Sliced cucumber, or "suyi cuhua," is a beloved Chinese appetizer named for its knife cuts resembling a straw raincoat. Here’s a simple guide to making the spicy and sour version.
Ingredients: 2 cucumbers, 2 cloves garlic (minced), 1 tbsp chili flakes, 2 tbsp rice vinegar, 1 tsp sugar, 1 tbsp soy sauce, 1 tbsp sesame oil, salt, and cilantro (optional).
Steps:
1. Prep the Cucumber: Wash cucumbers and trim the ends. Using a knife, slice thinly at a 45-degree angle, stopping 1/2 inch from the edge to keep the base intact. Flip and repeat to create a "herringbone" pattern. Gently press to separate slices into a "raincoat" shape.
2. Marinate: Lightly salt the cucumber and set aside for 10 minutes to draw out water. Squeeze out excess moisture.
3. Make the Dressing: Mix rice vinegar, sugar, soy sauce, chili flakes, minced garlic, and sesame oil in a bowl until sugar dissolves.
4. Combine: Pour the dressing over the cucumber, toss gently, and let marinate for 15 minutes. Garnish with cilantro before serving.
Tips: For extra crunch, soak the cucumber in ice water after salting. Adjust spice and sourness to taste. This refreshing dish pairs perfectly with rice or as a summer side!
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