This recipe is for two people and is a quick and easy Cantonese dish to make after get off work. It's usually served with a meat dish as well.
Materials
Quick and easy home-style dish - 1 - Steps for making stir-fried eggs with cucumber
Preparing the ingredients: This step is for beginners to confirm the ingredients. Since I bought cucumbers, I didn't peel them. Cucumbers with thorns are crisper, so I recommend them – they're economical and cost-effective.
Cut off both ends of the cucumber (to prevent bitterness).
Cutting rolling blocks
Let me show you what a rolling knife looks like.
It's cut up!
Heat oil in a pan until it's slightly smoking, then add the eggs and reduce the heat to medium-low. Once almost cooked, cut the eggs into pieces with a spatula. PS: I usually heat the oil over high heat to speed things up, but if your stove has a very strong flame, I recommend using medium heat, otherwise the eggs will burn.
Plate the eggs and add light soy sauce; it will make them more fragrant.
Reheat the pan. If there's not much oil left after frying the eggs, add just a little bit. Heat the oil, then add ginger and garlic over medium-low heat. When it's done, add the cucumber.
After adding the cucumber, you can add a little salt to make it release some water. If it doesn't release water, that's fine too; you can dip it in water later. Once the cucumber is just cooked, add the eggs, a suitable amount of white sugar, and light soy sauce. Done.
Plate it up! The whole process, from preparing the ingredients to serving, takes no more than 15 minutes. Even a novice could probably finish in 5-7 minutes.
