How do you do wood shucks meat?

Previously heard Yue Yunpeng and Sun Yue said a comic, Yue Yunpeng said: "Sun Yue, special can eat, eat good, eat ......" a big paragraph, the results of the Sun Yue is very disdainful, said: "just two mu shu meat wow. " At that time, I laughed miserably, how magical is this wooden beard meat, Yue Yunpeng said a large paragraph, the result is a dish. So amazing. So what is moo shu pork?

Mushu meat is pork, eggs, fungus and other ingredients fried out of a typical northern traditional "big dish". The ingredients are varied, so frankly, you can stir-fry anything you get your hands on, and the stir-frying methods vary from place to place. This dish is fresh and tasty, with a variety of textures, and is enjoyed by both men and women of all ages. For newcomers to the kitchen, this dish is also no difficulty, the practice is simple and easy to get started.

Musu meat

Preparation of ingredients:

1 piece of pork, 2 fresh eggs, a small half of a cucumber, a small half of a carrot, a few dried fungus, a few cloves of garlic, a little sugar, the right amount of gravy powder, the right amount of soya sauce, a little salt, a little chicken essence, the right amount of cooking oil.

Cooking practice:

Mushu meat belongs to one of the eight major cuisines of the Lu Cuisine, and it is also a dish that we often eat. Mushu meat is a traditional dish in the north, and the main ingredients needed are lean meat, eggs, fungus, cucumber, carrots and cauliflower. Mushu meat is also the practice of innovation, with the times, some Mushu meat put fungus, cucumber slices, sliced meat, eggs, etc.; some put meat, carrot slices, bamboo shoots slices, eggs; some is meat, fungus, persimmon peppers, is really random, but it does not matter, as long as the family has, like it is good. Mushu pork has a savory flavor and is an excellent down-home dish.

The stir-fried moo shu pork should be black, yellow, white and red in color.

Eat soft, tender, smooth, crisp, moderately salty, strong and delicious.

Method of production:

1, black fungus soaked and cleaned, wash fungus is a fine job, otherwise there will be fine sediment to stay in the crevices.

2, carrot, cucumber sliced.

3, tenderloin sliced, not too small. Add wine, soy sauce, pepper marinade for 20 minutes.

4, beaten eggs, frying pan heating, pour the egg, egg solidification out of the pan, not easy too broken, block large better.

4, another pan, oil, slide into the meat, meat coloring sheng out.

5, bursting fire sautéed scallions and ginger, meat back to the pot, add black fungus, carrots, cucumber slices stir fry for a moment.

6, add salt to taste, pour in the egg, stir fry a few out of the pan.

The delicious rice of moo shu pork came

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Musu meat home cooking

Ingredients

1. Slices of meat with water starch sizing.

2. Soak the fungus in advance.

3. Eggs beaten

4. Cucumber washed and sliced.

5. Put a small amount of oil in the pan and heat it up, put in the beaten egg and scramble it.

6. Another oil into the meat slices stir fry.

7. Stir fry the meat to brown, add soy sauce, sugar and wine to stir fry evenly.

8. Put the fungus stir fry evenly and then add a little water and salt.

9. Burn until the soup dries up and put the egg,

10. Put the cucumber slices and stir fry evenly, add chicken seasoning can be.

Tips fried fungus to add some water, the fungus burn through.

Mushu meat

Raise your hand if you like mushu meat?

I'll take the lead, I like this dish because I like to eat all the ingredients, a variety of ingredients in a dish, the taste level is rich, meat and vegetables with a complete!

Mushu meat was originally called muxu meat, is one of the eight dishes of the Lu cuisine, the name comes from this dish with slices of pork, eggs, fungus, etc., because the egg color yellow crushed years, scrambled eggs yellow shaped like a muxu, and therefore got the name of the mushu meat.

As for how to do it, look at the following Oh

Musu pork

Prepare the ingredients:

200 grams of pork loin, 3 eggs, half a cucumber, 100 grams of fungus, cauliflower 5 a small piece, half a red bell pepper

Seasoning:

1 tablespoon of vegetable oil, 5 green onions, 3 slices of ginger, a little white pepper, 2 tablespoons of soy sauce, salt 1 small spoon, 2 tablespoons of vegetable oil, 1 tablespoon of vegetable oil, 1 tablespoon of vegetable oil, 1 tablespoon of vegetable oil, 1 tablespoon of vegetable oil, 2 tablespoons of soy sauce. tablespoon, 1 tsp salt, 1/2 tbsp cooking wine, 1/2 tbsp sesame oil, 1 tsp sugar, 1/2 tsp cornstarch

Do this:

1. Prepare the ingredients for the moo shu pork, soak the cauliflower and black fungus in advance and set aside.

2, tenderloin clean (pork tenderloin is more tender, suitable for frying slices of meat), cut into thin slices and put into a bowl and add salt and pepper, a little frying with vegetable oil and mix well and marinate for 15 minutes.

3, frying pan pour oil to heat, oil a little more Oh, so that the fried eggs will be more tender. Eggs knocked into a bowl and beaten into egg liquid, the oil is hot and poured into the egg liquid stir fry coagulation sheng out standby.

4. Sheng out of the scrambled eggs, use the remaining oil in the pan to stir fry the chopped green onions and ginger. If the remaining oil in the pan is too little, add some more. Take out the marinated meat, put in a spoonful of dry starch to mix the meat well, put the meat into the pan and stir fry.

5. Stir-fry the meat until it is cooked to eight minutes, and the meat is stir-fried until it turns white.

6: Add 1/2 tablespoon of cooking wine, 2 tablespoons of soy sauce, salt and sugar to the meat and continue to stir-fry well. If you like heavy coloring, you can add half a tablespoon of soy sauce.

7, then add the pre-cut cucumber slices, fungus, yellow cauliflower, red pepper pieces stir fry evenly.

8, stir-fry until the cucumber fungus and yellow cauliflower stir-fry until broken, and then add the pre-scrambled eggs.

9, continue to stir fry evenly, and then add a little salt to taste, and finally drizzle a little sesame oil to the dish seasoning aroma, next ready to enjoy the rice.

Thin gray tips:

To want to meat fried tender, you can try in the pulp meat first salt, pepper, oil marinade for a while, wait until you want to fry into the pan and then temporarily add starch mix, so it is not easy to deslurried, the taste is also more tender. In addition to the use of non-stick frying pan, you can also use a hot pan and cool oil to fry, so that the slurry of meat is not easy to stick to the pan.

Soak the fungus with cool water to fully soak, it is best not to use hot water, really anxious to eat if you use warm water, you can shorten the soaking time. Add a little flour when soaking, so that it is easier to wash away the impurities on the fungus.

Mushu meat home practices, crisp and rich, nutritious, adults and children love to eat!

Musu meat

Lean pork contains high-quality protein, fatty acids, calcium, phosphorus, iron, thiamin, riboflavin and niacin and other nutrients, can regulate the metabolism, maintain the health of the skin and muscles, enhance the immune system and the function of the nervous system, it is more suitable for the elderly to eat.

Mushu meat, formerly known as muxu meat, originally appeared in the menu of the Confucius House in Qufu. This dish is a wonderful combination of tender meat, crisp sweet carrots, refreshing cucumber, soft eggs, and crunchy black fungus, crisp and not too rich. This dish is rich in high quality protein, fat, cholesterol less, the general population can be moderate consumption. Use it for dinner, adults and children love to eat!

Ingredients:

200 grams of lean pork, 120 grams of carrots, 100 grams of cucumber, 2 eggs, 25 grams of black fungus, 15 grams of scallions, 10 grams of ginger, 5 grams of garlic

Seasonings:

3 grams of salt, 4 grams of sugar, 2 grams of monosodium glutamate (MSG), chicken broth, 3 milliliters of cooking wine, 6 milliliters of soy sauce, 5 milliliters of vinegar, water starch, sesame oil, cooking oil, moderate amount of each

.

2, take a clean bowl, pour into the appropriate amount of water starch, add a little salt, sugar, monosodium glutamate, chicken essence; and then drizzle into the appropriate amount of vinegar, soy sauce, sesame oil, mix well, made of flavor sauce, to be used.

3, the lean pork slices into a bowl, add a little salt, sugar, pour into the appropriate amount of egg white, pour a little water starch, mix well; then pour into the appropriate amount of cooking oil, marinate for about 10 minutes, until it tastes.

4, the pot into the amount of water boiling, put a little salt, cooking oil, pour into the carrot slices, black fungus pieces, stirring well, cooking about half a minute; then into the cucumber slices, mix well and cook for a few moments; to the ingredients after the break of the raw fish, water, to be used.

5, hot pot filled with a moderate amount of cooking oil, burned to 60% hot, poured into the marinade good lean meat slices, sliding oil for about half a minute after the fish, to be used.

6, the bottom of the pan to stay hot oil, pour into the egg, with medium heat, stir fry, until the egg is six or seven mature, sheng out of the slip fried egg pieces, loaded with a bowl and standby.

7, frying pan on the fire, inject a little cooking oil, put onion segments, garlic, ginger, sautéed incense; and then blanched carrots, black fungus pieces, cucumber slices, stir-fry for a while on medium heat, until the ingredients become soft; drizzle a little wine, stir-fry to refresh; and then poured into the scrambled eggs, stir-fry evenly, add a good taste of sauce, stir-fry well for seasoning; and finally put into the slip through the oil of the lean pork pieces, stir-fry! Even.

8, turn off the fire. Sheng out of the plate can be.

Mushu meat

Tips:

1, lean meat slippery oil should not use high fire, so as not to fry the meat old, affecting the taste.

2, pork should be eaten with white radish, can eliminate food, in addition to bloating, laxative; pork should be eaten with lettuce, can promote appetite, tonic spleen and qi; pork should be eaten with bamboo shoots, can be cleared of phlegm, quench the thirst of qi; pork should be eaten with pumpkin, can prevent diabetes; pork should be eaten with bean sprouts, can diuretic, reduce swelling, pain.

2, pork should not be eaten with snails, easy to hurt the stomach; pork should not be eaten with crucian carp, will reduce the effect of crucian carp; pork should not be eaten with donkey meat, easy to lead to diarrhea; pork should not be eaten with tea, easy to cause nausea, vomiting, abdominal pain.

Musu meat

Musu meat is a very special dish for me, because this dish contains the beautiful memories of my high school days.

What does an ordinary dish of moo shu pork have to do with fond memories? Hear me out as well as the most delicious way I remember it.

When I was in high school, I belonged to the semi-closed management, eating and living in the school, the school cafeteria is simply unbeatable, we once did an experiment, that is, a freshly purchased burrito thrown from the 5th floor, and then the burrito did not break. This shows how happy you are to eat a dish of moo shu pork at that time.

Our high school included an agricultural training program, which meant learning all sorts of basic skills, including cooking.

I remember the dish was prepared like this:

Ingredients needed: 200g of carrots, 100g of cucumber, 50g of wet fungus, two eggs, 50g of lean meat.

Ingredients: 5 grams of starch, 5 grams of soy sauce, 3 grams of cooking salt, 3 grams of chicken essence, 10 grams of green onion, two cloves of garlic.

Step 1: First, break the eggs in a bowl, then scramble them in a pan and shovel them out and set aside.

Step 2: Slice the lean meat, add soy sauce, cornstarch, a little water and mix well.

Step 3: put the onion and garlic burst incense, add the fungus, carrot slices, cucumber slices, stir-fry for 30 seconds,

Step 4: put the marinated lean meat, stir-fry , and so on the meat is completely browned after, put in the cooking salt, chicken essence and other seasonings can be. ... fried mignonette shredded pork, you need to prepare 200g of lean pork thighs, chicken eggs 2, hydrated yucca slices, black fungus, cauliflower, and green onions and ginger, a variety of seasonings. Wash the meat first sliced into half a minute thick slices, and then cut into one and a half inches long thin silk, magnolia slices, black fungus are cut into julienne strips, cauliflower cut into two sections. Chicken Eggs knocked into a bowl, add a little salt with chopsticks, stirring, the pot of oil to heat to 70% hot, the eggs into the scrambled, and then set aside. When the pan is hot again into the shredded meat stir-fried until browned, with the yucca slices, fungus yellow cauliflower into the stir-fry, and then put the seasoning to find a good mouth, will be poured into the egg stir-fry evenly, you can put out of the pan on the plate.

Mushu meat is a local dish, belonging to the Lu cuisine, Mushu meat is also known as muxu meat, is the use of pork, fungus, eggs and other ingredients processed and fried, because of the fried egg color yellow and especially crushed, so it is named. In addition to the above three main ingredients, some also add bamboo shoots, cauliflower and so on. This dish is easy to make and the ingredients used are readily available, so it is often eaten as a home-cooked dish. I am a native of Shandong, in Jinan dinner if the restaurant, the restaurant will certainly have wood beard meat, this dish will often be ordered to eat. Since it's a home-cooked dish, it doesn't matter if it's a medium-sized dish, you can put in your favorite ingredients. The next step is to talk about the home cooking of moo shu pork, I hope it will be helpful to you.

Prepare ingredients:

Pork, fungus, eggs, cucumber, small onion, ginger, garlic, soy sauce, cooking wine, chicken essence, starch, salt.

Cooking steps:

Cooking tips:

Nutritional value of wood ear meat:

Wood ear is rich in iron, if people lack of iron, it will lead to the phenomenon of anemia, and more use of wood ear can effectively supplement the iron, can make a person's face red, replenishment of qi and blood, but also can prevent iron deficiency anemia. Fungus contains gelatin, can clean up the impurities and dirt inside the human digestive system, eat more fungus is also conducive to enhance human immunity. Pork loin contains relatively little fat content, the general public can use, but also can tonify the kidney strong body. Cucumber is a good dish for weight loss, cucumber body contains malonic acid, can effectively inhibit the body's sugar into fat, play the function of weight loss, so a lot of young girls to lose weight usually use cucumber instead of staple food.

It can be seen that so many ingredients mixed together to make the mushu meat, is a nutritionally balanced and delicious dishes, it is recommended that everyone at home when you can try more to go to do this home cooking to eat.

How to make moo shu pork?

Thanks to the little secretary of Goku!

Mushu meat is also a home-cooked dish. Fresh aroma, color and taste are excellent, and the oil is bright and not greasy. Now introduced as follows:

A, ingredients:

1, 300 grams of pork tenderloin, 50 grams of peanut oil, 10 grams of cauliflower, 15 grams of black fungus, 5 eggs, 15 grams of corn starch.

2, small scallions, ginger, Nande seasoning, iodized salt each moderate.

Second, practice:

1, put the tenderloin into the water, add a little baking soda, soak for 5 minutes, fish out, repeatedly wash with water, dry, cut into thin slices, served in a container for spare.

2, soak yellow cauliflower and fungus with water. Wash the small scallions and ginger, cut the scallions into segments, ginger minced and standby. Wash the eggs, break 3 eggs, pour the egg mixture into a bowl, put a little salt and mix well and spare.

3, the soaked cauliflower and fungus clean, cauliflower cut into sections, black fungus torn into pieces spare.

4, a small hole in the head of the egg, to the tenderloin slices of meat drop into the egg white, and then add corn starch, mix well marinated standby.

5, open fire, frying pan filled with 10 grams of peanut oil, oil temperature fifty percent hot, in turn into the yellow flowers, fungus, scallion segments, Nande seasoning stir-fry, add iodized salt to moderate, add water stewed to cooked, plate spare.

6, frying pan clean and dry, open fire, inject 15 grams of oil, 7 into the hot pour into the egg mixture, scrambled sheng out standby.

7, frying pan clean and dry, open fire, 25 grams of oil injection, oil temperature 7 into the heat, pour into the prepared tenderloin, stir fry quickly, slide open, add a little Nande seasoning, a little iodized salt, stir fry evenly fried, pour into the fried yellow fungus, eggs, stir fry a little, out of the pan on the plate. Wooden beard meat is ready, you can enjoy it at will.

Personal practice, I hope you like, please give more valuable advice, thank you for reading!

Oh, your ingredients are not authentic, the seasoning is not authentic, the technique is not authentic, of course, there is no authentic flavor.

I remember when I learned in Jinan Technical School in 97, the ingredients are, garlic, fungus, eggs, pork. The flavor is, soy sauce flavor. The development of society is very fast, the ingredients have changed, the flavor has also been improved. The first step is to put a wide oil in a wok, heat it up to 5 layers, and put down the sliced pork with the paste. Put the ingredients in a colander. Even the oil with the meat together to the leaky spoon, rushing fried ingredients, pan heating fried two eggs, also poured into the leaky spoon to control the oil. Step 2: Stir fry the sauce with green onion and ginger over low heat (nowadays many people don't use sauce) until fragrant. Add wine, a little soy sauce, a little monosodium glutamate, plus the main ingredients stir fry evenly on the plate. Ingredients with cucumber is not no, the finished product taste is different, some people love to eat, but I do not love to eat,

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