Muxiu meat is a typical northern dish. In addition to pork, eggs and day lilies, there are auricularia auricula and magnolia slices (bamboo shoots) in Kongfu, Shandong, and auricularia auricula, day lilies and cucumbers in Beijing. The advantages of this dish are simple preparation and easy availability of raw materials; Xian Yi with fresh taste, delicious taste, rich flavor and rich nutrition is suitable for all ages. You don't need to prepare a lot. It's a relaxing life experience for people who don't cook often.
Method of making moo Shu pork 1:
Ingredients: lean meat 150g, egg 150g, dried fungus 5g, cucumber 50g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g and a little sesame oil.
Exercise:
1. Cut lean pork into filaments with a length of 5, a width of 0.3 and a thickness of 0.3 cm. Beat the eggs into a bowl and beat them well with chopsticks.
2. Blanch the dried fungus with clear water for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger.
3. Heat the wok, put the oil in it, heat it, add the eggs, stir fry them, make them into irregular pieces, and put them on the plate, which is the so-called "Mushu".
4. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. When cooked, pour in sesame oil.
Method 2 for making moo Shu pork:
Ingredients: 3 ounces of auricularia auricula, 2 ounces of lean meat, 2 eggs, a piece of cucumber or a handful of spinach, proper amount of seasonings such as cooking oil, cooking wine, pepper, soy sauce, salt, chicken essence and starch, and proper amount of onion, ginger and minced garlic.
Exercise:
1. Wash the auricularia auricula with clear water, tear it into small pieces and slice the cucumber.
2. Slice the lean meat into a bowl, pour in a little cooking wine, soy sauce and a little starch or tender meat powder, and mix well for a while. Knock the eggs into the bowl and break them.
3. Set the wok on fire, put the oil, spread the eggs after the oil is hot, and break it up; Add some oil, add pepper when the oil is hot, take out the pepper after it changes color and taste, stir fry the meat slices, add onion, ginger, minced garlic and soy sauce after stopping growing, add eggs, fungus and cucumber after coloring, continue to stir fry, add a little salt, or add some soup or water, and finally add some chicken essence to stir fry evenly.
Method 3 for making moo Shu pork:
Ingredients: Auricularia auricula, pork leg 100g, 2 eggs, garlic 1.
Exercise:
1. Soak Auricularia auricula in warm water for 20 minutes, and then cut into thin strips. Slice pork leg, marinate with soy sauce and salt powder, break eggs and peel garlic.
2, hot oil pan, eggs, cooked before the pot. Heat oil pan, add garlic, pork leg, stir-fry until 70% cooked, add fungus, if it is too dry, add a little water.
3. Add the right amount of soy sauce and continue to stir fry the eggs. After the ingredients are completely cooked, wet them and eat them. You can sprinkle some shredded green and red peppers for color matching.
Method 4 for making moo Shu pork:
Ingredients: egg, cucumber, black fungus, day lily, pork.
Exercise:
1. Soak the day lily and fungus in warm water, cut off the root of the day lily, tear the fungus into small pieces and slice the cucumber.
2. Shred pork and marinate with raw flour, oil, salt, sugar and soy sauce. Stir the eggs together for later use.
3. Add a little oil, stir-fry shredded onion in Jiang Mo, and stir-fry shredded pork until it changes color.
4, put oil, add day lily fungus and stir fry until soft, add cucumber slices and shredded pork, then stir fry eggs, add cooking wine, soy sauce and salt, and stir fry for a while.
Method 5 for making moo Shu pork:
Ingredients: shredded pork, fungus, winter bamboo shoots, eggs, cucumber, Flammulina velutipes.
Exercise:
1. Stir the shredded pork with a little cooking wine and raw flour, cut the fungus into small pieces, shred the cucumber, shred the winter bamboo shoots, and remove the roots of Flammulina velutipes and wash them.
2. Add a spoonful of salt to shredded pork, shredded cucumber, shredded bamboo shoots, fungus and Flammulina velutipes, and drain.
3. Add salt to the eggs and break them up. Pour the oil into the pot. When the fire is heated to 70% heat, pour in the egg liquid, spread it out quickly with a shovel and stir fry.
4. Add a little oil to the pot, stir-fry shredded Jiang Mo onion, then add shredded pork, shredded cucumber, shredded bamboo shoots, auricularia auricula and Flammulina velutipes, stir-fry for 1 min, then add eggs, add salt and stir-fry a few times.
5, finally pour some sesame oil out of the pot.
Like friends, hurry and do it yourself at home.