"beijing-flavored Mellow Meat", A Home-cooked Little Stir-fry of Beijingers in Winter
by Large frying spoon
Favorite
Difficulty
Easy
Time
10m
Serving
2
"Muxirou" is a dish everywhere in the country, and there are different ways of doing it. Therefore, this dish is made according to local conditions, and there is everything in it, and there is no uniform production standard.
However, looking through historical data, the practice of "muxiu" in North China is more traditional and authentic. "Muxirou" originated from Shandong cuisine in Shandong. It has been introduced to Beijing for more than 300 years. Now it has become one of Beijingers' housekeeping dishes, and it is a good dish for Beijingers on the table.
"Muxi" is sweet-scented osmanthus, its stamen is golden yellow, it is beautiful, it can be used as medicine or made into sweet-scented osmanthus sauce, etc. It is the best filling and indispensable condiment for making Chinese cakes. Osmanthus products taste or smell Qixiang is also very delicious. Because there are eggs in the "muxu", the fried dishes are very beautiful. The golden color of the eggs is just like the sweet-scented osmanthus, and they are paired with shredded pork and yellow-flowered fungus.
The "fungus" in "Mellow" was originally wild. It is a parasitic dark brown edible fungus that grows on northern oak trees, also called tussah. It has high nutritional value and has the effects of nourishing and clearing the lungs. It was originally in the Yellow River Basin of my country. The traditional delicacy of people in the north, eating fungus has a history of thousands of years, and then gradually spread to the whole country.
The "Yellow Flower" in "Mellow Flesh" is a herbaceous plant that grows all over the country and was eaten by people very early. The dried yellow flower is very delicious after soaking and soaking. It can be used for stir-frying or used as other ingredients.
The traditional method of "melilotus meat" is inseparable from eggs, pork, yellow flowers and fungus. Inside it is paired with a little seasonal green hard vegetables, such as cucumber slices, lettuce slices, rape gang or mustard gang, etc. for color matching, a dish The back end is fried and served. The overall color is black, brown, brown, and green. The roots and roots of the meat are interlaced to bring out the attractive golden yellow of the egg, which is just like the blossoming osmanthus flowers growing on the branches of the laurel tree, hence the name It is "Muxi Meat".
Cabbage and other vegetables are also used to make mulberry meat, but they are all unorthodox practices. This dish is mainly based on edible yellow flowers, fungus, pork, and eggs. The vegetables are just for color matching, and you can leave them alone. The specific method of "Beijing-flavored mellow meat" is as follows;"
However, looking through historical data, the practice of "muxiu" in North China is more traditional and authentic. "Muxirou" originated from Shandong cuisine in Shandong. It has been introduced to Beijing for more than 300 years. Now it has become one of Beijingers' housekeeping dishes, and it is a good dish for Beijingers on the table.
"Muxi" is sweet-scented osmanthus, its stamen is golden yellow, it is beautiful, it can be used as medicine or made into sweet-scented osmanthus sauce, etc. It is the best filling and indispensable condiment for making Chinese cakes. Osmanthus products taste or smell Qixiang is also very delicious. Because there are eggs in the "muxu", the fried dishes are very beautiful. The golden color of the eggs is just like the sweet-scented osmanthus, and they are paired with shredded pork and yellow-flowered fungus.
The "fungus" in "Mellow" was originally wild. It is a parasitic dark brown edible fungus that grows on northern oak trees, also called tussah. It has high nutritional value and has the effects of nourishing and clearing the lungs. It was originally in the Yellow River Basin of my country. The traditional delicacy of people in the north, eating fungus has a history of thousands of years, and then gradually spread to the whole country.
The "Yellow Flower" in "Mellow Flesh" is a herbaceous plant that grows all over the country and was eaten by people very early. The dried yellow flower is very delicious after soaking and soaking. It can be used for stir-frying or used as other ingredients.
The traditional method of "melilotus meat" is inseparable from eggs, pork, yellow flowers and fungus. Inside it is paired with a little seasonal green hard vegetables, such as cucumber slices, lettuce slices, rape gang or mustard gang, etc. for color matching, a dish The back end is fried and served. The overall color is black, brown, brown, and green. The roots and roots of the meat are interlaced to bring out the attractive golden yellow of the egg, which is just like the blossoming osmanthus flowers growing on the branches of the laurel tree, hence the name It is "Muxi Meat".
Cabbage and other vegetables are also used to make mulberry meat, but they are all unorthodox practices. This dish is mainly based on edible yellow flowers, fungus, pork, and eggs. The vegetables are just for color matching, and you can leave them alone. The specific method of "Beijing-flavored mellow meat" is as follows;"
