Ingredients: red pepper, minced garlic, soy sauce, tea oil, salt, chicken powder and broth.
Method:
1. Wash cucumber, omit rough skin, cut into large pieces with oblique knife, wash perilla and chop it, and cut red pepper into small particles.
2. Fry cucumber slices until both sides are yellow and tender, add garlic and broth, adjust the taste, simmer the soup for seasoning, and finally add perilla powder and red pepper granules and stir well.
Features: crisp and refreshing.
Key points: In order to keep the brittleness of cucumber, it is not advisable to fry it for too long.
Taste: In terms of dishes, purple of perilla and green of cucumber complement each other. When eating, you can not only taste the fragrance of perilla, but also feel the lightness and refreshing of cucumber. Cucumber is only half-cooked, which makes it more refreshing and tender, and also highlights the fragrance of perilla.