A summer dish that clears the mouth and reduces heat—cucumber mixed with eggs
Overview
I have heard of cucumber scrambled eggs, but this is the first time I have heard of cucumber mixed with eggs. I just saw this recipe on the Internet. I happened to have a big cucumber and eggs at home, so I made cucumber mixed with eggs for dinner. In cucumber scrambled eggs, the fried cucumber has lost its crisp and refreshing taste, while cucumber mixed with eggs is a cold dish. The cooled eggs are paired with raw cucumbers, which is refreshing and nutritious in summer.
Tags
Ingredients
Steps
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Add half a spoonful of cooking wine, half a spoonful of water, a few drops of vinegar and an appropriate amount of salt to the eggs and beat them thoroughly. (Add vinegar and water to make the eggs more tender, and add cooking wine to remove the fishy smell, but don’t add too much.)
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Heat the pan with cold oil, pour in the egg liquid and fry over low heat until cooked, take out and let cool. (Cooled eggs and raw cucumbers taste best together.)
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Pat the cucumber open and break it into small pieces with your hands. (If you cut it into small pieces with a knife, the cross-section will be relatively uniform and not flavorful. If you break it apart, the cross-section will be irregular and the flavor will be more abundant.)
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Chop the garlic into fine particles, cut the coriander into inch-long sections, mix one spoon of very fresh soy sauce, one spoon of balsamic vinegar, half a spoon of white sugar, and one spoon of black bean spicy sauce to make a sauce. (The proportions of various seasonings can be adjusted according to your own taste, and the black bean spicy sauce can also be replaced with other spicy sauces you like.)
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Place the cucumbers and cooled eggs in a bowl and sprinkle with minced garlic and coriander.
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Pour the sauce onto the cucumber and eggs and mix thoroughly.
