The unlikely pairing of cucumbers and eggs may seem perplexing, but in reality, they complement each other quite well. With cucumbers offering a refreshing crunch and eggs providing a tender and smooth texture, this dish is a burst of flavor in a snap.
Material
Ingredients: 1 cucumber, 2 eggs.
Seasoning: 2/3 teaspoon salt, 2/4 teaspoon pepper, 1 tablespoon vegetable oil, 1 teaspoon cooking wine.
Practice
Begin by transforming the cucumber into perfectly-sized pieces, being cautious not to slice them too thinly. Then, whisk the eggs, and combine 1/3 teaspoon of salt, 1/4 teaspoon of pepper, 1 tablespoon of vegetable oil, and 1 teaspoon of cooking wine, whisking until well-incorporated.
Heat up a pot and add some oil. Next, pour in the cucumber, along with 1/3 teaspoon of refined salt, and 1/4 teaspoon of pepper, cooking until half-cooked. Once done, set it aside.
Heat up the pot again and add roughly 2 tablespoons of vegetable oil. Add the egg and cucumber mixture into the pot, stirring quickly to cook until the egg is just right. Lastly, remove it from the pan immediately to avoid overcooking.
Tips
It's imperative to not fry the cucumber for an extended period, as it can affect the taste and appearance of the dish. Keep it short and sweet!
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