SautéedApricotMushroomIngredients: 300g apricot mushroom,Cucumber100g, and Chinese cabbageCarrot，DoubanjiangSauce，Chicken essence, sugar, green onion

    Sautéed Apricot MushroomSteps:
    1. Wash the apricot mushroom, drain the water, and cut into cubes,Carrot, cut cucumber into cubes.
    2. Heat a wok over medium heat, add a small amount of oil, stir-fry the carrot cubes first, then add the apricot mushroom cubes and stir-fry until they turn slightly golden before removing them from the pan.

    3. Start another wok, add oil and fry minced green onions, followed by 1 tablespoon of Doubanjiang sauce and sugar, stir-fry evenly.
    4. Add the fried apricot mushroom cubes, mix well, then add cucumber and carrot cubes, continue to stir-fry until each apricot mushroom and cucumber cube is evenly coated with the sauce, season with chicken essence before serving.