The method of making crispy cucumber with pot-stewed flavor first prepares cucumber sesame oil, garlic sugar, soy sauce, spicy rice, spicy rice vinegar sprite and other materials for later use. First, wash two cucumbers, cut them into small pieces, add a little salt and marinate for 20 minutes, and drain the water. If you want cucumbers to be crisper, you must pickle them with salt to make them crisper in post-production.

Cut garlic cloves, millet, spicy sugar, soy sauce, rice vinegar, sugar and sesame oil into sections, stir them evenly, then dry the cucumber and rinse it. Pour in the juice and marinate for 20 minutes before serving. If you want the cucumber to be more tasty and crisp, you must add salt in advance and stir it evenly, so that the cucumber will be more tasty after it comes out of the water, and you must remove the heart of the head and tail when pickling with salt, because the heart is soft, which will affect the brittleness of the cucumber.

When the cucumber is cold-mixed, you must add a proper amount of salt to pickle the cucumber, stir it evenly and fully by hand, and pickle the cucumber in water for about half an hour. Then add oil to the standby pot of soy sauce, sugar, balsamic vinegar, etc., add pepper and stir-fry over low heat, and then add ginger, onion and garlic to slice. Stir-fry rice, spicy and other seasonings, then add the prepared juice, simmer the sugar, and then let it cool. After cooling, squeeze the pickled cucumber dry. The drier you squeeze, the crisper the cucumber will be. The longer you marinate for about two hours, the better. Therefore, when making cold cucumber, it is necessary to dehydrate the cucumber in advance, so as to make crispy cucumber.