Beijing People's home style fried sweet clover meat in winter(dong ji bei jing ren de jia chang xiao chao jing wei er mu xi rou )

Beijing People's home style fried sweet clover meat in winter

Introduction:

"Muxirou" is a dish that can be found all over the country. There are different ways to make it. Therefore, it is suitable to local conditions. There is no unified standard for making it. However, looking through the historical materials, the practice of "muxirou" in North China is more traditional and authentic. "Muxirou" originated from Shandong cuisine. It has been introduced into Beijing for more than 300 years. Now it has become one of the most popular dishes in Beijing. It is a good dish for Beijing people. "Muxi" is sweet scented osmanthus, whose stamens are golden yellow. It can be used as medicine or made into sweet scented osmanthus paste. It is the best filling and indispensable condiment for making Chinese cakes. Sweet scented osmanthus products taste wonderful and delicious. Because there are eggs in "muxirou", the fried dishes are very beautiful. The golden color of the eggs is just like Osmanthus fragrans, with shredded meat and yellow fungus. "Auricularia auricula" in "muxirou" was originally wild. It is a kind of black brown edible fungus growing on oak trees in the north, also known as oak trees. It has high nutritional value and has the effect of nourishing and clearing lung. It was the traditional food of people in the north of the Yellow River Valley in China. Edible Auricularia auricula has a history of thousands of years, and later gradually spread to the whole country. "Huanghua" in "muxirou" is a kind of herbaceous plant, which grows all over the country and has been eaten by people for a long time. It tastes delicious after being soaked and dried. It can be used to stir fry vegetables or as other ingredients. The traditional way of "sweet clover meat" is inseparable from eggs, pork, yellow flowers and Auricularia auricula, which are combined with a few seasonal green hard vegetables, such as cucumber slices, lettuce slices, rape side or mustard side for color matching. After a dish is fried, the whole color is black, brown and green, and the crisscross root meat sets off the attractive golden color of eggs, just like the color of osmanthus Sweet scented osmanthus grows on the branches, hence the name "muxirou". There are also Chinese cabbage and other vegetables in the production of sweet clover, but they are not authentic. This dish is mainly for eating yellow flowers, fungus, pork and eggs. Vegetables are only used as color matching. It's OK not to put them. The specific methods of "Beijing flavor sweet clover meat" are as follows; "

Production steps:

Step 1: fry the eggs and set aside.

Step 2: stir fry shredded pork with onion and ginger to change color.

Step 3: add yellow flower and fungus, stir fry with high heat.

Step 4: cook in yellow rice wine and stir well.

Step 5: then cook in soy sauce and stir well.

Step 6: add a few drops of vinegar and stir well.

Step 7: stir fry until there is no soup, sprinkle a little salt and msg to taste.

Step 8: add a little pepper and stir well.

Step 9: stir fry well, pour in melon slices and pre fried eggs, stir fry with high heat.

Step 10: stir well and then take out the pot.

Materials required:

Shredded pork: 150g

Water hair fungus: 200g

Shuifa Huanghua: 80g

Eggs: 3

Cucumber slices: 150g

Aged vinegar: 3 G

Fresh soy sauce: 20g

Yellow rice wine: 20g

Salt: 1g

MSG: 2G

Pepper: 0.5g

Scallion: 20g

Ginger powder: 15g

Cooking oil: 20g

Note: Sweet Clover meat features; beautiful color, strong flavor, diverse ingredients, balanced nutrition. Warm tips: 1. If you fry the eggs first and put them in before you get out of the pot, you can keep the color of the eggs beautiful. 2. It's OK to use lean meat silk, but it doesn't have the flavor of streaky pork. Traditionally, it's usually used back buttock tip or streaky pork, with a little fat. It's more fragrant. It's better to use Sanqi when it's fat and thin. 3. Stir fried sweet clover meat cooked into a few drops of vinegar is to increase flavor, but not more, just a few drops can be, to eat vinegar sour son is the best. 4. To make this dish, the soup should be collected completely, and Buwang soup is the best. The sweet clover meat is traditionally not thickened, and the quality of the dish has been controlled by the heat. Big spoon of this old Beijing's "Beijing flavor sweet clover meat" is ready, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dong Ji Bei Jing Ren De Jia Chang Xiao Chao Jing Wei Er Mu Xi Rou