appropriate amount of minced garlic

two teaspoons of salt

two teaspoons of sugar

5 g of soy sauce

3 g of Zhenjiang balsamic vinegar

2 g of sesame oil

appropriate amount of chicken essence and pepper

a little pepper sauce (not necessary for those who don't like spicy food)

1

Two tender cucumbers are washed.

2

Peel cucumber and cut into small strips, and mince garlic. @ Gourmet World MeiShiChina.Com

3

Put cucumber and minced garlic in a transparent bowl, add two spoonfuls of salt, mix well, cover and marinate for 15-2 minutes (it can be marinated in the refrigerator in summer).

4

When you see that the cucumber has marinated more than half a bowl of water, filter out the marinated cucumber water, then add two tablespoons of white sugar, 5 grams of soy sauce, 3 grams of Zhenjiang balsamic vinegar, 2 grams of sesame oil, chicken essence and pepper, mix well, and marinate for 1-15 minutes before serving. Tip Tip 1: Be sure to choose fresh tender cucumbers, preferably green-skinned, slender and very rough on the surface, so that there is no big seed in the middle of the cucumber and the taste will be crisp and refreshing;

secret 2: be sure to marinate with salt and minced garlic first, and the salt will taste, the water will come out, and the garlic will be sterilized. It is easier to taste the cucumber by peeling it and cutting it into smaller pieces.

secret 3: the first salted salt water must be filtered out, so that the taste of cucumber will not be salty and astringent;

secret 4: add a lot of sugar after the salt water is poured out, and the taste of cucumber will be sweet after the second pickling;

secret 5: the soul of cold salad is the sauce, so the proportion of ingredients given above is relatively accurate, and the variety of seasonings should not be changed. For example, soy sauce should never be replaced with soy sauce. Personally, I like Zhenjiang balsamic vinegar, which tastes better when used as cold salad than Shanxi vinegar. Shanxi vinegar is more sour, but it will taste astringent when eaten raw. Of course, if you prefer Shanxi vinegar, it's not bad. It depends on your personal preference!