A: Welcome to VOV 24/7’s Food Delight. We’re A and B. And we’re very excited to share with you some cooking tips on today’s program.
B: Hello, you guys. Today, I’ll have a recipe for those who want to lose weight.
A: Well, I hope it doesn’t mean eating fruits and vegetables day after day. That’s mission impossible. If it’s not the case, what’s your suggestion?
B: Um. What about porridge? Do you like it?
A: Rib porridge, or pork belly porridge? I think they contain too much fat for weight losing.
B: I think you should try mussel congee. Mussels, which belong to the family of clams from freshwater habitats, contain vitamin A, B12, omega 3, and several minerals, which is very healthy and nutritious for all people, young or old.
A: Actually, I do like mussel porridge, a traditional dish of Hanoi people which combines the aroma of rice, the sweetness of mussels, and the gentle scent of herbs. The rice is cooked into a tender, silky broth of mussels that’s full of goodies.
|Mussel porridge cooked the right way is fantastically flavorful, while being warm and comforting at the same time (Source:24h.com.vn)|
B: I have good news for you. I met Phan Duc Bach, who has a lot of experience making this dish. He showed me how to choose the ingredients. “To cook mussels perfectly, you have to choose fresh mussels. In addition to smelling fresh, the shells should be tightly closed. You should never choose a mussel that is broken, or damaged in any way. Mussels need very little cooking so just place them in a large pot with a little water, then turn on the heat to steam them. As soon as the shells start gaping open, turn off the oven, gently pick out the mussel meat, and put it aside. The rice should be carefully chosen and soaked at least 2 hours beforehand. Unlike other porridges, this porridge is made of broken rice that is cooked in mussel water until it takes on a soft and slightly starchy texture.”
A: For the most stunning result, mussels must be alive until cooked, so make sure you eat them the same day you buy them. Throw away any mussels with shells that are cracked, don’t open when tapped, or remain shut after cooking.
B: Remember: don’t overcook them or you"ll end up with rubbery flesh. Because mussels contain liquid that emerges during the steaming process, you don’t have to add water when you’re steaming fresh mussels.
|Mussel porridge is a traditional dish of Hanoi people which combines the aroma of rice, the sweetness of mussels, and the gentle scent of herbs (Source: Cachlam9.com)|
A: B, I have a question.
A: Wow. Now I know. What are the next Sometimes when I look at a batch of mussels, I notice they have different colors. Does their color affect their quality?
B: You shouldn’t be concerned about color differences. That’s how you can tell female mussels from male mussels. The flesh of a sexually mature male is creamy white, while a female is a reddish apricot. steps?
B: Let’s listen to Bach elaborate. “The mussel meat, after being picked out of the shells, is chopped and stir-fried with dried onions and pepper. Congee must be well cooked and have a smooth texture. Once it’s boiling rapidly, turn to low heat and cook for about one hour while stirring occasionally. We put herbs in the bottom of a bowl and put the mussel meat on the top. A perfectly cooked mussel congee must be smooth, aromatic with the scent of rice, and flavorful with the taste of mussel meat. You can sprinkle on a little pepper and chili sauce for a tasty dish or eat it with dried onion, ham, and crullers. Mussel congee is best served hot’.
A: Yep. Mussel porridge cooked the right way is fantastically flavorful, while being warm and comforting at the same time.
B: Yep. You can store the porridge in your refrigerator and reheat it the next day for equally good results. If you cook this congee, don’t forget to take a picture and send it to us at [email protected] We love seeing your photos. And now, goodbye.