Chinese Food
Cucumber with preserved egg
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This dish is easy to learn. Everyone can try to shoot cucumbers. The first time I saw cucumber shooting was in a series. I felt so straightforward. It was a beautiful dish to wash cucumbers when they were patted and then dipped. Later, I often patted them like this. Especially in summer, when they were patted and pickled for a while and then refrigerated, they tasted better. This time, they were mixed with preserved eggs and cucumbers. It was refreshing
Cooking ingredients
Cooking Steps
Step1:Prepare preserved eggs and cucumber
Step2:Prepare minced garli
Step3:Wash the cucumber, pat it into pieces, add 2G salt, mix well and let it stand for half an hou
Step4:Wash the preserved egg, remove the shell and cut into small pieces after removing the mu
Step5:Add 30ml of fresh soy sauce and a spoonful of chili oil to the bow
Step6:Add vinegar and sugar, mix well, and then mix well with minced garli
Step7:Scoop up the cucumber. Add the preserved egg. Pour the seasoning on it
Cooking tips:1. Pickle the cucumber with salt for a while to make the taste crispy and tender. 2. When seasoning, you can try to adjust the taste while adjusting the cooking.
