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1
Wash the cucumber, peel and stem it, and slice it into thin slices. -
2
Arrange thin slices of cucumber on the plate. -
3
Wash the mushrooms and cut them into four pieces. -
4
Wash the green beans, boil until soft and drainspare. Treat corn kernels the same as green bean kernels, or just use cooked sweet corn kernels like I did. -
5
Use kitchen paper to absorb the water from the surface of the steak and chicken breast. -
6
Heat a non-stick pan, pour 1 tablespoon of salad oil, and fry the chicken breast and bacon. When turning the chicken breasts over halfway through, remember to sprinkle salt and black pepper to taste. -
7
Then stir-fry the mushrooms with the remaining oil and add salt and black pepper to taste. -
8
Turn off the heat, pour the drained green beans into a non-stick pan, and stir-fry together. -
9
After the above ingredients are heated, spread them on the cucumber slices. -
10
Pour another spoonful of salad oil, put the steak into the pan and fry until both sides change color. Turn over high heat first, then medium to low heat, and season with salt and spices every time. Finally, seal the edges of the steak over low heat to lock in the juice. -
11
Cut the fried steak into small pieces. -
12
Put the steak into small pieces on a plate and top with salad dressing.