According to traditional Chinese medicine, cucumbers are cool in nature and enter the spleen, stomach and large intestine meridian. They have the functions of removing heat, treating sore throat, diuresis and detoxification. Cucumbers are not only refreshing and delicious to eat, but also It contains protein, multiple vitamins, calcium, iron and other trace elements needed by the human body. In particular, the cucurbitacin C contained in cucumber has anti-tumor effects. There are many ways to eat cucumbers. Among them, cold cucumbers are one of the most common appetizers in life.

1. Method 1

Ingredients: 2 cucumbers, 30 grams of light soy sauce, 30 grams of vinegar, 15 grams of sugar, 15 grams of salt, 5 grams of chili oil, 5 grams of pepper oil grams, a few cloves of garlic.

Steps:

1. Wash the cucumber first and place it on the chopping board.

2. Prepare a kitchen knife and pat it hard from beginning to end. Pat it back and forth twice until the cucumber has split.

3. Then cut into small pieces that are easy to eat. Since it is called patted cucumber, it must be patted like this, not cut into pieces. Only after patting can the flavor be mixed in easily.

4. Next, pound the garlic. Garlic is indispensable when making cold dishes, otherwise it will not taste like a restaurant. Put a few cloves of garlic into a garlic mortar and pound into minced garlic.

5. Now make the sauce, 2 tablespoons of light soy sauce, about 30 grams, 2 tablespoons of vinegar, about 30 grams, 1 tablespoon of sugar, about 15 grams, an appropriate amount of salt, 1 teaspoon of chili oil, about 5 grams. 1 tablespoon of pepper oil is about 5 grams, then add the mashed garlic and mix well. Regarding the ingredients for mixing cucumbers, you can actually put in anything. You can really be very casual and don't be rigid.

6. Pour the cucumber and sauce together, mix well, then put it in the refrigerator for 20 minutes before eating. The taste is just right.

2. Method 1

Ingredients: 2 cucumbers, half garlic, 1 small bowl of peanuts (fried), 1 teaspoon salt, 1 spoonful of Sichuan peppercorns, 3 dried chili peppers, 1 spoon of light soy sauce, 1 tablespoon of balsamic vinegar, 2 teaspoons of sugar, half a spoon of tempeh, and appropriate amount of sesame oil.

Steps:

1. Soak the cucumbers in rice washing water. Rub the particularly dirty areas with salt. Rinse the soaked cucumbers with running water and put them in a fresh-keeping bag. Medium

2. Use a kitchen knife (or coconut hammer) to crack the cucumber, then cut it into segments and put it into a large bowl for later use.

3. Rinse the garlic cloves, smash them with a knife, peel them, chop them slightly and put them in a seasoning bowl.

4. Heat the pot, add a tablespoon of sesame oil, add the peppercorns and dried red peppers cut into circles with stems and seeds removed, stir-fry until fragrant, take out, and pour in the pepper oil. Put into a seasoning bowl and mix the minced garlic and pepper oil.

5. Add 1 spoon of light soy sauce, half a spoon of soy sauce, half a spoon of sesame oil, 1 spoon of sugar, 1 teaspoon of salt and 1 tablespoon of balsamic vinegar to the seasoning bowl. Mix the sauce evenly and pour it on. On the cucumber, stir evenly and marinate for about 30 minutes (refrigerating is better in summer).

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