Raw materials:
Pork tenderloin and eggs
Composition:
Auricularia auricula, day lily, cucumber, red pepper, onion.
Seasoning:
0/.5 teaspoon of salt/kloc-0 (used twice, 0.5 teaspoon of cured meat and 0/teaspoon of seasoning), 0//2 tablespoons of soy sauce 1/5 tablespoons of soy sauce, 0//2 teaspoons of sugar 1/2 teaspoons of cooking wine/kloc-0.
Exercise:
1, raw material diagram. Slice pork tenderloin, marinate with salt, pepper and cooking oil 10 minutes, and put a teaspoon of starch before serving. I forgot to take it. 1/2 tablespoons of soy sauce, 1/5 tablespoons of soy sauce, 1/2 tablespoons of white sugar cooking wine are mixed into juice in a bowl for later use.
2, the eggs are scattered and fried. The trick of scrambled eggs is to have a bigger fire and a little more oil, which will be softer. You can also add some white vinegar or cooking wine to the eggs.
3. There is only about half a tablespoon of oil left in the scrambled eggs. Add the green onions and stir fry. When the green onions are fragrant, add the marinated meat slices and stir fry.
4-5. Add the juice prepared in the first step and stir fry. Add auricularia auricula and daylily and stir-fry until raw. Stir in half a teaspoon of salt.
6. Finally, add cucumber and red pepper and stir-fry until raw.
knack for cooking
It seems easy to make moo Shu pork well, but it is not easy, but it is not as difficult as expected. As long as you master the curing and cooking of sliced meat, you will make super delicious moo shu meat-
1, sliced meat, I follow the "one-way sizing method": the sliced meat is marinated with salt, pepper and cooking oil first, and then mixed with starch in the pot, which is not easy to peel and tender.
The reason why cooking oil is not egg white is because egg white is not used well, and a lot of white dregs will appear when frying.
2, when frying: full fire, 50% hot meat slices into the juice (that is, the outside of the meat slices is all white), the juice is soy sauce, white sugar cooking wine mixed, put in a bowl, it will save a lot of time, and will not worry. Stir-fry and add auricularia auricula and daylily, about 80% ripe. Finally, pour in cucumber and red pepper. All right.
3. Why should soy sauce and soy sauce be matched? Because only the color of soy sauce is too light, a little soy sauce can add color, but a good soy sauce will look good.