Ingredients needed

4 eggs, 1 red pepper, 2 cucumbers, a few garlic, a piece of green onion, proper amount of salt, a little old vinegar, proper amount of cooking oil, 3g of oyster sauce, a little sugar and a little onion oil.

Steps

1. First, peel off the cucumber, then remove the head and tail, cut it from the middle piece and remove a part of the flesh. This pulp is easy to come out of water, which will affect the taste and appearance, so we remove a little. Then cut into oblique slices and put them in a pot. Prepare half a red pepper, cut it into oblique slices for color matching, and put it with cucumber. Half of the green onion is cut into chopped green onion, and a few pieces of garlic are cut into garlic slices, and they are put into the pot together.

2. Prepare a small pot, beat in 4 eggs, add a little salt to taste, and add a little pepper to remove the fishy smell. Add a little old vinegar, which can remove the fishy smell and make the eggs more tender, and then stir them up with chopsticks. When the ingredients are ready, we will start cooking.

3. Heat the wok, add the cooking oil into the sliding pan, and pour it out after heating. Add some cold oil. Scrambled eggs with cold oil in a hot pot are not easy to stick to the pot. Pour in the egg liquid, stir-fry the eggs and pour them out.

4. Heat the wok, add half a spoonful of cooking oil, pour in onion and garlic until fragrant, add 3g of oyster sauce for freshness, and stir to melt. Add cucumber and red pepper, stir fry quickly for a while, and start seasoning. Add 2 grams of salt and 1 gram of sugar to refresh, continue to stir fry, stir fry the cucumber until it is cut off, and then pour in the eggs. Stir-fry quickly for a while, pour in a little scallion oil, stir-fry evenly, then turn off the heat, and serve.