My father's old Beijing kitchen(lao ba de lao bei jing chu fang da yu da rou zhi mu xu rou )

My father's old Beijing kitchen

Introduction:

"Old Beijing's Muxu meat, a must-have dish on the Lichun table, Tianfu's soy sauce meat, fried leeks, fried bean sprouts, fried vegetables, plus Muxu meat, qihuo, this is what old Beijing must eat on the day of Lichun. Why, why not, because this is a tradition, carrying too much old Beijing flavor ~ ~"

Production steps:

Step 1: yellow flower run hair with warm water, cut two sections for standby;

Step 2: use cold water to run the hair of Auricularia auricula, and control the water for standby;

Step 3: shred pork, add onion powder, cooking wine, sugar, white pepper, salad oil, salt, soy sauce, sizing reserve;

Step 4: cut green onion into foam, slice garlic and set aside;

Step 5: use boiled water to make a little soy sauce melt;

Step 6: cut Auricularia auricula, yellow flower and cucumber into slices;

Step 7: scramble the eggs and set them aside;

Step 8: cool the oil in a hot pan, heat it 50%, add shredded meat, stir fry and set aside;

Step 9: add yellow sauce, onion, garlic, yellow flower and Auricularia auricula, stir fry over medium heat, add sugar, salt, soy sauce, 1-2 minutes;

Step 10: add the meat color, cucumber slices, and finally put the spread eggs, garlic slices, out of the pot;

Step 11: salty and delicious, add soy sauce, roll pancakes, that's a "fragrance";

Materials required:

Auricularia auricula: 25g

Daylily: 50g

Cucumber: 0.5

Egg: 1

Pork: 50g

Soy sauce: 20g

Soy sauce: 20g

Salt: 5g

Sugar: 10g

Scallion: 2G

Garlic: 4 cloves

White pepper: 2G

Salad oil: 25g

Cooking wine: 5g

Note: 1: it is very important to put the shredded meat aside after frying, because the shredded meat is easy to be fried, so it should be fried in advance; 2: the order of cucumber and egg can not be changed, and finally put, so that the color of cucumber and egg can be fried bright and bright; 3: soy sauce is the key, and the key of soy sauce flavor is here; 4: the dried water of Auricularia auricula must be controlled in advance, otherwise it will be very hot after being stained with oil Easy to splash oil on the body;

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lao Ba De Lao Bei Jing Chu Fang Da Yu Da Rou Zhi Mu Xu Rou