When the weather is hot, I always want to eat lighter, so that my mouth feels comfortable and my body feels better. There is a home-cooked dish that I often make at home since I was a snack. It is nutritious, can improve immunity, and can also beautify and slim down.

The method of making scrambled eggs with cucumber is different for every household. I like crispy cucumbers, but I don’t like overripe cucumbers because they are too soft. So I usually do this...

Ingredients: 1 cucumber, 2 eggs, appropriate amount of salt, half a teaspoon of sugar (optional)

Method: Clean the cucumber and bring it with you Cut the skin into flat melon strips.

Beat the eggs with salt and sugar. If you are afraid of eating sugar, don’t add sugar. I prefer eggs with a bit of sweetness, which I find very delicious.

Put in all the egg liquid first and fry until solid.

Then use a shovel to break it into small pieces, scoop it up and set aside.

Add a little more peanut oil to the pot, add cucumber strips and stir-fry over high heat until half cooked.

Pour in the eggs and stir-fry a few times before serving. The cucumbers made in this way are in a half-cooked state, and they taste crisp and very sweet. It tastes better when eaten with eggs.