Chinese Food
Cucumber slices in cold sauce
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Cooking ingredients
Cooking Steps
Step1:Two young cucumbers. Was
Step2:Peel and cut cucumber into small strips. Cut garlic into small pieces
Step3:Put the cucumber and garlic in a large transparent bowl. Add two tablespoons of salt. Mix well. Cover and marinate for 1520 minutes (put them in the refrigerator in summer
Step4:When you see more than half a bowl of water in the pickled cucumber, filter out the pickled cucumber water. Add two tablespoons of sugar. Mix 5g of raw soy sauce, 30g of Zhenjiang vinegar, 20g of sesame oil, chicken essence and pepper properly. Marinate for 1015 minutes before eating.
Cooking tips:Secret 1 - make sure to choose fresh cucumber. It's better to be green skinned, long and thin, with very rough particles on the surface. There is no big seeds in the middle of such cucumber. The taste will be crisp and crisp; secret 2 - make sure to marinate with salt and garlic powder first. Salt will taste and water will come out. Garlic will be sterilized. It's easier to marinate cucumber by peeling and cutting it small; secret 3 - filter out the salt water for the first time. This is the taste of cucumber It is not salty and astringent; secret 4 - add a lot of sugar after the salt water is poured out. The taste of cucumber will be sweet after the second salting; secret 5 - the soul of cold dishes is sauce. So the proportion of ingredients given above is relatively accurate. Moreover, the variety of spices is better not to be changed. For example, raw soy should not be replaced by old soy sauce or other soy sauce. I personally like Zhenjiang balsamic vinegar and balsamic vinegar It's better to make cold dishes than Shanxi vinegar. Shanxi vinegar is more sour. But it's astringent to eat raw. Of course, if you like Shanxi vinegar better, it's OK
