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木樨肉 (Moo Shu Pork)
木樨肉,是一道常見的中國菜,屬八大菜系中的山東菜(魯菜),常被訛傳名為木須肉、苜蓿肉等。很多地方的飯店都把木樨肉寫成「木須肉」。木樨花即桂花,黃色。炒木須肉,其原意即肉加入雞蛋後炒成黃色,像木樨花色。 此菜以豬肉片與雞蛋、木耳等混炒而成,因炒雞蛋色黃而碎,類似木樨(桂花)而得名。清人梁恭辰在其《北東園筆錄·三編》中記載:「北方店中以雞子炒肉,名木樨肉,蓋取其有碎黃色也」。 木樨肉原出現於曲阜孔府菜單中,其原料除豬肉和雞蛋、木耳外,還包括有玉蘭片(竹筍)。該菜傳入北京等地後,由於北京一帶缺乏竹筍,玉蘭片逐漸為黃花菜、黃瓜片等取代。 材料:豬瘦肉、雞蛋、黃瓜、乾木耳、乾黃花菜。 輔料:蔥花、薑絲、油、鹽。 做法:(1) 豬瘦肉切片,雞蛋打均。 (2) 乾木耳和乾黃花放入溫水中浸泡20分鐘,使其充分泡發,再將木耳擇成小朵,黃花切去根部。黃瓜切片。 (3) 中火燒熱鍋中的油,待燒至五成熟時將蛋液倒入,待蛋液即將完全凝固時用鏟子迅速攪打成雞蛋碎,再盛出待用。 (4) 炒鍋上或,另加入油燒熱。將肉片放入煸炒,肉色變白後加入蔥花薑絲同炒,至八成熟時放入料酒、鹽炒勻後加入木耳、黃花菜、黃瓜片以及雞蛋同炒。 |
Moo shu pork (木樨肉)
Moo shu pork (also spelled moo shi pork, mu shu or mu xu pork) is a dish of northern Chinese origin, possibly originally from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s, and is also a staple of American Chinese cuisine. In its traditional Chinese version, moo shu pork consists of sliced or shredded pork chop meat and scrambled eggs, stir fried in sesame and/or peanut oil together with thinly sliced wood ear mushrooms and day lily buds. Thinly sliced bamboo shoots may also be used. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine. Serving Moo shu pork is served with a small dish of hoisin sauce (海鮮醬) and several warm, steamed, thin, white tortilla-like wrappers made of flour, called "moo shu pancakes" (Chinese: 木须饼), "Mandarin pancakes", or báo bǐng (薄饼, literally "thin pancakes"); these are similar to those served with Peking Duck. In the late 20th century, some North American Chinese restaurants began serving Mexican-style flour tortillas, which are thicker and more brittle, in place of the traditional moo shu wrappers. The moo shu pork is then wrapped in the moo shu pancakes, which are eaten by hand in the manner of a soft taco. The diner may wrap his or her own pancakes; in some Chinese restaurants, waiters or waitress will do so. First, a small amount of hoisin sauce is spread onto the pancake, then some moo shu pork is placed in the center of the pancake. The bottom of the pancake is folded up (to prevent the contents from falling out), then the sides of the pancake are folded or wrapped, in the manner of a soft taco. Unlike the practice in wrapping a burrito, the top is usually not folded over, as the pancake is generally eaten immediately and thus there is no danger of the food falling out of the top, which is the part that is eaten first. Because the dish often contains a great deal of liquid, care must be taken that the pancake does not become soaked through and break during rolling or eating. Like Chinese noodle dishes, moo shu pork is not typically served with steamed rice. |