French mussel(jie mi she jian mei wei xiang feng fa shi yi bei )

French mussel

Introduction:

"China on the tip of the tongue maximizes the influence of high-quality and cheap goods in some regions. Mussel is one of the cheapest seafood in Weihai. It is abundant all year round. Its cost performance is better than that of vegetables and meat. It is popular among local people. Haihong is gentle, easygoing and affiliated. No matter how it matches with any food material, it will be perfectly harmonious. Moreover, the way of doing it is broad-minded, but the taste always remains the most delicious state. The traditional eastern way and the western art way will make the simplest food material integrate new feelings and connotations! "

Production steps:

Step 1: main ingredients: mussel 500g, by-products: onion, seasoning: butter, white wine

Step 2: wash the mussels and set them aside. Heat them 60% in the pan and add butter. After the butter is melted, add onion and stir fry until translucent

Step 3: then quickly pour a small glass of wine into the pot

Step 4: pour the mussels into the pot and fry them

Step 5: stir fry the mussel quickly. After the mussel opens its mouth, the mussel meat becomes full and ruddy, and then it can be served

Materials required:

Mussel: 500g

Onion: right amount

Butter: moderate

White wine: moderate

Note: 1, butter and onion material to fry out the flavor, and then pour into white wine and mussels, the whole process should be done at one go, do not stop in the middle, so as to fry out the mussel aroma and fresh gas; 2, if there is celery flavor, the taste will be more rich.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jie Mi She Jian Mei Wei Xiang Feng Fa Shi Yi Bei