Steps:
1. Knife method: cut the chopping board with a knife head and slightly lift the handle (30 degrees) to keep this angle. Cut the cucumber into pieces with the first third of the knife, and the thickness of each piece is about 1~2mm. Not too strong, or you won't taste it. For the cucumber cut in this way, all knives cut to two-thirds of the depth of the cucumber, but they will not be cut off. After cutting, turn the cucumber upside down and cut it again from the back according to the above cutting method. After the front and back cuts, the whole cucumber can be pulled apart one by one, but kept open.
2. Put the cut cucumber into a clean dish, sprinkle with salt evenly and marinate for half an hour to make it out of the pot.
3. Roll the pickled cucumber in a clean anvil cloth or gauze, and squeeze out the juice from the cucumber (note: squeeze the cucumber as clean as possible, and don't crush it, which is not good-looking). 4. Put the squeezed cucumbers on a clean plate one by one (like a snake! ), sprinkle with a little minced garlic and Jiang Mo.
5, hot oil (based on how much oil is put in the general cooking) Stir-fry the pepper until it is slightly black, remove the pepper (or leave it in the pot). Put the chopped peppers into hot oil, immediately sprinkle the hot oil in the pot evenly on the cucumber dish and pour it evenly!
6. Pour a small bowl of vinegar (vinegar is good, otherwise it is not good to drink) into three or four spoonfuls of white sugar, stir well and pour into the pot until the sugar is completely integrated into the vinegar, and pour the sweet and sour juice into the plate. 7, put it to eat, this is a cold dish, actually. Ingredients: three or four accessories for cucumber: a little shredded garlic, a little shredded ginger, three or four dried peppers, a spoonful of pepper, and a little sugar and vinegar. Several steps: 1. Knife force: cut the chopping board with a knife head, slightly lift the handle (30 degrees), and cut the cucumber into pieces with the first third of the knife at this angle, each piece is about 1~2mm thick. For the cucumber cut in this way, all knives cut to two-thirds of the depth of the cucumber, but they will not be cut off. After cutting, turn the cucumber upside down and cut it again from the back according to the above cutting method. After the front and back cuts, the whole cucumber can be pulled apart one by one, but kept open. 2. Put the cut cucumber into a clean dish, sprinkle with salt evenly and marinate for half an hour to make it out of the pot. 3. Roll the pickled cucumber in a clean anvil cloth or gauze, and squeeze out the juice from the cucumber (note: squeeze the cucumber as clean as possible, and don't crush it, which is not good-looking). 4. Put the squeezed cucumbers on a clean plate one by one (like a snake! ), sprinkle with a little minced garlic and Jiang Mo. 5, hot oil (based on how much oil is put in the general cooking) Stir-fry the pepper until it is slightly black, remove the pepper (or leave it in the pot). Put the chopped peppers into hot oil, immediately sprinkle the hot oil in the pot evenly on the cucumber dish and pour it evenly! 6. Pour a small bowl of vinegar (vinegar is good, otherwise it is not good to drink) into three or four spoonfuls of white sugar, stir well and pour into the pot until the sugar is completely integrated into the vinegar, and pour the sweet and sour juice into the plate. 7, put it to eat, this is a cold dish, actually. The key: to make sour, spicy and sweet flavors, cucumber should keep crispy.