Slice the mushrooms, change the magnolia slices into a diamond shape, He Donglin used egg yolk and starch to adjust the thickness, and then put the pork belly slices in and grasp it well with his hands.

"Lao He, are you mistaken, the starch is so thick, aren't you afraid of pasting the pot?" Lin Xiao was also thickening his pork tenderloin, but he only used a little light soy sauce and cooking wine, plus a little water starch.

After serving the starch and cutting the ingredients, Lin Xiao walked to the stove and was ready to start stir-frying.

The recipe for 'mushu meat' is simple and the food is served very quickly, as long as the ingredients are ready, it can be cooked in tens of seconds.

Heat the pot red, pour oil into the pot, and when the smoke rises, pour in the stirred egg mixture.

"Zila!" As the frying spoon stirred rapidly, the poured egg mixture took shape in five or six seconds. Lin Xiao immediately put it out and set it aside for later use.

"Although 'mushu pork' is just a home-cooked dish, it is still not easy to fry well. Liu Mang put down the teacup in his hand: "First of all, the egg should be blended with the flavor of other ingredients. Eating in the mouth, the fragrance lingers, and it is considered a success after a long time. ”

"Then how can we do it well?" Mushu Meat 'Shan Jian will naturally do it, but it seems that it is far from the effect that Liu Mang said.

"First, the eggs must be fried separately from other ingredients, only need to be fried until three mature, and the egg liquid will be the best to coagulate. Liu Mang pointed to the eggs that Lin Xiao had put on the stove and had already scrambled.

"Brother Lin did this very well, the egg is so tender that it can tremble on the plate, and the appearance is fluffy and golden, in the shape of finely chopped osmanthus flowers, so that when it is finally added, its aroma and taste will fully integrate with other ingredients. ”

"What else?" Shan Jian listened attentively with wide eyes.

"Second, the pork slices should also be tender, and the oblique knife method should be used when cutting, because the meat of the pork tenderloin is delicate and has few tendons. But if you cut it along, the meat is too old, and only if you cut it diagonally, you won't eat the stuffed teeth and won't break ......"

"Chef, Master He uses pork belly, so what's the point?" Glancing at He Donglin, who was still stirring the meat slices, Shan Jian asked again.

"It's the first time I've seen pork belly made of 'mushu meat', and I guess he probably wants to use fried meat, similar to 'crispy meat'. After hanging thick starch and batting, and then frying, the excess fat of the meat slices seeps out, leaving fine holes, which can absorb the flavor of other ingredients to the greatest extent. ”

Liu Mang guessed correctly, after He Donglin and the other meat slices were covered with thick starch, he directly heated the oil pan, waited for the oil temperature to be six or seven hot, and then started frying.

Wait until the meat slices 'squeak' in the pot and the skin is golden, He Donglin scoops it up, and then raises the oil temperature for the second re-frying.

"Lao He's approach is very strange. ”

After the second re-frying, He Donglin scooped up the meat slices, cooled them slightly, then wrapped them in green onion and ginger, added the broth, and put the meat slices into it to simmer.

This is no longer the traditional practice of 'mushu meat'. But after Liu Mang thought about it for a while, he understood.

"In this round, Brother Lin should have lost. ”

The slices of meat that are fried until crispy are simmered in the broth to absorb the umami of the soup, and then stir-fried with other accessories.

"Lao He, what kind of routine are you?" Lin Xiao, who was about to stir-fry the meat slices in the pot, was surprised to see He Donglin cooking the meat slices in broth.

"You don't care what I do, it's just delicious. He Donglin gently pushed the meat slices in the pot with a frying spoon, so that each piece of meat was thoroughly soaked into the soup.

"I have to admit that Lao He, you have actually won this way, but I will not admit defeat easily. Lin Xiao was also the same as Liu Mang, just thinking about it, he had already guessed the result.

Pour a thin layer of thick meat slices into the pot, then add cucumber slices, soaked fungus, salt, pepper, light soy sauce and other condiments, and finally add the scrambled eggs at the beginning, stir-fry vigorously with fierce fire, only in an instant, Lin Xiao's plate of 'mushu meat' is out of the pot.

"It's so fragrant!" When the dish was brought to the table, Shan Jian couldn't help but step forward and take a deep breath.

The mushu meat on the plate is steaming, golden eggs, verdant cucumbers, and pitch-black fungus...... The color scheme of the whole dish is simple, but it is vibrant and gives people a sense of freshness.

"Wok is full of energy!" Liu Mang picked up chopsticks, picked up a cucumber slice and put it in his mouth, and couldn't help but praise.

The so-called 'wok qi' refers to dishes that are cooked in an iron pot and stir-fried quickly using fierce fire, so as to preserve the original flavor of the ingredients as much as possible, and bring out the essence at the right time.

The cucumber in the entrance is stir-fried on a high fire, removing the green and astringent air in it, leaving only a sweet and crisp texture, which is gently bitten and 'creaks'.

After sandwiching a piece of meat and tasting it carefully, the meat slice that absorbs the flavor of three ingredients such as eggs, cucumbers, and fungus is not only smooth and tender in the mouth, but also delicious and delicious, which makes people have an endless aftertaste.

"It's delicious! Especially this egg, it's fragrant and tender!" Shan Jian laughed so hard that her eyes narrowed into slits.

The egg cubes mixed with the 'mushu pork' are the finishing touch to the whole dish. Cucumbers, fungus, and meat slices will naturally ooze a small amount of juice under the fierce stir-frying, and these juices are precisely the most essential part of the ingredients.

After absorbing the juice, the monotonous taste of the egg crumbs becomes plump, and with its own aroma, every time you chew it, it seems to dance on the tip of the tongue.

"This kind of dish, if it is served with rice, I can eat three bowls!" Shan Jian stood up: "Chef, do you want to add rice?"

"Well, let's have a bowl. ”

"Don't worry, when my food comes up, you won't have to eat it!" He Donglin scooped up the meat slices in the pot with a colander and prepared to fry them with other ingredients.

"Master He, I'll keep my stomach. Shan Jian picked up a chopstick egg and put it in his mouth, and then took a big mouthful of rice, vaguely speaking.

After the soup stock was stewed and the juice was collected, the texture of the meat slices that were originally very crispy became a little soft, but He Donglin knew that after his special processing, now was the most suitable time to put it in the pot.

The magnolia slices and mushrooms are first boiled in a piece of water, then stir-fried in the pot, and finally the meat slices are added......

He Donglin's 'Mushu Meat' has an obvious Cantonese style, fine knife work, pure taste, and wins with the natural taste of the ingredients.

"Mine is fine, too. Hooking some thin thickeners, He Donglin put the dishes in the pot on a plate.

Compared with Lin Xiao's 'Mushu Meat', He Donglin's appearance is obviously more elegant.

In addition to mushrooms, magnolia slices, meat slices, and eggs are all the same color, but after hooking the thin thickener, the surface of the ingredients has a layer of shiny oil, which makes people appetize when they look at it.