Moo Shu Pork
2024-08-14 02:59:55 1542
Mushu Rou, also known as Muxi Rou, is a typical northern dish. Old Beijingers avoid using the word 'egg' in their spoken language. Osmanthus trees are collectively referred to as' osmanthus', and because fried eggs have a color similar to osmanthus, they are replaced with 'Muxi'. The stir fried eggs on the menu of the old Beijing restaurant are called "spread yellow vegetables", and the stir fried eggs with meat are called "Muxi meat", which refers to the interesting combination of eggs and meat. Mushu meat is usually made from lean meat, black fungus, eggs, yellow flowers, cucumbers, and other ingredients. Mixing different colors and flavors of ingredients together not only makes this dish attractive in color and rich in taste, but also has a balanced nutrition, making it very suitable for the elderly and children to eat< br>
Details of ingredients
Technique
Steps to make Moo Shu Pork
![]()
Firstly, we need to prepare all the ingredients needed to make this dish of "Mushu Meat": 150g of pork tenderloin, 40g of yellow cauliflower, 60g of black fungus, 2 eggs, 1 cucumber, 20g of scallions, 10g of ginger, 10g of garlic, and 3 dried chili peppers. Soak the black fungus and yellow cabbage in clean water first.![]()
2. Cut the tenderloin into thin and even slices, put 10ml cooking wine, 5ml soy sauce and 1g starch into a bowl, grasp well and marinate for 10 minutes. The marinated meat slices will have a tender and smooth texture when stir fried. Wash the cucumber thoroughly and cut it into thin and evenly thick cucumber slices for later use. Cut scallions into scallions, ginger into ginger shreds, garlic into garlic slices, and dried chili into chili segments for later use.![]()
3. Put the egg into the bowl and add 1g of salt, and then beat with chopsticks until the egg white and egg liquid are fused. It will be fine if there is a layer of fine foam on the surface of the egg liquid.![]()
4. Clean the soaked yellow cabbage thoroughly, squeeze out the water, and cut it into sections for later use. Mix 2g of starch with 30ml of drinking water to form water starch.![]()
5. Remove the roots of the soaked black fungus and tear them into small pieces. After cleaning, blanch them in boiling water and remove and drain for later use.![]()
6. Heat the wok over high heat until the palms are hot, then pour in 15ml of peanut oil. Turn on high heat until the oil is hot, then pour in the beaten egg mixture. Shake the flat bottomed pan to allow the egg mixture to expand and solidify. After the eggs have expanded and solidified, quickly stir them with chopsticks, and then take them out for later use.![]()
7. Heat the wok over high heat until the palms are hot, then pour in 10ml of peanut oil. Heat the wok over high heat until the oil is hot, then add chopped scallions, shredded ginger, garlic, and dried chili peppers. Heat the wok over low heat until fragrant, then add the marinated meat slices and quickly spread them apart. Stir fry until the meat slices turn white, then add 5ml of dark soy sauce and 10g of oyster sauce and stir fry until flavorful. Pour in the fungus and stir fry evenly.![]()
8. Pour in the sliced yellow cabbage and stir fry over high heat until evenly mixed.![]()
9. Pour in the sliced cucumber and stir fry until it breaks.![]()
10. Pour in the scrambled eggs, pour the mixed water starch into the pot, add a thin layer of sauce, stir fry evenly, and then serve on a plate.
