1. First prepare all the eggs, cucumbers, mushrooms, oil, salt, monosodium glutamate, onion and ginger, then soak and clean the mushrooms, blanch them in a pot, and then cut them into strips.

2. Wash the cucumber and cut it into pieces, then pour the egg liquid into the oil pan, stir fry and shovel it out, pour a little oil into the pan, and pour the onion and ginger into the bottom oil to burst into fragrance.

3. Pour the mushrooms into the pot, add the cucumbers, pour the egg flowers and stir fry, and then add salt to taste.

Tips for scrambled eggs with mushrooms:

Because this dish is very light, there is no need to add too much seasoning. Moreover, because mushrooms and eggs are cooked in advance, and cucumbers are not recommended to be stir-fried for too long, they must be quickly stir-fried to serve.

Method 2 of scrambled eggs with mushrooms:

1. First, prepare dried mushroom eggs with soy sauce and monosodium glutamate with soy sauce, and then soak the dried mushrooms in warm water until soft, and then take them out.

2. Rinse it with water, but if it is fresh mushrooms, you can soak it in light salt water for ten minutes and then take it out and wash it.

3. After soaking, cut into pieces, break the eggs into a bowl, pour in soy sauce, and then pour in a little water and stir well.

4. Pour the oil into the pot, pour the egg liquid and stir-fry it into egg blossoms, then shovel it out, then pour the oil into the pot and heat it with strong fire, then pour in the mushrooms and stir-fry.

5. Pour in soy sauce and soy sauce, add salt, add sugar and stir fry, then pour in a little water to boil, then pour in eggs, stir fry evenly and then pour in water starch to thicken.