Mushu meat slices of meat sizing method, you know what?

Mushu meat, is this dish fell to the martial arts later, people Yunyun call, gradually also became folklore this dish's widest name. Alfalfa meat is just a later pinyin typing error material, and this classic dish is also "wind cow horse" name.

Hot pot side dish difference

Musu meat main material is the same, the difference is mainly reflected in the hot pot side dish, according to the hot pot side dish and separated from the different types of factions. Anhui cuisine Confucius dishes as the former government food, make wooden meat in addition to raw eggs, small meat, commonly used hot pot side dishes for "smoke bamboo shoots". After that, Anhui cuisine chef north to Beijing, is also the traditional wooden beard meat to the capital, hot pot side dishes have a strong Beijing characteristics, the use of "gold needle vegetable". The most popular version of moo shu pork on the market today is the homemade stir-fry version, which can't be separated from the "cucumber slices". In addition, as the birthplace of the Hui cuisine of the spring city of Jinan, is also a unique hot pot side dishes, that is, "fried shredded potatoes", but also was affectionately named sponsored "Jinan Quan Cheng Mu Shu Pork".

Life, classic

The real sense of the specialties, the reason why it can become traditional, in addition to the fresh taste, the main thing is close to life. Only the public, ordinary people can afford to eat, is considered classic. Today, I'm going to give my friends a detailed description of this home-cooked version of "moo shu pork" with "cucumber slices" as the seasoning. This dish consists of three key techniques: 1, small meat desiccation. This is the most critical step depending on the tenderness of the meat. 2, warm and smooth meat. Small meat car machine oil, must be "cool pot warm oil" can be, small meat into the future, must not be anxious rolling, very easy to deslurry. When the small meat surface layer of water-based light oil similar condensation, and then slide fried. 3, rolling oil fried eggs. Scrambled eggs and slip cooking sliced meat is just the opposite, the essence is "hot pan hot oil", quickly fried chicken wire, fried eggs can be fresh and soft.

6 steps back to the paste method

Hui Cai Mushu meat details, small meat "6 steps back to the paste method" **** enjoy, create a delicious tradition, to learn. To fry small meat soft, eat tender and pleasant, desizing is also necessary, this is a chef must grasp the basic skills:

1, clean up. A dish of about 150 grams of lean pork, cut into coins thick thick slice, wash with warm water once, clean up the blood in the small meat, clutch dry residual water.

2, hydration and moisturizing. If you want to meat fried out of soft and tender, the first to hydrate and moisturize. Put the small meat into the bowl, dripping 15 grams of onion and ginger water, constantly scratching and pinching, so that the small meat to digest and absorb the water.

3, seasoning. Add 3 grams of rice wine, 0.5 grams of salt, 0.2 grams of white pepper to the small meat, and keep scratching and pinching to formulate a basic base mouth.

4, wrapped in egg wash. Small meat into about a quarter of an egg white, constantly grasping and kneading, so that the small meat surface layer of a layer of egg white hanging evenly, to the small meat for the first layer of "protective clothing".

5, desizing. Add 30 grams of gravy powder, once again grasp the pinch proportionate to the small meat on a layer of water powder slurry, it is to the small meat on the second layer of "protective clothing".

6, seal oil. Drizzle 10 grams of cooking oil, turn and mix well, to avoid small meat surface blow-drying, car oil when small meat are not easy to stick, marinate for 15min.

Scrambled eggs to hot oil in a hot pan

2 raw eggs, beaten into a bowl, add 10 grams of lukewarm water, you can let the fried raw eggs are especially soft and tender, stirred into a proportional and delicate whole egg solution. The first empty rice pan body, the pan body temperature up. Pour 30 grams of cooking oil into the pan, the temperature needs to reach 70% hot, there is a little kitchen smoke, pour in the egg mixture, take the chopsticks to quickly slide frying dispersed, scrambled fresh and soft raw egg wadding, sheng out of the reserve. 1 cucumber, clean up, cut into diamond-shaped slices; 50 grams of fungus, choose the wheel of raw; cut green onion, ginger slices, garlic 5 grams each.

warm slippery meat

While scrambled eggs in a cool pan, pour in 30 grams of cooking oil, the temperature in a split second to reach 40% hot, decentralized into the desiccated small meat. Do not rush to roll, until the surface of the small meat pulp white, slide fried decentralized white. Add green onion and garlic, stir-fry to release the aroma. Add 15g of soy sauce and stir-fry to taste. Cook 15g of rice wine, the freshness overflows, by virtue of the evaporation of the rice wine, remove the fishy flavor of the small meat. Add the cucumber slices and fungus, pour in 30g of cold water and stir-fry quickly for 10 seconds. Add the scrambled raw egg floss, season with 2g salt, 3g sugar and 2g chicken broth or chicken powder (optional). Drizzle in 2g of dark soy sauce to harmonize the color of the dish. Stir-fry again, arrange into a pellet dish and serve while hot.