Shandong cuisine, also known as Shandong cuisine, belongs to one of the four major cuisines in China. It has a long history and extensive influence. It is famous at home and abroad for its salty, fresh and tender taste, unique flavor, and exquisite production. Shandong cuisine is divided into: Jinan cuisine, Jiaodong cuisine and Kongfu cuisine. I heard from my father that the Manchu and Han Feast mainly consists of Shandong cuisine. It seems that hotels in Beijing now still have this Manchu and Han Feast, but the price is relatively expensive!
All I know is Fengze Garden in Beijing.
Most Shandong cuisine is complex to make and delicious. With the passage of time, the diversified cuisine has downplayed the status of Shandong cuisine in the past, but some classic dishes are still special dishes in many restaurants. I remember my father cooking several good dishes are Shandong cuisine. Among them, the ones with more profound memories are sweet and sour sauce carp, four-xi meatballs, crispy chicken, shredded yam, pot tofu, boiled beef meatballs, fried coriander tenderloin, sweet and sour tenderloin, braised pork, moo shu meat, dried pepper tofu, stir-fried tofu with leeks, etc. In addition to simple moo shu meat, stir-fried tofu with leeks, and dried pepper tofu, I rarely cook anything else. I can cook shredded vegetables and sweet and sour vegetables, but I rarely eat fried vegetables at present. On the one hand, it is troublesome, and on the other hand, greasy, and I am afraid of growing meat. Hahaha I rarely cook everything because many of them are oily dishes, so it is really troublesome to cook it once. So except for festivals, these dishes can only be eaten in restaurants, because many of them are very complex dishes. My father is very good at cooking Shandong cuisine, but now I have thought about it. Only this moo shu meat is affordable and simple, so I can make it whenever I want to eat it. Share it here for everyone! Hope everyone likes it!
Pork is higher in fat than chicken, so I usually use chicken because from a nutritional point of view, two-legged meat is healthier than four-legged meat. Today is the moo shu meat made with chicken for your reference. I hope everyone will support and like it!
Moo Shu Pork
Recipe Recommendations
- chicken breast 150 grams
- eggs a
- cucumber 120 grams
- dried fungus 30 grams
- carrots 50 grams
- soy sauce 1.5 seasoning spoon
- Jiang 2 tablets
- onion 5 pieces
- salt a spoonful
- chicken essence Half a spoonful less
- vinegar Half less seasoning spoon
- sesame oil a drop
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Moo Shu Pork
1
Put the dried fungus in a bowl to soak in your hair.
2
One piece of chicken breast.
3
Cucumber, carrot, onion and ginger.
4
Beat eggs one into a bowl.
5
First soak the fungus in cold water for 40 minutes. If it is hot, it will be faster. I like to use cold water.
6
Pick the soaked fungus, wash it and remove it for later use.
7
Cut the cucumber and carrot into diamond-shaped slices, cut the green onions and ginger for later use.
8
Cut the chicken into slices, add a little cooking wine and soy sauce and marinate with a little wet starch.
9
Heat the frying pan, add the eggs and stir fry them until they are done and set aside.
10
Heat the oil in the wok, add the pepper and fry it until fragrant, and remove it.
11
Add spring onions and ginger and fry until fragrant.
12
Add the chicken and stir fry, add a little soy sauce, add the carrot and stir fry.
13
Add the fungus and stir fry for a while.
14
Add cucumber and stir fry for a while.
15
Finally add the eggs.
16
Add salt and chicken essence, sprinkle with a little vinegar and sesame oil, stir well and remove from the pan.
17
Stir fry evenly and you can serve in the pan!
18
Green Angel welcomes everyone to Yiru Food Kitchen!Moo Shu Pork Make Tips
1. Eggs must be fried tender to taste delicious. 2. The cucumber must be put last and then quickly taken out of the pan to keep it crisp. 3. The concentration of the paste must be well controlled for the chicken. If the chicken is less, the chicken will get old, and if it is too much, the paste will be peeled, making the food very ugly.