The practice of moo Shu meat
Mu Shu rou Shi Cai preparation
Tenderloin 1 00g, auricularia auricula 1 00g, 2 eggs, cucumber1root, carrot1root, appropriate amount of oyster sauce, starch, salt and oil.
Method step
1 Slice pork tenderloin, add oyster sauce, starch, ginger slices and oil, mix well and marinate 15 minutes;
2. Stir the eggs evenly, cut the cucumbers and carrots into diamond-shaped pieces, and put oyster sauce, water, starch and salt into a small bowl to make a flavor juice for later use;
3. Heat the oil in the pot, then pour in the egg liquid, stir-fry until fluffy, then put in the fillet, and stir-fry with the remaining oil in the pot until it changes color;
4. Add cucumber slices and carrot slices, add fried eggs, pour the juice, and stir-fry evenly over high fire until the juice is concentrated.
Tips
You can also use only oyster sauce and cooking oil when pickling.
The practice of home-cooked moo Shu meat
Mu Shu rou Shi Cai preparation
3 auricularia auricula, day lily 1 0g, tenderloin 200g, cucumber 1 root, 2 eggs, half a carrot, a little onion, soy sauce 1 spoon, half a teaspoon of sugar, sesame oil1teaspoon, 2 tablespoons of water starch, half a teaspoon of starch and half a pepper.
Method step
1, soak the fungus and the day lily, wash them, tear the fungus into small flowers, and cut the day lily into sections;
2. Cut cucumber and carrot into rhombic slices, cut onion for later use, slice chicken, add pepper, soy sauce, mix starch and marinate for 5 minutes;
3, the eggs are scattered, add a little salt, water, chopped green onion and mix well. The oil in the pot is hot, and the egg liquid is poured into the fire and scattered.
4, pour a little oil into the pot, pour the meat slices and stir-fry until it becomes discolored, add carrots, fungus and day lily and stir-fry, add soy sauce, salt, sugar and a little water;
5. Stir fry for 2 minutes, then pour the scrambled eggs and cucumber slices, stir fry evenly, thicken with water starch and pour in sesame oil.
The practice of traditional moo Shu meat
Mu Shu rou Shi Cai preparation
2 eggs, meat 1 50g, half a cucumber, carrots1piece, several auricularia auricula, oil and salt, raw flour, white sugar, raw flour, soy sauce and appropriate amount of starch.
Method step
1, mix the sliced meat with oil, salt and cornmeal, and marinate for 15 minutes;
2. Stir-fry the hot oil in the wok, pour in the sliced pork, stir-fry over high fire until it changes color and is ready for use;
3. Beat the eggs into a large bowl, add a little salt and stir well. Heat the oil pan and pour in the egg liquid. Stir-fry them into pieces and put them out for use.
4. Heat oil in a wok, add carrot slices and add a little water to fry until soft, then pour in fungus and stir fry;
5. Then pour in the sliced cucumber and stir well, add the sliced pork, add a little salt and sugar;
6, then add a little soy sauce to color, stir fry evenly, sprinkle water, and add scrambled eggs;
7. Then add starch water to thicken and stir-fry evenly.
Tips
Stir-fry and marinate the meat well, and it will be tender and smooth only if it is stir-fried on fire.
Nutritional value and efficacy of moo Shu meat
Mushroom Mushroom Mushroom is the most common fungus, which is rich in iron, can beautify and moisturize skin, and can also clean up the dust in the digestive system, and has the functions of improving immunity and preventing cancer. In addition, bamboo shoots are rich in B vitamins, low in fat and dietary fiber, which promotes digestion.