Mu Shu Pork Sous-Vide

在这篇博客上首次发布后,此食谱已于9年后发布。超过300万次观看和1,400个博客帖子,其中超过1,200个食谱,我仍然经常博客(虽然不像早期一样频繁)。通过博客我发现了许多新食谱和美食,并配有朋友。我在我早期的食物博客中互动的大多数食物博客都停了下来,但有些人仍然很强劲。因此,今天我发布了厨师的食谱之一是合适的。她一直在博客8年,从那时起我们一直在接触 - 她在我的博客上发布了500多次评论。我们甚至很高兴遇见现实生活。像我一样,梅妮从划伤准备菜肴,享受各种美食。Her recipe for Mu Shu pork呼吁我,因为它看起来很美味,我以前从未听说过。

This is probably because Mu Shu pork (also written as moo shu, moo shi, mu shu, or mu xu) is part of American Chinese cuisine, although it does have northern Chinese roots. According to Wikipedia, the dish first appeared on restaurant menus in New York City and Washington, D.C. in 1966. There are many versions of the dish. Mimi chose a recipe from the Shun Lee Cookbook written by Michael Tong, published in 2007. It is stir-fried strips of pork with napa cabbage, tree ear mushrooms, dried lily buds, bamboo shoots, and scallions, wrapped in mandarin pancakes with hoisin sauce. Dried tree ear mushrooms and dried lily buds were ingredients that I had never tried before, so that made it all the more exciting to try this new recipe.

The only change I made was to cook the pork sous vide. Many recipes for mu shu pork call for pork tenderloin, which is very tender, but dries out easily and doesn’t have a lot of flavor. I used pork neck (pork butt, pork shoulder) instead, and cooked it sous-vide for 48 hours at 57C/135F so it would be tender and pink as pork tenderloin, but more juicy and flavorful. Another advantage of this method is that you can add the tasty pork juices that will end up in the bag to the sauce. Mimi also used pork butt and used it raw, which will be tender enough if you slice it thinly against the grain.

如果肉没有煮熟,食谱会告诉你将玉米淀粉与一半的肉淀粉混合在搅拌油炸前用一半的打包蛋。

但是,如果你煮了肉类,那么肉体会成为一场灾难,因为蛋清不会粘在肉中。因此,如果肉已经煮熟,最好省略这一步骤。无论如何都不需要保持肉的脂肪,因为Sous Vide Deposition已经照顾了这一点。上面的照片告诉你,我发现这一点很难,第一次准备这道菜。

Ingredients

2或3份

300克(.66磅)无骨猪肉屁股(猪排,猪肉脖子)

2个蛋

1/2 TBSP玉米淀粉

vegetable oil

2汤匙酱油

1 TBSP邵兴米酒雷竞技raybet.com

1/4 TSP烤芝麻油

225克(1/2磅)纳帕白菜,条带

15 grams (1/2 oz) dried lily buds, soaked in hot water until softened

15克(1/2盎司)干树耳,浸泡在热水中直至软化

30克(1盎司)薄片竹笋

3个葱(葱),绿色部分,切成薄薄

8或9普通话煎饼(8份4,9份3份3份3份)

Hoisin酱,用于服务

Instructions

猪肉用盐和真空密封季节。

热水至至少77℃/ 170°F(沸腾细腻)。

将猪肉在热水中烫伤10-20秒或直到原色消失。这一步骤是防止在低温下使用长SOUS烹饪的令人不快的气味;更多关于这一点这里

在57C / 135F烹饪猪肉Sous 48小时。然后用冰块冷却冷水中的猪肉,冷藏直到需要。

准备所有成分:打败鸡蛋,将猪肉切成大约5厘米长的条带,厚宽0.5厘米(长2英寸,1/4“厚宽),将纳帕白菜切成相似的条带,浸泡树热水中的耳朵直至软化并撕成碎片,将百合芽浸泡在热水中并将它们切成两半,将竹笋切成相似的尺寸作为猪肉,切片葱,从sous中混合果汁 -Vide Bag搭配1汤匙米酒,2汤匙酱油,1/4茶匙芝麻油,1雷竞技raybet.com/2汤匙玉米淀粉,并融合。

一如既往地用炒菜,你需要事先准备所有的成分,并准备好了,因为你会在你去的时候快速工作。

在炒锅中加热慷慨的植物油。添加猪肉......

......并搅拌炒约1分钟或直到它开始变得金色。记住猪肉已经煮熟了Sous Vide,所以这一步骤只需要添加一些毛泽东味道。

把猪肉从锅中带出来,让任何多余的油排出。丢弃炒锅中的多余油,所以只剩下大约2汤匙油。

Add the beaten egg, and stir fry until almost cooked.

Transfer the egg to a plate and shred with a spatula.

现在将Napa白菜添加到锅中,并搅拌炒几分钟。

加入竹笋,百合芽和树耳朵,并搅拌炒几分钟。

加入酱油混合物并搅拌油炸,直到一切都涂有酱汁。

添加绿洋葱......

......和猪肉。

Stir fry for a minute to allow the pork to heat through.

加入鸡蛋并搅拌炒只要足够长,可以用其余的混合。

关闭热量。

在微波炉或蒸笼中重新加热煎饼。

To serve, start with some hoisin sauce on the pancake.

Add 1/8 or 1/9 of the filling…

…and roll it up like a taco.

倒叙

This南瓜,梨和蓝色奶酪馅饼这是一年中这个时间的完美。

6思想“Mu Shu Pork Sous-Vide

  1. 恭喜!当我似乎在同一时间左右开始徘徊时,似乎已经开始徘徊。。。yours has always been a delight and a learning experience ! Am aware how busy your life has become but, please, do look ‘our way’ as oft as you can ! Mu shu pork does somehow ‘belong’ more to the States than the way we usually prepare Chinese pork dishes here . . . but very interesting to read . . . best for the next nine years . . . be well . . .

    喜欢1人

  2. 这看起来像是一个非常味道的菜肴,对我的猪肉曲目很有帮助。如你所知,我没有Sous Vide,所以我会查看Mimi的版本。我们通过博客遇到了这么多可爱的人,包括你和kees在世界各地(如果你算上我的原始装修博客,那么大雷诺博客,我会达到13年)。一旦我们再次旅行,我们将计划重新联系并迎接新的博主。
    希望你和Kees,我们在第二个锁down and although we have updated our outdoor space to a warm and cozy space, with heaters and electric blankets, it’s sitting under 15 cm of snow.

    喜欢1人

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