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Chapter 33 Stir-Fried Bamboo Shoots with Mussels

raw material:
200 grams of mussels, 200 grams of tender bamboo shoots, 50 grams of carrots, 200 ml of cooking oil, 65 ml of cooking wine, appropriate amount of salt, sugar, and chicken broth.

Production process:

1. Cut the bamboo shoots into 1-inch pieces, soak the mussels in boiling water, and cut the carrots into thick shreds.

2. Take 2 bowls, put mussels in 1 bowl, add boiled water to the bowl and level with the ingredients, steam in the basket, take out the mussels, cut off the old pieces and the fur in the center, and wash again.

3. Pick up the oil pan, pour in the bamboo shoots, mussels, and shredded carrots on both sides, add the original soup (that is, the soup of steamed mussels), sugar, wine, salt, and chicken broth, and stir fry on both sides until the soup dries up. Take out the pot and put on a plate.Put mussels on one side and bamboo shoots on the other side, and serve after cooling.

Nutritional effect:

Mussels, the mussels of mussels and other mussels, produced in the Yellow Sea, Bohai Sea, and East China Sea, contain protein, fat, carbohydrates, calcium, phosphorus, iron, riboflavin, and niacin And other nutrients, can nourish liver and kidney, benefit essence and blood, help kidney yang, and eliminate gall tumors.

Tips

People with weak spleen and stomach should not eat more of this dish.

(End of this chapter)