Mushu meat

Mushu meat

Overview

Mushu meat, also called osmanthus meat, is a typical northern dish. Old Beijingers avoid saying the word egg in spoken language. The sweet-scented osmanthus tree is collectively called osmanthus. Because the color of fried eggs is like sweet-scented osmanthus, they use sweet-scented osmanthus instead. The scrambled eggs on the old Beijing restaurant menu are called tanhuangcai, and the scrambled eggs with meat are called osmanthus meat, which means that they have eggs and meat. The general ingredients for Mushu meat include lean meat, black fungus, eggs, day lily, cucumber, etc. Several ingredients with different colors and different tastes are mixed together, which not only makes this dish attractive in color and rich in taste, but also relatively balanced in nutrition, making it very suitable for the elderly and children. When we cook every day, we usually stir-fry vegetables, stir-fry vegetables and eggs, or stir-fry vegetables and meat. The Mushu Pork dish looks like a hodgepodge, but it is actually very balanced in nutrition. You can eat meat, eggs, vegetables and fungi in one dish. Mushu pork is a home-cooked and delicious dish. The most important step in making this dish is the heat. If you control the heat well, the stir-fried Mushu pork will be very delicious. If you don't control the heat well, it will be unpalatable.

Tags

Ingredients

Steps

  1. First of all, we need to prepare all the ingredients needed to make this [Mu Xu Pork]: 150g tenderloin, 40g day lily, 60g black fungus, 2 eggs, 1 cucumber, 20g green onion, 10g ginger, 10g garlic, 3 dried chili peppers. First soak the black fungus and day lily in water.

    Mushu meat step 1

  2. Cut the tenderloin into thin and even slices, put it into a bowl and add 10ml of cooking wine, 5ml of light soy sauce and 1g of starch. Mix well and marinate for 10 minutes. The meat slices marinated in this way will taste more tender and smooth when fried. Then clean the cucumber and cut it into thin and even slices for later use. Cut the onions into chopped green onions, cut the ginger into shredded ginger, cut the garlic into slices, and cut the dried chilies into chili segments and set aside.

    Mushu meat step 2

  3. Then break the eggs into a bowl and add 1g of salt, then beat with chopsticks until the egg white and egg liquid are combined, until there is a layer of fine foam on the surface of the egg liquid.

    Mushu meat step 3

  4. Wash the soaked day lily, squeeze out the water and cut into sections for later use. Mix 2g of starch and 30ml of drinking water to make water starch.

    Mushu meat step 4

  5. Remove the roots of the soaked black fungus and tear it into small florets, clean it, blanch it in boiling water, take it out and drain it for later use.

    Mushu meat step 5

  6. Heat the wok over medium heat until it is hot in the palm of your hand, pour in 15ml of peanut oil, turn to high heat and heat until the oil is hot, then pour in the beaten egg liquid. Shake the pan to allow the egg liquid to expand and solidify. After the eggs have expanded and solidified, use chopsticks to quickly stir them up, then scoop them out and set aside.

    Mushu meat step 6

  7. Heat the wok over medium heat until it is hot in the palm of your hand. Pour in 10ml of peanut oil. Turn to high heat and heat until the oil is hot. Add chopped green onion, shredded ginger, garlic slices and dried chili segments. Saute over low heat until fragrant. Add the marinated meat slices and quickly spread them. Stir-fry until the meat turns white, add 5ml of dark soy sauce and 10g of oyster sauce, stir-fry until the flavors are infused, add the fungus and stir-fry evenly.

    Mushu meat step 7

  8. Pour in the chopped day lily and stir-fry over high heat evenly.

    Mushu meat step 8

  9. Add in the sliced cucumbers and stir-fry until tender.

    Mushu meat step 9

  10. Pour in the scrambled eggs, pour the prepared water starch into the pot to thicken it, stir well and serve.

    Mushu meat step 10