Prepare a cucumber and some garlic seeds before making delicious cucumber pie. After the ingredients are ready, first clean the cucumber, remove the head and tail, and then put it on the chopping board and pat it flat with a knife. Pat it flat, then cut it into small pieces with a knife and put it in a bowl for later use. At this time, the key step came, adding a little bit of edible salt to the bowl and stirring it evenly to kill the water. After that, break the garlic seeds, then put them on the chopping board, cut them into minced garlic and put them in a small bowl for later use. After the water in the cucumber is fixed, squeeze it by hand, squeeze out the water in the cucumber and pour it into a clean small bowl. Then put the minced garlic into the cucumber bowl.
The second key step is to pickle the cucumber, add a little vinegar, rice vinegar, soy sauce and three spoonfuls of sugar to the cucumber, and then stir evenly with chopsticks. After mixing well, you can put it on the plate, and the simple and delicious cucumber bamboo shoots are finished. According to this method in a restaurant, you are sure to enjoy unexpected food.
I firmly believe that many pot friends like to eat cucumbers cooked at home as much as I do, but the cucumbers cooked at home are not as delicious as those cooked in restaurants. Cucumber is not easy to taste, and it is very, very easy to get out of water, which leads to a much worse taste. I learned how to shoot cucumbers from a chef in a hotel restaurant. The chef said: If you want to make cucumber delicious, you should first keep the moisture of cucumber as much as possible, so as to keep the crisp taste of cucumber, and then take the method of flower knife. If we grasp these two details, we can shoot cucumbers as delicious as those cooked in restaurants.