The old sea remembered the first time to eat vinegar slippery wooden beard, or in the old sea middle school time. That night, our mother unit dinner, and then each person divided a box of food, the mother took back is the vinegar slippery wooden beard. In the eighties, the material is not extremely rich, the old sea to see a box full of eggs, sliced meat, coupled with the nose of the vinegar and garlic aroma, as excited as the New Year. The old man even drank a cup. A box of vinegared moo shu was a delicacy at the time!

Speaking of wood mustache, some friends may not know what it is, there is a little story.

In the early years, the dish of "wood-bearded meat" could be found everywhere in the marketplace. Suddenly one day met a food master, listened to the reason, can not help but look up to the sky and laugh: the harm of the gentleman. The wrong word also! Wooden mustache, the error of mignonette (xi)! It is a reference to eggs. The yolk white mixture, color like osmanthus, osmanthus also known as mignonette, mignonette strokes thick, the shopkeeper wrote it out, for a long time, no one knows what it is all about.

Mignonette, that is, osmanthus, belonging to the Mignonette family of evergreen shrubs, silver laurel, four seasons laurel, etc., open dark yellow flowers, very fragrant. Churned scrambled eggs called mignonette, is because of the two colors, shapes similar. In the past, the old Beijing etiquette is more sophisticated people avoid talking about chicken ah egg ah these easy to cause indecent associations of the word, so in the restaurant where the scrambled eggs as a supplement to the dishes are called mignonette. In addition to mignonette meat, there are also mignonette fried rice, mignonette cucumber, mignonette peas and so on. Now not so elaborate, in addition to the mignonette meat as a complete dish name to stay, the other straight call eggs on it.

Cinnamon (does look like scrambled eggs)

Vinegared muxu is a traditional Han Chinese dish from old Beijing, but, in Tianjin, it's generally done better in halal restaurants. Here, the old sea will talk about the vinegar slippery wooden beard practice.

One, prepare the ingredients

Main ingredients: beef tenderloin (or lamb hind leg) 300 grams, 4 eggs, a small fungus

Seasonings: salt 3 grams of soy sauce 10 grams of scallions 10 grams of ginger 5 grams of garlic 5 grams of wine 10 grams of vinegar 15 grams of sesame oil a little bit of cornstarch appropriate amount of sugar 5 grams

Two, the production process

1. All beef and mutton slicing can not follow the grain cut, must be cut horizontally, that is, the knife and the grain into ninety-degree angle to cut, so that the fiber cut off, the meat will be tender.　　

2. Eggs beaten

3. Meat with cooking wine, a little salt, and then put a little bit of egg liquid, and then into the starch, that is, sliced meat sizing. Marinate 15 minutes.

4. Onion, ginger and garlic chopped fine, onion and ginger a little more, especially ginger, it and vinegar will give birth to a special aroma

5. Adjust a juice: soy sauce, vinegar, salt, sugar, cooking wine, a little sesame oil, starch enough to thicken the juice can be

6. Fungus soaking, and blanch spare.

7. Sit in the frying pan scrambled eggs, eggs to fry very fluffy and soft, so ask for more oil, fire some, eggs will be fluffed up boss, with chopsticks to separate the size you want to pan, so it is tender

8. Slip the slices of meat, fifty percent of the heat of the oil, with the palm of your hand in the oil interview, the palms of the hand is hotter on the almost, don't wash his hands on the line, down the meat, beat, color on out

9. Sit in the pan ready to stir fry, stir fry oil to put a little on it, or you can put the eggs in the precipitation of the oil poured into the pan, so that frying out of the oil will not be too big, under the onion, ginger and garlic stir fry a few times, and then under the slices of meat and eggs, fry a few times on the juice, remember to stir the juice before the next, or starch all in the lower side, quickly stir fry open the pot

The above is the old sea version of the halal vinegar slippery wooden beard. Maybe it's not the same as what many of my friends are doing. However, the dish is not fixed, delicious can be. I'm not sure if you're going to be able to get a good deal on this, but I'm sure you're going to be able to get a good deal on this.

"Wandering in the city alleys, taste the people's livelihood"! The old sea hope you and I together *** with the discovery of food, food production, taste food, together to share a healthy life! If you like "Lao Hai Pin food", please point a concern and praise support, thank you!

This dish is delicious, but I can not do.

No matter how far people go, thousands of kilometers away from home, the most missed or more than their own home cooking flavor, home cooking is not as beautiful as those craft dishes, there are no restaurant dishes in the special vulgar ingredients, there are just family inside the meal poured feelings and love, so no matter where we go, home cooking will be our hearts red rose and white moonlight, this classic! The classic "vinegared moo shu" is an excellent example.

Vinegared Mushu, the first time you hear the name does not connect it with meat food, but in fact it is a delicious dish made with beef. Beef is one of the most eaten meats in our life except pork, which is not only rich in protein and vitamins, but also an excellent nutritional supplement for fitness and weight loss, so this dish has a lot of advantages.

The production of vinegared mushu does not require professional cookery, the first thing to do is to select beef, many people will also use lamb instead of this by virtue of their own preferences to decide, the selection of beef to be tender, so with the beef thigh meat or beef tenderloin meat is the best, and the second is in the cutting of the meat must cut off the fibers and sinews of it, or chewing will not have a tender texture, when not to follow the texture of the cutting, with the meat of the texture at an angle of ninety degrees. The texture of the meat at an angle of ninety degrees under the knife is good.

Cut the meat with egg, salt, cooking wine and pepper mixed marinade standby, and then prepare onion, ginger and garlic standby, and then prepare a sauce (with soy sauce, vinegar, sugar, salt, sesame oil and starch mixed and stirred, can be in the chopsticks on the slurry of the state is the best), the preparatory work is done after the beginning of the pot pour oil, the first step is to scramble eggs, eggs must be fluffy and soft, so the oil should be more fire to Big, so out of the eggs will feel tender to eat, and then the oil burned to five hot pour into the beef slice, chopsticks scattered, fried until the meat color can be removed, and finally the eggs and beef mixed with fried, put the pre-prepared onion, ginger, garlic and sauce, to be uniformly colored can be removed.

Just out of the pot of vinegar and wood mustache looks like a battered diamond, the flavor smells sour, clip on a chopstick into the mouth can feel the meat is not old, eat instead of very tender, with the egg on the rich aroma of mouth, a bowl of rice is not enough to go with, I remember listening to my friend said: "Come on this dish, I'll be more of a meal is not enough to eat! I remember hearing a friend say, "Come on this dish, I'll eat a meal more originally, the feeling is that other food is incomparable."

Vinegared moustache does not need too many skills and dishes, people eat it that and mom made the meal almost the same flavor, trance as if they were back home in general, so if you want to taste a long time did not eat the taste of home-cooked food, this vinegared moustache you can not miss, with the simplest ingredients to cook out of the delicious is that we ate a day of takeout can not be replaced.

Hello everyone I am Food Seasons, my answer is: vinegar slippery wooden beard is a traditional halal dish, vinegar and not smell the vinegar flavor is a big feature of this dish, eggs and lamb with together, tender on tender, golden color, taste mellow, is the first choice of the rice dish, whenever my family to do this dish, our family's rice will always be enough to say that my mother is "" sinners "", today, I will be the first time to do this dish, I will be the first time to do it. sinners", today we will do this dish practice and skills to share with you.

Food Ingredients

Main Ingredients: 150 grams of mutton loin (mutton brain), 2 eggs

Seasonings: 15 grams of soy sauce, 25 grams of rice vinegar, 10 grams of green onions, 10 grams of ginger, 10 grams of yellow wine, 10 grams of sugar, salt, sesame oil, starch in moderation

1. Eggs are beaten and set aside, the top of the cutter of the mutton is sliced, a little salt is put in the grabbing, then add the water starch. Water starch to grasp, and finally add a little egg to grasp, green onions, ginger, garlic minced spare

2. adjust the bowl of gravy, soy sauce, rice vinegar, sugar, yellow wine, two thirds of the minced green onions, minced ginger, minced garlic and the right amount of salt, sesame oil, starch into a bowl and mix well.

3. High heat will be hot, pour the oil, eighty percent of the heat into the egg, scrambled and standby.

4. Pan hot pour oil, oil amount to be more, fifty percent of the heat into the marinated mutton, slip cooked, fish out and standby.

5. pan to stay a little bit of the bottom of the oil, high heat, put the remaining minced onion, minced ginger, minced garlic burst incense, and then put into the slippery good mutton and scrambled eggs slightly stir-fried, pour into the bowl of gravy quickly stir-fried color.

Answer: Lamb loin or fallback meat is the most tender and the best choice for this dish.

2. How much oil should I use for scrambled eggs?

Answer:When scrambling eggs, you need to put more oil, and the temperature must be high, so that the scrambled eggs are soft and fluffy, with a good taste.

3. The secret of bright color and tender lamb is?

1 :) You must control the oil before scrambling the eggs and sliding the lamb into the pan, otherwise the dish will be too greasy.

2 :) Add most of the chopped green onion, garlic and ginger to the bowl of gravy for a more aromatic stir-fry.

3 :) vegetables fried look like eggs and meat stick together, but this is not because of too much starch and lead to the kind of sticky feeling, but because of the thickening in place, the eggs and lamb combined very well, the bowl of gravy all wrapped up in the raw materials and the formation of the feeling of no loose

Although there is no Halal in the eight major cuisines in the school of cuisine, but Halal has always been his unique style of influencing the Chinese people, but also to the people of the country, and to the people of the world. Halal cuisine has been influencing the taste of the people of China with its unique style. Halal cuisine is mostly based on beef and mutton, and the Hui Min Street is also an important symbol of snacks in many big cities, and its cooking of beef and mutton is more than enough to make you taste the freshness of the original flavor.

Here to share with you my family's practice.

Preparation of the ingredients

1 lamb 200 grams

2 eggs

3 soaked fungus a little

Seasoning

vinegar, salt, sugar, soy sauce, cooking wine, scallions, ginger, cornstarch

The following frying steps

1 meat I sliced, with a little salt, cornstarch, cooking wine and marinate for 15 minutes.

2 eggs beaten, give first made into a spread eggs standby.

3 start the pan hot and pour oil, pour into the marinated meat slices, paddle scattered. After the meat changed color under the eggs, fungus stir fry evenly, under the salt, sugar and soy sauce. Sprayed with vinegar before starting the pot.

Delicious that is.

Here to say a word, did not eat it to find a halal house to try to eat (Banquet House, Yan Chun floor and so on more famous flavor is more authentic and some other small museums to see the master craft) what to put wine (halal house authentic Muslim master is absolutely not put) pepper, sweet and sour taste, out of the pot dripping a little vinegar on the don't mislead everyone, go back to find a recipe to find a check out (can't find it recommended)

A, lamb tenderloin, thinly sliced with salt, cooking wine and pepper crushed submerged for five minutes, add a little water in one direction to beat on the strength of egg whites, a little water starch, oil and sesame oil, stirring evenly sizing! Static system!

Second, take the earth eggs three, four, add a little salt and a little sugar, beat beat evenly

Third, green and red millet pepper each one or two cut circle, (not like, with not spicy pepper or colorful pepper instead)! A little more ginger and green onions and garlic cut with the juice, brewing soy sauce, old vinegar oil consumption in the same proportion, sugar and pepper in moderation, add water in moderation, add starch sauce to be used!

Four, hot pan cool oil, oil temperature 4 into the next egg scrambled stereotypes, pay attention to do not fry the old, medium heat for about one or two minutes from the pot standby! Vegetable oil heating, seventy percent of the oil temperature over high heat under the submerged lamb stir-fry, lamb discoloration pour into the egg, quickly stir fry, mix well into the sauce, quickly stir fry evenly again, put green and red peppers dripping with oil, stir fry a few times to plate!

Mushu meat test is the fire, home cooking to observe and experience, more operation a few times the taste will certainly improve!