In summer, cucumber has become a home-cooked dish, fresh and moist, with prickly top flowers, cheap price and refreshing and fragrant taste. Whether pickled cucumber patting cucumber or mixed cucumber can be an indispensable appetizer on the summer table. And cucumber is an excellent food to lose weight. Eating it in summer can reduce internal heat, detoxify and maintain beauty, and eating it raw can help beauty beauty. The following are some recipes and methods I have compiled, hoping to help everyone!

The formula of Chinese cabbage is as follows:

The practice of mixing cucumber with bean jelly;

Recipe practice:

1. Wash and slice bean jelly for later use.

2. Wash the cucumber with salt, cut it in half, and then slice it.

3. Wash the green pepper and slice it; Peel garlic, wash, and cut into powder; Wash the onion and cut it into chopped green onion.

4. Add sugar and Chili powder to the soy sauce in the sauce, stir until the sugar is completely dissolved, then add minced garlic and mix well.

5. Add chopped green onion, vinegar and salt in the method 4 and stir well.

6. Practice 5 Add sesame oil and mix well.

7. Add sesame seeds in method 6, and stir evenly to get the sauce.

8. Put the bean jelly slices into the plate, sprinkle with cucumber slices and green and red pepper slices, and finally pour in the sauce to serve.

The practice of cucumber mixed with chicken feet;

Recipe practice:

1. Wash chicken feet and split them in two.

2. Pour the cut chicken feet into the boiling water pot to remove blood.

3. Take it out and wash it with water.

4. Add bittern, bittern juice and clear water 1: 5 into the pot, pour all the bittern to boil, and then put the chicken feet.

5. Cover and cook for 5 minutes.

6. Slice the cucumber.

7. Take out the cooked chicken feet and put them in a deep container.

8. Pour in cucumber.

9. Add all the above seasonings and stir well. Finally, sprinkle with coriander powder and mix well.

Stir-fried meat with vinegar-flavored cucumber;

Recipe practice:

1. Slice pork, mix in material A, and marinate for a few minutes.

2. Cucumber is cut into 5CM segments and then cut into slender pieces. Slice garlic, shred onion and shred ginger.

3. Put the material B into a small bowl in turn to make bowl juice.

4. Add vegetable oil, saute garlic slices and shredded ginger to the pot.

5. Add the sliced meat and stir fry quickly.

6. Quickly add cucumber slices and the bowl juice from step 3, and stir fry for a while.

Practice of cold cucumber:

Recipe practice:

1. Spare raw materials.

2. Pour oil into the wok, add peanuts and stir-fry until cooked.

3. Set aside to cool.

4. Peel the cucumber.

Cut in the middle

6. flatten with one side of the knife.

7. Then cut into small pieces.

8. Add mature vinegar, soy sauce, sugar and salt, stir well and marinate for fifteen minutes.

9. Add cold peanuts.

10. Dish, add appropriate amount of sesame oil and chopped pepper.

The practice of cucumber with hot and sour coconut bran;

Recipe practice:

1.45 degrees, don't cut to the bottom. If it is the first time, it is suggested to put a chopstick next to the cucumber, so that each knife will not cut to the end, so cut it boldly.

2. After cutting one side, turn the cucumber over 180 degrees and cut the other side. The thinner the slice, the longer the cucumber is pulled.

It can be stretched without breaking.

4. Marinate the cucumber with salt for about five minutes, pour out the juice in the cucumber and gently squeeze out the water in the cucumber.

5.2 tablespoons of vinegar, 1 tablespoon of sugar, a little salt, fried Chili oil, and mixed into flavor juice.

6. Pour the flavor juice on the cucumber and put it in the refrigerator 1-2 hours.

The practice of cucumber mixed with preserved eggs;

Recipe practice:

1. Wash cucumber and preserved eggs.

2. Wash and slice the cucumber, add a little salt and marinate for a while.

3. Cut the preserved eggs into small pieces for later use.

4. Wash red pepper and cut it into small pieces, and cut garlic into minced garlic.

5. Rinse the cucumber slightly to drain the water, and put all the materials into the bowl.

6. Add fresh shellfish sauce.

7. add balsamic vinegar.

8. Add sesame oil.

9. Mix all the ingredients evenly.

The practice of cold cucumber with lily;

Recipe practice:

1. Wash Flammulina velutipes, cut off the roots and blanch for half a minute to one minute.

2. Shred cucumber.

3. Take out the blanched Jin Baihe and put it in cold water and soak it with pepper. Pepper is soaked to get rid of some spicy taste.

4. Take out all the materials and control the moisture.

5. Heat the oil, add pepper and fry it into pepper oil.

6. Pour the pepper oil on the dish and stir well.

7. Serve the plate.

Scrambled eggs with onion and cucumber;

Recipe practice:

1. After cleaning the cucumber, gently scrape the surface thorns with the back of the knife, and then cut into small pieces. Scrape off the thorns and leave a little more green skin, which is more beautiful. Tear the onion into small pieces and chop the millet. This time, the onion was not cut with a knife. It was torn piece by piece under running water, which was a bit uneven, but it was not smoked to tears.

2. Beat the eggs into a bowl, add chopped green onion and a little sugar, and beat into egg liquid. Adding some sugar can make eggs fluffy.

3. Pour the right amount of oil into the pot. When the oil is hot, pour in the egg liquid and break it up quickly with chopsticks.

4. After the eggs are beaten, push them to one side of the pot, add the millet and onion, and fry for 3-4 minutes. -If you like soft eggs, put them on first, then add millet and onions.

5. Finally, add cucumber, add appropriate amount of salt and stir well. Just stir fry a few times quickly. Ha, eat crispy cucumber.

6. Pour in a spoonful of steamed fish soy sauce or soy sauce and stir well.

7. Sprinkle some pepper at last if you like.

Sweet and sour cucumber's approach:

Recipe practice:

1. Wash cucumber, drain water, and then cut into sections, each about 4-5cm.

2. Prepare a pan and pour the seasoning into the pan to boil.

3. After the brown sugar is fully dissolved, turn to low heat and cook for 2 minutes to get sweet and sour juice.

4. Pour the cut cucumber into the pot of practice 3 and cook for 3 minutes on medium heat.

In the process of cooking, it is necessary to constantly stir the cucumber to make it more tasty.

6. Take out the cooked cucumber and let the cucumber and sweet and sour juice cool separately.

7. Pour the cooled cucumber and sweet and sour juice into the pot and mix well.

8. Pour the mixed cucumber and sweet and sour juice into a container and put it in the refrigerator for 4 days before eating.

A refreshing cucumber contains vitamin B 1-B6, folic acid, vitamin C, calcium, iron, magnesium and phosphorus, which can meet your most needed nutrition every day.