Scrambled Cucumber with eggs

Directions
Cuisine : Quick and Easy | Skill Level : easy

Scrambled Cucumber with eggs is a Quick and Easy dish with delicious taste and crispy mouthfeel. Cucumber is a favored diet vegetable by many people. This Scrambled Cucmber with eggs combines the softness of scrambled eggs with the crisp cucumber pieces. Chinese-Homecooking offers you the most authentic recipe of Scrambled Cucumber with eggs, have a nice try!

Step by Step Insturction

  • 1Cut the cucumber into thin slices.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 2Break the eggs in the bowl, stir fine with the whisk.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

  • 3Heat the wok with 1 tablespoon cooking oil in high heat. Drop in the egg liquid and till the eggs form the lump. Break the lump into small pieces.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

    • -->
  • 4Add the cucumber into the wok, stir fry for 3 mins. Then add the salt and chive, Dish out.
    • Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes.

      Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Tips & variations
  • When choosing the cucumber, the ones with the top yellow flower is the best.
Leave Comment