Scrambled eggs with cucumber is a home-cooked dish with light taste and rich nutrition, which is suitable for all seasons.

1. Beat two eggs into a bowl and prepare a washed tomato.

2. Cut the fresh cucumber into strips and remember to peel the cucumber.

3. Cut the tomatoes into small pieces and the shallots into sections for later use.

4. Stir the eggs evenly with chopsticks for about two minutes until the eggs are thin.

5. Turn on the fire, pour a proper amount of cooking oil into the pot and heat the oil to heat.

6. Pour the mixed egg liquid into the pot, and the fire will immediately gather the eggs into an egg paste.

7. Pour the tomatoes and onions into the pot, stir fry with the eggs, and slowly fry the eggs.

9. Finally, pour the tender cucumber into the pot, pour the right amount of oil and stir-fry the cucumber quickly. This time should not be too long, because to preserve the fragrance of cucumber, cucumber will not taste good when fried. Add a little salt at last.