The simplicity of moo Shu meat
Mushroom meat is mainly made of eggs and auricularia auricula, with ingredients such as shredded lean meat. Because the egg in the dish is golden in color and looks like osmanthus, which is also called osmanthus, later generations use "mushu" to refer to the egg. Mu Shu pork is rich in nutrition, cheap in ingredients, simple to make, crisp and delicious, and it is a good home-cooked dish.
Exercise 1
Ingredients: lean meat 150g, egg 150g, dried fungus 5g, cucumber 50g, salt 5g, soy sauce 3g, cooking wine 5g, oil 80g and a little sesame oil.
Exercise:
1. Cut the lean pork into filaments with a width of 0.3 and a thickness of 0.3 cm. Knock the eggs into the bowl and beat them evenly with chopsticks.
2. Blanch the dried fungus with clear water for 5 minutes, remove the roots and tear it into pieces. Cucumber is cut into 2 cm long sections with an oblique knife, flattened and sliced with a straight knife, and the shape of the slices is diamond. Shred onion and ginger.
3, the wok is on fire, come on, add eggs and stir fry after heating, make irregular small pieces, and put them on the plate, which is Mushu.
4. Heat the wok and put oil on it. Fried shredded pork. When the meat turns white, add the onion and shredded ginger and stir fry. When it is eight ripe, add cooking wine, soy sauce and salt. Stir-fry, add auricularia, cucumber and egg pieces and stir-fry. When cooked, pour in sesame oil.
Fried shredded pork and eggs with auricularia auricula
Exercise 2
Ingredients: pork tenderloin, eggs, fungus, day lily, cucumber, red pepper, onion, salt, soy sauce, soy sauce, sugar, cooking wine, starch, pepper and ginger.
Exercise:
1, prepare the ingredients. Slice cucumber, tear small flowers with fungus, slice red pepper, shred onion, break eggs and stir-fry until cooked.
2. Slice pork tenderloin, marinate in edible oil with salt, pepper and a teaspoon of dry starch for ten minutes, and put starch before serving.
3. Put the oil in the hot pot, add the marinated meat slices, stir-fry and turn white. Add minced onion and ginger and stir well. Add auricularia auricula and stir well.
4. Mix 1/2 tablespoons of soy sauce, 1/5 tablespoons of soy sauce, half a tablespoon of sugar and cooking wine into juice, and stir-fry the red pepper. Finally, add cucumber and eggs and break them raw. Fill the plate.
Exercise 3
Ingredients: lean meat 100g, 3 dried auricularia, cucumber 15g, 2 eggs, cooking wine 1 spoon, soy sauce 1 spoon, egg white 1 spoon, water starch 1 spoon.
Exercise:
1, first wash and soak the auricularia auricula for 20 minutes, then tear the auricularia auricula into small pieces, cut the yellow flower into sections, and cut the cucumber into diamond-shaped pieces.
2. Slice lean meat into a bowl, pour in cooking wine, soy sauce and water starch, mix well and marinate for 5 minutes. Knock the eggs into a bowl, break them up, fry them in a hot oil pan, and then take them out for later use. Add some oil to the pan. When the oil is warm, pour in the sliced meat. Stir-fry until it changes color.
3. Add oil to the wok, add pepper, remove it after changing color and fragrance, add onion, ginger and garlic, stir fry evenly, then add cucumber slices, stir fry a few times and add fried meat slices and eggs.
4. Stir-fry for one minute, add soy sauce and salt to taste, then pour in a spoonful of water soaked in fungus and day lily, and continue to stir-fry until the cucumber is slightly soft. It is best to add some chicken essence and stir well.
Fried shredded pork and eggs with auricularia auricula
Exercise 4
Ingredients: 200g pork tenderloin and 4 eggs. Half a carrot, cucumber 1, water-borne fungus 50g, water-borne daylily 50g. Bacon with (salt 1g, a little chopped green onion, a little Jiang Mo, a spoonful of cooking wine, starch 1top, half an egg white, cooking oil 1top, a pinch of white pepper) bowl juice (3-4 cloves of minced garlic, a little chopped green onion, a spoonful of soy sauce, a spoonful of soy sauce and a pinch of vinegar).
Exercise:
1, pork tenderloin slices (slightly thick) add other seasonings except degreasing and mix well; Add cooking oil, stir again, and marinate evenly for about half an hour; After soaking, wash the fungus and yellow flowers, control the moisture, and tear them into small pieces by hand for later use.
2. Mix all the seasonings in the bowl juice, stir and dissolve for later use; Wash cucumbers and carrots, and cut them into eye pieces (diamond pieces) for later use; Beat the eggs into the pot, add a spoonful of water (about 10ML) and beat them evenly with chopsticks.
3, ignition, put oil after the pot is hot, and pour the egg liquid after the oil is hot; Stir-fry until the eggs are slightly yellow and fluffy, and take them out for later use; Put a little oil in the pot. When the oil temperature reaches 30% to 40%, add the marinated meat slices and stir fry.
4. Stir-fry until the meat slices change color on both sides and serve for later use; Leave a little base oil in the pot. When the oil is hot, add the fungus and stir fry, and add a little salt to taste and stir fry.
5. Stir-fry auricularia auricula until soft, then add carrot slices and daylily and stir-fry quickly; Add cucumber slices, eggs and meat slices after carrot slices soften slightly; Then pour in a bowl of juice; Stir-fry quickly and evenly to complete the production.
Nutritional value of moo Shu meat
Mu Shu pork is a northern home-cooked dish with bright color, rich aroma, salty and sweet taste.
Eggs are considered as nutritious foods, which contain protein, fat, vitellin, lecithin, vitamins and minerals needed by human body, such as iron, calcium and potassium. Eggs are sweet and flat; Has the effects of nourishing heart, calming nerves, nourishing blood, nourishing yin and moistening dryness.
Pork is one of the important animal foods on people's table at present. Pork tenderloin is rich in high-quality protein, fat, vitamins, etc. It is tender and easy to digest. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
Auricularia auricula is a famous edible fungus with rich nutrition because of its soft texture, fresh and tender taste, delicious taste and unique flavor. Vegetarian dishes and meat dishes can be used, which not only adds a lot of color to dishes, but also has extremely rich iron content, so regular consumption of auricularia can enrich blood and nourish skin, and can prevent and treat iron deficiency anemia; Auricularia auricula contains vitamin K, which can reduce the occurrence of blood clots and premonitions and prevent and treat atherosclerosis and coronary heart disease. The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities remaining in the human digestive system and excrete them, thus clearing the stomach and intestines.
Auricularia auricula also has the function of helping to digest fibrous substances, and can dissolve and melt undigested foreign bodies such as hair, chaff, wood residue, sand, metal chips, etc. It is an indispensable food for mining, chemical industry and textile workers. It can also dissolve endogenous foreign bodies such as gallstones and kidney calculi. Auricularia auricula contains anti-tumor active substances, which can enhance human immunity and prevent cancer if eaten regularly. Modern nutritionists praise Auricularia auricula as "vegetarian meat", and its nutritional value can be comparable to that of animal food.
Fried shredded pork and eggs with auricularia auricula
The United Nations Food and Agriculture Organization once put forward a slogan: the most reasonable dietary structure is six words "one meat, one dish and one mushroom". As soon as leeks are eaten, high-quality protein will be available; As soon as you eat vegetarian dishes, you will have cellulose, vitamins and minerals. Thirdly, edible fungi can reduce blood fat, improve immunity and delay aging.
"Mu Shu pork is a good example. In a dish, lean meat, eggs, fungus and day lily are all available, and the nutritional ratio is very reasonable. " Experts agree with this. Experts pointed out that moo Shu meat is rich and balanced in nutrition, and there is no shortage of protein, vitamins, minerals and dietary fiber. In terms of raw materials, moo Shu pork is really healthy, but it usually uses a lot of oil when frying. Scrambled eggs should be fried with oil, and meat should be fried with oil. Coupled with the oil of other dishes, this whole plate of oil is inevitable.