stir-fried shredded pork and beaten eggs with black fungus

Main ingredient

Tenderloin150g? 40 grams of day lily? 60 grams of black fungus? 2 eggs for 2 people.

Accessories others

Cucumber 1 root? 20 grams of onion? Ginger10g? Garlic10g? Three dried peppers? Cooking wine 10 ml? 3 grams of starch? Peanut oil 25 ml? 5 ml of soy sauce? 5 ml of soy sauce? Salt 1 g? 30 ml of drinking water

Muxu meat, also called Muxi meat, is a typical northern dish. Old Beijingers avoid saying the word "egg" in spoken language. Osmanthus fragrans trees are collectively referred to as osmanthus fragrans. Because fried eggs are like osmanthus fragrans in color, they are replaced by osmanthus fragrans. Scrambled eggs on the menu of old Beijing restaurants are called yellow vegetables, and scrambled eggs with meat are called Muxiu meat, which means that eggs and meat are interesting. The general ingredients of moo Shu meat are lean meat, black fungus, eggs, day lily, cucumber and so on. Several ingredients with different colors and tastes are mixed together, which not only makes this dish attractive in color and rich in taste, but also has a balanced nutrition, which is very suitable for the elderly and children.

Everyday when we cook, we usually stir-fry vegetables or eggs or vegetables and meat. The dish of moo Shu pork looks like a hodgepodge, but in fact it is very balanced in nutrition. One dish can eat meat, eggs, vegetables and fungi. Moo Shu pork is a homely and delicious dish. The most important step in cooking this dish is the heat. If you master the heat well, the fried moo Shu pork will be very delicious, and if you don't master the heat well, it will be very bad.

The practice of moo Shu meat

Step step

1

First of all, we need to prepare all the ingredients needed to make this moo Shu pork: tenderloin 150g, daylily 40g, auricularia 60g, 2 eggs, cucumber 1 root, onion 20g, ginger 10g, garlic 10g, and 3 dried peppers. First, soak auricularia auricula and daylily in clear water.

Step step

2

Cut the tenderloin into thin and even pieces, put it in a bowl, add cooking wine 10ml, 5ml of light soy sauce and starch 1g, and marinate for10min. The marinated meat slices will taste tender and smooth when fried. Then clean the cucumber and cut it into thin and even cucumber slices for later use. Cut onion into chopped green onion, ginger into shredded ginger, garlic into garlic slices, and dried Chili into Chili segments for later use.

Step step

three

Then beat the eggs into a bowl, add salt 1g, and then beat them with chopsticks until the egg white and egg liquid are fused, and it will be fine until there is a fine foam on the surface of the egg liquid.

Step step

four

Clean the soaked daylily, squeeze out the water and cut into sections for later use. Mix 2g of starch with 30ml of drinking water to make water starch.

Step step

five

Remove the roots of the soaked auricularia auricula and tear it into small flowers, clean it, blanch it in boiling water, remove it and drain it for later use.

Step step

six

Heat the wok until the palm is hot, pour peanut oil 15ml, turn to high heat until the oil is hot, and then pour the beaten egg liquid. Shake the pan to let the egg liquid expand and solidify, and then quickly stir it with chopsticks after the egg expands and solidifies, and then take it out for later use.

Step step

seven

Stir-fry until the palm is hot, then pour peanut oil 10ml, turn to high fire until the oil is hot, then add chopped green onion, shredded ginger, garlic slices and dried Chili slices, and then add marinated meat slices to quickly spread. Stir-fry the sliced meat until it turns white, add 5ml of soy sauce, oyster sauce 10g and stir-fry until it tastes good, then pour in the fungus and stir-fry evenly.

Step step

eight

Pour in the cut daylily and stir-fry evenly.

Step step

nine

Pour in the sliced cucumber and fry until it is cut off.

Step step

10

Pour in the scrambled eggs, pour the prepared water starch into the pot, hook a thin layer, stir-fry evenly, and then take out the pot and plate.

Finished drawing of moo Shu meat

Cooking skills of moo Shu meat

Tips

1, the tenderloin is marinated with seasoning and starch in advance, which can lock the moisture of the meat and make the fried meat taste tender and smooth.

2. Auricularia auricula belongs to fungus food, which must be fried thoroughly before it can be imported. Blanching Auricularia auricula with water in advance can not only remove impurities from Auricularia auricula, but also shorten the frying time.

3, cucumber slices can not be put early, otherwise it will not taste good when fried.