1. Prepare materials
2. Pleurotus eryngii, carrots, cucumber, diced and minced
3. Knock the eggs into a bowl and beat them into egg liquid
4. Dice the steamed buns (the steamed buns are leftover steamed buns from the next day, so they can be cut into cubes. The fresh ones are soft and difficult to cut)
5. Pour the steamed buns into the egg mixture and mix well
6. Pleurotus eryngii in a bowl, microwave on high heat for 3 minutes
7. Diced carrots in a bowl and microwave on high heat for 4 minutes
8. Ding good pleurotus eryngii and drain the water
9. 1 tablespoon light soy sauce and cooking wine
10. Put the right amount of oil in the pan and fry the steamed buns covered with egg liquid
11. Slowly fry on low heat, fry golden brown on both sides and set aside
12. Put the right amount of oil in the pot again, add the minced garlic and sauté
13. Add the carrots and diced eryngii mushrooms and stir-fry evenly, sprinkle with appropriate amount of salt to taste
14. Add diced cucumber and stir fry evenly
15. Cook the cooking wine and light soy sauce and stir fry evenly, stir fry until the soup is dry, sprinkle an appropriate amount of chicken essence
16. Add the fried steamed buns and stir-fry evenly out of the pan
17. Finished product
