Wuwei coir raincoat cucumber

Wuwei coir raincoat cucumber

Introduction:

"Today, the highest temperature suddenly jumped to nearly 40 degrees. When I came to the vegetable market, I was sweating all over. I just wanted to eat fresh and refreshing cucumbers, but everyone had eaten cold cucumbers. So I changed the cutting method and made a" coir coat cucumber "to add color to the original simple dishes."

Production steps:

Step 1: make Wuwei oil first. Shred green onion and slice ginger, add peanut oil in the pot, a little more, add pepper, star anise, Chinese prickly ash and cinnamon after the oil is hot, stir fry over low heat until fragrant;

Step 2: stir out the flavor and add shredded green onion and ginger to continue frying;

Step 3: wait until the onion and ginger are golden, turn off the fire, pour out the oil, and add the five flavor oil in time;

Step 4: prepare the cucumber;

Step 5: clean the cucumber, clamp it with chopsticks on both sides, cut it to the chopsticks with an inclined knife of 45 degrees, similar to a knife, and then turn around to cut the other side after cutting;

Step 6: the effect after cutting;

Step 7: put it on the plate and marinate it with a little salt. If you have time, marinate it for a while to make it more crisp;

Step 8: prepare the sweet and sour juice;

Step 9: the pickled cucumber will produce a lot of water. Pour out the water, pour in the sweet and sour juice, add a little five flavor oil, and finish.

Materials required:

Cucumber: 2

Scallion: right amount

Ginger: right amount

Pepper: a little

Star anise: right amount

Cinnamon: moderate

Vinegar: right amount

Sugar: right amount

Note: 1, the production of five flavor oil must use a small fire, pepper can not be too much, otherwise numb; 2, cucumber choose straight, both sides with chopsticks to clamp, prevent cutting; 3, five flavor oil can do more at a time, cold dishes, good taste;

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: sweet and sour