Is Mushu in Vinegar a Lu dish?

It is a Lu dish, but it is also found in Beijing's halal cuisine.

The name of this dish was originally supposed to be Vinegared Muxu, but Beijingers love to eat words when they speak, so it ended up being Vinegared Mushu.

Because the eggs look like mignonette flowers when scrambled, the correct interpretation of this dish is vinegar-smoothed eggs. This dish is said to be the year of the Peking Opera master Mr. Ma Lianliang once in a hurry, the onion fried mutton and stalled eggs in a bowl on the rice together, feel the effect is particularly good, and told the chef at the time, the chef in the onion cannons mutton scrambled eggs on the basis of vinegar, so that there is this vinegar slippery moussouli.

>>>> Ingredients: 300 grams of lamb thigh meat, shredded green onion moderate, ginger moderate, garlic moderate, 3-4 eggs, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, water starch moderate, 2 grams of salt, vinegar 3-4 tablespoons

>>> Directions

Cut some minced garlic and ginger and soak them in a small amount of water. This is done to incorporate the flavor of garlic and ginger in the water as well.

Wash and slice the mutton, put in an egg white and then a little salt , scrub well with your hands. If you are afraid of stinky heavy add a little more cooking wine.

Mix the starch and water evenly, and then leave it for a while. Let the starch settle down.

Grab the water starch that settles at the bottom and put it into the meat, not too much, just grab three or four times. This will allow the top of the meat to hook a thin layer of gravy, fried meat to eat very tender, but does not feel put a lot of starch texture. Then scrunch well.

Eggs well beaten.

Heat the pan, pour in a moderate amount of oil, add the eggs, see the eggs of the outermost circle has begun to solidify, then use chopsticks to stir, the pan is hot if you stir a few eggs immediately solidified, and then immediately remove from the heat.

It is recommended to prepare a leaky net for this dish, because at this time you use a spoon to spoon out the eggs, although the pot has turned off the heat, but the temperature at the bottom of the pot is still very high, and if the action is too slow, the eggs will continue to heat up, which is easy to get old. So it is recommended that as soon as the eggs are solidified, they are poured out directly onto a colander, with a basin underneath, and the excess oil can be filtered out.

And then heat the pan, pour in the right amount of oil, oil temperature of fifty percent hot when the lamb slices, with a spatula, stir fry quickly, stir fry until there is no blood, a little powdery color can be poured immediately in the leakage net. This step meat do not fry cooked, fried eight mature can be, because a moment to put back into the pan fried.

Prepare a bowl of sauce: 4 tablespoons of minced garlic and garlic water, 2 tablespoons of minced ginger and ginger water, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 grams of salt, 2 tablespoons of water starch, and 3-4 tablespoons of vinegar. You can put more vinegar if you like acid.

Put a small amount of oil in the pot, put in the shredded green onion and burst.

Then add the eggs and meat, turn the heat to medium and stir fry for a few minutes.

Bit by bit, pour in the bowl juice and toss to coat. Pour a little bit of sesame oil on it before removing from the pan.

Tips

1, this dish eggs fried color must be golden brown, eggs fried color if too dark, it is old, eaten not tender. The oil is hot, put the eggs after seeing the edge began to solidify, quickly stir out of the pan.

2, meat do not put too much starch, starch more than not good.