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1
Peel and cut cucumber into strips, marinate in balsamic vinegar, salt and chicken essence for 15 minutes. -
2
Put two salted egg yolks into the pot and press them into puree. -
3
Put in a small spoonful of water and simmer for one minute. -
4
Continue to stir-fry the water, stir-fry the egg yolk until it becomes fragrant, and stir-fry until the egg yolk becomes oily. -
5
Pour the egg yolk puree into the cucumber and mix well! -
6
Refreshing and refreshing, a side dish especially suitable for spring!