Speaking of mushu, some friends may not know what it is. Here is a short story.
In the early years, the dish "Mu Shu rou" was everywhere in the market. Suddenly one day I met a gourmet. After listening to the reason, I couldn't help laughing at the sky: those who harm the monarch. Improper use of words! Xu Mu and Xu Mu (xi) were also a mistake! It means eggs. Egg yolk is mixed with white, and the color is like osmanthus, also called osmanthus. Sweet-scented osmanthus strokes are so dense that the store can't write them. Over time, no one knows what it is.
Osmanthus fragrans, namely Osmanthus fragrans, is an evergreen shrub of Osmanthaceae, such as Osmanthus fragrans and Cinnamomum cassia. There are dark yellow broken flowers, which are very fragrant. Mashed scrambled eggs are called osmanthus because they are similar in color and shape. In the past, people who paid more attention to the old Beijing ethics avoided talking about words such as chicken and eggs that are easy to cause indecent associations, so all the dishes in the restaurant with scrambled eggs as accessories were called osmanthus. Besides sweet-scented osmanthus meat, there are sweet-scented osmanthus fried rice, sweet-scented osmanthus cucumber and sweet-scented osmanthus. Now I'm not so picky about it. Except that Muxiu meat is left as a complete dish name, everything else can be called just eggs.
Osmanthus fragrans (I really like scrambled eggs)
Vinegar comb is a traditional dish of Han nationality in old Beijing, but in Tianjin, Muslim restaurants generally do better. Below, Lao Hai will talk about the practice of Xiaoyi Wen Mushu.
First, prepare the ingredients
Ingredients: beef tenderloin (or sheep hind leg) 300g, 4 eggs and a handful of fungus.
Seasoning: salt 3g soy sauce 10g onion 10g ginger 5g garlic 5g cooking wine 10g rice vinegar 15g sesame oil, starch 5g sugar.
Second, the production process
1. Slice the meat. All beef and mutton slices should not be cut along the grain, but must be cut horizontally, that is, the knife should be cut at a 90-degree angle with the grain, so that the fiber will be cut off and the meat will be tender.
Break eggs
3. Cooking wine for meat, grab a little salt evenly, then put a little egg liquid, and then grab starch evenly, that is, the size of meat slices. Pickling 15 minutes.
4. Chop the onion, ginger and garlic, and add a little onion and Jiang Duo, especially ginger. Using vinegar will produce a special aroma.
5. Mix a juice: soy sauce, vinegar, salt, sugar, cooking wine, sesame oil, and enough starch to thicken the juice.
6. Soak the fungus and blanch it for later use.
7. Scramble eggs in the oil pan. Eggs should be fried very fluffy and soft, so it is required to have more oil and more fire. The egg will swell up at once, and you can divide it into the size you want with chopsticks, so it will be tender.
8. Slice the meat slices, use 50% hot oil, and interview the palms in the oil. As soon as the palm of your hand is hot, it will be almost the same. Just don't wash your hands Add the sliced meat, break it and change the color.
9. Sit in the pot and prepare to cook. Just put a little oil when cooking, or you can pour the oil deposited in the eggs into the pot. This frying oil won't be too big. Stir-fry onion, ginger and garlic for a few times, then add meat slices and eggs, stir-fry for a few times and then add juice. Remember to stir the juice evenly before adding it, otherwise the starch will be at the bottom, and stir fry quickly.
A vinegar moustache with rich aroma and appetizing taste will be fine!
The above is the old version of Muslim vinegar beard. Maybe it's different from what many friends do. However, the food is not fixed, as long as it is delicious. The old sea is also a brick and a jade, I hope everyone can add it.
Wander the streets and taste the people's livelihood! Laohai hopes that you can discover, make and taste delicious food with me and share a healthy life together! If you like "old seafood", please pay attention to it and support it. Thank you!
This dish is delicious, but I can't cook it.
No matter how far people go, thousands of kilometers away from home, what they miss most is the taste of their own food. Home cooking doesn't have the exquisite appearance of those craft dishes, nor the special ingredients of those dishes in restaurants, only the affection and care that family members pour into the food, so no matter where we go, home cooking will be the red rose and Bai Yueguang in our hearts. This classic "vinegar beard" is an excellent example.
Mushu vinegar, when I first heard this name, I wouldn't associate it with meat, but it is actually a delicious dish made of beef. Beef is a kind of meat food that we eat the most except pork in our daily life. It is not only rich in protein and vitamins, but also an excellent nutritious food for people who are losing weight, so this dish has many advantages.
You don't need professional cooking to make a vinegar beard. First of all, choose beef. Many people will use mutton instead. This depends on your own preferences. The beef you choose should be tender, and it is best to use beef hind legs or beef tenderloin. Secondly, when cutting meat, you must cut off its fibers and tendons, otherwise it will have no fresh and tender taste when chewed. It is best not to cut along the texture, and make a 90-degree angle with the texture of the meat.
Marinate the minced meat with egg liquid, salt, cooking wine and pepper, then prepare chopped onion, ginger and garlic for later use, and then prepare sauce (it is best to mix and stir with soy sauce, vinegar, sugar, salt, sesame oil and starch, so that the paste can be hung on chopsticks). When the preparation is finished, pour the oil from the pot. The first step is scrambled eggs, which must be fluffy and soft, so the oil should be thick so that it can come out. Then heat the oil to 50%, pour in the beef slices, break them with chopsticks, fry them until the meat color changes, and take them out. Finally, stir-fry the eggs and beef together, add the onion, ginger, garlic powder and sauce prepared in advance, and take them out after uniform coloring.
Just out of the pot, the vinegar beard looks like rough jade with paste, smelling sour and refreshing. When you put a chopstick in your mouth, you can feel that the sliced meat is not old at all, but it tastes tender. Coupled with the rich aroma of eggs, a bowl of rice is not enough. I remember hearing a friend say, "I can't eat a meal with this dish, which is incomparable to other foods."
Vinegar wood beard doesn't need much skill and dishes. People taste the same as mom's cooking. In a trance, they seem to have returned home. So if you want to taste the home-cooked food you haven't eaten for a long time, you must not miss this vinegar mushu. Cooking delicious food with the simplest ingredients is irreplaceable by the takeaway we eat in one day.
Hello, everyone, I am a four-season foodie. My answer is: Mushu soaked in vinegar is a traditional and pure dish. It is a major feature of this dish. Eggs and mutton together, tender and smooth, golden in color and mellow in taste, are the first choice for the next meal. Whenever my family cooks this dish, there is always not enough rice in our family. Everyone says that my mother is a "sinner", so I will cook this dish today.
Ingredients: tenderloin (upper brain of sheep) 150g, 2 eggs.
Seasoning: soy sauce 15g, rice vinegar 25g, onion 10g, ginger 10g, rice wine 10g, sugar 10g, salt, sesame oil and starch.
The specific method of taste is 1. Beat up the eggs for later use, slice the mutton with a knife, add a little salt, add water and starch, finally add a little egg liquid, and cut the onion, ginger and garlic into powder for later use.
2. Put the sauce, rice vinegar, sugar, yellow wine, two thirds of chopped green onion, Jiang Mo, minced garlic, salt, sesame oil and starch into a bowl and stir well.
3. Heat the wok on a large fire, pour in the oil, add the eggs when it is 80% hot, and stir fry for later use.
4. Heat the pan and pour the oil, with more oil. When it is 50% hot, add the pickled mutton, smooth it and take it out for later use.
5. Leave a little base oil in the pot, heat it with high fire, add the remaining chopped green onion, Jiang Mo and minced garlic, stir fry slightly, then add the slippery mutton and scrambled eggs, then pour them into a bowl and stir fry quickly for coloring.
The question and answer time of the four decisions is 1. About material selection?
A: Lamb tenderloin is the most tender and the best choice for this dish.
2. How about the oil temperature and oil quantity when scrambled eggs?
Answer: Add more oil to scrambled eggs, and the temperature must be high, so that scrambled eggs are soft, waxy and fluffy and taste good.
3. What is the secret of bright colors and tender mutton?
1:) Scrambled eggs and smooth mutton must be oiled first, otherwise the dishes will be too greasy.
2:) Put most of the minced onion, minced garlic and Jiang Mo into the bowl, so that the fried dishes will be more fragrant.
3. It seems that the eggs and meat stick together after the dishes are fried, but this is not the sticky feeling caused by too much starch, but the feeling that the eggs and mutton are well combined and the bowls are wrapped in raw materials.
Summary of the Four Seasons of Delicious Food: Although there are no authentic dishes in the eight major cuisines, Qingzhen cuisine has always influenced the tastes of Chinese people with its unique style. Qingzhen cuisine is mainly beef and mutton, and Huimin Street is also an important snack symbol in many big cities, and the beef and mutton cooked by it will make you taste the original flavor.
A summary of four seasons' taste words
Here I want to share with you my family's practice.
Prepared ingredients
1 200g mutton
Two eggs, two eggs.
3 soak a little fungus.
condiment
Vinegar, salt, sugar, cooking wine, onion and ginger starch.
Let's talk about the steps of frying.
1 I sliced the meat and marinated it with a little salt, starch and cooking wine 15 minutes.
2 break the eggs and make them into spread eggs for later use.
3 Heat the pan, then pour the oil, pour the marinated meat slices and break up. After the meat changes color, lay eggs, stir-fry the fungus evenly, and add salt and sugar to the soy sauce. Spray some vinegar before cooking.
Delicious and ready-made.
Here, if you haven't eaten it, try a Muslim restaurant (well-known restaurants such as Banquet House and Swallow House are more authentic, while other small restaurants see the chef's skills). What cooking wine (authentic halal chefs in halal restaurants will never put it) is Chili, which tastes sweet and sour. Don't mislead everyone by pouring vinegar into the pot. Go back and check this recipe (if you can't find it, recommend a specific time in the 1970s and 1980s.
The moo Shu pork with Tianjin flavor is sour, tender and slightly sweet. Drink some wine and listen to Ma Lao for a while. A pleasant and full night is enough!
1. Slice tenderloin, add salt, cooking wine and pepper, and soak for five minutes. Add a little water to thicken it in one direction, egg white, Jamlom water starch, clear oil and sesame oil, stir well and size! Be quiet!
Second, borrow three or four eggs, add Jamlom salt and a little sugar, and beat Sanda well.
Third, cut one or two green and red millet peppers (I don't like to use spicy vegetable peppers or colored peppers instead)! Mix ginger with onion and garlic, brew soy sauce, use the same amount of oil as old vinegar, add appropriate amount of sugar and pepper, add appropriate amount of water, and add starch to adjust juice for later use!
Fourth, heat the pot and put cold oil. When the oil temperature is 40%, stir-fry the egg liquid and set the plate. Be careful not to overcook it. Simmer for about a minute or two on medium heat! Heat the vegetable oil, stir-fry the flooded mutton at 70% oil temperature, pour the eggs into the mutton, stir quickly, add the prepared juice after stirring evenly, stir quickly again, add the bright green pepper, stir a few times and plate!
The test of moo shu meat is heat. You should observe and experience in your daily life. After several operations, the taste will definitely improve!