Fried egg with cucumber

huang gua chao ji dan, can also do with mo'er

  • 2 cucumbers
  • 2-3 eggs
  • 1 carot
  • green onion
  • pepper powder
  • salt
  • cooking oil

  • Wash and clean green onion and cucumbers.
  • Cut the green onions into small pieces
  • Cut cucumber into thin slices
  • Place them on separate plates
  • Wash and peel carrot
  • Cut into diamond-shaped slices
  • Place on plate
  • Crack eggs into a bowl and beat it up
  • Place wok over high heat until hot
  • Add cooking oil
  • Pour in the beaten egg slowly when the oil is hot
  • Stir-fry 10-20 seconds until the egg sets and becomes yellowish
  • Turn off the heat and cut it into chunks using a cooking ladle
  • Remove it from the wok and place on a plate.
  • Turn on the heat and add more cooking oil.
  • Add the green onion, and stir-fry for 10 seconds until fragrant
  • Add the carrot and cucumber slices, and stir-fry for 20 seconds
  • Turn to low heat
  • Return the egg chunks to the wok, and stir-fry for 30 more seconds
  • Turn off the heat
  • Remove the mixture from the wok and serve on a fine porcelain plate.