How to make mushu meat

Steps to prepare mushu meat.

The practice of mushu meat**11Slice the pork, add cooking wine, soy sauce, starch and water. Add an appropriate amount of oil and grab it. Marinate for 20 minutes.

The practice of mushu meat**22Soak the fungus and wash it and tear the small flowers.

The practice of mushu meat**33Cucumber cut like an eye slice.

The practice of mushu meat**44Blanch the fungus in boiling water, remove and drain.

The practice of mushu meat **55Slice the ginger and finely chop the green onion.

The practice of mushu meat **66Two eggs with a little water to beat up, the practice of mushu meat**77Put oil in a pan, fry the eggs into chunks and set aside.

The practice of mushu meat**88Add oil to the pan and sauté the pork until it changes color, then set aside.

The practice of mushu meat **99Stir-fry chives, ginger and five-spice powder.

The practice of mushu meat**1010Add the fungus and stir-fry.

The practice of mushu meat**1111Add the cucumber slices and stir-fry.

The practice of mushu meat**1212Add the slices of meat and stir-fry.

The practice of mushu meat**1313Add the eggs and stir-fry.

The practice of mushu meat **1414Pour in soy sauce, oyster sauce and salt to taste, stir-fry evenly and remove from the pan.

How to make mushu meat? Cut the tenderloin into thin slices, add cooking wine, egg white starch, stir well, slice cucumber and carrots, pour egg liquid chicken into the pan and stir-fry.

Mushu meat is not only beautiful in color, but also suitable for married life, and one dish is enough for one meal.

Mushu meat, simple, easy to learn, delicious, I hope you like it.

The practice of home-cooked mushu meat.

Mushu Meat Ingredients 2 eggs, 50g tenderloin, 20g soaked yellow flowers and fungus, 20g cucumber, 5g chopped green onion, 5g light soy sauce

2g of salt, appropriate amount of edible oil, appropriate amount of water starch.

Method Cut the tenderloin into the surface, add salt, light soy sauce and an appropriate amount of water starch to marinate to taste.

2.Heat the pot and pour in the cooking oil, pour in the beaten egg mixture, stir-fry and set aside.

3.Heat the pot and pour in the cooking oil, add the chopped green onion and stir-fry until fragrant, pour in the marinated meat slices and stir-fry until it changes color.

4.Add soaked yellow flowers, fungus, scrambled eggs and an appropriate amount of water starch, then add cooking wine and salt and stir-fry to taste.

5.Add the cut cucumber slices and stir-fry, finally add an appropriate amount of water starch, stir-fry evenly, and then put it on a plate.

A few simple steps will teach you how to make delicious mushu meat.

Mushu meat, simple, easy to learn, delicious, I hope you like it.

The ingredients and preparation of mushu meat are as follows:

Ingredients: 200 grams of pork; one carrot; 1 cucumber; A few traces of fungus; Eggs for two.

Excipients: appropriate amount of oil; salt to taste; Chopped green onion to taste; a spoonful of oyster sauce; 1 scoop of light soy sauce; Appropriate amount of water starch; A spoonful of cooking wine.

1.Soak the fungus in water, remove the roots, and clean it.

2.Boil a pot of water, put the fungus into the pot and blanch it, remove it, drain the water and set aside.

3.Pork cut into thin slices. Add a spoonful of starch and a spoonful of cooking wine to marinate for about 10 minutes.

4.When marinating the meat residue, you can wash the vegetables, cut the cucumber and carrot into diamond-shaped slices, chop the green onion and garlic into minced pieces, and beat the egg with a small half spoon of salt. How to cut cucumbers and carrots into diamond-shaped slices:

Cut the cucumber and carrot diagonally into small pieces, and then stand up and slice them to form a diamond.

5.Pour oil into the pan, heat and stir-fry the eggs.

6.Pour an appropriate amount of oil into the pot and fry the marinated meat slices in the pot until they turn white.

7.Leave a little base oil in the pot, add the chopped onion and garlic and stir-fry until fragrant, then pour in the carrot slices and stir-fry for 1-2 minutes.

8.Then pour in the fungus and meat and stir-fry, add a spoonful of light soy sauce and a spoonful of oyster sauce and stir-fry for a while.

9.Add the cucumber slices and eggs and stir-fry, add a teaspoon of salt to taste.

10.Finally, pour in starch water to thicken. After boiling the pot again, put it on a plate, and the delicious and nutritious mushu meat is ready.

1. 150 grams of lean pork, 150 grams of eggs, 5 grams of dried fungus, 50 grams of cucumber, 5 grams of salt, 3 grams of soy sauce, 5 grams of cooking wine, 80 grams of oil, and a little sesame oil.

2. Cut the lean pork into shreds that are 5 cm long and thick. Crack the eggs into a bowl and beat well with chopsticks.

3. Soak the dried fungus in boiling water for 5 minutes, remove the roots, and tear into pieces. The cucumber branch is cut into a 2 cm long segment with a slant knife, and the straight knife is cut into a piece after being flattened, and the shape of the slice is diamond-shaped. Shred the green onion and ginger.

5. Put the wok on the fire, heat with oil, put the shredded meat into the stir-fry, after the meat turns white, add green onion and ginger shreds and stir-fry, until eight ripe, add cooking wine, soy sauce and salt, stir-fry well, add fungus, cucumber and egg pieces and fry together, pour sesame oil after cooking.

The side dishes of Mushu pork are almost all my favorites, and this combination is really wonderful, with tender and unsold slices of meat, fragrant eggs, crispy fungus, strong golden needles, and refreshing cucumbers. It's refreshing and rich, and I can eat steamed buns!

Ingredients: pork loin, eggs.

Ingredients: fungus, daylily, cucumber, red pepper, green onion.

Seasoning: 1.5 tsp salt (twice use, 0.5 tsp marinated meat, 1 tsp seasoning), 1/2 tbsp light soy sauce, 1/5 tbsp dark soy sauce, 1/2 tsp sugar, 1/2 tbsp cooking wine, starch, pepper.

Method:

1. Raw material diagram. Slice the pork loin, marinate with salt, pepper and cooking oil for 10 minutes, and put a teaspoon of starch before serving. (forgot to shoot). 1/2 tablespoon light soy sauce, 1/5 tablespoon dark soy sauce, sugar, 1/2 tablespoon cooking wine, mix into juice and set aside in a bowl.

2. Beat the eggs and fry them out, the trick of scrambled eggs is to have a larger fire and a little more oil to be soft. You can also add some white vinegar or cooking wine to the eggs.

3. Pour out the oil of the scrambled eggs and only leave about half a tablespoon, fry the green onions, and when the green onions are fragrant, add the marinated meat slices and fry them.

4-5. Put in the large and mixed juice in step 1 and stir-fry well, add fungus and daylily and stir-fry to break off. Add half a teaspoon of salt.

6. Finally, add cucumbers and red peppers and stir-fry raw.

Cooking tips

Making mushu meat looks easy, but it's not easy, but it's not as difficult as you think. As long as you master the marinating and heat of the meat slices, you will make super delicious mushu meat

1. Meat slices, I strictly follow the "one-man sizing method": that is, the meat slices are not mixed with starch first, first marinated with salt, pepper and edible oil, and then mixed with starch before the pot, so that it is not easy to depulp and is more tender.

The reason why you use cooking oil instead of egg whites is because if you don't use egg whites well, a lot of white scum will appear when you fry them.

2. Stir-fry time: medium and high heat throughout the whole process, pour the juice into the meat slices (that is, the outside of the meat slices all turn white), the sauce is light soy sauce and dark soy sauce, and the sugar cooking wine is mixed well, in the bowl, it will save a lot of time and will not be in a hurry. After stir-frying, put the fungus and goldenrod, about eight ripe.

Pour in the cucumber and red pepper at the end. OK.

3. Why are dark soy sauce and light soy sauce mixed together, because only the color of light soy sauce is too light, and the dark soy sauce is allowed to increase the imitation trembling color, but the color of good soy sauce will look good.

Ingredients: 500 grams of pork, 20 grams of fungus.

Excipients: 1 gram of pepper, 4 grams of salt, 13 grams of starch, 5 grams of cooking wine, 3 grams of sugar, 10 ml of soy sauce, 5 grams of oyster sauce, 500 ml of water, 50 ml of oil, two eggs, 5 grams of green onion, 5 grams of ginger, 20 grams of daylily, 10 grams of cucumber.

1. Cut the pork into slices and put it in a bowl.

2. Add pepper, salt, starch and cooking wine to the pork in turn, stir well, and marinate for three minutes.

3. Then mix the seasoning sauce, put salt, starch, cooking wine, sugar, soy sauce, oyster sauce and water in a bowl in turn, and stir well.

4. Beat two eggs into egg liquid, fry them and put them on a plate for later use.

5. Continue to pour in the pork and stir-fry it and put it on a plate for later use.

6. Then add oil, green onion, ginger, fungus and daylily to the pot and stir-fry.

7. Finally, pour in cucumbers, scrambled eggs and pork, add seasoning sauce, stir-fry and then remove from the pot.

Ingredients: Ingredients.

160g of pork fillet

Black fungus 10g

Cucumber 150g

2 eggs with oil accessories.

Salt to taste, soy sauce to taste.

Pepper to taste.

Appropriate amount of white sugar.

Starch in moderation. Appropriate steps.

1.The cucumber is first cut diagonally and then vertically sliced to become a beautiful diamond-shaped slice.

2.Prepare the green onion, ginger and garlic for later use.

3.Soak the fungus, clean it, and pick it into small flowers.

4.Thinly slice the pork and set aside.

5.Place the pork slices in a small bowl and add the salt, sugar, soy sauce, pepper, green onion ginger, starch and a little egg white.

6.Beat the remaining eggs with a little salt and green onions in a bowl and set aside.

7.Put oil in the pan and heat the egg mixture.

8.The egg mixture swells when it is hot oil, and then it is quickly slid and stir-fried twice.

9.Heat the oil again and heat the oil to reduce the flavor of the meat slices.

10.Stir-fry and set aside.

11.For the third time, add cucumber, fungus and garlic, stir-fry to change color and add salt to taste.

12.Pour the previously fried meat slices back into the pan and stir-fry evenly.

13.Finally, pour the eggs back into the pan and fry them evenly.

Tip 1Meat, eggs and vegetables should be fried separately in a pan, and finally mixed evenly to have a good taste.

2.Scrambled eggs should be scrambled with hot oil, so that the eggs can be fluffy and have a good taste.

3.The fungus is easy to fry, so the heat should not be too big, and the cucumber will lose its crispness if it is fried for too long.