金枝玉叶


金枝玉叶

Nutritional value and benefits of cucumbers - Replenish water: Cucumbers contain more than 90% water, which can help replenish water and relieve thirst. ​ - Promote digestion: Rich in dietary fiber, it can promote intestinal peristalsis and help defecation. ​ - Low calories and low fat: Low calories, suitable for weight control, and rich in potassium, which helps maintain electrolyte balance in the body. ​ - Vitamins and minerals: Contains vitamin C, B vitamins, magnesium, potassium, etc., which can help enhance immunity and maintain metabolism. Nutritional value and benefits of eggs - High-quality protein: The protein composition in eggs is close to that of the human body and is easily absorbed. It is an ideal ingredient for protein supplementation and helps repair body tissues (such as muscles, skin, etc.). ​ - Multiple nutrients: Rich in lecithin (good for brain development and nervous system health), vitamins A, D, E and minerals such as calcium, iron, and zinc, which can support vision, bone health and energy metabolism.

Ingredients

Steps

  1. Cut the cucumber into diamond shapes, add salt and marinate for one minute, then rinse with clean water, drain and place on a plate for later use.
    Cut the cucumber into diamond shapes, add salt and marinate for one minute, then rinse with clean water, drain and place on a plate for later use.
  2. Crack the eggs into a bowl.
    Crack the eggs into a bowl.
  3. Stir into egg batter and set aside.
    Stir into egg batter and set aside.
  4. Cut the chili pepper, shred the ginger, slice the garlic and place on a plate for later use.
    Cut the chili pepper, shred the ginger, slice the garlic and place on a plate for later use.
  5. Cut the shallots into sections and set aside.
    Cut the shallots into sections and set aside.
  6. Wash the onion and cut the outer two layers with a knife.
    Wash the onion and cut the outer two layers with a knife.
  7. Take out the two outer layers of the onion and use a knife to cut out the edges and place them on a plate for later use.
    Take out the two outer layers of the onion and use a knife to cut out the edges and place them on a plate for later use.
  8. Put one spoon of oyster sauce, 1/2 spoon of light soy sauce, one spoon of starch and one teaspoon of chicken stock on a plate.
    Put one spoon of oyster sauce, 1/2 spoon of light soy sauce, one spoon of starch and one teaspoon of chicken stock on a plate.
  9. Add 50 grams of water to the dish and stir well for later use.
    Add 50 grams of water to the dish and stir well for later use.
  10. Heat oil in a pan, pour in egg liquid and fry until both sides are golden brown. Remove from pan and set aside.
    Heat oil in a pan, pour in egg liquid and fry until both sides are golden brown. Remove from pan and set aside.
  11. Heat oil in a pan and sauté ginger, garlic and chili pepper until fragrant.
    Heat oil in a pan and sauté ginger, garlic and chili pepper until fragrant.
  12. Pour the pickled cucumbers and stir-fry for 30 seconds.
    Pour the pickled cucumbers and stir-fry for 30 seconds.
  13. Add the scrambled eggs, sauce and chopped green onions and stir-fry for 15 seconds.
    Add the scrambled eggs, sauce and chopped green onions and stir-fry for 15 seconds.
  14. Remove from the pan and place on a plate. Garnish with a sprig of coriander and jade leaves.
    Remove from the pan and place on a plate. Garnish with a sprig of coriander and jade leaves.
Languages
- Deutsch (German) version
- English version
- Española (Spanish) version
- Français (French) version
- Bahasa Indonesia (Indonesian) version
- Italiana (Italian) version
- 日本語 (Japanese) version
- 한국인 (Korean) version
- แบบไทย (Thai) version
金枝玉葉 - 香港繁體中文 (Traditional Chinese - Hong Kong) version