Chinese cucumber salad

Recipe Recommendations

• cucumber appropriate amount
• vinegar appropriate amount
• Jiang appropriate amount
• sugar appropriate amount
• salt appropriate amount
• MSG appropriate amount
• soy sauce appropriate amount

• sweet and sour
• skills
• an hour
• simple

Steps for Chinese cucumber salad

1

Wash the cucumber and remove the head and tail. Place it on the chopping board and cut the flower knife (if you don't know how to cut the flower knife, place 1 chopstick on each side of the cucumber). Cut with a straight knife on one side, turn the cucumber 180 degrees after cutting, and cut obliquely at an angle of 45-60 degrees. After cutting, place in a container and sprinkle with salt and marinate for a few minutes.

2

Prepare a sealable safety box, add salt, sugar, monosodium glutamate, shredded ginger, vinegar, and soy sauce, stir well, pour out the excess water from the marinated cucumber, place it into the box, and pour cool white boiling water until the cucumber is passed in the desert. Cover and place it in the refrigerator for more than 45 minutes. Remove and load the plate when using.

3

This dish can be eaten here, the following about the addition of optional spices: optional one: before eating cucumber out of the dish, sprinkle with a little sesame oil on the table can be. Optional two: before eating cucumber out of Sheng plate, pan put in the bottom oil, heat into a little pepper stir-fry incense, remove pepper into pepper stir-fry incense, sprinkle on the cucumber table.

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