1. Prepare materials.
2. Slice the cucumber.
3. Put the cucumbers in a bowl and salt them for 10 minutes.
4. Pickled cucumbers are dried and set aside.
5. Knock the eggs into a bowl and beat them up.
6. Put the oil in the wok and heat it to 60% heat, pour in the egg mixture and fry into the egg flower.
7. Put an appropriate amount of oil in the wok, add green onions and ginger and stir fry until fragrant.
8. Immediately pour in the cucumber slices, add a spoonful of June fresh sauce and stir fry, and finally stir-fry together with the eggs before serving.
Tips:I salt the cucumber for 10 minutes in advance to pick up the moisture so that it won’t come out of the soup.
