Stir-fried eggs with scallions and cucumbers with sauce - a delicious and appetizing egg sauce - a recipe for Northeastern Chinese home-style cooking.

Wash four fresh eggs thoroughly. Stir-fry with cucumber; the cucumber releases a lot of water, so you don't need to add water to dissolve the soybean paste. If you don't add cucumber, you'll need to add water to dissolve the soybean paste. Finely shred the cucumber. Chop the mushrooms. Adding a few mushrooms will enhance the flavor. If you don't have any, it's okay; just add a little MSG to enhance the flavor.

3 shallots, chopped. 20g of soybean paste (Baoquan brand). 1 scallion, chopped.

Heat a pan over high heat with plenty of oil, then reduce the heat to low. Fry the eggs in the hot oil (to prevent sticking). Crack four eggs into the pan and fry slowly until cooked through.

Fry the beaten eggs into small pieces and push them to the other side of the pan. You can add a few drops of white vinegar here to remove any fishy smell. (You can also set it aside separately, but I found it troublesome and just used the other half of the pan to stir-fry the sauce.) Put a little oil in the other pan and heat it. Add chopped shallots and sauté until fragrant, then add soybean paste and sauté until fragrant.

Heat a wok over high heat, add chopped scallions and soybean paste and sauté until fragrant. Then mix in chopped eggs and sauté until fragrant.

Add mushrooms and cucumber strips and stir-fry. Stir-fry until the moisture evaporates slightly, then add a small amount of light soy sauce for flavor and a small amount of dark soy sauce for color.

Stir-fry the seasonings over high heat until fragrant and flavorful. Cook until the moisture evaporates, then remove from heat and serve. ✅

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