Ingredients: a tender cucumber, soy sauce 1.5 tbsp, salt 1 tbsp, honey 1 tbsp, white vinegar 1 tbsp (or green lemonade 1), sesame oil, dried pepper and garlic.

Exercise:

1. Stir evenly with 1.5 tsp soy sauce, 1 tsp salt, 1 tsp honey and 1 tsp white vinegar (or 1 green lemon, yellow lemon is not sour enough);

2. Put a spoonful of sesame oil in the hot pot, then add the dried Chili and stir-fry with low heat, and add garlic and mix well when taking out the pot;

3. Uniformly mix 1 and 2 to obtain pickling material;

4. Finally, put the cucumber in the marinade and put it in the refrigerator for more than 2-3 hours.

5. Take the pickled cucumber out of the dish and sprinkle with fried peanuts.

Second, cucumber scrambled eggs

Materials:

Three eggs, a cucumber and a carrot.

Exercise:

1. Peel and slice carrots; Wash cucumber with salt and cut into thin slices; Hot oil pan, add carrot slices and stir-fry until soft;

2. First beat the eggs into a large bowl, add 2 drops of wine and a little salt and mix well. Put carrot slices on the edge of the pot and pour in egg liquid;

3. As soon as the egg is solidified, you can add cucumber slices and stir fry a few times;

4. Season with salt.

Third, diced cucumber

Materials:

Ingredients: 300g tenderloin, cucumber 1.

Accessories: sesame oil, cooking wine, salt, sweet noodle sauce, sugar and starch.

Exercise:

1. Wash tenderloin, cut it into dices, put it in a bowl, add salt, starch and cooking wine, and marinate for 10 minute.

2. Wash the cucumber and cut it into cubes for later use.

3. After the wok is heated by a large fire, put the oil to 60% heat, add the marinated diced tenderloin, and stir fry until it turns off.

4. Heat the remaining oil in the pot to 60% heat, add diced cucumber and stir-fry until it is 50% cooked.

5. Leave a little base oil in the wok, add the sweet noodle sauce and stir-fry until the color turns red, add cooking wine and sugar, add the fried diced tenderloin and cucumber, stir-fry evenly, and pour the sesame oil out of the wok.