Salad cucumber strips

1

Wash two tender cucumbers.

2

Peel the cucumber and cut it into small strips, and dice the garlic.

3

Place cucumber and minced garlic in a transparent bowl, add two teaspoons of salt, mix well, cover and marinate for 15-20 minutes (you can put it in the refrigerator to marinate in summer).

4

When you see that more than half a bowl of water has been marinated out of the cucumber, strain off the marinated cucumber water, add two tablespoons of white sugar, 5 grams of soy sauce, 30 grams of Zhenjiang balsamic vinegar, 20 grams of sesame oil, chicken essence, and pepper powder. Mix well, marinate for another 10-15 minutes to serve.

Secret 1: Be sure to choose fresh tender cucumbers, preferably green, slender, and very rough on the surface. There are no big seeds in the middle, and the taste will be crisp and crisp; Tip 2: Be sure to use salt and minced garlic first. Marinate them, add salt to the flavor, water out, sterilize the garlic, peel the cucumber and cut it smaller, and make it easier to taste; Tip 3: Filter out the salt water that is marinated for the first time, so that the taste of the cucumber will not be salty and astringent; Tip 4: After pouring out the salt water, add a lot of sugar, and only after secondary salting will the cucumber taste be clear and sweet; secret 5: The soul of cold dishes lies in the sauce, so the ratio of seasonings given above is relatively accurate, and it is best not to change the variety of seasonings. For example, light soy sauce must not be replaced with soy sauce or other soy sauces. I personally like Zhenjiang balsamic vinegar. Balsamic vinegar makes cold dishes better than Shanxi vinegar. Shanxi vinegar is more sour, but the taste will be more astringent when eaten raw. Of course, it's okay if you prefer Shanxi vinegar, so it's up to your personal preference!