Chinese Food
Fried eggs with cucumber and fungus
(88357 views)
The best food in winter in Beijing is Auricularia auricula. The haze is so different that it brings many inconveniences and serious air pollution to people's lives. If you eat the gum in Auricularia auricula often, you can absorb the dust and impurities left in the human digestive system and discharge them out of the body, so as to clean the stomach and intestines. At the same time, the iron content of Auricularia auricula is also very high. Therefore, Auricularia auricula can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia. Auricularia auricula contains vitamin K. It can reduce blood clotting and prevent thrombosis. After eating black fungus, the blood becomes thinner. People are not easy to get cerebral thrombosis, Alzheimer's disease and coronary heart disease. Auricularia auricula also has a significant function of resolving endogenous foreign bodies such as gallstones and kidney stones. It contains anti-tumor active substances. It can enhance the immunity of the body. Regular consumption can prevent cancer and anti-cancer.
Cooking ingredients
Cooking Steps
Step1:Wash the cucumber. Soak the fungus in hot water. Break the eg
Step2:Cucumber. Carrot cut into diamond pieces for us
Step3:Heat the oil in the pot. Add the oil to the broken eggs. When the eggs are ready, break them immediately. Put them out for use
Step4:Pour some oil into the pot again. Heat the oil and stir fry the onio
Step5:Add the fungus (drain the water and avoid splashing), stir fry for a while, add the carrot until the fungus is seven or eight ripe, add the cucumber and continue to stir fr
Step6:Add in the eggs and stir well. Sprinkle some sal
Step7:Before leaving the pot, pour in the water starch. When the soup is thick, it can be served
Cooking tips:1. Soak the fungus with hot water in advance, cut off the root, and clean it twice or three times (I don't need to follow the rootless fungus) 2. The daughter who cleans it must drain the water to avoid splashing during the frying process. 3. The water lake powder should not be too thick. Shuidian powder can wrap the fried soup on the ingredients. It tastes better and tastes better. There are skills to make dishes and tastes better.
