【Scrambled eggs with cucumber fungus】Ingredients required: 1 cucumber, 1 handful of dried fungus, 3 eggs, appropriate amount of oil and salt, 1 shallot, 1 tablespoon light soy sauce,
Steps:
1. Prepare the required materials, the dried fungus needs to be soaked in advance, soak the dried fungus in cold water for 3-4 hours, and fully soak the fungus.
2. Wash the soaked fungus and tear it into small flowers. Cut the cucumber into sections with an oblique knife and then cut into cucumber slices.
3. Knock the eggs into a bowl, beat evenly, and cut the shallots into small pieces with an oblique knife.
4. Add water to the pot, bring to a boil, blanch the fungus for about 1 minute, remove the fungus, drain the water and set aside.
5. Add oil to the pot and heat it, pour in the egg liquid, spread it out, heat the fungus until it solidifies slightly, then stir-fry the eggs into pieces, and put the egg pieces out for later use.
6. Add a little oil to the pot, add the green onion and stir-fry until fragrant, and then add the fungus and stir-fry a few times.
7. Add the cucumber slices and stir-fry a few times over high heat, then add light soy sauce and salt, and stir-fry evenly over high heat.
8. Put in the scrambled egg pieces, stir-fry evenly, turn off the heat, put it on a plate, and a plate of scrambled eggs with cucumber fungus is ready.
Tips: Blanch the fungus with boiling water before frying, which can effectively drain the water from the fungus, so that the processed fungus is healthier. After blanching, the fungus is relatively dry, so it is not easy to fry when stir-frying.