1. Prepare ingredients
2. The fungus is soaked and washed well, and the small flowers are torn off.
3. Wash cucumbers and carrots and slice them.
4. Wash the quail eggs and put them in a pot. Pour cold water into the pot. Boil the water and turn off the heat after 2 minutes. Soak in cold water until it cools, squeeze it with your hands, and peel off the shell.
5. Put oil in the pan and fry the quail eggs until the sides are colored.
6. Add the fungus and stir-fry the carrots for 2 minutes.
7. Add cucumber and stir fry
8. Add 1 tablespoon Laoganma tempeh and stir fry for 1 minute
9. Add a little salt and stir-fry evenly.
10. Finished picture
11. Finished picture
Tips:1 Cucumbers are easy to ripen and put them in at the end.
2 Add 1 tablespoon of Laoganma tempeh, and you can put less salt.
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