Slice peas in water for later use, cut cucumbers into hob blocks for later use, put eggs in a bowl for later use, add water in the pot and boil them to 8% heat, then slowly put the eggs in the pot and take them out for later use, then cool the oil in the hot pot and bring them to a boil, then add pepper to taste, add onion, ginger and garlic and saute until fragrant, then add salt, monosodium glutamate and sesame oil, add chicken slices and stir-fry them out of the pot, and put them in the instant pot. Add soy sauce and salt and stir fry.

pour more oil into the pan, pour in the rice, stir-fry over low heat, and after the rice is dispersed, pour in the eggs, potatoes, cucumbers and salt one after another, continue to stir-fry over low heat for half a minute, and then take out. Dice the potatoes and cook them. Scrambled eggs first. Add diced cucumber. Run for about three minutes, add diced potatoes and stir-fry until it is ready. Scrambled eggs first; Second, saute shallots and shredded ginger and then fry potato chips; Third, finally pour in cucumber slices and stir fry together. Shredded potatoes, steamed with flour, shredded cucumbers, fried eggs for later use, put oil in the pan, put onion, ginger and garlic in a wok when the oil is hot, then add shredded potatoes, shredded cucumbers and chopped eggs, stir fry together, add salt, light soy sauce and stir fry for a while.

the method of oil stewing is as follows: cut all the eggplant, potatoes and cucumbers into blocks for later use, put oil in the pot, pour the eggplant for stewing and frying, from warm frying to oil boiling, until the eggplant is tender, pour the oil into a colander and control the oil. Eggplant is delicious when burned. Second, potatoes are fried with shredded potatoes. Thirdly, the shredded cucumber cold salad is delicious. Put the wok on a strong fire, sprinkle chopped green onion, Jiang Mo, add clear water, pour eggplant, potatoes and cucumbers, then add cooking wine, soy sauce, sugar, refined salt and turn it over a few times.

From a professional point of view, eggplant, potatoes and cucumbers are not suitable for frying together. If cucumbers are easy to produce soup, they can be cold and used as accessories. However, eggplant and potatoes can be fried or stewed. Potatoes are rich in vitamin A, vitamin C and minerals, and the content of high-quality starch is about 16.5%. Potatoes are also rich in lysine and tryptophan, and are rich in potassium, zinc and iron. From the nutritional point of view, potatoes and cucumbers do not have similar ingredients, so they can be eaten together.