Scrambled Eggs With Cucumber And Fungus Recipes

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Scrambled Eggs With Cucumber And Fungus Recipes

Features:
  • Vegan
Cuisine:

A perfect vegetarian Chinese recipe.

  • Serves 2
  • Easy

Ingredients

Directions

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Tips:

1. Add wine and water to the egg mixture to get rid of the fishy taste. It also makes fried egg puffy and tastes better.

2. Remove the eggs from the heat as soon as they are set. It prevents overcook since you will cook these eggs again later.

3. In the last step, when adding salt, since you have already added salt to the egg, you should only add a little salt and try the taste before serve.

Steps

1
Done

Wash and slice cucumber. Soak fungus into the water and remove pedicle and wash.

2
Done

Beat the eggs into the bowl. Add a little cooking wine, water, and salt to the eggs. And stir the egg mixture in one direction. This step is the key point of this dish, it makes eggs taste better.

3
Done

Preheat the wok. Add oil and egg mixture to stir fry. Remove from heat as soon as egg set.

4
Done

Heat the wok again and add oil. Stir-fry scallions until fragrant. Add the fungus into the wok and stir-fry.

5
Done

Add a little salt before serve. Since you have added salt, you should try the taste and add the appropriate amount of salt.

Stephanie Xue

Hi, I'm Stephanie. A Cookbook author, food developer and based in the southern part of China. What do you think about my recipes? Leave your comments below. Thanks

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