Garlic mackerel cucumber

The memory is a reservoir full of time, and the occasional little touch is the floodgate. Today's watergate is oil bars, which are a common kind of fried food that we use to make early. The most impressive thing about the oil bars was when they were young, when they were usually hard to eat. There are oil bars in the village, and the family will use some food for their relatives. That's a good gift. The ideal was to eat with white noodles and oil bars every day. Well, this ideal is a little simplistic. It's just garlic, maybe it's the way farmers eat, and people used to eat them like food. It really doesn't make sense. It feels good and right。

Recipe Recommendations

fritters appropriate amount
cucumber appropriate amount
garlic appropriate amount
Weijixian soy sauce appropriate amount
cold vinegar appropriate amount
refined salt appropriate amount
pepper oil appropriate amount

garlic
mix
half an hour
simple

Steps for Garlic mackerel cucumber

The cucumber was washed and garlic salt was smashed into garlic。

In the garlic mud, a proper amount of pepper oil, a very fresh sauce, is poured into the juice。

cucumber goes to the skin。

Scratch the cucumber with a knife and cut it big。

The oil strips are cut into bits。

Fill up the cucumbers and the oil bars in a clean container, pour them into the fined juice, so that they can be smoothed。