Ingredients: pork tenderloin, fungus, day lily, eggs.
Side dishes: cucumber and red pepper
Accessories: ginger, scallion, dried pepper, starch.
Seasoning: salt, chicken powder, pepper, oyster sauce, cooking wine, soy sauce and sugar.
Mu Shu pork-salty and delicious
1. Let's start preparing ingredients.
Prepare a piece of tenderloin, cut it into even slices, put it in clear water after cutting it, grab the blood from it, and then take it out and squeeze it dry for later use.
2. Let's marinate the meat slices.
Add a spoonful of salt, a spoonful of chicken powder, a little pepper, 5g of oyster sauce to enhance freshness, 5g of cooking wine to remove fishy smell, beat the gum of the meat slices in one direction, then pour in a little soy sauce to color, and stir the color evenly.
Beat in an egg and continue to grab it evenly. The egg can make the meat slices more tender. Add a spoonful of starch and mix well. Marinate for 10 minute. The starch can lock the water in the meat slices and make the meat slices more tender.
Prepare a handful of auricularia auricula and a handful of daylily, soak them in clear water for 2 hours, take them out after soaking, wash them for later use, cut the daylily into small pieces, and tear the auricularia auricula into small pieces for later use.
Prepare two eggs and put them into a bowl, add a little salt and sprinkle with a little starch to increase the toughness of the egg liquid, and also make the fried eggs more tender and smooth, and quickly stir them up with chopsticks for use.
3. Let's start preparing side dishes.
Prepare a cucumber, clean it, scrape off the skin, cut it into sections and then cut it into rhombic pieces.
Prepare half a red pepper and slice it, mainly for color matching.
4. Let's start preparing auxiliary materials.
Prepare a piece of ginger, pat it and cut it into powder.
Prepare a section of green onion, break it and cut it into chopped green onion.
Put them all together and grab a few dried peppers for later use.
5. Slip the sliced meat and eggs in oil.
Burn oil in the pot. When the oil temperature is 40% hot, pour the meat slices into the pot and spread them with a spoon. Lubricate the oil for 30 seconds. After the meat slices are shaped and discolored, pour them out to control the oil.
The temperature should not be too high and the time should not exceed 30 seconds when the meat slices are lubricated, otherwise the taste of the meat slices will get old.
Leave a little base oil in the pot, pour in the egg liquid and stir fry a few times. After the eggs are cooked, pour them out for later use.
6. Blanch the fungus, day lily, cucumber and red pepper in water.
Boil water in a pot, pour in auricularia auricula and daylily after boiling, blanch for 0/0 second, then pour in cucumber and red pepper, continue to blanch for 5 seconds, and pour out, and quickly blanch with cold water to prevent the ingredients from softening. Blanching can reduce the frying time and make the dishes more crisp.
7. Start cooking next.
Heat the oil in the pan again. When the oil is hot, add the onion, ginger and dried pepper, stir-fry together, stir-fry until fragrant, pour in a little cooking wine, add edible fungus, day lily, cucumber and red pepper, add 2 grams of salt, 2 grams of chicken powder, 5 grams of oyster sauce, 2 grams of pepper and a little sugar to freshen up.
Turn to high fire and stir-fry the seasoning quickly, pour in the smooth meat slices, pour in a little soy sauce to improve the color, stir-fry the color evenly, then pour in the scrambled eggs, pour in a little sesame oil, and turn it evenly before serving.
Ok, a nutritious moo shu pork is ready.