I bought two boxes of chilled New Zealand green mussels at a discount. I wouldn't make Western food. I didn't use the high-grade spices. Using the simplest ingredients in the kitchen, I made three different flavors of green mouth. The scent of garlic, the spicy of millet pepper, the fresh scallions, all in one dish~~---Tangerine ps: The two small plates in the photo are yellow lantern chili sauce and seafood chili sauce. . I thought about the taste of the green mouth, and then I ate it. The result was really too much. The two chili sauces did not touch. So everyone can ignore it.
Thaw in the cold water of Qingkou. If it is fresh, remove the straw and clean the shell. If it is the whole one, you need to remove half of the shell.
As shown in the figure, the ingredients to be prepared are prepared in accordance with the preparation. Haha, this sentence is good, garlic, mud, onions, fish eyes, peppers chopped. Fans are warm and blisters. Take a whole slice of garlic alone.
Making gold and silver garlic sauce: 1. Heat the oil in a hot pot. Stabilize the oil for 5-10 seconds and then turn off the heat. 2, pour half of the garlic, scatter the seeds, pour 1 scoop of fuel, 1 teaspoon of salt, stir evenly. 3, in the pot bowl, mix the remaining half of raw garlic into the cooked garlic.
The steamer boils to boiling. Put the green mouth into the steamer, add two drops of seafood soy sauce (or steamed fish oyster sauce), and cover the lid for 5 minutes. (Garlic fans, Qingkou need to put fans in this step to steam together. Put a handful of dragons with a good mouth on one third of the green mouth)
Making scallion oil: Heat the oil in a hot pot and pour in half of the chopped shallots. Wait until the shallots are fried until black and yellow to turn off the fire, and the black onions are drained and thrown away. The remaining oil is scallions.
Make three-color green mouth: steamed green mouth is taken out and placed in the dish. Be careful not to spill the soup that is steamed out of the shell. Garlic fans: 1 scoop of garlic, 1 scoop of scallions, and a few onions. Millet pepper: 1 scoop of garlic (also not put), 1 scoop of millet pepper (suitable amount), 1 scoop of scallions, 2 drops of soy sauce. Scallion oil: 1 spoonful of scallions, 2 drops of soy sauce, 1 piece of raw garlic.
1, do not look at the steps in the word more, in fact very simple, green mouth steamed, making different sauces on it will be OK. 2, Qingkou can also be used to roast, time to grasp. 3, if you are afraid that the millet pepper is too spicy, you can add the millet pepper together in the fourth step to steam, to ease the spicy taste. 4, this recipe is also applicable to scallops and oysters~