Osmanthus fragrans, also known as Osmanthus fragrans, is an evergreen shrub of Osmanthaceae, such as Osmanthus fragrans and Osmanthus fragrans. 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, which easily caused indecent associations. Therefore, all the dishes in the restaurant with scrambled eggs as accessories were called muxi. Besides sweet-scented osmanthus meat, there are sweet-scented osmanthus fried rice, sweet-scented osmanthus cucumber and sweet-scented osmanthus. Now it's not so particular, except that Muxiu meat is left as a complete dish name, you can directly call eggs.
The real mushu should be Auricularia auricula. There are meat, eggs and cucumbers in the dish, and the meat can be eaten in fungus. Eggs and cucumbers are light, and a dish is beautiful.
The preparation method of Xu Mu meat is as follows:
Ingredients: yellow flower, auricularia auricula (if tremella is better), at least 100g pork, 2 eggs, water chestnut (if cucumber is not used instead);
Accessories: 3 ~ 4 cloves of garlic, 2 tablespoons of onion, soy sauce.
1, soak Auricularia auricula in hot water, cut Auricularia auricula into pieces (remove the hard part of Auricularia auricula, and wash it several times before it will affect the teeth), shred or slice pork, peel water chestnut and slice it, break up eggs, shred onion and finely chop garlic;
2. Put oil in the pan. After the oil is hot, turn the wok with chopped green onion and stir-fry the pork evenly;
3. Stir-fry Auricularia auricula, add soy sauce, add garlic, cover with medium heat and stew for 3 to 4 minutes until the Auricularia auricula is fragrant, and take off the pot;
4, put oil in the pot, scrambled eggs (eggs should not be fried too hard, goose yellow color is better), from the pot for use;
5. Stir-fry the water chestnut a few times with the remaining oil at the bottom of the pot, put 3 and 4 back into the pot, stir well, and serve.