The Fattest Season of Haihong in Early Spring --- Mussels with Dipping Sauce

Name: The Fattest Season of Haihong in Early Spring --- Mussels with Dipping Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Haihong; Some Jiang Rong; Some garlic; Some Balsamic vinegar

by Cooking woman snacks

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Haihong:
The north is called Haihong, the south is called Qingkou, and the scientific name is Mussel.
Spring April is the most fertile season of Haihong.
Haihong is the cheapest seafood among shellfish mollusks.
But its nutritional content is comparable to sea cucumbers.
Haihong Meat contains a kind of Delta 7-cholesterol and 24-methylene cholesterol which have the effect of lowering serum cholesterol.
They have the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, thereby reducing cholesterol in the body.
Their efficacy is stronger than the commonly used lowering drug sitosterol. "

Ingredients

Some Haihong
Some Jiang Rong
Some Garlic
Some Balsamic Vinegar

The Fattest Season of Haihong in Early Spring --- Mussels with Dipping Sauce

1. Haihong cleaned,

The Fattest Season of Haihong in Early Spring --- Mussels with Dipping Sauce recipe

2. Cut the seaweed into a pile with scissors.

3. Add a small half cup of water to a thick-bottomed steamer, just cover the bottom of the pot. Put the cleaned Haihong into the steaming rack.

4. Steam on high heat for five or six minutes, until Haihong is fully open.

5. Chop ginger and garlic into puree.

6. Add balsamic vinegar and mix well to make a dipping sauce. If you like spicy food, add some horseradish or spicy mustard oil.

7. Serve hot.

Tips:
Tips:

1. Fresh Haihong is best not to be boiled. The umami taste of boiled Haihong is greatly reduced. The best method is dry steaming without water. In a thick-bottomed steamer, Haihong slowly opens its mouth after heating. Use the dripping soup from Haihong to steam for three to five minutes until Haihong opens its mouth. This way, the steamed Haihong tastes the most delicious .

2. Before steaming the seaweed in Haihongkou, it is best not to pull it out. Be careful, it will pull out a lot of rainbow meat, which is very wasteful. Just cut off the excess seaweed. After steaming, it is more convenient to use the leftover seaweed to get the shellfish meat for consumption.

3. Haihong has two colors when it comes out of the pot, yellow and white. My second sister said that the white meat is because it was soaked in steam when it was steamed.