There is a bumper harvest of cucumbers in summer. They are fragrant and crispy, nutritious and healthy. They are a very popular low-calorie delicacy.

Today we are going to unlock its magical way to eat it and double its deliciousness.

1. Cold cucumber.

This is probably the most common and popular dish, the kind you can never tire of eating.

Wash the cucumber, flatten it on the chopping board, chop it into sections and put it in a bowl.

Add two spoons of oyster sauce, one spoon of soy sauce, four spoons of vinegar, one spoon of salt, half a spoon of sugar and a little chicken essence.

Heat a spoonful of oil in a pan. When it is 60% hot, pour in a large spoonful of minced garlic and a few dried chilies until fragrant. Then pour it over the cucumber while it is still hot.

Put some fried peanuts, sprinkle some coriander, stir evenly and serve.

2. Scrambled eggs with cucumber.

Crack two eggs into a bowl, add a little water and salt, and mix evenly clockwise.

Wash a cucumber and cut into slices with a diagonal knife.

Heat oil in a pan, add eggs and fry until golden brown, set aside.

Heat the oil in the pot, stir-fry a little chopped green onion until fragrant, add cucumber slices, and stir-fry until slightly soupy and soft.

Pour in the eggs and mix, season with salt and chicken essence, and stir evenly.

The strong aroma of eggs is mixed with the sweetness of cucumber, making it a refreshing and refreshing dish.

3. Pickled cucumbers.

Wash the cucumber and cut it in half, then cut it into wide strips. Add a spoonful of salt and mix evenly. Marinate it for an hour to fully release the water.

Add oil to the pot, add Sichuan peppercorns, star anise and dried chili segments and fry until fragrant, pour into a bowl and let cool.

Then add soy sauce, cooking wine, aged vinegar, salt, sugar, scallions and ginger slices to the bowl and mix evenly.

The pickled cucumbers squeeze out the water, shrink in size and become wilted.

Put it in a container, then pour in the sauce, put it in the refrigerator to marinate overnight, and it's ready to eat.

Use water-free and oil-free chopsticks every time. The longer you marinate, the crispier and more fragrant the flavor will be.

When you have a loss of appetite in summer, eating a bowl of clear porridge with a plate of pickled cucumbers is particularly comforting and appetizing.

Hurry up and learn it. The method is very simple. Let cucumbers decorate the whole summer, bringing you coolness and deliciousness.