Of course it’s Mushu meat.

Since I was a child, it has been on the dining table. I still remember the first time I ate Mushu meat in a restaurant, and I was curious why there was no meat in it. Later, as times changed, Mushu There is meat in the meat, but the most classic raw materials are cucumbers, fungus, and eggs. Cucumbers are in lumps, eggs are in large pieces, and fungus is a large fungus from the northeast. It was transported here from Mohe over a thousand kilometers. The smooth and rich feeling, with the richness and freshness of the Northeast, is impressive, especially the eggs with soy sauce. It is indescribably delicious, without the greasiness of scrambled eggs, and then added with carrot slices for decoration. The color of the whole dish is very full and attractive, and the meat becomes unimportant at this moment.

My family often cooks this dish. It is my dad’s specialty. Cut the cucumber into cubes, soak the fungus, scramble the eggs, add the cucumber and fungus, and add the seasonings. It’s a delicious and delicious dish. Mushu meat is ready. I prefer to add soy sauce, which not only adds color, but also adds a unique flavor. I have been eating this dish for more than ten years.

Later I went to college and heard that the restaurant had Mushu meat, so I went to try it. However, the restaurant did not add cucumbers. The eggs were crushed eggs, the fungus was soft, and enoki mushrooms were added. The enoki mushrooms are sour, which makes people really not interested in eating them, and the fried ones are not delicious, which makes me miss the Mushu Pork at home.

This dish looks very ordinary, the raw materials are easy to obtain, and the preparation is simple, but it gives me a feeling of home. Life is not always rough and turbulent. In a lot of time, it is smooth and steady. Although it is plain, it is valuable. No matter how many years pass by, no matter what you experience, there is always such a dish. When you eat it, you will know that you have gone home.