When it comes to how to eat cucumber, what everyone eats the most is probably cold cucumber or raw. Every time I drink with friends, I will have a plate of cold cucumber. It is crunchy and delicious, and goes well with rice.

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Cucumber is rich in vitamin C, which can improve the immune function of the human body. It is good to eat more cucumber during these extraordinary times. Recently, our family has fallen in love with this new way of eating cucumber. Every time we cook it, it is

Rush to eat.

The weather has been very hot recently and I have been losing my appetite. I made "frog fish" for my family today and it is becoming more and more popular. It tastes chewy and chewy, sweet and sour, and is good for the spleen and appetizers. It is especially comfortable to have a bowl in hot weather.

The method of making it is relatively simple. Put the cucumber peel into a juice machine to make juice, and then add corn starch and rice flour to make it. I will give you the specific method below. Friends who are interested can go in and take a look.

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Food: 3 cucumbers, 100 grams of corn flour, 50 grams of rice noodles, brown sugar, diced hawthorn fruits, crushed peanuts, dried blueberries, etc.

The first step: first prepare 3 cucumbers, clean them, remove the heads and tails, then peel out the cucumber skin (we only use the cucumber skin, we can eat the flesh with cold dishes), and cut the cucumber skin into small pieces

block, pour it into a juicer, add 80mL of cold water, squeeze into finer cucumber juice, then filter the cucumber juice through a filter and set it aside for emergency use.

The frog fish made by filtering the cucumber juice is more delicate and tastes better.

Step 2: Add 100 grams of corn flour and 50 grams of rice flour into the bowl, then pour in 150 grams of cucumber juice, stir until there are no flour particles.

Just like the picture below.

Step 3: Add 700mL of cold water to the pot, then pour in the prepared cucumber starch water, bring to a simmer and simmer slowly, stirring constantly in the middle to avoid sticking to the bottom, until it finally becomes like this (as shown below)

The consistency and transparent color are fine, just turn off the heat.

Step 4: Prepare a basin of cold water, place a perforated steaming grate on top, pour the cooked starch paste on the steaming grate, and squeeze it with a spoon. The frog fish will fall into the cold boiled water. After all the squeezing is done,

Put it in the refrigerator for 2 hours and it will taste better.

As expected, the weather has been too hot recently. We didn’t refrigerate the food when we ate it, and it was all delicious.

Step 5: Add an appropriate amount of cold water to another pot. After the water boils, add a piece of brown sugar. Wait until all the brown sugar melts, then turn off the heat and let it cool. Set aside.

Serve a bowl of cooked frog fish, sprinkle some crushed peanuts and diced hawthorn fruits, washed dried blueberries (you can change this seasoning according to your own taste, or not add it), and then add the cooled brown sugar.

Pour ginger water on top, and their frog fish is ready. It is very comfortable to have a bowl of ice cold in hot weather.

The above is the home-made recipe of frog fish that I shared. It tastes chewy and chewy, with a faint fragrance of cucumber. It is sweet and sour, invigorating the spleen and appetizing. It is very enjoyable to have a bowl in hot weather.

Our family ate it for a long time last summer, but this year it seems that we ate it too early.