1, wash the cucumber, put the cucumber under the tap, rinse and wipe it with a clean rag, which can quickly wash the thorns and mud on the cucumber. The cold cucumber is eaten raw, so be sure to pay attention to hygiene and rinse it clean.

2, shoot the cucumber, cucumber head to tail, use a knife on the cucumber, and smash it hard. The strips are broken by hand one by one.

3. Add minced garlic and put the cucumber into the plate. Peel garlic, pat it to pieces, chop it into powder, put it on cucumber, add 2 spoonfuls of salt, stir it evenly, and marinate it for two hours to taste. The cucumber pickled with minced garlic is fresh and fragrant.

4. Cold salad. After two hours, dry the water in the cucumber, add two tablespoons of soy sauce, a little soy sauce, one tablespoon of oyster sauce, two tablespoons of olive oil, one dried pepper, two tablespoons of balsamic vinegar, one tablespoon of sugar, and chicken essence. Stir well and then leave it for half an hour.

5. After being pickled for a long time, cucumber has absorbed the fragrance in garlic paste, and the spicy taste in garlic paste has also been volatilized. After adding seasoning and putting it into the flavor again, this salty, crispy, sour and refreshing garlic cucumber can be obtained.