Hot and Sour Cucumber

Hot and Sour Cucumber

Raw materials for making hot and sour cucumbers:

600 grams of tender cucumber.

Seasoning for hot and Sour Cucumber

Peanut oil, refined salt, sugar, vinegar, monosodium glutamate, sesame oil, pickled pepper, Zanthoxylum, shredded ginger.

Processing steps of hot and sour cucumber:

(1) Wash and remove the flesh of cucumber, cut it into slices, marinate it with salt for about 1 hour, squeeze the water gently, put it in a basin, wash and shred the pepper, and put it on the cucumber.

(2) Heat the oil in the pot, fry the pepper to make it fragrant, pour it on the pepper immediately (decant the pepper with a fence when pouring), add shredded ginger, monosodium glutamate, sugar, vinegar and sesame oil, mix well, cover and press with the lid for 10 minutes, then put it on the plate.

This dish cucumber green, sour, sweet, spicy taste, eat very refreshing skin.

Hot and Sour Cucumber

Cucumber 1000 grams, garlic 200 grams, green onion 100 grams, salt, pepper noodles appropriate.

Food practice

1. Wash the cucumber, green garlic and green onion, and then cut the cucumber into four strips. If it is too long, cut it at the waist. Pat the green onion and green garlic with a knife. Cut into short sections and set aside.

2. Put cucumber, green garlic and green onion into the basin, add salt and chili, cover and put them at room temperature for 1-2 days. When they taste sour, they can be eaten.

Key to cooking

This dish is suitable for summer production, one is cheap raw materials, the other is easy to change acid.

Food features

This is a Korean summer dish, hot and sour, crisp and refreshing.

be careful

This side dish should not be stored too long to avoid deterioration!

Another way

Raw materials:

300 grams of cucumber

Sugar... 5g

Chili oil... 9g

Zanthoxylum oil... 3 G

Soy sauce... 15g

Sesame oil..... 5g

Refined salt..... 2G

Weichun 0.5g

Rice vinegar... 15g

Garlic juice..... 2G

[cooking method]

1. Wash the cucumber, peel it, cut it into thin slices, add salt, mix well, put it in Shau Kei, control the excess water, and put it into a plate.

2. Mix soy sauce, vinegar, sugar, chili oil, Chinese prickly ash oil, monosodium glutamate, sesame oil and garlic juice, pour them into the plate and serve.

[process key]

Cucumber slices should be cut with the same size and uniform thickness, otherwise the seasoning is uneven.

[flavor characteristics]

This dish is delicious, spicy, sweet and sour, smooth and tender. When you eat it in summer, you can freeze it in the refrigerator to make it cool and pleasant.

Another way

Details of ingredients:

Main ingredients:

2 cucumbers

Accessories:

6 red peppers

Ginger 5g

Seasoning:

Salad oil 40 ml

Salt 5g

White vinegar 30ml

Sugar 30g

Cooking method:

1. Wash the cucumber first.

2. Cut into 8 cm segments.

3. First cut it with a horizontal knife, then turn it over and cut it into the cucumber section of coir raincoat with a oblique knife.

4. Marinate in salt for 30 minutes.

5. Shred the pepper and ginger.

6. Put oil in the pan and heat it to 80% of the smoke.

7. Put shredded chilli and ginger into a bowl and pour hot oil on the shredded chilli and ginger to cool.

8. Pickled cucumber after a water, dry water.

9. Add white vinegar and sugar.

10. Pour in the sauce, shredded pepper and ginger.

11. Stir well and marinate for 20 minutes.

12. Put the pickled cucumber on the plate, put shredded pepper and ginger on the cucumber, and pour in the sweet and sour juice.

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