How to cook preserved eggs with cucumber

Cucumber boiled with preserved eggs is a common snack. It tastes great and can play a good role in clearing away heat and detoxifying. The method of boiling cucumber with preserved eggs is also relatively simple. You can prepare an appropriate amount of cucumbers and an appropriate amount of preserved eggs. Also, try to prepare some other ingredients to remove some of the fishy smell in the egg skin. For example, you need to prepare ginger slices and cooking wine. In this way, the boiled cucumber with preserved eggs will taste better.

How to cook preserved eggs with cucumber

Ingredients required: 500 grams of cucumber. 4 preserved eggs. 50 grams of vegetable oil, 5 grams of refined salt, 3 grams of MSG, 2 grams of chicken essence, 2 grams of cooking wine, 5 grams of chopped chili peppers, 5 grams of perilla leaves, 5 grams of ginger, 3 grams of pepper powder, and 500 grams of fresh soup. Preparation method: 1. Remove the stems and seeds of the cucumber, and cut into slices obliquely; wash the preserved eggs, steam them in a steamer, peel them, and cut them into strips; slice the ginger and chop the perilla leaves. 2. Put some oil in the pot, heat it up, add ginger slices, preserved eggs, cucumber slices, add cooking wine and stir-fry briefly, pour in the fresh soup, cook until the cucumber is cooked, then add chopped pepper and perilla, add salt, MSG, and chicken essence to adjust the taste, sprinkle with pepper, remove from the pot and serve in a soup bowl.