Fried shredded pork and eggs with auricularia auricula

major constituent

Tenderloin 150g? 40 grams of day lily? 60 grams of black fungus? Two eggs for two.

Attachment others

Cucumber 1? 20 grams of onion? Ginger 10g? Garlic 10g? Three dried peppers? Cooking wine 10 ml? 3 grams of starch? Peanut oil 25 ml? 5 ml of soy sauce? 5 ml of soy sauce? Salt 1 g? 30 ml of drinking water

Xu Mu meat, also called muxi meat, is a typical northern dish. Old Beijingers avoid saying the word "egg" in spoken English. Osmanthus fragrans trees are collectively called osmanthus fragrans. Because the color of fried eggs is like osmanthus, it is changed to osmanthus. The scrambled eggs on the menu of the old Beijing hotel are called yellow vegetables, and the scrambled eggs with meat are called Muxiu meat, which means that eggs and meat are interesting. The general ingredients of moo Shu meat are lean meat, black fungus, eggs, day lily, cucumber and so on. The mixture of several ingredients with different colors and tastes not only makes this dish attractive in color and rich in taste, but also has balanced nutrition, which is very suitable for the elderly and children.

Every day when we cook, we usually fry vegetables or eggs or vegetables and meat. This dish of moo Shu pork looks like a hodgepodge, but in fact it has a very balanced nutrition. A dish can eat meat, eggs, vegetables and fungi. Mu Shu pork is a delicious dish at home. The most important step in cooking this dish is the heat. If the heat is well mastered, fried moo Shu pork will be delicious, but if the heat is not well mastered, it will be terrible.

The practice of moo Shu meat

Step by step

1

First of all, we need to prepare all the ingredients needed to make this moo Shu pork: tenderloin 150g, day lily 40g, auricularia 60g, 2 eggs, cucumber 1, onion 20g, ginger 10g, garlic 10g, and dried pepper 3. First, soak auricularia auricula and daylily in clear water.

Step by step

2

Slice the tenderloin into thin and even slices, put it in a bowl, add 10ml cooking wine, 5ml soy sauce and 1g starch, and marinate for10min. Pickled meat slices will taste tender and smooth when fried. Then clean the cucumber and cut it into thin and even cucumber slices for later use. Cut the onion into chopped green onion, cut the ginger into shredded ginger, cut the garlic into garlic slices, and cut the dried Chili into Chili segments for later use.

Step by step

three

Beat the eggs into a bowl, add 1g salt, and then beat them with chopsticks until the egg white and egg liquid are mixed and there is fine foam on the surface of the egg liquid.

Step by step

four

Wash the soaked daylily, squeeze out the water, and cut it into sections for later use. Mix 2g starch with 30ml drinking water to make water starch.

Step by step

five

Remove the roots of the soaked auricularia auricula and tear it into small flowers, wash it, blanch it with boiling water, remove it and drain it for later use.

Step by step

six

Heat the wok to palm heat, pour peanut oil 15ml, turn the fire to oil heat, and then pour the beaten egg liquid. Shake the pan to make the egg liquid swell and solidify. After the egg swells and solidifies, stir it quickly with chopsticks and take it out for later use.

Step by step

seven

Add 10ml peanut oil to the wok until the palm is hot, turn to high heat until the oil is hot, add chopped green onion, shredded ginger, garlic slices and dried Chili slices, and then add the marinated meat slices and spread them evenly quickly. Stir-fry until the meat slices turn white, add 5ml of light soy sauce and 10g oyster sauce, stir-fry until fragrant, and pour in the fungus and stir well.

Step by step

eight

Pour in the cut day lily and stir well.

Step by step

nine

Pour in the sliced cucumber and stir-fry until cut.

Step by step

10

Pour scrambled eggs, pour the prepared water starch into the pot, hook a thin layer, stir fry evenly, and then take it out of the pot and put it on the plate.

The moo Shu pork is drawn.

Cooking skills of moo Shu meat

skill

1, the tenderloin is marinated with seasoning and starch in advance, which can lock the moisture in the meat and make the fried meat taste tender and smooth.

2. Auricularia auricula is a fungus food, and it must be fried thoroughly before it can be imported. Blanching auricularia auricula with water in advance can not only remove impurities from auricularia auricula, but also shorten the frying time.

3, cucumber slices can not be put early, otherwise it will not taste good when fried.