The original correct name of mushu meat is muxi meat, which is a classic dish of Shandong Kongfu and belongs to Lu cuisine. This dish is plainly egg scrambled meat, so how did the wood whisker meat come from? It is said that people in the past were afraid to talk about eggs and chickens, so they changed to a more elegant name, such as eggs and wood flowers (that is, osmanthus flowers) the same color, so they changed the scrambled eggs to fried wood trees, egg soup into wood soup, and slowly all dishes with scrambled eggs as accessories are called wood trees. This has continued like this, but I don't know why it has changed from the original wooden meat to the current wooden whisker meat, which I don't know for the time being.
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There are many ways to make woody meat now, but no matter how you make eggs and meat, it has never changed. This is a fast dish, in the pot stir-frying time is very short, how to fry well, stir-fry out the taste is also a certain skill, let's see how I cook this seemingly simple classic dish.
<h1 class="pgc-h-arrow-right" data-track="11" > the method of wood whisker meat:</h1>
【Ingredients】: 4 eggs, 150 grams of pork.
【Ingredients】: 50 grams of dried yellow cauliflower, 10 grams of black fungus, 1/2 cucumber, 1/2 carrot, 1 small piece of ginger, 1 small piece of green onion.
【Seasoning】: edible oil, edible salt, sesame sesame oil, cooking wine, soy sauce, chicken essence, starch, water starch.
【Preparation】:
1, first wash the meat and then slice, cut it and wash it twice with water after squeezing the water, the meat slices can be washed off most of the blood, but at the same time it will lose part of the meat flavor, wash it or not to wash it on its own.
Add a little salt to the bowl to add a bottom flavor to the meat slices, not too much, a small amount.
Add a little white pepper to remove the fishy flavor.
Add a small amount of soy sauce to add flavor and color.
Add 20 grams of water to add moisture to the slices of meat, then mix well with your hands to catch a little sticky hand, which takes about 1 minute.
Beat in half an egg white and continue to grasp well, adding egg whites can make the meat slices taste smoother and tenderer.
After grasping the egg whites, add 1 spoonful of starch into it, the purpose of adding starch is to lock in the moisture of the meat slices without losing, and can also play a role in making the meat slices taste more smooth and tender.
After grasping well, pour a spoonful of oil, gently stir evenly, the purpose of oil can lock the moisture of the meat slices not to be dried, but also make the meat slices not stick to each other.
2, eggs into the bowl, with chopsticks to break the eggs, in the beating of chopsticks to beat while picking up, so that the air into the egg liquid, but also the egg in the fascia can be broken, out of the bubbles, so that the egg liquid fried out of the loose.
Add a little salt and cooking wine to the egg mixture and scatter it, so that it is more flavorful, smoother and softer.
3, cucumber oblique knife cut into small pieces, and then horizontal knife cut into pieces, so that the effect is diamond-shaped slices, cut can be slightly thicker, if cut too thin, then after frying will lose the crisp taste.
4: Cut the carrot into sections and then cut into diamond-shaped pieces for later. The same carrot can also be slightly thickly cut.
5, put the dried yellow cauliflower on the plate, add warm water to soak for 30 minutes, then pour the water and then replace it with cool water to soak for about 1 hour, use scissors to cut the root of the broccoli, and finally rinse it with water.
6, with 15-25 degrees of warm water to soak the black fungus for 6-8 hours, so that the bubble out of the black fungus can inhale enough water, can return to the physical state of the growth period. If you are in a hurry, use warm water of about 40 degrees to soak your hair, which can speed up the speed of foaming. Remember not to use too hot water, otherwise it is easy to kill the active substances in the black fungus, which will affect the taste. After soaking, rinse with water, and then tear the black fungus into small pieces for later.
7: Cut ginger into small slices, cut green onions into green onions and set aside, this dish is generally not garlic.
【Cooking Method】:
1, boil water, add a small amount of salt to the water, after the water boils, put in the broccoli, black fungus and carrots together to blanch the water, because the late frying time is very short, these things first blanched, so that the later stage can achieve a consistent maturity.
2, wait for the water in the pot to boil again, and then time for half a minute to fish out the control water for later.
3, restart the heat of the pot, burn the pot to a bit of smoke, add 1 large spoon of oil to the pot, pick up the pot and gently shake the pot, let the oil fill the pot wall, then pour the oil out, and then re-add a spoonful of cool oil, when the oil temperature is 50% hot, pour the egg liquid into the pot.
4, after the egg liquid is poured in, do not go to turn, after 5 seconds to use a spoon to push, the egg that has solidified to the side, the uncoagulated egg liquid is left in the middle of the pot, so count for 5 seconds and then push it, until all the egg liquid is fixed after the fixed egg is turned over, fry both sides of the egg until golden brown, and then use the spoon to divide the fried egg into large pieces to be out of the pan for later use. The scrambled eggs are like the color of the wood tree, which is the color of osmanthus flowers, which is also the origin of the name of this dish.
5, add 2 tablespoons of oil in the pot, the oil temperature is 30% hot to change the heat to a small heat after the meat slices, it should be noted that we slip meat slices or fried meat slices when the oil temperature can not be too high, the fire can not be too fierce, otherwise it is easy to fry the meat slices old and lose the tender taste.
6, use chopsticks to break the meat slices, so that they are heated evenly, to what extent can the meat slices be? We don't need to worry about the meat slices to a few ripe or not cooked problems, as long as we see the meat slices turn white, we can pour out the oil control.
7: Leave a little bottom oil in the pot, the oil temperature is 30% hot, and the green onion and ginger slices are stir-fried to create a fragrant flavor. Usually this process has a maximum of 20 seconds.
8: Pour the blanched broccoli, black fungus and carrots into the pot and stir-fry evenly, for up to 10 seconds. It should be noted here that black fungus cannot be fried for a long time in high temperature, otherwise black fungus is prone to the phenomenon of frying pan. Generally soaked in enough water, a small piece of black fungus appears in the fryer is less likely.
9: Pour the smooth slices into the pot.
10: Pour the fried eggs into the pan.
11: Pour the cucumber slices into the pot, and then stir-fry them slightly to make the seasoning action.
12, although the previous each link has added salt, but not much, so here I also have to add a little salt, and then cook a little soy sauce from the side of the pot to increase the flavor, this dish is generally not added to the hotel, but in order to taste better, we secretly put a small amount, as long as you can't see it, there is no problem. We do it at home, so we can put as much as we want, and others can't control it.
13, add some chicken essence to fresh, do not like can not add, you can use a little sugar to freshen, but pay attention to the amount of sugar must not be more, more will be counterproductive.
14, if you want to make the dish more flavorful, we have to hook a thin mustard, lighten the water starch a little, drizzle a little and stir-fry evenly. What role can this thin mustard play, we look at the surface of the black fungus, yellow cauliflower and cucumber are relatively smooth, the frying time is short, so it is difficult to taste, but we secretly come to a little thin mustard, the effect is different, the thin mustard is so thin that you can't see the hook, but on this point the thin mustard can make all the flavors adsorb on the top of the ingredients.
15, before finally starting the pot drizzle with a little sesame sesame oil, so that you can increase the incense, you can also increase the brightness of the dish,
16: Stir-fry evenly before being put on the plate.
<h1 class="pgc-h-arrow-right" data-track="53" > Conclusion:</h1>
This dish does not add water, the effect is dry and fragrant, salty and umami, and the nutritional value is particularly rich. Stir-fry this dish well and you can eat it for a long time.
The side dishes of traditional woody meat will generally have yellow cauliflower, black fungus, bamboo shoots, etc., which are not important today, what is important is to serve what you like.
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