Raw material: 5g cucumber

Seasoning: 5g white sugar, 5g vinegar, 2g ginger, 2g salt, 1g pepper (red, sharp and dried), 5g pepper, 2g sesame oil

Method:

1.

2. Put cucumber strips in refined salt, mix well and marinate thoroughly, and squeeze out the water;

3. Cut the dried chilies into oblique shreds, soak them in warm water and drain the water;

4. Set fire to the frying spoon, add sesame oil and pepper to fry;

5. Take out the pepper, add shredded pepper and shredded ginger and stir-fry until fragrant;

6. Cook vinegar, add white sugar, boil it, skim off the floating foam and let it cool;

7. marinate cucumber strips in sweet and sour juice.

characteristics: elegant color, sour, spicy, sweet and salty, light and refreshing.

Method 3: The specific method of frying hot and sour cucumber

Raw material: 5g of tender cucumber.

seasoning: refined salt, monosodium glutamate, sugar, Chili oil and balsamic vinegar.

Practice:

(1) Wash the cucumber and cut it into 5cm-long sections, slice it into rolls with a rotary knife and cut it into 1.5cm-wide pieces.

(2) Bring the wok to high heat, add spicy oil, pour the cucumber into the pot, add seasoning and mix well, and then put it in the refrigerator for 2-3 hours before serving.

Method 4:

Ingredients:

Four cucumbers

Four cloves of garlic

Five mushrooms

Some red peppers (I will put a lot of them every time)

Four spoonfuls of sugar, three spoonfuls of vinegar, two spoonfuls of soy sauce, a little chicken essence,

A little sesame oil and a proper amount of salt

Method. Scatter garlic

3. Heat oil in a pan, add garlic and shredded pepper until fragrant, then stir-fry mushrooms, and stir-fry mushrooms until they taste, and then pour them on the cucumber and mix well

4. Finally, drop some sesame oil, wait for more than ten minutes for the cucumber to taste, and then you can start

Tip:

If you can't finish eating a pot, you can cover it with plastic wrap and put it in the refrigerator.