Cold cucumber is an essential cold dish in summer. It is simple to make, crisp and refreshing. It goes well with wine and rice. It is also a must-order dish for my friends and I when we go to restaurants. Every time we eat it, we always hear a lot about it. A friend asked his wife why her cucumbers are not as delicious as those in restaurants. In fact, cucumber salad seems simple, but there are many tricks. Now I will share with my chef friend how to make cucumber salad in a restaurant, which is simple and satisfies cravings. , friends who like it can refer to:

Why is the cold cucumber in the restaurant so delicious and delicious? It turns out that the techniques are all here, simple and practical!

Prepare ingredients: 2 cucumbers, 1 onion, 1 egg and 2 eggs

1. Wash the cucumber and cut it into quarters. Use a knife to remove the cucumber pulp in the middle (the cucumber pulp will be easy to mix after mixing) Soften, affecting the crisp texture of the cucumber), then slice it with a diagonal knife.

2. Add 1 tablespoon of salt to the cut cucumber slices to release the water in the cucumber. After the water is released, the cucumber will taste crisper and more flavorful. When eating cucumbers cold, , many people miss this step, no wonder it doesn’t taste good. If you want it to be crisp and refreshing, there is a trick!

3. Peel off the skin of the onion, cut it into quarters and soak it in cold water for 2 minutes, so that it will not irritate your eyes when cutting the onion. Then break the onion into small pieces and set aside.

4. Cut the red pepper into slices, mince the garlic and set aside.

5. Crack 2 eggs into a bowl, add a little less salt to adjust the base flavor, and beat them completely in one direction. Add oil to the pot, pour in the egg liquid, and fry over low heat into an egg cake. Take out, then cut into egg shreds and set aside.

6. Put minced garlic in a bowl, then add 1 tablespoon of black sesame seeds and an appropriate amount of crushed chili pepper, pour in hot oil to stimulate the aroma of garlic and chili pepper, then add an appropriate amount of salt, sugar, and oyster sauce. Stir the light soy sauce and mature vinegar evenly, and the sauce is ready.

7. Rinse the pickled cucumbers with cold water to remove excess salt, squeeze out the water and put them into a large bowl. Add onions and red pepper slices, pour the prepared sauce evenly, and stir After it is evenly mixed, pour in the shredded eggs, stir evenly again, and then sprinkle with a little minced coriander, which not only embellishes the color, but also increases the taste, and the crispy and refreshing cold cucumber is ready.

The cucumbers made in this way are refreshing and delicious. It is a good match to make a plate and pair it with wine or porridge. Friends who like it can try it.

Xiaofeng’s tips:

1. Depending on personal preference, cucumbers can be sliced ??or chopped into pieces with a knife. It is best to remove the cucumber flesh when slicing. If it is chopped into pieces, No need to remove the flesh.

2. Pour in the shredded eggs and mix evenly before adding them. If you put in the shredded eggs first, because the shredded eggs are very absorbent, most of the poured sauce will be absorbed. If the egg shreds absorb it, the cucumber mixed in this way will not taste good. Moreover, if the egg shreds absorb too much juice, the color will become darker and unsightly, affecting appetite.