Scrambled Eggs with Cucumber and Fungus

Name: Scrambled Eggs with Cucumber and Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Cucumber; 10s Fungus; 1 piece egg; 4 tablespoons oil; 1 spoon salt; 1 shallot

by Happy elf

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The best dish in Beijing in winter is black fungus. The smog brings many inconveniences to people's lives and serious air pollution. If you eat black fungus, the gum in the fungus can remove the dust left in the digestive system of the human body. , Impurities are absorbed and excreted from the body, thereby clearing the stomach and cleansing the intestines. At the same time, the iron content of black fungus is also very high. Therefore, eating black fungus can nourish blood and keep the face, make the skin ruddy and radiant, and can prevent iron deficiency anemia. Black fungus contains vitamin K, which can reduce blood clots and prevent thrombosis. After eating black fungus, the blood becomes thinner, and people are less likely to get cerebral thrombosis, senile dementia, and coronary heart disease. Black fungus also has a significant function of resolving endogenous foreign bodies such as gallstones and kidney stones. It contains anti-tumor active substances, which can enhance the body's immunity, and regular consumption can prevent cancer and fight cancer. "

Ingredients

1/2 Cucumber
10s Fungus
1 piece Egg
4 tablespoons Oil
1 spoon Salt
1 Shallot

Scrambled Eggs with Cucumber and Fungus

1. Wash the cucumbers, soak the fungus in hot water, and beat the eggs

Scrambled Eggs with Cucumber and Fungus recipe

2. Cucumber cut into diamond-shaped slices

3. Heat oil in a pot, add the beaten eggs to the heat of the oil, smash them immediately when they are formed, and set aside for later use

4. Pour a proper amount of oil into the pan again, add the chopped green onion to the oil and stir fry until fragrant, add the fungus (be sure to drain the water to avoid splashing) and stir fry until the fungus is seven or eight mature.

5. Add eggs and stir-fry evenly, sprinkle in appropriate amount of salt

6. Pour the water starch in before serving, wait for the soup to thicken and serve.

Tips:
1. Soak the fungus with hot water in advance, cut off the roots, and wash two or three times (I use rootless fungus so I don’t need to follow it) 2. The washed daughter must drain the water to avoid splashing during frying. 3. Water starch should not be too thick.