In summer, cucumber is a perfect match with it. It is simple, fragrant and crisp, fragrant and delicious, and children love it. Cucumber is one of the essential seasonal vegetables that can't be missed in summer. Cucumber can be eaten all year round, but summer is the seasonal season to eat cucumber. This season's cucumber is full of water and tastes fresh and crisp. Eating it in summer can clear away heat and relieve thirst. Cucumber has a fresh taste. When you smell it in summer, you feel comfortable. Cucumber is not only delicious, but also rich in nutrition. It contains cucumber enzyme. Eating it in summer can effectively promote the metabolism of the body. Among them, vitamin E can also beautify the skin, and the calories are not high. The friends who lose weight in summer may wish to eat more.

There are many ways to eat cucumbers, and the most common one is to pat cucumbers. The practice of patting cucumbers in cold salad is the best way to keep the crisp taste and nutrition of cucumbers. Mix them well with ingredients and eat them in cold storage, which is cold and crisp, fresh and appetizing, not to mention how enjoyable it is. In addition to filming cucumbers, our family often uses cucumbers to stir-fry and eat. Cucumber can be fried with many ingredients, and the combination of cucumber and auricularia is a perfect match. These two ingredients are very delicious when fried together or cold. The freshness of cucumber is matched with the crispness of auricularia, which is particularly appetizing in summer and can also help intestinal digestion and increase appetite.

When it comes to frying cucumbers, it seems simple, but it takes a little skill to make them delicious. Cucumber is full of water, so when frying cucumber, if the method is not right, the fried cucumber will come out of water, and the crisp taste will be greatly reduced. Therefore, before frying cucumber, we can remove the melon sac with more water, add a little salt to marinate it, and then squeeze out the water and fry it in the pan, so that the fried cucumber tastes more crisp. The practice of frying cucumbers to be shared here is: frying meat with cucumber and fungus, in addition to the classic collocation of cucumber and fungus, also adding lean meat to fry together. These three ingredients are fried together, and the nutrition is more comprehensive. Our whole family likes this small home-cooked dish very much. Cucumber is a perfect match with it, stir them together, appetizing and eating, and even eating for three days is not greasy! Let's take a look at the detailed practices.

Fried meat with cucumber and fungus

Prepare ingredients: a cucumber, an appropriate amount of fungus, an appropriate amount of pork and a little shredded ginger.

Prepare ingredients: oil and salt, light soy sauce, oyster sauce and light soy sauce.

Detailed practice:

1, wash the cucumber, cut it into long strips, and remove the melon sac. Part of the melon sac contains a lot of water, which is easy to soften when fried, affecting the crisp taste of cucumber, and it is ok not to remove it.

2, and then cut into small pieces for use.

3. Soak the fungus in advance, clean it and put it on the plate for later use.

4. Wash and slice pork, add a little shredded ginger, a little soy sauce, an appropriate amount of oyster sauce and a little soy sauce. Mix well and marinate 15 minutes to taste.

5, the pot is hot, the hot pot is cold and the oil is fried.

6. Stir-fry the pork until it becomes discolored, add the fungus and stir-fry together.

7. After stir-frying for a while, add cucumber segments and stir-fry together until the ingredients are broken and cooked. Finally, add a little salt to taste and stir-fry evenly.

You can enjoy it on the table when you are out of the pot and put it on a plate. Such a home-cooked version: fried meat with cucumber and fungus is ready, so that the fried lean meat is fresh, fragrant, tender and delicious, cucumber is fragrant and crisp, and fungus is crisp and refreshing. These three ingredients are fried together, fresh and crisp, with a combination of meat and vegetables, and the nutrition is more comprehensive. It is a home-cooked small stir-fry that is very suitable for summer. It is simple to do and appetizing, and our family cooks it once every three times. Simple and delicious practices are shared with you. You can try them if you like.

Lily food talks about cooking tips:

1, the melon sac of cucumber should be removed, and then a little salt should be added to marinate it, marinate it, dehydrate it, clean it, and squeeze out the water, so that the fried cucumber strips taste more crisp. There is a lot of water in the melon sac, which is easy to come out and soften when fried, and it has a nutritious taste. It is also possible not to remove it.

2, lean meat needs to be marinated with ingredients in advance, so that it is more fragrant and delicious when fried. The time for frying lean meat should not be too long. Stir-fry until it changes color, then add other ingredients and stir-fry until it is cooked. If it is fried for too long, the taste will be old.

3. Finally, the taste can be matched according to personal preferences. If you like to eat spicy food, add a little pepper and fry it together, which is also very appetizing.