Hot and sour cucumber
By VicentaLakin
Recipe Recommendations
- hot and sour
- explosion
- ten minutes
- simple
Steps for Hot and sour cucumber
1
Wash the cucumbers without peeling them. After drying them, cut them into strips about one-inch, as thick as a pencil, and set aside. Mix vinegar, sugar, oyster sauce, and salt into sauce, dried peppers, and shredded Chinese pepper. Set aside
2
Remove the pan to make oil, heat the dried peppers, pepper grains, add cucumber strips, and stir fry quickly
3
When taking out of the pan, add appropriate amount of sesame oil and plate!Hot and sour cucumber Make Tips
1: When frying, you must move quickly.
How to choose cucumbers
1. The cucumber body is ovoid, small in shape, with fruit tumors and thorns. The skin is thick, the meat is thin, and the flesh is large. It is mainly used as a raw material for sauces, sour tuts or processing cans.
2. The body of the whip cucumber is long and rod-shaped, with no obvious longitudinal ribs, smooth skin, no tumors or thorns, thin melon meat, large flesh, slightly soft meat, and inferior quality to that of the thorn cucumber
3. The prickly cucumber body is rod-shaped with vertical ridges. There are raised black tumors on the surface of the tender melon. The tumors are covered with prickly hairs. The flesh is small, there are few seeds, the meat is crisp and tender, and the quality is good. It can be cooked raw.
4. The body of the short cucumber is short and rod-shaped, with few fruit tumors and bristles, thin meat, large flesh, and poor quality.
5. Generally, melons with thorns and hoarfrost are newly picked fresh melons; melons with bright green and longitudinal ridges are tender melons. Melons with straight strips and uniform thickness have good meat quality; sai-shaped melons with large belly, pointed points and thin necks are poor development or become old after storage for a long time; yellow or nearly yellow melons are old melons. The melon strips and melon handles wither because they have been stored for a long time after picking.
How to choose cucumbers
1. The cucumber body is ovoid, small in shape, with fruit tumors and thorns. The skin is thick, the meat is thin, and the flesh is large. It is mainly used as a raw material for sauces, sour tuts or processing cans.
2. The body of the whip cucumber is long and rod-shaped, with no obvious longitudinal ribs, smooth skin, no tumors or thorns, thin melon meat, large flesh, slightly soft meat, and inferior quality to that of the thorn cucumber
3. The prickly cucumber body is rod-shaped with vertical ridges. There are raised black tumors on the surface of the tender melon. The tumors are covered with prickly hairs. The flesh is small, there are few seeds, the meat is crisp and tender, and the quality is good. It can be cooked raw.
4. The body of the short cucumber is short and rod-shaped, with few fruit tumors and bristles, thin meat, large flesh, and poor quality.
5. Generally, melons with thorns and hoarfrost are newly picked fresh melons; melons with bright green and longitudinal ridges are tender melons. Melons with straight strips and uniform thickness have good meat quality; sai-shaped melons with large belly, pointed points and thin necks are poor development or become old after storage for a long time; yellow or nearly yellow melons are old melons. The melon strips and melon handles wither because they have been stored for a long time after picking.