Wood mushrooms with omelet and cucumbers
Continuing to translate and try recipes from a Chinese cooking site. Today I made a warm appetizer with black wood mushrooms
Ingredients for wood mushrooms with omelette and cucumbers:
- Mushrooms (Black wood mushrooms, dried) - 20 g
- Chicken egg - 2 pcs
- Cucumber - 1 pc
- Leeks
How to cook wood mushrooms with omelette and cucumbers step by step with photos
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Soak the mushrooms in warm water (about 40 degrees) for 1 hour. Rinse them in running water. Pour cold water and put in the refrigerator for several hours (you can overnight). This is the most proper way to reconstitute dried wood mushrooms, but the Chinese often just keep them in warm water for an hour, rinse them, and cook them immediately. Under no circumstances should these mushrooms be poured over with boiling water. They will lose their crispy texture. |
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Prepare the ingredients. Slice the mushrooms a little, slice the cucumbers, cut the leeks in rings, whisk the eggs |
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Heat oil in a frying pan and pour eggs in. |
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Stir while frying to create the individual pieces. Remove eggs from frying pan |
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Heat the oil, add salt and fry leeks over low heat |
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Add mushrooms and cucumber and fry for a few minutes |
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Then fry a few more minutes with the egg |
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Plate the mushrooms and serve warm |
Leeks, Cucumber, Mushroom, Fried Chicken Eggs, appetizers, Appetizers with Mushrooms
