What kind of meat is Mushu meat, and what are the ingredients of Mushu meat

Mushu meat, formerly known as Mushu meat, is a common traditional dish of the Han nationality, and the old Beijing Mushu meat, it is different from the home-cooked Mushu meat is that there is no soup after the old Beijing Mushu meat is done, sweet and salty, sweet and crisp. <>

Method. Preparation of ingredients.

Pork, golden needle, cloud fungus, eggs, light soy sauce, salt, corn starch, cooking wine.

Steps. <>

1 Slice the pork, put down the (seasoning) and mix well and set aside.

2 Rinse the fungus, drain and set aside.

3 Stir clockwise after opening the eggs.

4 Put less oil in the pot 7 into the heat, put the eggs quickly and cut clockwise, gradually cook, put in the prepared bowl and set aside.

5 In addition, add oil to a boil, put the marinated meat slices down and stir-fry quickly.

6 Stir-fry the meat slices until they change color, then add the golden needles and cloud fungus and light soy sauce to stir-fry together.

7 When the soup is about to dry up, put some wine, put the scrambled eggs down, mix well, and finally add a few celery sticks to garnish and serve.

Mushu meat, formerly known as Mushu meat, is often read as mushu meat in the common saying, which is a Shandong dish in the eight major cuisines, and originally appeared in the Confucian menu in Qufu. This dish is made by stir-frying pork slices with eggs, fungus and other ingredients, and the eggs are yellow and crushed, similar to wooden stalks.

This dish is easy to make, the ingredients are readily available, the flavor is delicious, suitable for all ages, and it is highly nutritious.

Mushu meat, formerly known as Mushu meat, is a common characteristic traditional dish, which belongs to one of the eight major cuisines of Shandong cuisine-Confucian cuisine, and is often read as mushu meat, alfalfa meat, etc. Its dish is made by mixing pork slices with eggs and fungus, and is named because the scrambled eggs are yellow and crushed, similar to wooden leaves.

Generally, it is pork tenderloin, and now some people use chicken breast instead of pork ** in order to reduce the cost, but the authentic mushu meat is still pork tenderloin, and the tenderloin is more delicious, and the ingredients are eggs, cucumbers and fungus.

Mushu meat is not a specific meat, but pork slices mixed with eggs, fungus, etc., and is named because the scrambled eggs are yellow and crushed, similar to wood.

Mushu meat is made by stir-frying eggs and pork, and is called mushu meat.

Mainly pork slices, eggs, very fungus mixed together stir-fried dish

Ingredients needed for this difference in mushu meat hail:

150 grams of lean pork, 2 eggs, 50 grams of cucumbers, 5 grams of fungus, chopped green onions, minced ginger, salt, cooking wine, sesame oil, monosodium glutamate, and starch.

Method. 1.Crack the eggs into a bowl, first take a small amount of egg whites and put them in a clean bowl, then beat the remaining eggs with chopsticks to mix well.

2.Wash the pork and cut it into thin slices, use a little egg white just reserved, mix with wet powder, hang the slurry on the meat slices, and mix well.

3.Cucumber cut into oblique slices; The fungus is soaked in water in advance and torn into small pieces.

4.Put oil in a pan, boil until 5 hot, put in the meat slices and slide them apart, remove and drain the oil.

5.Pour the beaten eggs into the pan, stir-fry until the eggs are formed, and then remove the egg skins for later use.

6.Leave a small amount of base oil in the pot, heat it over high heat, add chopped green onion and ginger, and stir-fry until fragrant.

7.Cook the steak wine, add the meat slices and stir-fry evenly, season with salt and monosodium glutamate, and then add the cucumber slices and fungus, stir-fry evenly.

8.Then pour the scrambled eggs into the pan and stir-fry them together.

9.Before cooking, drizzle with sesame oil.

The main ingredient of Mushu Chong Qi staring meat is eggs and meat, and some of them have to be put in some sparrows. For green vegetables, you can put some green peppers according to your own preferences. Or soaked fungus, etc.

Today's dish is Mushu pork. Mushu meat, both in terms of color and nutrition, is a great test of cooking skills. And it is rich in color, and it is a dish with both color and flavor. Today we will talk about its homely practice.

First of all, we prepare the ingredients for mushu meat: green onion, ginger, garlic, dried chili, half a carrot, washed cucumber, chicken breast, egg, fungus.

After these ingredients are ready, we start to make the preliminary preparations for the mushu meat:

First, chop the green onion, ginger, garlic and chili, cut the carrot and cucumber into diamond-shaped slices, beat the eggs, and cut the chicken breast into cubes. The color of the carrot and cucumber is matched with the fungus, and the color immediately becomes rich, making the dish look very appetizing.

Once these are ready, we start preparing the marinated chicken breasts. Marinating chicken breasts doesn't require too complicated seasonings, just salt. This will not allow other spices to rob the chicken of its flavor.

Sprinkle an appropriate amount of salt into the sliced chicken breast, put a spoonful of dry starch, and then grasp it well, so that the chicken breast will absorb the flavor and hang the batter. Then add a small spoon of cooking oil to the wrapped meat slices, and then grasp them well, which can ensure that the meat slices do not stick when frying, and can also lock in the moisture of the chicken breast, so that the chicken breast tastes tender. Marinate for 10 minutes.

Then** burn the oil, after the oil temperature is six or seven hot, we put in the marinated chicken breast, stir while frying, quickly break up, fry until the surface is slightly yellow, and then remove the oil. Do not fry too old on the heat, otherwise it will affect the taste of the chicken.

After the chicken breast is fried, we start to scramble the eggs, and after the eggs are scrambled until golden brown, they are removed from the pan and set aside.

Once these are ready, we can start the official stir-fried mushu pork. Pour oil into the pot, heat until the oil temperature is seven or eight percent hot, then add the chopped green onions, ginger, garlic, and chili peppers. Once they are fragrant, add the pre-fried chicken breasts and stir-fry quickly.

Then go down to the fungus. After the fungus is half-cooked, add the sliced carrots and cucumbers. Then stir-fry.

Stir-fry until the cucumbers and carrots are a little soft, then pour in the scrambled eggs. Then add an appropriate amount of salt, thirteen spices, monosodium glutamate and chicken essence in turn, and finally pour in a spoonful of balsamic vinegar to enhance the flavor, and finally stir-fry a few times, so that the seasoning and meat, vegetables, and eggs are fully integrated, so that the mushu meat can be put out of the pot and put on the plate.

In this way, a plate of fragrant mushu meat is ready, which is one of the few dishes that combines meat, eggs, and vegetables, and its rich color and luster, red, green, yellow, and the ink color of the fungus make people look very oily. It is also a dish that is more popular among men, women and children, and it is also a dish that people often order when eating in restaurants.

The dish of mushu meat is easy to make, and the ingredients are readily available. The taste is fresh, the taste is delicious, the taste is rich, the nutrition is rich, and it is suitable for all ages. It is cleverly matched, with a good combination of meat and vegetables, and it tastes fragrant and completely nutritionally balanced.

It is also a wonderful cooking experience for those who don't cook often. Despite its simplicity, it is also a dish that tests cooking skills. If you like to cook, learn how to cook and make sure that your family will never want to go to a restaurant again after eating your food!

In the Confucian menu, the ingredients are pork, eggs and fungus, in addition to magnolia slices. Magnolia slices are actually dried products made of winter bamboo shoots or spring bamboo shoots, because the shape and color are a bit like magnolia petals, so it has the beautiful name of magnolia slices.

Mushu meat is a serious northern dish, which is widely spread in Shandong, Beijing, Inner Mongolia and other places. The raw materials mentioned above are basically the practices of Confucius in Shandong, and when they arrive in Beijing and the surrounding areas, the ingredients may have changed slightly, and there are no beautiful magnolia slices, more cucumber slices and golden needle vegetables. No matter how the ingredients change, the three ingredients of eggs, fungus and pork will never change, otherwise they would not be called mushu meat.

Now in the small restaurants on the street side of northern cities, mushu meat is a classic home-style stir-fry, in addition to those three, green peppers, carrot slices are also seen from time to time.

For novices in the kitchen, mushu meat is a dish that is more suitable for learning to cook, although it cannot be said that it does not pay attention to cooking techniques, but it is still a relatively simple dish. Shred pork, soak fungus, stir well in a bowl of eggs, and add the remaining magnolia slices, cucumber slices and other ingredients according to your preference.

Pour oil into a hot pan, first fry the eggs into "wooden leaves", stir-fry the shredded meat after the eggs are removed, then add green onions and ginger to taste, pour cooking wine, salt, etc., and finally put fungus, add eggs and other side dishes and stir-fry. The following is to share with you the detailed production method of mushu meat!

How to make mushu meat:

Ingredients: 150 grams of pork tenderloin, 2 eggs, 50 grams of fungus, 25 grams of cucumber slices, 25 grams of red pepper slices, 50 grams of daylily, 5 grams of shallots, 5 grams of ginger slices.

Seasoning: 5 grams of salt, 2 grams of pepper, 10 grams of light soy sauce, 4 grams of dark soy sauce, 5 grams of sugar, 20 grams of Shaoxing rice wine, 15 grams of starch.

Production steps: 1. Slice the pork loin, marinate it with salt, pepper and cooking oil for 10 minutes, and then add starch to grasp well and set aside.

2. Beat the eggs and add a little white vinegar or cooking wine to make the scrambled eggs softer.

3. When the pot is hot, put in the cold oil, pour in the marinated meat slices and pour out the oil when the oil temperature is three.

4. Put the salad oil in the pot, put the shallots, stir-fry the ginger slices, fry the fungus and daylily, add the eggs, and fry the meat slices well.

5. Seasoning, add light soy sauce, dark soy sauce, sugar, rice wine, salt, stir-fry over high heat, add cucumber slices and red pepper slices to garnish and stir-fry until it is broken, and add a thin and shallow amount of oil to get out of the pot

Mushu meat belongs to the Lu cuisine in the nuclear trace eight reputations, and the raw materials are pork, eggs, fungus, and magnolia slices. Mushu pork was included in the menu of the Confucian Mansion in Qufu and was later introduced to the capital, where it was replaced by daylily and cucumber because of the lack of magnolia slices, that is, bamboo shoots. There are various kinds of mushu meat dishes, and Qing's pure combination is nutritious, rich in taste, soft and crispy.

What is Mushu Pork Mushu Meat is a common traditional specialty, it is very simple to make, the ingredients are readily available, even people who do not cook often can make this dish, it is an easy life experience.

Ingredients for mushu meat: 200 grams of lean pork or pork loin, 10 grams of fungus, 1 cucumber, 150 grams of eggs, appropriate amount of green onion and ginger, and seasonings such as soy sauce and salt commonly used in the kitchen. Among them, the pork should be cut into thin strips immediately, and the fungus should be soaked in advance.

Mushu originally refers to osmanthus, called it Muxi, egg fried meat is Mushu meat, egg yolk and egg white are stirred very much like osmanthus, the egg is called Muxi, because the font is more cumbersome, the pronunciation of Mushu is relatively similar and the writing is relatively simple, so it is called Mushu meat

Muxi pork originally appeared in the menu of Confucius in Qufu, and its ingredients include not only pork, eggs, and fungus, but also magnolia slices. After the dish was introduced to Beijing and other places, due to the lack of bamboo shoots in Beijing, magnolia slices were gradually replaced by daylily and cucumber slices.

The characteristics of the woody meat

In addition to pork, eggs and daylily, the raw materials are black fungus and magnolia slices (bamboo shoots) in the Confucian Mansion in Shandong, and black fungus, golden needle cabbage and cucumber in Beijing.

This dish is easy to make, and the raw materials are readily available; The taste is fresh, nutritious, delicious, rich in taste, and suitable for all ages. Since there is no need to prepare a lot, it is an easy life experience for those who do not cook often.