Don't Just Stir-Fry Cucumbers; You'll Finish a Big Plate in a Blink of an Eye!
There are always some ingredients that are frequently kept at home, such as cucumbers and eggs. Eggs are nutritious, inexpensive and delicious, making them the best home-cooked ingredients. It is natural for families to keep them in stock. Besides eggs, there are cucumbers. My refrigerator never runs out of them. Cucumbers contain rich Vitamin C and Vitamin B, which have a positive effect on beauty and skin care, lowering fat and stabilizing blood pressure. Moreover, cucumbers have various ways to eat, which can be eaten raw or cooked, and the methods are also diverse and simple.
My daughter loves to eat cucumbers. She enjoys stir-fried eggs, wood ear mushrooms, and meat. As long as there are cucumbers, she always enjoys them. She munches on them with relish, so I especially like to research cucumber recipes.
Currently, the weather is getting warmer, so I’d like to share a refreshing cucumber recipe with you, which is sour and sweet and crisp, opening your appetite. Furthermore, it’s combined with nutritious eggs and liver-protecting carrots. Eating it once will make you love it. If you’re feeding children, don’t add chili oil or garlic, a milder taste is easier for children to accept.
Therefore, don’t just stir-fry cucumbers; you’ll definitely finish a big plate in a blink of an eye!
Cucumber and Carrot Egg Noodles
IngredientsCucumber/Carrot/Eggs/Salt/White Sugar/Soy Sauce/Shaoxing Wine/Fragrant Oil/Garlic/Dried Chili
Specific Production Steps
1, Beat 2 eggs into an empty bowl, and fully stir them with chopsticks.
2, Heat a flat-bottomed pan, brush a layer of oil on the bottom to prevent sticking, then pour in the egg liquid and quickly shake it to make the egg liquid spread evenly.
3, Cook over low heat and brown both sides of the egg pancake, then remove it and cool it.
4, Cut the egg pancake into fine strands.
5, Wash the cucumbers and carrots, and cut them into strands as well, and put them together, adding a little salt and mixing them.
6, During the cucumber marinating time, make a sauce. Add 1 spoon of soy sauce, 1 spoon of Shaoxing wine, half a spoon of white sugar, and a little cold water into an empty bowl and stir until the sugar is completely dissolved.
7, Heat oil in a pan, and pour in dried chili slices over low heat to fry fragrant.
8, Pour the fragrant dried chili slices and oil into the bowl of sauce, and add a little fragrant oil, stir until the sauce is ready. Then start making cold dishes.
9, Pour out the marinated cucumber water, and pour in the cut egg noodles, then pour in the prepared sauce, and add minced garlic. Then mix the dish evenly.
10, Serve in a bowl, and finally drizzle the remaining sauce on the dish. Enjoy it!
Small Tips:
1, Cucumber strands and carrot strands must be marinated with salt in advance. Marinated cucumbers and carrots have a crispier texture and are more flavorful.
2, If you have ready-made chili oil at home, you can use it directly. However, if you’re feeding children, don’t add chili oil or garlic.
Friends, hello! I’m Fufu, a mom who loves food and shares her life. Although I’m very busy every day, I’m busy with meaningful things. Consistently sharing food, if you like my food, welcome to follow ‘Rice and Fufu’ daily updates of food. Thanks for your likes, shares and comments.
