Mushu Meat

Name: Mushu Meat
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tenderloin; 40g Daylily; 60g Black Fungus; 2 pcs egg; 1 Cucumber; 20g shallot; 10g ginger; 10g garlic; 3 pcs Dried chili; 10ml Cooking Wine; 3g starch; 25ml Peanut oil; 5ml Soy sauce; 1g salt; 30ml drinking water

by The cat who doesn't want to go downstairs

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Muxu meat, also called muxu meat, is a typical northern dish. Old Beijingers avoid using the word "egg" in spoken language. Osmanthus trees are collectively called osmanthus. As the color of fried eggs resembles sweet-scented osmanthus, it is replaced by mux. The scrambled eggs on the recipes of the old Beijing restaurant are called "Tan Huang Cai, and the scrambled eggs with meat are called Muxirou," which means that there are eggs and meat that are interesting. Mushu meat generally has lean meat, black fungus, eggs, day lily, cucumber and so on. Several ingredients with different colors and different tastes are mixed together, which not only makes this dish attractive in color and rich in taste, but also has a relatively balanced nutrition, which is very suitable for the elderly and children to eat.
In our daily cooking, we usually cook with vegetarian dishes, or stir-fry vegetables and eggs, or stir-fry vegetables and meat. The Mushu meat dish seems to be a smorgasbord combination, but it is actually very nutritionally balanced. You can eat meat, eggs, vegetables and fungi in one dish. Mushu meat is a home-cooked and delicious dish. The most important step in making this dish is heat. If you master the heat, the fried Mushu meat will be very delicious. If you don't master the heat, it will be unpalatable.

Mushu Meat

1. First of all, we have to prepare all the ingredients needed to make this [mushu meat]: 150g tenderloin, 40g daylily, 60g black fungus, 2 eggs, 1 cucumber, 20g spring onions, 10g ginger, 10g garlic, dried 3 peppers. Soak the black fungus and daylily with water first.

2. Cut the tenderloin into thin and even slices, add 10ml of cooking wine, 5ml of soy sauce, and 1g of starch in a bowl. Grab it well and marinate for 10 minutes. The meat slices marinated in this way will be tender and smooth when fried. Clean the cucumber and cut into evenly thin slices of cucumber for later use. Cut green onion into chopped green onion, ginger into shredded ginger, garlic into garlic slices, and dried chili into chili segments for later use.

3. Then beat the egg into a bowl and add 1g of salt, then use chopsticks to beat until the egg white and egg liquid are fused, and wait until there is a layer of fine foam on the surface of the egg liquid.

4. Wash the soaked daylily, squeeze the water and cut into sections for later use. Mix 2g of starch and 30ml of drinking water into water starch.

5. Remove the soaked black fungus from the roots and tear them into small flowers, rinse them and place them in boiling water, blanch them, remove them and drain them for later use.

6. Heat a wok on medium heat until palms are hot, pour 15ml of peanut oil, turn to high heat until the oil is hot, pour in the whipped egg liquid. Shake the pan to let the egg liquid expand and solidify. After the egg expands and solidifies, stir it quickly with chopsticks, and then set it aside.

7. Pour 10ml of peanut oil in a wok on medium heat until palms are hot. Turn to high heat until the oil is hot. Add chopped green onion, shredded ginger, garlic slices and dried chili. Stir-fry until the sliced meat turns white, add 5ml of soy sauce and 10g of oyster sauce, stir fry for the taste, pour in the fungus and stir evenly.

8. Pour in the cut daylily and stir-fry evenly.

9. Pour in the cut cucumber slices and fry until broken.

10. Pour in the scrambled eggs, pour the adjusted water and starch into the pot to make a thin slice, stir-fry evenly, and then take it out of the pot and set it on a plate.

Tips:
1. Marinate the tenderloin with seasoning and starch in advance, which can lock the moisture of the meat, and the taste will be tender and smooth when it is fried.
2. Fungus is a fungus food that must be thoroughly cooked before it can be eaten. Blanching the fungus in advance can not only remove the impurities on the fungus, but also shorten the frying time.
3. Don't leave the cucumber slices early, or they won't taste good if they are fried.