 1/2 onion; 1 piece Leek moss; 1/2 root carrot; 2g salt; 3 slices ginger; 1 teaspoon Soy sauce; 2 teaspoons Cooking Wine

by salila

4.6 (1)

Favorite

23

Difficulty

Easy

Time

10m

Serving

2

In the seafood season, the mussels taste very good in addition to being cooked and fried with vegetables. Autumn lotus root is in the limelight, and the delicious mussels are paired with the sweet and crisp lotus root. One person can kill a plate.

Ingredients

50g Mussels
1 cut Lotus Root
1/2 Onion
1 piece Leek Moss
1/2 root Carrot
2g Salt

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3 slices Ginger

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1 teaspoon Soy Sauce

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2 teaspoons Cooking Wine

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Stir-fried Mussels with Seasonal Vegetables and Cherry Blossom Flavor

1. Fresh mussels are cleaned and cooked in a pot. Cook for a while after the pot is opened, and the mussels will be cooked.

2. Take out the mussel meat and cut all the side dishes: carrots, sliced onions, diced lotus root, sliced leek moss, and shredded ginger.

3. Heat the pan with cold oil, add the carrots and stir fry.

4. Add the onions after the carrots have softened.

5. Stir-fry the onion until soft, add diced lotus root and stir fry.

6. Add the shredded ginger and stir fry.

7. Add the mussels, stir fry over high heat, and pour in a little cooking wine.

8. Finally, add the leek moss and stir fry evenly.

9. Add salt and a little soy sauce out of the pot.

Tips:
1. The mussels must not be boiled, they can be fished out as soon as they open their mouths;
2. It is best not to fry lotus root in an iron pan, it will turn black;
3. The mussels are cooked. Don't fry them in the pan for too long.