Mushu Meat

Name: Mushu Meat
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g beef; 30g Dried yellow flowers; Some Soaked fungus; 2 pcs egg; 1/2 root carrot; Some Cooking oil; 2 tablespoons Soy sauce; 2 tablespoons Cooking Wine; 1 tsp pepper; 1 tablespoon salt; 1 tsp Chicken noodles; 1 tablespoon Water starch

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

It's been a long time since I made Mushu meat, and I really miss it. I made a full plate today, and my family said it was delicious, and it was all after three clicks. The son said: The meat slices and eggs, this is simply delicious, I can eat two plates! Haha, although it is a bit exaggerated, the Mushu meat dish is really delicious. There are meat, eggs, and vegetables. It is nutritious and simple to make. It is used to mix rice and noodles, and the taste is superb! Give it a try now!

Mushu Meat

1. Prepare the ingredients you need. I use beef in this dish. Don’t be afraid that it won’t be tender when fried. Fish has a coup. Don’t worry, look down carefully. Cut the beef tenderloin into 1.5mm thin slices, put in a basin, add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 teaspoon of pepper, and 1 little salt. Mix and stir evenly. It is better to wear gloves to grasp and pinch evenly by hand, so that the beef can fully absorb the seasoning and moisture, so that the marinated beef slices will be soft and tender. Sprinkle a layer of cooking oil on the surface to prevent the beef from evaporating.

2. Peel the carrots and cut them into slices. Soak the dried yellow flowers and dried wood in advance. Some of the day lilies have hard roots. Remember to carefully select and clean them.

3. Put an appropriate amount of water in the pot, boil the day lily and fungus, blanch it again. It doesn't take too long, just 1 minute.

4. Heat up the wok, add appropriate amount of cooking oil, and stir-fry the marinated beef slices until they are 90% cooked. If the beef is overheated, it will become hard. You will need to heat it in the pot later.

5. Beat 2 eggs, add 1 tablespoon of cooking wine, stir evenly, stir-fry in a frying pan, and set aside. Brush the wok clean, add a proper amount of oil again, add chopped green onion, minced ginger, and garlic slices and stir fry for a fragrance.

6. Add carrot slices and stir fry a few times, add blanched day lily and fungus, stir-fry evenly, add the fried beef slices, eggs, and stir-fry evenly.

7. Add 1 tablespoon of salt to taste, add an appropriate amount of water starch and stir fry a few times, add 1 teaspoon of chicken powder, stir evenly, put it out of the pan and serve.

8. The home-cooked version of the classic vegetable mustard meat is ready. The preparation is very simple. There are meat, eggs and vegetables. They are rich in nutrition and delicious. They are especially delicious when used in bibimbap and noodles. Give it a try!