1, Chao Tian Pepper shredded, soaked in cold water.

2, large cucumber washed, starting from one end in the same direction cut diagonal knife, are not cut off.

3, turn the whole cucumber 180 degrees, and then cut diagonally in the same way.

4: Heat the oil in a wok over low heat, add the peppercorns and the morning glory in turn, and remove them as soon as they change color to make sesame oil.

5: Season the cucumbers with balsamic vinegar, sugar, salt and sesame oil, mix well and marinate in the refrigerator for 1 hour.

Cucumber with Garlic Paste

1: Peel the cucumber and cut into thin slices.

2, add salt and let it stand cold in the refrigerator.

3, this time you can chop garlic puree. Then take out the cucumber, add the garlic puree, the right amount of soy sauce and cold vinegar, and then add a little spicy crunch, and finally put in the fragrant sesame oil, stir, you can eat on the table.

4, the cucumber into the refrigerator to freeze a bit, summer eating ice cold, very refreshing. Steamed fish soy sauce can be replaced with soy sauce, flavorful. If you don't want to eat spicy, you can put less garlic and spicy crunch.

Cold cucumber 1:

Raw materials: two cucumbers, two cloves of garlic, two dried chili peppers, spices with sesame oil, vinegar (preferably white vinegar, the color will be more refreshing), salt, monosodium glutamate, sugar.

1, cucumber washed, shaved with a planer into a flower skin, cut into small slices, put into a bowl, at the same time into the garlic (if you can eat garlic, it is best to put the last garlic puree, because my sister does not eat garlic, so I do all the garlic slices), cut the fine chili pepper shredded, salted with salt for about twenty minutes.

2, when the cucumber becomes soft, drain the water out of the pickle, add the appropriate amount of sesame oil, sugar, vinegar, monosodium glutamate, mix well.

Sweet and sour cucumber:

1. cut the cucumber into two, then cut into long strips, cut into small rectangular pieces, put into a PP bowl.

2. Add the right amount of sugar, you can actually put more, and then put it in the freezer.

3. Let it sit for an hour or two, and the sugar will have melted away. At this time there will be some salted cucumber water in the bowl, it is very delicious, sweet, with the cool flavor of cucumber. You can drink it or keep it, whatever you want.

4. When it's time to eat, take out the cucumber, add some Kangle vinegar, and mix it with chopsticks.

The cucumber made in this way is sweet and sour, appetizing and delicious. Of course, the cucumber can be cut into slices, or not cut into strips, according to personal preference.

Cold cucumber 2:

Wash the cucumber well (because you do not peel, so it is best to soak in the water for a while), cut into small finger-length segments. Peel each segment like an apple peeler into a cucumber roll of medium width and thickness, with the flesh removed. Salt and marinate for a few moments, and when the cucumbers have released their moisture, add sugar, vinegar and monosodium glutamate in moderation, and finish with two spoons of chili oil.

This way, the cucumber is more crispy than the peeled one, and tastes sweet and sour with the flavor of chili oil, and it is even better if it is chilled in the refrigerator before serving.

How to pickle cucumbers

Materials: cucumber

How to do it:

Cucumber cut into strips and salted for 30 minutes. Boil water into the diced chili pepper, ginger, rock sugar, salt, balsamic vinegar, chicken essence, wait until the seasoning water is cooled and poured into the marinated cucumber strips, a day later you can eat.

Features: very good taste, crisp and delicious, very suitable for summer consumption.