Wooden pork!
Stir-fry has a long history, this skill is also unique to China, stir-fry is the basic feature of Chinese cuisine different from other dishes, before the Six Dynasties, roasting and cooking is the main practice of dishes, people also eat with relish.
In the 4th-5th centuries AD, due to the use of vegetable oil, the Chinese people made concave shapes with pig iron flakes, poured vegetable oil into the pot, and fried dishes, different from roasting, and more flavorful, more delicious, this time try, for this monotonous gastronomic world to add a new way to enjoy food, can be said to be a milestone discovery.
For me today, this is almost the same great significance as Edison's invention of the light bulb, thanks to the first person who broke the convention and dared to try, so the technique of boiling oil and frying quickly developed rapidly in ancient China, which was clearly reflected in the "Qi Min Zhi Shu". Therefore, a variety of different ingredients through the frying pan of stir-frying into the supreme cuisine, this unique characteristics of our country, with the traditional meaning of the formation of the characteristics of the stir-fry is also through the changes of the times constantly innovated and transformed and passed down, to the present a lot of handicrafts of stir-frying, still maintain its unique charm, and it is because of this in this way in the modern dinner table to taste its taste, I dare to say that this is the treasure of China, is the wealth handed down to us by the ancients.
Stir-fry has been handed down to many dishes, and wood meat is one of the traditional dishes that have been maintained in the precipitation of the years, wood meat is also known as wood whisker meat, alfalfa meat, etc., this dish is made of tenderloin slices and eggs, wood ear and other mixed stir-fry, because the scrambled eggs are yellow and broken, similar to the wood tree and named. Muxi meat is one of the eight major cuisines, is Lufu cuisine, because this dish is fragrant and not greasy, the taste is diverse, and it is also widely spread in the folk and delicious. Liang Gongchen of the Qing Dynasty recorded in his "Records of the North East Garden, Three Compilations": "In the northern shop, chicken is fried with chicken, and the famous wooden meat is covered with crushed yellow."
Wood pork is a typical northern dish, with the characteristics of northern cuisine, and the southern environment is beautiful, the climate is stable all year round, creating the character of southerners is also gentle, so the dishes made are also time-consuming, exquisite, and pay attention to health, and the northern weather is cold, most dishes are what they want to eat in a clever way, made into dishes, such as large stews, dishes are diverse and steaming, appetite!
Wood pork is also a variety of different ingredients in different ways, such as egg yolk egg whites separated, egg whites stirred in sliced tenderloin, fried meat slices smooth and full. The yolks are added with a little water starch and then sautéed individually, and the scrambled eggs are golden in color and creamy in the mouth. There is also the unique yellow cauliflower in this woody dish, the humble yellow cauliflower, but the fame is very large, this yellow cauliflower is also known as Xuancao, Wu Zhongshusheng said that it is a cure. Ji Kang's "Health Theory" Yun: "Xuancao forgets worries". The world also calls it the grass of forgetfulness. Su Dongpo once gave a day: "Although the grass is slightly flowered, the lonely show can pull itself out, and the pavilion is in the leaves." Bai Juyi also had a poetry cloud: "Du Kang can relax the boredom, and Xuancao can relieve his worries." Zhou Huajian also sang: "Forget about the grass, forget it, how much do you know in your dreams." Therefore, this yellow cauliflower is really a lovesickness, can send sorrow, more able to enter the stomach, rich in nutrition, stomach tonic blood, reduce serum cholesterol. This is a rare good ingredient, and adding to this dish makes this dish more artistic, connotative, and more importantly, more fresh and refreshing, and the lips and teeth are fragrant.
This woody meat home, hotel, banquet are often seen its figure, its color complements each other, the gold of the egg, the ink black of the fungus, the light yellow of the yellow cauliflower, the emerald green of the cucumber, a variety of colors, a variety of aromas converge, each has its own taste, meat and vegetarian collocation, but also blend with each other, the taste is fresh, the taste is delicious, the taste is rich, the nutrition is rich, it is a famous dish suitable for all ages!
Next, I will share with you the detailed steps of this dish:
First ingredients: tenderloin, dried broccoli, dried fungus, cucumber, egg, green onion, ginger!
Ingredients: 1/2 spoon of salt, 1 spoon of light soy sauce, 1/2 spoon of MSG, a small amount of starch, 2 spoons of water starch, 1 spoonful of water, cooking oil to taste!
Let's take care of the ingredients:
(1) Rinse the tenderloin, cut into suitable-sized slices with a knife, add half an egg white, a small amount of starch, a spoonful of water up and down and grasp well, first put aside to wake up!
(2) Dried yellow cauliflower, dried fungus soaked in warm water, washed, filtered out the water for later!
(3) Wash and cut cucumber into diagonal slices, wash and cut green onion into small pieces, peel and rinse the ginger and cut into small slices!
(4) Beat the eggs into a bowl and add a spoonful of water starch to beat and stir well, so that the eggs are more smooth and tender to eat!
Ingredient handling!
Here's how to get started:
1，
First turn on the heat, add the appropriate amount of cooking oil to the 7 layers of heat when pouring the egg liquid, pour at the same time quickly use chopsticks to stir the eggs, when golden brown!
2，
Leave a little bottom oil in the pot, the amount of oil should not be too large, turn the medium heat and wait for the oil temperature to burn to 5 layers of heat, first put in the awakened meat slices under the pot!
3，
When the slices of meat are white, put the green onion and ginger slices in and sauté them to bring out the aroma!
4，
Then add the fungus, yellow cauliflower and stir-fry, add half a spoonful of salt, a spoonful of light soy sauce, half a spoonful of MSG, stir-fry for 2 minutes to taste!
5，
Then add the sliced cucumber and stir-fry!
6，
Finally, pour in the scrambled eggs and stir-fry for 1 minute, add a spoonful of water starch and stir-fry evenly, turn off the heat and you can get out of the pan!
Famous dishes that have been handed down from generation to generation make us proud while tasting the food. We have a unique and excellent cuisine, which makes us feel the taste and energy of life. May you and I be accompanied by food every day, accompanied by life, accompanied by beauty, thank you for your attention, welcome to share, thank you for reading, happy life!