Moustache (sweet clover)(mu xu rou mu xi rou )

Moustache (sweet clover)

Introduction:

"People's impression of Shandong cuisine has always been less approachable, such as the famous jiuzhuan large intestine, sweet and sour Yellow River carp, fried double crisp in oil, grilled abalone, shrimp with jade ribbon, kongfu first-class pot Just look at the names to see how complicated it is. The whole cooking process of most Shandong cuisine is complicated and particular, from the ingredients to the knife work to the heat. Even in our local area, there are not many restaurants that eat Shandong cuisine seriously. The so-called Shandong cuisine in general restaurants is mostly a simple version of cutting corners. There are exceptions to everything. There are also a few home-made dishes in Shandong cuisine, such as the sweet clover meat that I want to subvert today Why is egg fried meat called "sweet clover meat"? That's because in the north of China, the word "egg" is insulting, and it's also in the Confucian government, which respects ethics. How can this word be allowed to appear in the beautiful dish name? "Muxi" is the alias of osmanthus tree. The color of the egg in this dish is just like that of osmanthus. The color of the egg is golden. Therefore, a talented ancestor gave this dish a poetic name ——Muxi meat "Muxu meat" or "alfalfa meat" is actually a misnomer of "Muxi meat". Otherwise, the power of the masses is powerful. Over time, the most commonly used "Muxu meat" in the menu is actually a mistake. Its origin is Shandong kongfu (kongjiacai). In addition to pork and eggs, the authentic official Muxi meat is accompanied by black fungus and yulanpian. I'm here Shandong hall and Yanxi hall have indeed eaten this kind of food. Today, I choose the side dishes of day lily, cucumber slices, black fungus and carrot, which are the most widely accepted and most favored by our family. So please don't compare with me. I like subversion, creativity and everything I want to do in order to eat comfortably and suit myself and my family The stomach is the principle, the others are "love who"

Production steps:

Step 1: 300 grams of pork; one cucumber; half a carrot; several dried black fungus (about 50 grams); a handful of dried day lily (about 60 grams); two eggs; five cloves of garlic; cooking oil; one spoonful of cooking wine < br > < br > thickening juice: 1 / 2 spoonful of sugar, one spoonful of salt, one spoonful of soy sauce, one spoonful of starch and four spoonfuls of water

Step 2: cut the cucumber and carrot into pieces; cut the pickled hair of day lily into sections; tear the pickled hair of Auricularia auricula into small pieces; slice the garlic; add a spoonful of starch, a spoonful of cooking wine and an egg white to the sliced meat; mix the sauce well (not shown in the picture, do according to step 1).

Step 3: heat the oil, pour in the egg, solidify a little, then serve.

Step 4: stir fry garlic slices with a little oil, then add meat slices and stir fry until the color is light powder and white.

Step 5: stir fry fungus, carrot and day lily for 3 minutes.

Step 6: add cucumber and egg, stir fry slightly, pour in the mixed sauce, stir fry for about 1 minute to make it even.

Materials required:

Pork: 300g

Cucumber: one

Carrot: Half Root

Auricularia auricula: several (about 50g)

Daylily: a handful (about 60g)

Eggs: two

Garlic: 5

Edible oil: right amount

Cooking wine: a spoonful

Sugar: 1 / 2 spoon

Salt: a spoonful

Raw soy sauce: a spoonful

Starch: a spoonful

Water: 4 tablespoons

Note: affectionate "pepper" to be: 1, cauliflower soaking time must be sufficient, completely soaked, no hard core is appropriate. 2, put a little starch when washing agaric, wash easier, cleaner. 3, scrambled eggs with a little water or vinegar, hot oil, heat the pot, egg solidification immediately after the formation of Sheng out, fried old affect the taste. 4, bought back the sirloin in the refrigerator, frozen a little hard after better cut

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mu Xu Rou Mu Xi Rou