Muxu meat is a classic home cooked dish. We often order it when we go to the hotel, but few people cook it at home. In fact, it’s very easy to make this mustard meat by yourself. As long as you have all the ingredients ready, you can fry a large plate in less than 10 minutes and eat. My son likes to eat most. One plate is fried every time, which is not enough for him to eat, so every time I fry according to the amount of two plates.
200g chicken breast
Proper amount of cauliflower
Proper amount of fungus
2 garlic stalks
Appropriate amount of edible oil
Appropriate amount of onion and ginger
1 tablespoon starch
1 tablespoon salt
1 tablespoon cooking wine
Half a spoonful of sugar
1 tablespoon raw soy sauce
Proper sesame oil
Appropriate amount of chicken essence
Step 1Get the ingredients ready and start making. First, clean the chicken breast meat, cut it into thin slices along the chicken texture, put it in a clean basin, add 1 teaspoon of salt to make the chicken have a bottom taste, add 2 teaspoons of water (the meat will be tender after adding water), 1 teaspoon of corn starch, grasp and pinch it evenly. If you use chopsticks, stir it in one direction until the chicken becomes sticky and cover it with plastic wrap, Marinate for 5-10 minutes.
Step 2Soak cauliflower and dried agaric in advance until soft, and wash them separately. Cauliflower is easy to have hard roots. When washing, pay attention to each one. If there are hard roots, choose them, otherwise your teeth will be injured when eating. Agaric must be of better quality, otherwise it will not only affect the taste, but may even be harmful to health.
Step 3Garlic stalks should be washed and cut into segments with a length of about 3cm. The traditional Beijing style mustard meat is made of cucumber slices, which are not available at home. I use garlic stalks instead. In addition, it has a good taste and flavor.
Step 4Heat the non stick frying pan, pour in an appropriate amount of edible oil, scatter 3 eggs in a bowl, add 1 tablespoon cooking wine and a little salt to taste, stir evenly, heat the oil, put it into the pan and fry it, and gently shovel it into small pieces with a shovel.
Step 5Brush the pot clean and fry the chicken slices. Heat the pot on the fire, add an appropriate amount of edible oil, put the pickled chicken slices into the pot after the oil is hot, stir fry them slowly until they are cooked at 8 minutes and put them out for use. Don't fry them until they are cooked at 10 minutes. The chicken will get old and firewood, and the taste will be hard. This is the key to fried chicken.
Step 6Brush the pot clean again, heat it, add a little edible oil, then add scallion and ginger to explode, and then put the garlic stalks in and stir fry evenly. Garlic sprouts may be a little dry. You can add a few drops of hot water to ease it, which can also make garlic sprouts mature quickly.
Step 7Then put the yellow flower and agaric together, stir fry for 2 minutes, add 1 teaspoon of salt to adjust the taste, and then add half a teaspoon of sugar to make it fresh.
Step 8Finally, put the fried eggs and chicken slices into the pot and stir fry for 1 minute.
Step 9Add 1 tablespoon of water starch and let the thick thicken juice wrap the ingredients to taste more fragrant and delicious.
Step 10Add an appropriate amount of chicken essence and sesame oil before coming out of the pot, and put them on the table.