Ingredients:
Main ingredients: three or four cucumbers Secondary ingredients: a little shredded garlic, a little shredded ginger, three or four dried chili peppers, a spoonful of Sichuan peppercorns, some sugar, some vinegar< /p>
Steps:
1. Knife skills: Hold the knife head against the chopping board, lift the knife handle slightly (30 degrees), maintain this angle and cut the cucumber into pieces with the front third of the knife The thickness of each piece is about 1~2mm, not too thick or it will not taste good. (The cucumber cut in this way will cut into two-thirds of the depth of the cucumber without cutting it off). After cutting, turn the cucumber over and cut it again from the back according to the above cutting method. After cutting the front and back sides, the whole cucumber can be pulled apart but not opened.
2. Place the cut cucumbers on a clean plate, sprinkle evenly with salt and marinate for half an hour to drain the water.
3. Roll the pickled cucumber in a clean cucumber or gauze, and squeeze out the juice in the cucumber (note: be sure to squeeze as much as possible, and do not squeeze the cucumber to pieces, then It doesn’t look good) 4. Place the squeezed cucumbers one by one on a clean plate (like a snake shape!), and sprinkle with a little shredded garlic and ginger.
5. Heat oil (based on the amount of oil usually used for cooking) and fry the peppercorns until slightly black, take them out (you can also leave them in the pot). Put the cut peppers into the hot oil and immediately spread the hot oil in the pot evenly over the plated cucumbers and pour evenly!
6. Pour a small bowl of vinegar (good vinegar, otherwise the taste will not taste good), add three or four spoons of sugar, stir well and pour it into the pot until the sugar is completely integrated into the vinegar, and it will be cooked. Pour the sweet and sour sauce into the plate. 7. Put it in and it is ready to eat. This is actually a cold dish. Main ingredients: three or four cucumbers. Secondary ingredients: a little shredded garlic, a little shredded ginger, three or four dried chili peppers, a spoonful of Sichuan peppercorns, a little sugar, a little vinegar. Steps: 1. Knife skills: Put the knife head on the chopping board and slightly lift the handle of the knife. (30 degrees), maintain this angle and use the front third of the knife to cut the cucumber into slices. The thickness of each slice is about 1~2mm. Do not make it too thick or it will lose its flavor. (The cucumber cut in this way will penetrate two-thirds of the way into the cucumber without cutting it off.) After cutting, turn the cucumber over and cut it again from the back according to the above-mentioned cutting method. After cutting the front and back sides, the whole cucumber can be pulled apart but not opened. 2. Place the cut cucumbers on a clean plate, sprinkle evenly with salt and marinate for half an hour to drain the water. 3. Roll the pickled cucumbers in a clean cucumber or gauze, and squeeze out the juice in the cucumbers (Note: Be sure to squeeze the cucumbers as cleanly as possible, and do not squeeze the cucumbers, which will not look good) 4. Place the squeezed cucumbers one by one on a clean plate (like a snake!), and sprinkle with a little shredded garlic and ginger. 5. Heat oil (based on the amount of oil usually used for cooking) and fry the peppercorns until slightly black, take them out (you can also leave them in the pot). Put the cut peppers into the hot oil and immediately spread the hot oil in the pot evenly over the plated cucumbers and pour evenly! 6. Pour a small bowl of vinegar (good vinegar, otherwise the taste will not taste good), add three or four spoons of sugar, mix well and pour it into the pot until the sugar is completely integrated into the vinegar. Pour the boiled sweet and sour sauce into the plate. middle. 7. Put it in and it is ready to eat. This is actually a cold dish. The key: to make the hot, sour and sweet flavors, the cucumber remains crisp
The key: to make the hot, sour and sweet flavors, the cucumber remains crisp