Stir-fried Fungus with Cucumber
by Mud_Loach
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the cucumbers, wash and peel the carrots, and cut them into hob pieces.
2. Soak the fungus in advance. Choose to wash it and pull it into a small flower for later use.
3. Put an appropriate amount of oil in the pan, add the chopped green onion to fragrant after the oil is hot, first add the carrots and stir-fry until half-cooked.
4. Pour in the fungus and stir fry evenly. At this time, turn to a low fire, so that the fungus will explode and splash when suddenly heated.
5. Add 2 tablespoons of Pixian Doubanjiang and stir-fry to get the red oil. Because Doubanjiang has a salty taste, there is no need to add salt and other salty condiments.
6. Finally, pour in the cucumber cubes and stir-fry evenly. It does not take too long. It tastes just right for about 1 minute.
