Fried shredded pork and eggs with auricularia auricula

Mushu meat, formerly known as Mushu meat, is a common traditional dish of Han nationality. It belongs to Confucius cuisine, one of the eight major cuisines in Shandong cuisine, and is often misinformed as Mushu meat and alfalfa meat.

Its dish is made of pork slices mixed with eggs and fungus, because the scrambled eggs are yellow and broken, similar to sweet clover. Liang, A Qingren, recorded in the third part of his "North East Garden": "In the shops in the north, the meat fried with chicken is called Muxiu meat, which is covered with broken yellow."

According to the existing records, sweet-scented osmanthus meat first appeared in Confucius' menu in Qufu. Its raw materials are not only pork, eggs and fungus, but also magnolia slices. 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 lilies, there are black fungus and magnolia slices (bamboo shoots) in Shandong, and black fungus, day lilies and cucumbers in Beijing. The advantages of this dish are simple preparation and easy availability of raw materials; Xian Yi with fresh taste, delicious taste, rich flavor and rich nutrition is suitable for all ages. You don't need to prepare a lot. It's a relaxing life experience for people who don't cook often.

Recipe ingredients:

manufacturing method

3 pairs of black fungus, 2 pairs of lean meat, 2 eggs, a piece of cucumber or a small handful of spinach; Appropriate amount of cooking oil, cooking wine, pepper, soy sauce, salt, chicken essence, starch and other seasonings; Onion, ginger and garlic are appropriate.

Production process:

1. Wash the auricularia auricula with clear water, tear it into small pieces and slice the cucumber.

2. Slice the lean meat into a bowl, pour in a little cooking wine, soy sauce and a little starch or tender meat powder, and mix well for a while.

3. Beat the eggs in the bowl and break them.

4. Set fire to the wok, put oil, spread the eggs after the oil is hot, and take them out; Add some oil, add pepper when the oil is hot, take out the pepper after it changes color and taste, stir fry the meat slices, add onion, ginger, minced garlic and soy sauce after stopping growing, add eggs, fungus and cucumber after coloring, continue to stir fry, add a little salt, or add some soup or water, and finally add some chicken essence to stir fry evenly.