Laohai remembers the first time he ate vinegar-vinegar mushu, or when he was in junior high school. That night, we had a dinner in my mother's unit, and then each of us got a box of dishes. What I got back was vinegar mushu. In the 198 s, the material was not very rich. Laohai was as excited as the New Year when he saw a box full of eggs, sliced meat and the smell of vinegar and garlic. He also had a drink. A box of vinegar beard was delicious at that time!

Speaking of Mushu, some friends may not know what it is yet. Here is a short story.

in the early years, the dish "moo Shu pork" was everywhere in the market. Suddenly, I ran into a gourmet master one day. After hearing the reason, I couldn't help laughing at the sky: those who harm the monarch. Wrong words! Muxu, Muxu (xi) is also a mistake! It means eggs. Egg yolk is mixed with white, and the color is like osmanthus fragrans, which is also called osmanthus fragrans. The strokes of osmanthus fragrans are dense, and the store can't write it. Over time, no one knows what it is.

osmanthus fragrans, namely osmanthus fragrans, is an evergreen shrub of osmanthus fragrans, such as Cinnamomum fragrans and Cinnamomum cassia, with dark yellow broken flowers and extremely fragrant flowers. Smashed scrambled eggs are called osmanthus because they are similar in color and shape. In the past, people who paid more attention to old Beijing's ethical code avoided talking about words like chicken and eggs, which were easy to cause indecent associations, so all dishes with scrambled eggs as accessories in restaurants were called osmanthus. Besides sweet osmanthus meat, there are sweet osmanthus fried rice, sweet osmanthus cucumber and sweet osmanthus. Now I'm not so particular about it. Except that Muxiu meat is left as a complete dish name, others can just call eggs.

Osmanthus fragrans (like scrambled eggs)

Mushu with vinegar is a traditional dish of Han nationality in old Beijing. However, in Tianjin, Muslim restaurants generally do better. Below, Laohai will talk about the practice of vinegar vinegar and mushu.

1. Prepare ingredients

Ingredients: beef tenderloin (or lamb hind leg) 3g, 4 eggs and a handful of auricularia auricula

Seasoning: salt 3g soy sauce 1g onion 1g ginger 5g garlic 5g cooking wine 1g rice vinegar 15g fragrant oil a little, starch 5g sugar 5g

2. Production process

1. All beef and mutton slices should not be cut along the grain, but must be cut transversely, that is, the knife should cut at a 9-degree angle with the grain, so that the fiber will be cut off and the meat will be tender.

2. Beat the eggs

3. Grab the meat with cooking wine, a little salt, then put a little egg liquid, and then grab the starch, that is, size the meat slices. Marinate for 15 minutes.

4. Chop the onion, ginger and garlic finely, with a little more onion and ginger, especially ginger, which will produce a special aroma with vinegar

5. Mix a juice: soy sauce, vinegar, salt, sugar, cooking wine and sesame oil, and the starch is enough to thicken the juice

6. Soak the fungus, and then \.

7. Scramble eggs in an oil pan. The eggs should be very fluffy and tender, so it is required to have more oil and a bigger fire. The eggs will swell up at once, and you can use chopsticks to separate the size you want, so that they are tender.

8. Add the sliced meat, break it up, and the color will change.

9. Sit in the pan and prepare for cooking. Just put a little oil in the cooking, or you can pour the oil deposited in the eggs into the pan, so that the oil will not be too big. Stir the onion, ginger and garlic for a few times, then add the sliced meat and eggs, stir the juice for a few times, and remember to stir the juice evenly before adding it, otherwise the starch will be all below, and stir it quickly.

The above is the old version of Muslim vinegar beard. Maybe it's different from what many friends do. However, the food is not fixed, as long as it is delicious. The old sea is also a brick to attract jade, I hope everyone can supplement it.

"Wandering in the streets and savoring people's livelihood"! Laohai hopes that you will discover, make and taste delicious food with me and share a healthy life together! If you like "Old Seafood Food", please pay attention to it and support it. Thank you!

This dish is delicious, but I can't cook it.

No matter how far people go, thousands of kilometers away from home, what they miss most is the taste of their own food. Home-cooked food does not have the exquisite appearance of those craft dishes, nor the special ingredients of those dishes in restaurants, but only the affection and care that family members pour into the food, so no matter where we go, home-cooked food will always be the red rose and Bai Yueguang in our hearts. This classic "vinegar and beard" is an excellent example.

Mushu with vinegar sauce, when I first heard this name, would not associate it with meat food, but it is actually a delicious dish made of beef. Beef is a kind of meat food that we eat the most except pork in our daily life. It is not only rich in protein and vitamins, but also an excellent nutritional food for people who are trying to lose weight, so this dish has many advantages.

You don't need professional cooking skills to make vinegar beard. The first thing to do is to choose beef, and many people will use mutton instead. This depends on your own preferences. The beef you choose should be tender, so it is best to use beef hind legs or beef tenderloin. Secondly, you must cut off its fibers and tendons when cutting the meat, otherwise it will not have a tender taste. When cutting, it is better not to cut along the texture and make a 9-degree angle with the texture of the meat.

the cut meat is marinated with egg liquid, salt, cooking wine and pepper, and then chopped onion, ginger and garlic are prepared for later use, and then a sauce (mixed with soy sauce, vinegar, sugar, salt, sesame oil and starch is the best condition to hang the paste on chopsticks) is prepared. After the preparation is finished, the oil is poured from the pan. The first step is to scramble the eggs, which must be fluffy and soft, so the oil needs more fire. This way, the eggs will feel tender. Then, after the oil is heated to 5%, pour in the beef slices, break them up with chopsticks, fry them until the meat changes color, and then take them out. Finally, mix the eggs with the beef, add the minced onion, ginger and garlic and sauce prepared in advance, and take them out after they are evenly colored.

The vinegar-vinegar mushu just came out of the pot looks like a rough jade with paste, and it smells sour and refreshing. When you put a chopstick in your mouth, you can feel that the sliced meat is not old at all, but it tastes very tender. With the rich aroma of eggs, a bowl of rice is not enough. I remember listening to a friend say, "When I come to this dish, I can't stop eating a meal, and I feel that other foods are indispensable."

vinegar beard doesn't need too many skills and dishes. People eat it with the same taste as their mother's cooking. In a trance, they seem to be at home. So if you want to taste the taste of home-cooked food that you haven't eaten for a long time, you must not miss this vinegar beard. Cooking delicious food with the simplest ingredients can't be replaced by take-away food that we eat all day.

Hello, everyone. I'm a four-season eater. My answer is: Mushu with vinegar is a traditional and pure dish. It's a major feature of this dish. Eggs and mutton are paired together, tender and tender, golden in color and mellow in taste. It's the first choice for next meal. Whenever my family cooks this dish, there is always not enough rice in our family. It is said that my mother is a "sinner" today. Materials needed for food

main ingredients: 15g of lamb tenderloin (sheep's brain) and 2 eggs

Seasoning: 15g of soy sauce, 25g of rice vinegar, 1g of onion, 1g of ginger, 1g of yellow wine, 1g of sugar, salt, sesame oil and starch. Specific methods

1. Beat the eggs for later use, and mutton. Finally, add a little egg liquid and mix well. Chop the onion, ginger and garlic for later use

2. Mix the sauce, rice vinegar, white sugar, yellow wine, two-thirds of chopped green onion, Jiang Mo, minced garlic and appropriate amount of salt, sesame oil and starch in the bowl and mix well.

3. Heat the pan with high fire, pour the oil, add the eggs when it is 8% hot, and fry until cooked.

4. Heat the pan and pour the oil, and the amount of oil should be more. When it is 5% hot, add the salted mutton, smooth it, and take it out for later use.

5. Leave a little base oil in the pan, heat it on high fire, add the remaining chopped green onion, Jiang Mo and minced garlic until fragrant, then add the smooth mutton and scrambled eggs and stir fry slightly, then pour them into a bowl and stir fry quickly for coloring. Q&A Time of the Four Decisions

1. About material selection?

a: tenderloin or receding lamb is the most tender and the best choice for this dish.

2. What about the oil temperature and oil quantity when scrambled eggs?

a: when scrambled eggs, you should put more oil, and the temperature must be high, so that the scrambled eggs are soft and fluffy and taste good.

3. What are the secrets of bright colors and tender mutton?

1:) The fried eggs and smooth mutton must be oiled before cooking, otherwise the dishes will be too greasy.

2:) Put most of the minced onion, minced garlic and Jiang Mo into the bowl, so that the fried dishes will have more fragrance.

3:) It seems that the eggs and meat stick together after being fried, but this is not the sticky feeling caused by too much starch, but the feeling that the eggs and mutton are well combined because of the thickening, and the bowls are all wrapped in the raw materials. Delicious summary

Although there is no halal cuisine in the eight major cuisines, However, Muslim cuisine has always influenced the tastes of Chinese people with its unique style. Muslim cuisine is mainly beef and mutton, and Huimin Street is also an important snack symbol in many big cities, and its cooking of beef and mutton will make you taste the original flavor. Summary of Four Seasons' Taste

Here, I would like to share with you my family's practice.

prepared ingredients

1 mutton 2g

2 eggs 2

3 soaked auricularia auricula with a little

seasoning

vinegar, salt, sugar, raw cooking wine, onion and ginger starch

Let's talk about the frying steps

1 I slice the meat, add a little salt, starch and marinate in cooking wine for 15 minutes.

2 break the eggs and make them into spread eggs for later use.

3 bring the pan to a boil, then pour the oil, pour in the marinated meat slices, and scatter. After the meat changes color, lay eggs, stir-fry the fungus evenly, and add salt and sugar to soy sauce. Spray vinegar before taking out the pot.

it's delicious.

Let me say here, if you haven't eaten it, find a Muslim restaurant to try it (the famous ones like Banquet House and Yanchun House are more authentic, and other small restaurants watch the chef's craftsmanship). What kind of cooking wine (authentic Muslim masters in Muslim restaurants will never put it) pepper tastes sweet and sour, so don't mislead everyone if you pour vinegar into the pot. Go back and look up this recipe (if you can't find it, recommend a 197s, I don't remember the specific time in the 198s, but it was recorded in a textbook published by Tianjin No.2 Business School. In fact, this book is quite hard to find.)

Tianjin-flavored moo Shu pork is sour, tender and slightly sweet, and drinking with wine, listening to a single mouth of Ma Lao, and a pleasant and full evening is enough!

1. Slice the tenderloin, add salt, cooking wine and chopped pepper, soak for five minutes, add a little water, make it strong in one direction, egg white, Jamlom water starch, clear oil and sesame oil, stir well and size! Quiet!

second, take three or four eggs, add Jamlom salt and a little sugar, and beat them evenly

third, cut one or two green and red millet peppers (if you don't like them, use non-spicy vegetable peppers or colored peppers instead)! Mix ginger with chopped onion and garlic, brew soy sauce, use the same amount of oil as mature vinegar, add appropriate amount of sugar and pepper, add appropriate amount of water, and add starch to adjust juice for later use!

Fourth, heat the pan and cool the oil. When the oil temperature is 4%, stir-fry the egg mixture and set it. Be careful not to fry it too hard. Take it out of the pan for about one or two minutes on medium heat. Heat the vegetable oil, stir-fry the flooded mutton under 7% oil temperature fire, pour the eggs into the mutton, stir-fry quickly, add the prepared juice after mixing well, stir-fry quickly and evenly again, add the green pepper with bright oil, stir-fry several times and plate!

moo Shu meat tests the temperature. You should observe and experience it in your daily life, and the taste will definitely improve after several operations!