Especially in winter, the family eats steaming stew, which makes them feel a little warm. Although iron pot stew is especially suitable for winter, in summer, we will also make some iron pot stew suitable for midsummer, such as the cucumber and mushroom stew I want to recommend to you today. To put it bluntly, all kinds of fungi are cooked with cucumber, and cucumber itself has the effect of clearing heat and removing fire. Boil more mushrooms, and the stewed soup is tender and delicious, but refreshing and not greasy. Our family cooks it once every two days on average, which is fresh and delicious, and it can also replenish water and lock water for the body. Every time it takes 5 minutes, it is robbed, not even a drop of juice is left. In summer, my family loves to eat this stew and cook it once every two days. Delicious and refreshing, it was robbed after serving for 5 minutes.
Foods needed for cucumber and fungus stew: cucumber, raw eggs, dried mushrooms, Agaricus blazei, mushrooms, mushrooms, black fungus, cooking oil and salt. Step 1: Soak the black fungus in advance, remove the pedicle, clean all the mushrooms, and cut the big ones into small ones. Process 2: Peel, wash and cut the loofah. Beat the raw eggs into a wok to make poached eggs, which can be fried a little older. Process 3: Heat the oil in the pan, stir-fry the peppers until fragrant, then pour in the cucumbers and stir-fry until the cucumbers become loose. Step 4: Then add all washed mushrooms, sprinkle with proper amount of edible salt and soy sauce and mix well. Process 5: Then add poached eggs, pour in cold water, boil (but all food) with strong fire, stew with slow fire until the juice decreases, and then take it out.