How to make delicious cucumber egg

Preserved eggs not only have high edible value, but also have very good medicinal value, so they have always been loved by everyone. Many people like to eat preserved eggs with cucumbers. Cucumbers also have the effects of clearing heat, quenching thirst and diuresis. They also contain a lot of vitamins. Regular consumption can play an anti-aging role and has a good moisturizing effect on the skin. So how to make cucumber and preserved eggs delicious?

First, how to make delicious cucumber-flavored eggs? Wash the cucumber, cut it into sections, and place it on a plate for later use. Knock off the lime shell of the eggs, peel off the outer shell, wash it, cut it into even pieces, place it on the cucumber on the plate, add appropriate amount of mashed garlic, vinegar, salt, chicken essence, and chili oil to the plate, and stir well. The amount of chili oil depends on personal taste. The eggs must be washed thoroughly, otherwise they will taste bitter.

Second, take a cucumber and cut it in half, making sure the end is as straight as possible. Place the cucumber with the cut side facing down and cut one end with the blade connected. (Two cuts connect, the third cuts off.). Open it and take a look, it looks like the picture below, roll the middle piece inwards, the one I made was long and could not be cut through. Cut the pre-washed eggs into quarters and place them on a plate. Mince garlic. Add seasoning. Pour the seasoned garlic over the arranged cucumbers.

3. Wash the cucumbers and soak them in salt water for 15 minutes. Use the back of a knife to smash the cucumbers into pieces. 2. Cut the preserved eggs into cloves and chop the garlic. 3. Mix various seasonings (light soy sauce, salt, aged vinegar, sugar, sesame oil, chicken powder and chili oil), place the preserved eggs and smashed cucumbers on a plate, sprinkle with minced garlic. 4. Pour the seasonings on top and serve.

How to make delicious cucumber and egg stew? Two cucumbers, three eggs, and appropriate amounts of garlic and ginger. After tamping the cucumber, cut it into dice. Peel and wash the eggs. Cut the preserved egg vertically and cut it into 3 pieces in half. Cut one preserved egg into 6 crescent shapes. Add garlic and ginger, add a little salt, mash into a paste, add old vinegar, fresh soy sauce and sesame oil and mix well. Pour the chopped cucumber and eggs together, add the mashed ginger and garlic, and mix well.