Ingredients preparation: auricularia auricula, cucumber (cucumber), eggs, ham sausage and red pepper.

Operation:

1. Prepare a cucumber, wash it, peel it, cut it in the middle, cut it into four and a half pieces, and then cut it into sections with an oblique knife for later use.

2. First cut half of the red pepper into strips, and then cut into diamond blocks for color matching.

Cut a ham sausage into oblique slices, so you don't need to eat ham.

4. Cut two pieces of garlic into garlic slices and put them in a basin for later use.

5. Prepare a handful of soaked fungus in advance.

6. Take a small pot, beat in two eggs, add a few drops of white vinegar to remove the fishy smell, and mix well with chopsticks to break up.

When all the materials are ready, we will start cooking.

7. Heat the wok, add a little cooking oil, and pour the egg liquid after the oil is hot.

8. Push gently with a spoon, pull a few times left and right, fry the eggs until they are cooked, and then pour out the oil control.

9. Add a little cooking oil to the pot and add garlic slices to stir fry.

10. Pour in cucumber and auricularia, stir-fry quickly for a few times, and add a little water to stir-fry for one minute.

1 1. Stir-fry the ingredients until they are raw, pour in the ham sausage, red pepper and eggs, stir-fry quickly for a few times and start seasoning.

12. Add 3 grams of salt, 1 gram of chicken essence and 5 grams of soy sauce, and cook from the side of the pot. Simply stir-fry a few times, melt the seasoning inside, and then turn off the heat and start the pot. Delicious cucumber and fried fungus eggs are ready.