Scrambled Eggs with Cucumber and Enoki Mushroom

Name: Scrambled Eggs with Cucumber and Enoki Mushroom
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cucumber; 180g Enoki mushroom; 2 pcs egg; 1 small piece carrot; 1 piece chili; 1 tablespoon Salad oil; 3g Thirteen incense; 1 spoon salt; 5g MSG; Some Oyster sauce; 5ml Seafood soy sauce; 1ml Rain and dew

by Jia Overseas Chinese, in the United States

4.7 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Let us in the busy state instantly make simple and nutritious fast food dishes with complete colors, flavors and flavors

Scrambled Eggs with Cucumber and Enoki Mushroom

1. Prepare the required materials

2. Cut the cucumber into 2CM sections, which is narrower than normal fried cucumber slices

3. Slice the cut cucumber, tear the enoki mushroom, beat the egg, shred the pepper, and slice the carrot

4. Add salad oil to the hot pan, pour in the beaten egg liquid after the oil is hot, wait until the egg liquid swells

5. Pour the fully expanded egg mixture out of the pan, add the remaining oil of the fried egg directly into the thirteen incense, add the prepared peppers, carrots, and enoki mushrooms and stir-fry