Scrambled eggs with cucumber and fungus
Overview
Cucumber is my favorite vegetable. It is available in all seasons. It is cheap, crisp and tender, juicy and sweet. It is rich in nutrients and can be eaten by the whole family. It is easy to clean and can be cooked in various ways. It can be eaten as a raw fruit, can be eaten cold, can be stir-fried with fried meat and eggs, can be roasted with chicken legs and meat, or can be made into soup. In short, you can choose whatever you want. The taste ranges from fresh and light to thick and oily. It is really a rare good ingredient. Today I casually fried up a cucumber, fungus, scrambled egg, pickled cabbage, pork and vermicelli for dinner. There were meat and vegetables, thick and light, meat and vegetables, and a bowl of fragrant rice. I was full ^_^
Tags
Ingredients
Steps
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Ingredients photo: One cucumber, soaked dried fungus, two eggs, a small piece of ginger, a little green onion
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Wash and slice the cucumber, add a little cooking wine to the eggs and beat thoroughly, rub the fungus, wash it, drain the water and tear it into small florets, peel the ginger, wash and mince it, wash and mince the green onions and set aside
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Heat oil in a pan, heat the oil to 60% heat, add egg liquid and stir-fry into loose scrambled eggs and set aside
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Heat oil in a pot, add minced ginger and green onions and stir-fry until fragrant
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Add the fungus and stir-fry for a minute or two
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Add cucumber and stir-fry
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Pour in a little light soy sauce and stir-fry for a minute or two
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Add the scrambled eggs, stir-fry evenly, taste for saltiness, add a little salt according to personal taste, stir-fry evenly and serve
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Finished product
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Finished product
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Finished product
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Finished product
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This cucumber scrambled egg is rich in nutrients and easy to operate. The cucumber is crisp and tender, the fungus is silky, the scrambled egg is tender, refreshing and fragrant, and delicious
