Shandong cuisine in everyone's impression has never been so approachable
For example, the famous nine-turn large intestine, sweet and sour Yellow River carp, fried double crispy in oil, grilled abalone in original shell, shrimp with jade belt, Confucian Mansion Yipin pot...
Just by looking at the name, you can tell how complicated it is
The entire cooking process of most Shandong cuisine from ingredients to cutting techniques to heat is complex and exquisite
Even in our local area, there are not many restaurants that eat Shandong cuisine seriously
Most of the so-called Shandong cuisine in most restaurants is a simplified version of jerry-cutting
There are exceptions to everything, and there are also a few common dishes in Shandong cuisine
For example, the sweet clover meat that I want to subvert today is one of the top brands in restaurants of all sizes
Why is fried pork with eggs called "sweet clover pork"?
That's because in our north, the word "egg" is insulting
Moreover, it is in the Confucian Mansion, which respects etiquette. How can this word be allowed to appear in beautiful dishes?
"Muxiang" is another name for osmanthus tree. The color of the eggs in this dish is as golden as osmanthus
Therefore, a talented ancestor gave this dish a poetic name-sweet clover meat
"Moo Shu meat" or "alfalfa meat" are actually misnomers of "sweet clover meat". Or can we say that the power of the masses is powerful?
Over time, the most commonly used "moo shu meat" on the menu turned out to be a mistake
Its origin is the Confucian Mansion in Shandong Province (Kong Family Cuisine). In addition to pork and eggs, the authentic official sweet clover meat is served with black fungus and Chujun slices.
This is indeed the case for what I ate at Shandong Hall and Yanxitang
Today, the side dishes I have chosen for day lily, cucumber slices, black fungus and carrot are the most widely accepted and most favored by our family today.
So please don't get serious with me about whether it is authentic or not. I like subversion, creativity, and everything I want when I cook.
Based on the principle of eating comfortably and suitable for your stomach and your family, others, who do you love?
Moo Shu Pork
By LoriSchumm
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Moo Shu Pork
1
300 grams of pork; 1 cucumber; half carrot; several dried black fungus (about 50 grams); a small handful of dried day lily (about 60 grams); two eggs; 5 cloves of garlic; edible oil; 1 spoonful of cooking wine Thickening juice: 1/2 tablespoon of sugar, 1 spoonful of salt, 1 spoonful of soy sauce, 1 spoonful of starch, and 4 spoonfuls of water
2
Cut cucumbers and carrots into diamond-shaped pieces; soak day lily and cut into sections; soak fungus and tear into small pieces; slice garlic; slice meat with 1 spoonful of starch, 1 spoonful of cooking wine, and 1 egg white, grab well for later use; blend the sauce (not photographed on the picture, follow step 1).
3
After the oil is heated, pour in the eggs, solidify and take shape, and serve for later use.
4
Stir fry the garlic slices with a little oil until fragrant, add the meat slices and stir fry until the color is light powder and white.
5
Pour in the fungus, carrot, and day lily together and stir fry for about 3 minutes.
6
Add cucumber and egg, stir fry slightly, pour in the blended sauce, stir fry for about 1 minute to evenly mix.Moo Shu Pork Make Tips
Passionate "Pepper" Awaiting: 1. The soaking time for daylilies must be sufficient; it is best when they are completely soaked through without a hard core. 2. Add a little starch when washing wood ear mushrooms to make them easier and cleaner to wash. 3. Add a little water or vinegar to the eggs, cook in hot oil over high heat, and remove immediately after the eggs set; overcooking will affect the texture. 4. Put the purchased tenderloin in the freezer; it cuts better after it has hardened slightly.