Steamed mussels with both taste and nutrition
What is a low-water-free dish? It refers to cooking with only the moisture in the food itself, or adding a minimum amount of moisture.Cooking with low moisture and anhydrous moisture reduces the loss of taste and nutrients in the food itself. When cooking low-moisture and anhydrous, the pot needs an iron casting pot with a lid, an iron cauldron, and a triple or more pot with even and fast thermal conductivity. Also, there should be no steam holes in the lid. This is because steam escapes through the steam hole. It's delicious steamed mussels made from anhydrous flour.
2 serving
Within 60 minutes
요알남Mingstar
Ingredients
  • Mussels
    500g
  • onion
    1/2ea
  • Garlic
    20piece
  • Cheongyang red pepper
    1ea
  • Tomato
    2ea
  • olive oil
    3Ts
  • Salt
    1little
  • ground pepper
    1little
  • basil powder
    1ts
  • Soju
    3Ts
Video
Cooking Steps
STEP 1/10
Prepare the trimmed mussels.
STEP 2/10
Shred the onion.
STEP 3/10
Slice garlic.
STEP 4/10
Slice the cheongyang peppers diagonally.
STEP 5/10
Cut a tomato into 8-10 pieces.
STEP 6/10
Chop a tomato into small pieces.
STEP 7/10
Put olive oil and garlic in a pot and stir-fry over high heat.
STEP 8/10
When garlic smells, add chopped tomatoes, cheongyang peppers, garlic, onions, salt, and pepper and stir-fry.
STEP 9/10
Add mussels, basil powder, and soju, cover and boil over medium-low heat for about 30 minutes.
STEP 10/10
Add tomatoes at the end and cook for about 5 minutes with a lid on.
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