Mushu Meat

Mushu Meat

by Fresh water bamboo

5.0 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

I have always wondered about the origin of the name of Mushu meat. Later, I checked the information and said that the correct character of Mushu meat in Mushu meat should be "Muxu (pronounced xi sound)." Muxi is the alias of Osmanthus fragrans, Beijing The speaking speed is relatively fast, sometimes there will be the phenomenon of eating words or eating sounds, screaming, and slowly dripping "Muxi" is called "Mushu". The Muxu in the name of the dish refers to the egg used in this dish, which is called Muxi because of its golden color (the same color as the sweet-scented osmanthus).
The solid wood beard meat is a very ordinary home-cooked dish, and the raw materials are also popular. However, the nutritional composition of the ingredients seems to be quite reasonable. There are vegetables, meat and eggs that are nutritious and rich in content. "

Ingredients

Mushu Meat

1. The ingredients are prepared, the black fungus is soaked in water, and the tenderloin is cut into slices.

Mushu Meat recipe

2. Add salt, cooking wine, light soy sauce, and water starch to the tenderloin and marinate for 10 minutes.

Mushu Meat recipe

3. Beat the eggs with a little water, cooking wine, and salt.

Mushu Meat recipe

4. Cucumber slices.

Mushu Meat recipe

5. Blanch the black fungus in water for 2 minutes to remove.

Mushu Meat recipe

6. Put the oil in the pan, add the egg mixture and stir-fry to solidify and serve.

Mushu Meat recipe

7. Put oil in the pan, add the meat slices and stir fry to change color.

Mushu Meat recipe

8. Add black fungus and stir fry.

Mushu Meat recipe

9. Add cucumber and stir fry.

Mushu Meat recipe

10. Finally, add the scrambled eggs, add salt, cooking wine, and light soy sauce to taste.

Mushu Meat recipe

11. Rich in nutrition and delicious.

Mushu Meat recipe

Comments

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