Cucumber → cold salad (garlic flavor ~, sugar water flavor, sweet and sour flavor)
Garlic flavor: garlic paste, red oil (change sesame oil if you don't like spicy food), soy sauce, a little balsamic vinegar, salt and monosodium glutamate.
Sugar flavor: sprinkle sugar directly on the plate.
Sweet and sour taste: put a little water in the pot, add sugar, adjust the taste with balsamic vinegar, add a little monosodium glutamate and hook a little thin sauce. Pour it on the cucumber.
Stir-fried (fried meat slices, diced meat)
Sliced cucumber: sliced pork, diced cucumber and a little ginger and garlic. A few pieces of black fungus is a common practice, which is very simple.
Boiled soup (cucumber bean curd soup, cucumber preserved egg soup, original juice cucumber soup)
The above soups will be easy to cook at first glance, but when making cucumber preserved egg soup, you must add a little oil first and fry the preserved eggs cut into small pieces to avoid high oil temperature and just smoking. The soup cooked in this way is very thick and white. And raw cucumber soup. First, take half a cucumber and squeeze it into juice. Slice the other half and burn it. The soup cooked in this way is very green, an original feeling.
Make salad. . . If you have kimchi water, you can also soak it (up to one night in summer). These are all on it.
Tomatoes can be seasoned with sugar water, scrambled eggs and boiled egg soup.
Carrots can be shredded and fried (short time, crisp and tender), and shredded pork and roast beef can be fried. . . . These practices are very common.