Moo shu pork(mu xi rou )

Sweet clover meat method:

Raw materials for making sweet clover meat:

150 g lean meat, 2 eggs, 50 g cucumber, 5 g dried Auricularia auricula, 5 g dried daylily, 1 chive and 1 ginger

Seasoning for sweet clover meat:

60 g edible oil, 1 tsp sesame oil (3 G), 1 tsp soy sauce (3 G), 2 tsp cooking wine (6 g), 1 tsp refined salt (3 G)

Processing steps of sweet clover meat:

1. Wash and slice the lean meat; knock the eggs into the bowl and beat them well with chopsticks;

2. Soak dried Auricularia auricula and cauliflower in warm water for 10 minutes, fully inflate, and cut off the roots; wash cucumber, cut into sections with oblique knife, and cut into rhombic pieces with straight knife after flattening; wash green onion and ginger, and cut into shreds;

3. Add oil in the pot, heat it up, add the eggs, stir fry them and put them on the plate;

4. Add oil and heat in the frying pan, stir fry the sliced meat. When the meat turns white, stir fry the shredded green onion and ginger together. When the meat is eight years old, add cooking wine, soy sauce and salt. Stir well, then add fungus, day lily, cucumber and egg. Stir fry completely and pour in sesame oil.

Characteristics of sweet clover meat:

The color is bright and the taste is delicious.

To make sweet clover meat, it is necessary to pay attention to:

The sliced meat in this dish is not suitable to be greasy. It tastes better by frying.

Moo shu pork

Muxirou, also known as muxurou, is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The main raw materials are lean pork, eggs, black fungus, cucumber, etc. this dish is nutritious and delicious.

The method is to wash and slice the lean meat, knock the eggs into a bowl, beat them well with chopsticks, soak the dried Auricularia auricula and dried cauliflower in warm water for 10 minutes, fully inflate them, cut off the roots, wash the cucumber, cut them into sections with an inclined knife, flatten them, cut them into diamond shaped slices with a straight knife, wash the green onion and ginger, cut them into shreds, add oil in the pot, heat them, add the eggs, fry them, and put them on the plate After the meat turns white, add shredded green onion and ginger to stir fry. When the meat is eight years old, add cooking wine, soy sauce and salt. After stir frying, add agaric, day lily, cucumber and egg to stir fry. After stir frying, pour in sesame oil.

Procedure

Practice 1

Material Science

150 grams of lean meat, 2 eggs, 50 grams of cucumber, 5 grams of dried agaric, 5 grams of dried daylily, 1 chive, 1 small piece of ginger

Seasoning:

60g edible oil, 1tsp sesame oil, 1tsp soy sauce, 2tsp cooking wine, 1tsp refined salt,

practice

1. Wash and slice the lean meat, knock the eggs into the bowl, and beat well with chopsticks,

2. Soak dried Auricularia auricula and cauliflower in warm water for 10 minutes, fully inflate them, cut off the roots, wash the cucumber, cut it into sections with an inclined knife, flatten it and cut it into rhombic slices with a straight knife, wash the green onion and ginger and cut into shreds,

3. Add oil in the pot, heat it up, add the eggs, stir fry them and put them on the plate,

4. Add oil and heat in the frying pan, stir fry the sliced meat. When the meat turns white, stir fry the shredded green onion and ginger together. When the meat is eight years old, add cooking wine, soy sauce and salt. Stir well, then add fungus, day lily, cucumber and egg. Stir fry completely and pour in sesame oil.

characteristic:

The color is bright and the taste is delicious.

Chef one touch:

The sliced meat in this dish is not suitable to be greasy. It tastes better by frying.

reminder

1. The traditional sweet clover meat has been made of shredded meat, but it can also be used in the family, which does not affect the taste. 2. Vinegar should be used properly, and the quantity should be less than one fifth of soy sauce. If you have a good grasp of it, it will play a role in increasing freshness when frying meat and vegetables. The method is to have a preconceived idea, do not put vinegar at last, and make it volatilize fully. The vinegar should be cooked along the edge of the pot, and then stir fry for several times. 3. Put the fried eggs and melon slices at the end, heat them through and cut them off, and then put them out of the pot immediately. Scramble eggs with hot oil to make them fluffy and beautiful in color, but don't have burnt color. The color of eggs is golden

.

Practice 2

Main ingredients:

Pork loin, cucumber, watery black fungus, watery day lily, egg seasoning: salt, chicken powder, Lake powder, edible oil, sesame oil

Cooking methods

1. Wash cucumber and cut into rhombic slices, wash Auricularia auricula and tear into small pieces, slice pork tenderloin into thin slices, beat eggs, put them into oil pan and scratch them, then put them out of the pan for standby.

2. Slice pork tenderloin into thin slices, put it into a bowl, add a little water and starch, and set aside.

3. First, slip the battered meat until it changes color and serve.

4. Stir fry shallots and garlic slices with oil in the pan. Stir in cauliflower, black fungus and a little water.

5. Pour in the eggs, meat slices, salt and chicken powder.

6. Heat for a while, then add cucumber, thicken and sprinkle with a little sesame oil.

Practice 3

Materials used

Pork tenderloin 150g

3 eggs

accessories

Cucumber 60g

Dried daylily 5g

Black fungus 10g

Seasoning

2 tsp chicken powder

Onion 1 Section

Ginger 1 piece

1 clove of garlic

1 tbsp sesame oil

5 tbsp starch

Proper amount of vegetable oil

1 / 2 tsp sugar

Practice 4

< I1. < / I the main material is ready

Soak Auricularia auricula and daylily in water for 15 minutes

< I3. < / I remove the head of daylily and Auricularia auricula, wash and drain the water, slice the scallion, garlic and ginger, and prepare them

Wash cucumber and cut into rhombic slices

After slicing the tenderloin, put it into a bowl, add 1 tsp chicken powder, 2 tbsp water starch and 1 tbsp water, then pour in 1 tbsp sesame oil, seal the oil and marinate for 10-15 minutes

Beat eggs with 2 tbsp water

< i7. < / I put it into the oil pan and disperse it, then put it out of the pan for standby (more oil)

< I8. < / I add oil to another pan and slide the battered meat until discolored

Stir fry the oil in another pan until fragrant with green onion, garlic and ginger

Then add cauliflower and black fungus and stir fry

Stir fry the day lily and black fungus until they reach Microsoft. Pour in the meat and stir fry

Then pour in the egg and cucumber

Stir in 1 / 2 tsp sugar and 1 tsp chicken powder and stir well

Add 3 tbsp of starch, thicken the pan, drizzle with a little sesame oil and stir well

Practice 5

Main and auxiliary materials

Pig fat lean meat 100g, garlic seedling 25g

3 eggs, 10 grams of sweet sauce

Shuifa yulanpian 25g, soy sauce 15g

Water hair fungus 15g cooked lard 150g

Cooking method

1. Slice the pork into 0.3cm thick slices, and then cut it into 7cm thick and 0.3cm thick silk across the meat lines; remove the root of the Yulan slice, cut it into 0.3cm thick silk, tear the Auricularia auricula into large pieces, and put them in boiling water; cut the garlic seedling into 3cm sections (the thick ones can be split in half first); knock the eggs into a bowl and mix well. 2. Add lard (80g) into the frying spoon, heat it with medium heat until 60% heat, pour in the eggs, fry well, and put into a bowl. Add lard (70g) into the frying spoon, and heat it with medium heat until 60%. Add shredded meat and stir until it is mature. Stir it to the side of the spoon. Add sweet flour sauce and stir until fragrant. Mix with shredded meat and stir well with soy sauce. Then add the scrambled eggs, cornflakes, fungus and garlic, stir fry with a spoon.

Key technology

1. Scrambled eggs must be hot and light yellow.

2. Stir the sweet flour sauce until it is cooked and fragrant, avoiding the smell of raw sauce.

3. Stir fry the slices of Magnolia, agaric and garlic until they are even. Do not overdo them.

Flavor characteristics

1. Muxi, the alias of Osmanthus fragrans, is a special product of our country. As the saying goes: "Osmanthus fragrans fragrance is ten li", it is a precious ornamental aromatic plant. Flowers bloom in the axils of leaves, green leaves with yellow flowers, the posture is unique, there are "danpa green leaves, Jinxiang overlap" beauty; there is "Tianxiang bone" victory. There is such a osmanthus tree in the Moon Palace in ancient Chinese mythology. "Muxirou" is not sweet scented osmanthus, but this dish is yellow and green, with strong smell and fragrant color.

Muxu. The mistake of Muxi! It means eggs.

Egg yolk white mixture, color such as sweet scented osmanthus, sweet scented osmanthus also known as sweet clover. After the wooden whisker refers to eggs.

2. It's a famous dish in the three Jin Dynasty. Every family can make it. Its color is green, yellow, red, white and black; its quality is soft, tender and smooth; its flavor, aroma is rich, salty and delicious, so it is suitable for public dishes, wine and rice.

Characteristics of dishes

Sweet clover is typical

Chinese PinYin : Mu Xi Rou