Chinese cabbage is delicious and nutritious, and has the effects of benefiting the stomach, promoting fluid production, clearing away heat and relieving annoyance. Cucumber juice is tender, fragrant and refreshing, and has the effects of clearing away heat and promoting diuresis, and clearing away heat and toxic materials. Eggs are delicious and nutritious. Stir-fried together, the three tastes fresh, delicious and unique. It is a nutritious and delicious home-cooked dish. The following introduces the common practice of frying cucumber eggs with Chinese cabbage.

Tools/materials: Chinese cabbage 150g, cucumber 1 root, 2 eggs.

Onion, ginger, salt, monosodium glutamate, dried red pepper, spiced powder, cooking wine, oyster sauce, oil.

0 1 Chinese cabbage is washed with clear water, drained and shredded.

Wash the cucumber with clear water, control the moisture, and shred (not too finely).

Beat the eggs into a dish and stir them into egg liquid.

Wash the dried red pepper with clear water, control the moisture, and cut into sections with an oblique knife. Cut the onion and ginger into sections.

Stir-fry the eggs in a pan until half-cooked, and set aside.

Heat oil in a pan, add onion and ginger and stir-fry until fragrant. Add Chinese cabbage and dried red pepper and stir fry quickly.

Add spiced powder, a little cooking wine and a little oyster sauce. Stir-fry until the Chinese cabbage is soft. Add the soup, then add the shredded cucumber and stir-fry, and add salt.

Stir-fry shredded cucumber, then add scrambled eggs and stir-fry. Add monosodium glutamate, turn off the fire and take out the spoon.