A lot of children like to eat moo shu meat, moo shu meat is a pork and eggs together with fried vegetables, made out of the texture is really very tasty, tender flavor, a lot of people in the frying of moo shu meat when frying out of the meat hard, made out of the texture will be poorer, it must be remembered that in the pot before adding one more step, so as to ensure that to make to come to the moo shu meat is tender and tasty.
Often at home to make their own meat, give the children to eat made out of the texture is very delicious, not at all worse than the restaurant chef made out of the texture. Today to say in detail the delicious practice of this fried moo shu pork, after learning, you can also go to the production at home, do not have to go to the restaurant to eat to eat out of the chef to do out of the texture, like to do it according to this method to try it!
Instructions
Pork, eggs, fungus, green onions, ginger, cauliflower, cucumber, salt, vegetable oil, white pepper, corn starch, cooking wine, vegetable oil, chicken essence, sesame oil soy sauce, soy sauce.
Cooking steps
1. Do this moustache meat is the most important ingredient is pork, be sure to choose some of the large tenderloin to make, tenderloin meat are lean meat without fat, do not come out of the fat and tastier, the pork first cut into thin silk, and then put into a large bowl, in which pour cooking wine, white pepper, and then put a egg white and mix well, add a little starch, add a little vegetable oil to lock the water, put a little salt, soy sauce, and marinate for ten minutes after scratching.
2. knock the eggs into a bowl, mix well in one direction, stir into some loose egg liquid, pour vegetable oil in the pan, heated to 60% hot, first put the eggs into the scrambled, frying the process of constantly stirring, scrambled eggs into some loose, and then sheng out of the standby.
3. fungus and cauliflower are dry, be sure to put into the water in advance to soak a little, about 15 minutes to soak softly, take out and clean, tear into small pieces.
4. Cucumber choose more tender some, after cleaning, oblique knife cut into hobnail block, and then cut into diamond-shaped small slices spare. The cucumber is a very good choice, but it's also a very good choice.
5. Pour a little vegetable oil in the pan, heat to 60% hot, and then put the pork began to stir-fry to four mature, stir-fry process quickly, quickly out of the pan, so as to ensure that the tenderness of the pork.
6. Another frying pan, put the cucumber, cauliflower, fungus together into the stir-fry, and then into the pork, stir-fry to eight ripe after the egg into the side of the frying side of the pour a little soy sauce, put salt, stir-fry and then add chicken essence, add a spoonful of sesame oil and toss evenly can be out of the pot to plate, this is a very tasty wood bearded meat on the ready, pork is very tender and tasty, the dishes are very crispy and refreshing, the egg is also very soft and tender, like the chicken, and then add a spoonful of sesame oil, and then add a spoonful of sesame oil, and then add a spoonful of sesame oil. Eggs are also very soft and tender, like to do it according to this method to try it, quasi-guaranteed than the restaurant chef's taste is also good.
Cooking tips
To do this delicious moo shu pork, be sure to go in advance to marinate pork, marinated pork can effectively lock the inside of the water, and more easy to taste, do it out to ensure that the soft and tender, not at all hard to eat the texture of the tender and very tasty, in addition to the eggs fried do not too much fire, small fire and slowly put it to a good start. The fire, small fire slowly fry it can be, so that the texture will be more tender.
Fungus and cauliflower soaking time should not be too long, a long time there will be an odor, about fifteen minutes can be, soak to soft just good.