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The simplest conditioning method of cucumber cold dishes
Cold cucumber is an essential cold dish in summer. It's simple, crisp and refreshing, and it's also what my friends and I must order when we go to the restaurant. Every time I eat, I always hear many friends ask why the cucumber mixed by my daughter-in-law is not as delicious as the restaurant. In fact, cold cucumber seems simple, but there are many tips. Here I share the cold cucumber I learned from my chef friend. It's simple and satisfying, and I like it.

Why is the cold cucumber in the hotel delicious? The original skills are here, simple and practical!

Ingredients: cucumber, 2 onions, 1 egg, 2 eggs.

1. Wash cucumber and cut it in half. Remove the yellow mud in the middle with a knife (the yellow mud tends to soften after stirring, which will affect the crispness of cucumber), and then cut it with an oblique knife.

2. Add 1 tbsp salt to sliced cucumber, and brake out the water in cucumber, so that cucumber tastes more crispy and delicious after the water is braked out. When cucumber is cold, many people miss this 1 step. No wonder it is not delicious, and there are tricks to make it crisp and refreshing!

3. Peel the onion, cut it into 4 and a half pieces and soak it in cold water for 2 minutes, so that it won't hurt your eyes when you cut the onion again, and then break the onion into small pieces for use.

4. Cut the red pepper into pieces and chop the minced garlic for later use.

5. Knock two eggs into a bowl, add a little less salt to adjust the bottom taste, and completely break them in one direction. Add oil to the pot, pour in the egg liquid, fry them into egg rolls on low heat, and then cut them into shredded eggs for later use.

6. Put the minced garlic into a bowl, then add 1 spoon of black sesame seeds and a proper amount of chopped pepper, pour in hot oil to stimulate the fragrance of garlic and pepper, then add a proper amount of salt, sugar, oyster sauce, soy sauce and aged vinegar and mix well, and the juice is ready.

7. Rinse the salted cucumber with cold boiled water to remove the excess salt, squeeze out the water and put it in a big bowl, then add the onion and red pepper slices, pour in the prepared juice, stir well and pour in the egg slices, then sprinkle a little coriander powder after stirring well, which not only embellishes the color, but also increases the taste, and the crispy and refreshing cold cucumber is ready.

The cucumber made in this way is refreshing and delicious. Usually it is a good match to cook a dish with wine or porridge. If you like a friend, try it.

Xiaofeng tip:

1. Cucumber can be sliced according to personal preference or sliced with a knife. It is best to remove the flesh of cucumber from the slice. If it is sliced, there is no need to remove the meat.

2. The shredded egg should be put in after the juice is poured in and stirred evenly. If the shredded egg is put in first, most of the poured juice will be absorbed by the shredded egg because of its excellent absorbability, so that the mixed cucumber will not taste good, and the color of the shredded egg will darken after inhaling too much juice, which will affect the appetite.