Introduction: As a fruit-vegetable, cucumber is not only rich in nutritional value but can also be eaten raw, pickled, stir-fried, or used in salads, making it a favorite among women. Now, let me show you 4 ways to eat cucumbers in the summer to help you get healthier with every bite.
1. Cucumber Juice
If you're tired of stir-fried and mixed cucumbers, occasionally drinking a glass of cucumber juice offers a unique flavor. Cucumber juice has both a great taste and excellent nutrition, and in the summer, it can be used to prevent common oral diseases.
Method of preparation: Simply marinate fresh cucumbers with a little sugar, or add cold water directly to a juicer to extract the juice for immediate drinking.
How to drink: You can drink a glass of cucumber juice in the morning to help refresh your digestive system. Because cucumbers are rich in vitamins, they can help alleviate inflammatory symptoms and are effective in treating mouth ulcers. If you find the diluted cucumber juice a bit bitter, you can add a little honey to taste.
Health benefits: American nutrition experts have found that drinking a glass of cucumber juice daily can help prevent hair loss and nail splitting, and can even enhance a person's memory.
2. Cucumber-Filled Dumplings
During the hot summer weather, many people lose their appetite. Experts suggest that for lunch or dinner, you can eat dumplings or buns filled with ingredients, which are not only nutritionally balanced but also aid digestion. If you've never had cucumber-filled dumplings before, you should give them a try. They are not only cool and refreshing but can also prevent heatstroke, lower blood pressure, and prevent cardiovascular and cerebrovascular diseases.
Method of preparation: When making the filling, grate the cucumber into fine shreds and chop it slightly, then squeeze out the water. Do not discard the squeezed water; keep it in a bowl for later use. Beat two eggs with an appropriate amount of salt, scramble them in a wok, breaking them up as you cook—the finer, the better. Let the scrambled eggs cool. For those who like a richer filling, you can also add some tofu. Then, mix the cooled eggs, tofu, and cucumber shreds with five-spice powder, chicken essence, chopped green onions, and ginger, and stir well to combine. When making the dough, add the cucumber water. This will not only make the dough more chewy but also improve the flavor.
3. Suiyi Cucumber (Ribbon Cucumber)
Suiyi cucumber is refreshing and delicious, and the slices remain tightly connected when picked. People who are accustomed to drinking congee for breakfast can use Suiyi cucumber as a substitute for pickles. For lunch or dinner, it can serve as a refreshing appetizer side dish.
Method of preparation: For Suiyi cucumber, it's best to use larger cucumbers. Starting from one end, cut at the same direction at a 45-degree angle. The smaller the distance between each cut, the more flexible the cucumber will be. Slice the chili peppers and soak them in cold water. Toast white sesame seeds in a dry pan over low heat until they turn golden, then remove and let them cool completely. Heat oil in a small pan, add Sichuan peppercorns and chili pepper slices in order, and remove them immediately as they start to change color to make a peppery chili oil. Then, in the Suiyi cucumber, add a little bit of aromatic vinegar, white sugar, salt, and the peppery chili oil, mix well, and marinate in the refrigerator for 1 hour. When eating, tear the cucumber into small pieces and sprinkle with white sesame seeds. This method of making Suiyi cucumber is not only chewy in texture but also exceptionally delicious in flavor.
4. Cold Cucumber Salad
In the summer, the heat can be unbearable, often making one feel irritable. Cucumbers are rich in many nutrients such as calcium, phosphorus, iron, carotene, and vitamin C, making them the best vegetable for the summer season.
Method of preparation: For cold cucumber salad, it's best to crush the cucumber with a knife until the surface cracks, then chop it. This way, the juice and fragments won't splatter everywhere. After chopping the cucumber, you can make a dressing with a small amount of light soy sauce, an appropriate amount of aged black vinegar, chicken essence, sesame oil, and minced garlic. If you want a fresh and refreshing salad, pour the dressing on just before serving. If you prefer a stronger flavor, you can mix it in advance and let it sit for a few minutes before eating. Although this method enhances the flavor, some of the cucumber's moisture will be lost.