1.

Wash the cucumber and cut it into sections obliquely.

2.

Cut the cucumber into sections, face down and cut into thin slices.

3.

Cut all the cucumber slices and beat the eggs into a bowl for later use.

4.

Beat the eggs and add a little salt to adjust the taste.

5.

Heat the wok, add vegetable oil, pour in the egg liquid, stir-fry and solidify, shovel into larger pieces and take them out for later use.

6.

Reheat the wok, add vegetable oil and saute chopped green onion.

7.

Add cucumber slices, stir-fry over high fire for about 1 min, and season with salt and chicken essence.

8.

Add scrambled eggs, stir fry quickly and evenly, and serve.