Chinese Food
Do you still eat and shoot cucumbers in summer? Have a better look and taste
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In the hot summer, cold dishes seem to be more popular. But mix it up. It's just like that. Taking pictures of cucumbers is a frequent guest at my summer table. It takes up all the advantages of saving time and time. But for a long time, it will inevitably lead to taste fatigue. Many times in our life, we learn to look at things from a different angle. In fact, we can also cook from a different angle. So, I don't shoot cucumbers anymore. What's the picture?... Cucumber in hot oil. No need to pat. As the name suggests, there must be sound in the process. In a word, it is a very interesting thing to do or eat. One roll at a time. It's crisp and refreshing. The key is its quick hand and Kwai value.
Cooking ingredients
Cooking Steps
Step1:Wash cucumbers. Scrape them into slices with a scraper.
Step2:Roll it up and set it.
Step3:Roll it up and set it.
Step4:Cut the garlic and ginger. Wash and cut the dried pepper into small sections.
Step5:Mix the sauce. In the bowl, add soy sauce, salt, sugar, sesame oil and vinegar to make the juice. (the specific dosage can be increased or decreased according to personal taste. If you can't grasp it well, use your tongue. Try -
Step6:Put the garlic, ginger and dried pepper on the cucumbe
Step7:Put a proper amount of oil in the pot. After heating, sprinkle it on it with a spoon. Then it's the oil.
Step8:
Cooking tips:There are skills in making delicious dishes.
