Cucumber scrambled eggs
Overview
March 18, Chongqing, rain. The temperature in Chongqing has cooled down and it has returned to more than 10 degrees, with cold wind and cold rain. It is said that the thunder woke up many people last night, but I couldn't hear it because I was asleep due to drunkenness. I have never made cucumber scrambled eggs, and it tastes very fragrant, just like the cucumber slices and seaweed soup I posted the day before yesterday. There is no way, one cucumber has to be eaten twice, this is a person's life.
Tags
Ingredients
Steps
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Slice cucumber and set aside.
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Crack the eggs into a bowl, beat one tablespoon of cooking wine and half a tablespoon of water into the egg liquid.
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Heat the pan with cold oil, pour the egg liquid into the hot oil, fry over medium heat until cooked, shovel it into pieces and set aside.
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Add oil to the pot, heat the oil, add the cucumber slices and stir-fry until they are tender.
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Add the eggs and mix well, add appropriate amount of salt and bring to the pot.
