Liang Gongchen, a Qing Dynasty man, recorded in his Record of the North East Garden: "In the northern shops, fried meat with chicken eggs is called Muxiu meat, but it is covered with broken yellow."
According to the existing records, sweet osmanthus meat originally appeared in the menu of Confucius in Qufu, and its raw materials include not only pork, eggs and fungus, but also magnolia tablets. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in Beijing, magnolia slices were gradually replaced by day lilies and cucumber slices.
Muxiu meat is a typical northern dish. In addition to pork, eggs and day lily, the way of Confucius in Shandong Province is to have black fungus and magnolia slices (bamboo shoots), and the way of Beijing is to have black fungus, day lily and cucumber. The advantage of this dish is that it is easy to make and the raw materials are readily available; Fresh taste, delicious taste, rich taste, rich nutrition, Xian Yi for all ages. There is no need to prepare a lot, and it is an easy life experience for people who don't cook often.
Practice steps:
1, cut the lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into a bowl and beat them evenly with chopsticks.
2, dry fungus with water for 5 minutes, remove the roots, tear into pieces. Cucumber is cut into 2 cm long sections with oblique knife, and cut into pieces with straight knife after flattening, and the shape of the pieces is diamond. Shred onion and ginger.
3. Heat the wok, add oil, heat it up, add the eggs and stir it up, make it into irregular small pieces, and put it on the plate, which is the so-called "Mushu".
4. Heat the wok, add oil and heat it. Stir-fry the shredded pork. When the meat turns white, add onion and shredded ginger and stir-fry. When it is 80% ripe, add cooking wine, soy sauce and salt. After stir-fry, add fungus, cucumber and egg pieces and stir-fry. When it is ripe, pour in sesame oil.