In summer, if you can fry a plate of cucumber and fungus with eggs, it will not only clear away heat and relieve summer heat, but also be very delicious. Scrambled eggs with cucumber and fungus taste crisp and refreshing, and the production method and materials are very simple, so you can make them at home. Bian Xiao often fries a plate of cucumber and fungus scrambled eggs at home, which is not only nutritious, but also delicious.

First, the materials needed to prepare scrambled eggs with cucumber and fungus are also very common, including a cucumber and a carrot, a proper amount of black fungus and two eggs. Of course, the seasoning preparation of cucumber and fungus scrambled eggs is very simple, just prepare some salt and cooking oil. Soak the black fungus in advance. Bian Xiao wants to remind everyone that although auricularia auricula has high nutritional value and delicious taste, we must pay attention to the time of soaking. Can't soak for long. It only takes three hours in summer.

Second, the specific method of frying cucumber and fungus scrambled eggs Wash cucumber and carrot and cut them into thin slices, then beat the prepared two eggs into a bowl and break them up. When scrambled eggs, Bian Xiao has a small coup. If you want to fry your eggs tender, you can add a small amount of water to them, so that the fried eggs taste silky. When the wok is 60% to 70% hot, pour a small amount of cooking oil, then put the prepared egg liquid into the wok, and serve it on the plate after the egg liquid solidifies.

After the eggs are taken out, put a proper amount of cooking oil in the pot. First, stir-fry carrots in a vegetable pot. You can put more cooking oil when frying carrots, because carrots are rich in carotene, which is a fat-soluble substance. Then put the washed fungus into the pot and stir fry. When the fungus is fried to shreds, add cucumber and eggs, add appropriate amount of edible salt, stir-fry evenly and then take out the pot.