Question 2: What flavor is moo shu pork? Mushu meat formerly known as muxu meat, is a common traditional Han Chinese dish, belongs to one of the eight cuisines of the Lu Cuisine - Confucian cuisine, often blackmail named Mushu meat, alfalfa meat and so on.
The dish is made by mixing and frying sliced pork with eggs, fungus, etc. It is named after the yellow color of the scrambled eggs and the broken, similar to mignonette. The Qing Dynasty Liang Gongchen in his "North East Garden Pen Lu? Three" in the record: "the northern store to chicken fried meat, the name of the mignonette meat, cover its broken yellow also".
According to available records, the muxuxi meat originally appeared in the menu of the Confucius House in Qufu, and its ingredients, in addition to pork and eggs, fungus, but also includes slices of magnolia. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in the Beijing area, magnolia slices were gradually replaced by yellow cauliflower and cucumber slices.
Muxuxi meat is a typical northern dish, raw materials in addition to pork, eggs and cauliflower, the practice of Shandong Kongfu to have black fungus and magnolia slices (bamboo shoots), the practice of Beijing to have black fungus, gold cabbage and cucumber. This dish wins in the production of convenient, readily available raw materials; fresh flavor, fresh taste, rich texture, rich in nutrients, young and old savory. Do not need to prepare a lot, for people who do not often cook , is a very easy life experience.
Problem 3: what is the wood mustache meat dishes Wood mustache meat formerly known as mignonette meat, is a common traditional Han Chinese dish, is one of the eight dishes of the Lu Cuisine - Confucian cuisine, often blackmailed as wood mustache meat, alfalfa meat, and so on.
The dish is made by mixing and frying sliced pork with eggs, fungus, etc. It is named after the yellow color of the scrambled eggs and the broken, similar to mignonette. The Qing Dynasty Liang Gongchen in his "North East Garden Pen Lu? Three" in the record: "the northern store to chicken fried meat, the name of the mignonette meat, covered with its broken yellow also".
According to the available records, muxi meat originally appeared in the menu of the Confucius House in Qufu, and its ingredients, in addition to pork and eggs, fungus, but also includes slices of magnolia. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in the Beijing area, magnolia slices were gradually replaced by yellow cauliflower and cucumber slices.
Question 4: What ingredients are needed for real moo shu pork! Wooden beard meat
Ingredients
150 grams of lean pork, 150 grams of eggs, 5 grams of dried fungus, cucumber grams, 5 grams of salt, 3 grams of soy sauce, 5 grams of cooking wine, 80 grams of oil, sesame oil grams.
Production process
1, cut the lean pork into long 5, 0.3 wide, 0.3 cm thick silk. Egg knocked into a bowl, beat well with chopsticks;
2, dry fungus with boiling water soaked for 5 minutes, remove the root, tear into pieces. Cucumber diagonal knife cut into long 2 cm section, flatten the straight knife cut into slices, slice shape that is diamond-shaped. Onion, ginger cut into silk;
3, frying pan on the fire, add oil, hot, add eggs scrambled, so that it becomes irregular small pieces, mounted on a plate, that is, the said wood whiskers;
4, frying pan on the fire, add oil, hot, will be shredded meat into the stir-fry, meat color white, add onion, ginger with fried, to eight mature, add wine, soy sauce, salt, stir-fry after adding fungus, cucumbers and egg pieces After stir-frying, add the fungus, cucumber and egg pieces, and then drizzle in sesame oil.
Recipe Name Mushu Pork
Affiliated Courses Beijing Cuisine
Affiliated Types Local Characteristics
Basic Characteristics A northern home-style dish with bright colors, rich aroma, sweet and salty taste.
Basic materials 200 grams of shredded pork, 4 eggs, 25 grams of fungus, 75 grams of lard.
Characteristics: northern home cooking, the dish colorful, rich aroma, salty and sweet.
Ingredients: 200 grams of shredded pork, 4 eggs, 25 grams of fungus, 75 grams of lard.
Cooking method: eggs into a bowl, add fine salt and stir, scrambled eggs in a frying pan. Add lard in the pan
Chill the pan with chopped green onion, stir fry the shredded meat, add wine, soy sauce, MSG, then put
into the eggs, fungus stir fry can be.
Question 5: What are the representative dishes of the four major cuisines? First, the Sichuan cuisine, referred to as Sichuan cuisine.
Representatives of the dishes: shredded pork with fish, Mapo tofu, Kung Pao chicken, camphor tea duck.
Second, Guangdong cuisine, referred to as Cantonese cuisine.
Representative dishes: dragon and tiger, crispy suckling pig, goulash, fried fresh milk in Daliang, stewed abalone and shark's fin in Teochew fire tube, beef tenderloin in oyster sauce, winter melon cup, Wenchang Chicken and so on.
Third, Shandong cuisine, referred to as Lu Cuisine.
Representatives of the dishes: sweet and sour fish, pot roasted elbow, onion mutton, green onion grilled sea cucumber, pot collapsed tofu, braised conch, fried oyster and so on.
Fourth, Jiangsu cuisine, referred to as Su cuisine. By Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc..
Representative dishes: roasted square, Huaiyang lion's head, called chicken, roasted saddle bridge, squirrel cinnamon fish, salt water duck and so on.
Question 6: What is alfalfa in alfalfa meat? The correct way to write is the wood mustache, there is no such thing as eye beard, alfalfa is fed to cattle and horses and other livestock feed
The wood mustache meat in the wood mustache is not a single reference to a certain material, referring to the egg, cauliflower, fungus, these three things, I do not know that this explanation you can understand it
Question 7: how to do the wood mustache meat, how to stir-fry? Detailed point including what seasoning to put! Practice one, moo shu meat: raw materials: lean meat cut into slices, cucumber cut into slices, black fungus, yellow flowers, eggs, ginger cut into slices, rice wine, soy sauce, peppercorns, a little garlic cut into slices
Steps:
1. put the black fungus, yellow flowers soak and standby;
2. slices of meat to put the right amount of soy sauce, a little bit of egg white (half of the general an egg white), starch, mix well; pan put Adequate amount of oil, put the adjusted meat slice in it slip (slightly raw point), with a bowl, put aside;
3. The remaining egg yolks and other eggs, salt, mix well; pot put the right amount of oil, the adjusted eggs under the pan frying well, with a spatula into a few pieces (can be a little smaller, but can not be too crumbly), with a bowl, put aside;
4. The next yellow flowers stir-fried to five minutes cooked; then under the black fungus, stir-fried, under the cucumber, stir-fried, under the fried meat, eggs, stir-fried over moderate heat until cooked. Note: This dish is one should pay attention to the meat, cucumber can not be fried too old, yellow flowers can not be hard, but not too soft.
Practice 2: Ingredients: two eggs, meat slices of three taels, fungus, yellow flowers each one or two. Preparation:
1 will be scrambled eggs, with fungus and yellow flowers (all water hair) together to be used.
2 hot pan cold oil, burst incense onion, ginger and garlic slices, into the meat (pulp and not pulp can be), add wine, salt, monosodium glutamate, a little soy sauce, vinegar and pepper, stir fry until fragrant.
3 Pour in yellow fungus, eggs, continue to stir-fry a dozen times out of the pan that is ready
Question 8: the best way to make moo shu pork? Ingredients: lean meat, cucumber slices, black fungus, yellow flowers, eggs, ginger slices, rice wine, soy sauce, peppercorns, garlic Steps: 1. the black fungus, yellow flowers soaked in water; 2. meat to put the right amount of soy sauce, a little bit of egg white (generally one half of an egg white), cornstarch, mix well; pan with the right amount of oil, put the tuned up meat on the inside slipped a little bit (slightly more raw), with a bowl to pick up, put aside; 3. the rest of the yolk of the egg and other eggs, salt mix; pan put the right amount of oil, the adjusted egg pan frying well, with a spatula into a few pieces (can be small, but not too broken), with a bowl, put aside; 4. pan put the right amount of oil, under the ginger, rice wine, soy sauce, peppercorns, garlic first stir-fried, under the yellow flowers stir-fried to five cooked; and then under the black fungus, stir-fried, under the cucumber, stir-fried, under the stir-fried slices of meat, egg, stir-fried over a moderate fire until cooked. Note: This dish is to pay attention to the meat, cucumber can not be fried too old, yellow flowers can not be hard, but not too soft.
Question 9: What is the flavor of Lu Cai? The characteristics of Lu Cuisine: Lu Cuisine is a model of "northern food", originating from the ancient state of Shandong, known as Qilu, more ancient than Cantonese cuisine. Its history can be traced back to the Spring and Autumn Period and the Warring States Period when Confucius, the patriarch of Confucianism, said that "food is not too refined, chopping is not too fine, not eating without its sauce, not eating from time to time". During the Ming and Qing dynasties, Lu cuisine has become the main body of court meals, and has a greater influence on the dietary structure and characteristics of Beijing, Tianjin and the northeast, and nowadays Lu cuisine is mainly composed of the local flavors of Jinan and Jiaodong. The dishes are generous and simple, adaptable.
* Selection of materials: Lu Cuisine raw materials are mostly seafood, animal offal, livestock and vegetables, especially to the processing skills of animal offal. The knife work is fine, focusing on the color and image of the dishes.
* Taste: The two branches of Lu Cuisine have different tastes. Among them, Jinan cuisine is heavy, addicted to onion and garlic sauce seasoning, food in the mouth to pay attention to the clear, fresh, crisp, tender, pure, long-lasting taste;
> Jiaodong adjacent to the sea, famous for cooking seafood, especially on the sea delicacies and small seafood cooking is a masterpiece. Its flavor is light and strives for freshness.
* Cooking techniques: Lu Cuisine heavy explosion, burning, frying, steak, grill, baking, pulling, honey sauce, and more onion burning, onion popping, garlic popping, garlic mix, etc., but also make good use of broth and milk soup to adjust the freshness of the former, the color is clear and pure, the latter stewed for a long time, the color of the mellow and rich in nutrients.
* Famous dishes: "soup explosion double crisp", "braised conch", "grilled prawns", "nine-turned large intestine "," sweet and sour Yellow River carp "," clear soup bird's nest "," roasted oyster locusts ", etc.
Question 10: The best way to make moo shu pork? Mushu meat
Ingredients
150 grams of lean pork, 150 grams of eggs, 5 grams of dried fungus, cucumber grams, 5 grams of salt, 3 grams of soy sauce, 5 grams of cooking wine, 80 grams of oil, sesame oil grams.
Production process
1, cut the lean pork into long 5, 0.3 wide, 0.3 cm thick silk. Egg knocked into a bowl, beat well with chopsticks;
2, dry fungus with boiling water soaked for 5 minutes, remove the root, tear into pieces. Cucumber diagonal knife cut into long 2 cm section, flatten the straight knife cut into slices, slice shape that is diamond-shaped. Onion, ginger cut into silk;
3, frying pan on the fire, add oil, hot, add eggs scrambled, so that it becomes irregular small pieces, mounted on a plate, that is, the said wood whiskers;
4, frying pan on the fire, add oil, hot, will be shredded meat into the stir-fry, meat color white, add onion, ginger with fried, to eight mature, add wine, soy sauce, salt, stir-fry after adding fungus, cucumbers and egg pieces After stir-frying, add the fungus, cucumber and egg pieces, and then drizzle in sesame oil.
Recipe Name Mushu Pork
Affiliated Courses Beijing Cuisine
Affiliated Types Local Characteristics
Basic Characteristics A northern home-style dish with bright colors, rich aroma, sweet and salty taste.
Basic materials 200g of shredded pork, 4 eggs, 25g of fungus, 75g of lard.
Characteristics: northern home cooking, the dish colorful, rich aroma, salty and sweet.
Ingredients: 200 grams of shredded pork, 4 eggs, 25 grams of fungus, 75 grams of lard.
Cooking method: eggs into a bowl, add fine salt and stir, scrambled eggs in a frying pan. Add lard in the pan
, chopped green onion stir fry, put the shredded meat stir fry, add wine, soy sauce, monosodium glutamate (MSG), and then put
into the eggs, fungus stir fry can