I am now slowly starting to change the structure of my diet, try to eat as lightly as possible, and slowly adjust my stomach. Scientific salt reduction, reasonable ratio, nutritious and delicious. Scrambled eggs with cucumber fungus, salt reduction without freshness, very tasty! Let's take a look at the practices.
Royalties
1 cucumber
Fungus 6/7
2 eggs
2 cloves of garlic
Low iodized salt to taste (according to individual taste)
1 scoop of 1 tbsp of qianhe zero added soy sauce (uniodized)
Olive oil to taste
Steps to prepare scrambled eggs with cucumber fungus
Step 1
The main ingredients to be used today should be washed and set aside.
Step 2
Soak the fungus in advance, wash it, blanch it in water for 1 minute, remove and drain.
Step 3
Slice the garlic and slice the cucumber.
Step 4
Add 2 eggs to a bowl, add an appropriate amount of low-iodized salt and stir well.
Step 5
Heat the oil and sauté the eggs.
Step 6
Heat the oil, put in the cucumber, stir-fry the fungus for about 120 seconds, put in the scrambled eggs, put a little soy sauce (not iodized), put down the iodized salt, stir-fry for about 10 seconds out of the pot, light and light, suitable for you who need low iodine and low sugar