cucumber

As an old Peking, the sauce is necessary for porridge, and even some of the family tables have a stack of sauce at all times, but my family only likes cucumbers, and it squeaks very nicely, but as the sauce is getting better and more expensive than meat, I'm starting to study it, and I've been experimenting with a recipe that is delicious, salty and suitable, tasteful, chewy and squeaky, and porridgey. I'm sure they have special cucumber varieties, and now I've grown a lot of cucumbers of my own, and I've made them with small, light green cucumbers of this color. The green cucumbers I bought in the early market, but I think it's still a little more powerful. First, the cucumbers must be removed, the cucumbers must be especially fond of soup, so they affect the face and taste, and the other thing that must be noted is that the pickled cucumbers must be dried up and soaked with sour sauce, so the tastes must be dry, and the cucumbers must be squeaked, and if the weather is bad and the cucumbers are too hot, I'll use the fan at home, and I'll blow it for a few hours, and it won't be too bad. I'm using this light-colored, rough cucumber of my own kind, which, if it's old, the seeds are so big, it's bad for my taste, so I'm taking the seeds off. There's also the advantage of the cucumber, which is skin thick. It's good for pickles. But if you say I'm not good at teeth, you can use that green-skin cucumber, but you're going to cucumber。