Main ingredient cucumber (2)

Accessories: garlic (4 cloves) salt (2g) chicken essence (2g) vinegar (a little) sesame oil (appropriate amount).

Production process:

1. Wash the cucumber and put it on the chopping block. Flatten the cucumber with a kitchen knife and crack it.

Step 2 cut into small pieces

Step 3 chop garlic

4. Put the cucumber and garlic into the dish, add the salted sesame oil chicken essence and a small amount of vinegar and stir well.

5. Tip: Cucumber should be tender, so it will taste stronger.

Second, shoot cucumbers with a knife.

Ingredients: tender cucumber 1 crispy peanut 1 small bowl of pepper 1 tablespoon of garlic and half a dried red pepper 3.

Accessories: salt 1 tsp balsamic vinegar 1 tsp white sugar 2 tsp soy sauce half tsp soy sauce 1 tsp sesame oil.

Production process:

1. Soak the cucumber in rice washing water, rub the particularly dirty place with salt, rinse the soaked cucumber with running water and put it in a fresh-keeping bag.

2. Break the cucumber with a kitchen knife (or coconut hammer), then cut it into sections and put it in a big bowl for later use.

3. Rinse the garlic cloves and mash them with a knife. After peeling, chop it up slightly and put it in a seasoning bowl.

4, the pot is hot, add a tablespoon of sesame oil, add pepper particles and dried red peppers with pedicled seeds, simmer and remove, pour pepper oil into a seasoning bowl, and mix garlic and pepper oil well.

5. Add soy sauce 1 teaspoon, half a teaspoon of soy sauce, half a teaspoon of sesame oil, half a teaspoon of sugar 1 teaspoon, half a teaspoon of salt 1 teaspoon, and half a teaspoon of balsamic vinegar 1 teaspoon in turn into a seasoning bowl, mix the sauce evenly, then pour it on the cucumber and marinate it evenly for about 30 minutes (refrigerated in summer

6. Before serving, pour in 1 small bowl of crispy peanuts, mix well and serve.

Third, konjac Flammulina velutipes mixed with cucumber

Ingredients: cucumber 350g salt water Flammulina velutipes 70g konjac knots 1 box.

Accessories: garlic cloves 6g salt, appropriate amount of mushroom essence 1/4 tablespoons American fresh soy sauce 1/8 tablespoons sesame oil, 2 teaspoons sesame oil 1 teaspoon.

Production process:

1, wash cucumber

2. Take a cucumber horizontally and pat it with the back of the knife, neither too heavy nor too light, and pat it.

3. Shoot the cucumbers one by one and cut them into small pieces.

4. Cut the garlic cloves, pat them and chop them up.

5. Wash Flammulina velutipes with clear water for several times to remove excess water and cut into long sections.

6. Take the konjac knot out of the box, rinse it with clear water and drain it.

7. Put cucumber segments, Flammulina velutipes and konjac into a pot, and add garlic, salt, mushroom essence, fresh soy sauce, sesame oil and sesame oil.

8, grasp and mix evenly by hand, and then fill out the plate.

Fourth, take the meat and pat the cucumber.

Ingredients: ribs (whole), 4 cucumbers, 2 pieces of soil, 1 piece (unnecessary);

Accessories: 5 cloves of garlic, onion, ginger 1 small green pepper 1 coriander 1 rice vinegar (or aged vinegar) 3 or 4 tablespoons of soy sauce (or ordinary soy sauce) 2 or 3 tablespoons of sesame oil 1 tablespoons of sugar 1 tablespoons of salt and pepper (not necessarily).

Production process:

1. Boil the spareribs into salted spareribs (the practice here) and soak them in the soup until they are cool.

2. Remove the cold ribs and remove the bones.

3. Cut the ribs into small pieces of 2 or 3 cm.

4. Wash the cucumber, cut off the head and tail, and pat it with a flat knife until it cracks.

5, and then cut into 2 or 3cm pieces.

6. Soak the vermicelli in warm water, wash it and tear it into palatable pieces.

7. Onion, ginger, garlic, coriander and green pepper are cut into pieces respectively.

8. Put the ribs, cucumber slices, vermicelli, minced onion, ginger and garlic, minced coriander and minced green pepper into a large bowl.

9. Put rice vinegar, soy sauce, sesame oil and sugar into a small bowl and mix them into a three-in-one oily juice.

10, pour the sauce into a large bowl.

1 1. Stir well from bottom to top, taste it and add some salt to taste.

12. Finally, according to the taste and needs, add a proper amount of oil pepper and mix well to serve.