1. Prepare two fresh cucumbers, wash the skins, cut off both ends, then break off the cucumbers, remove the pulp, and cut them into long strips with an oblique knife for later use. The pulp of melon is soft and moist, which easily affects the taste and appearance. Prepare half a red pepper and cut it into wide strips for color matching. Two garlic, pat and cut into minced garlic. Two shallots, cut into chopped green onion.

2. Put four eggs into the pot, add 2g of salt, 1 g of chicken powder and 3g of aged vinegar. Old vinegar can make scrambled eggs tender, and stir them quickly and evenly with chopsticks for later use. After all the materials are ready, let's start cooking.

3. Boil the oil in the pot. When there is smoke in the pot, pour out the hot oil and add the cold oil. Scrambled eggs, hot oil and cold oil will not stick to the pan. Pour the egg liquid into the pot, turn it gently, push the formed egg liquid aside and let it be heated evenly. Turn the pan over a few times and pour out the egg mixture after it is completely solidified.

Burn the oil in the pot again. When the oil is hot, pour in minced onion and garlic, saute until fragrant, add 5g oyster sauce to refresh, and stir fry in oyster sauce. Pour in the prepared cucumber and red pepper, stir-fry quickly on high fire, and stir-fry the cucumber until it is raw. Add 1g salt and a little sugar to freshen up, stir-fry and melt the seasoning, then pour the eggs into the pot and add a little bright oil to brighten the color. Stir-fry evenly and serve.