Scrambled eggs with mushroom and cucumber
By LornaDoyle
Mushroom mushroom and cucumber scrambled eggs-salty and fresh taste
Recipe Recommendations
- Flammulina velutipes 300 grams
- cucumber one
- eggs of 2
- carrots one
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- peanut oil 30 grams
- salt appropriate amount
- MSG appropriate amount
- white sugar 5 grams
- sesame oil 5 grams
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with mushroom and cucumber
1
Wash the mushroom first.
2
Blanch it with hot water.
3
Wash the carrots, peel and cut into slices.
4
Wash the cucumbers.
5
Cut it into willow leaves and slices.
6
Knock the eggs into a bowl and beat them into egg liquid.
7
Put it in a frying pan, stir fry, and remove for later use.
8
Chop green onions, ginger and garlic.
9
Put oil in the pan, add spring onions, ginger, and garlic and stir-fry until fragrant.
10
Add the carrots and stir fry.
11
Add the mushrooms and stir fry, add salt and sugar.
12
Add the cucumber and stir fry.
13
Add MSG and sesame oil to taste.
14
Put it into a plate and you can eat it.Scrambled eggs with mushroom and cucumber Make Tips
The mushroom mushrooms are blanched with hot water and added sugar to make the taste more delicious