Chinese cucumber salad

Yesterday, the highest temperature suddenly jumped to 20 degrees, the sun was shining brightly, and it obviously felt like spring. Finally left winter, it was time to say goodbye to big fish and meat. As the saying goes,"If you don't lose weight in March, you will be sad in April." So I made this fresh and refreshing dish-coir cucumber.

"Coir coat cucumber" as the name suggests, mainly means that the cucumber looks like a coir coat after being cut. Everyone has eaten cold cucumber, but as long as you change the cutting method, it will add a lot of color to the originally simple dish. It is a dish that will definitely make everyone praise your sword skills.

Recipe Recommendations

cucumber appropriate amount
garlic appropriate amount
oil 1 tablespoon
soy sauce 1 teaspoon
mature vinegar 1 teaspoon
sugar 1 teaspoon
salt 1 teaspoon
pepper appropriate amount
dried red pepper of 3

sour and salty
mix
half an hour
simple

Steps for Chinese cucumber salad

Prepare materials. Wash the cucumbers.

Wash the cucumber and remove both ends, then place it on the chopping board, and then place 2 chopsticks on both sides of the cucumber on the chopping board to clamp the cucumber; cut the cucumber into slices at an angle of 45 degrees between the blade and the chopsticks, and cut it to the chopsticks. Stop.

After cutting one side, turn the cucumber over and cut it again.

Sprinkle salt evenly on the chopped cucumber and marinate for about 1 hour.

Take out when eating, mix soy sauce, mature vinegar, salt, sugar, chicken essence, and a spoonful of cold boiling water.

Pat the garlic into mashed garlic, and pour the seasoning evenly on the cucumber.

Add appropriate amount of oil to pepper and dry red peppers in a spoon, heat and fry them over the heat to create the fragrance.

Pour the pepper oil on the cucumber. Those who don't like pepper can mix well with sesame oil.