Cucumber cut flower knife sprinkled with refined salt, pickle for 2 hours, clutch the water, add monosodium glutamate, sugar, chili oil, sesame oil, can be eaten. Characteristics: crispy tender spicy. Fresh cucumber two to three (must be the top flower with thorns to do out of the crisp Oh) Seasonings: A. salt a spoon B. white vinegar five spoons, a piece of rock sugar (walnut size), a spoon of honey, monosodium glutamate a small half a spoon, dry red pepper four (broken into small segments)

Production method: 1, will be cleaned, cut into about eight centimeters long fingertip thickness of the small section, put in a clean container with a salt stirred evenly, to be used. 2, put the ingredients in B together in a small bowl, stir well, and leave until the icing sugar is completely dissolved. 3, cucumber with salt for about twenty minutes will ooze out a lot of water, pour off the water, and just seasoned B seasoning into the cucumber and mix well. 4, placed in the refrigerator for a day, can be. Characteristics: sweet and sour, spicy moderate, ice refreshing delicious, appetizing digestion.

Key: 1, be sure to use rock sugar and white vinegar, do not use white sugar and rice vinegar / vinegar, or not make that refreshing taste. 2, when pickling cucumber with salt, the amount of salt should not be too much, otherwise it will affect the final sweet taste. 3, this gazpacho is pickled in the refrigerator, so it is especially suitable for summer consumption. According to my experience in one place, it is better to pickle it for more than two days under hygienic conditions. If you only marinate for one day, it's good enough. 4, unlike other gazpacho, this gazpacho doesn't need sesame oil to emphasize the freshness without a drop of grease

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