Moo shu pork(mu xi rou )

Moo shu pork

Introduction:

"Muxirou is a typical northern dish, and its origin needs to be analyzed and studied. In addition to pork and eggs, the raw materials are black fungus and yulanpian (bamboo shoots) in kongfu of Shandong Province, and black fungus, golden needle and cucumber in Beijing. This dish is easy to make and the raw materials are readily available. It tastes fresh and doesn't need many seasonings. Sweet scented osmanthus trees are collectively referred to as rhinoceros. Osmanthus fragrans originated in China, has been cultivated for a long time, and has many varieties. The common varieties are Osmanthus fragrans (Osmanthus fragrans, with yellow flowers), Osmanthus fragrans (with yellow and white flowers), Osmanthus fragrans and so on. Thus we can see that Muxidi is the land of Osmanthus fragrans, and Muxiyuan is the garden of Osmanthus fragrans. Old Beijingers don't use the word "egg" in their oral English. Egg is the common name of egg, because it is associated with many abusive words in daily language, so old Beijing people call egg chicken; preserved egg in South China is called Songhua in Beijing; scrambled egg in menu is called tanhuangcai; egg soup is called Muxi soup; scrambled egg with meat is called Muxi meat, etc. Because the color of the cooked eggs is like Osmanthus fragrans, it is replaced by sweet clover. "

Production steps:

Materials required:

Pork loin: moderate

Cucumber: moderate

Watery black fungus: appropriate amount

Daylily: moderate amount

Eggs: right amount

Salt: right amount

Chicken powder: right amount

Starch: appropriate amount

Edible oil: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: light

Chinese PinYin : Mu Xi Rou