Flower cucumber

Overview

I ate a cucumber yesterday and there is one left in the refrigerator. Cucumbers have been cooked in my hands, whether they are patted, stir-fried, served cold, or dressed in coir raincoats. Today is the same cucumber salad. Just the shape is different. It’s both pleasing to the eye and edible. One of the simple refreshing dishes in summer

Tags

• cold dishes
• appetizers
• home cooking
• old man
• xiaoman
• banquet dishes
• lunch
• diuretic
• aged vinegar
• cucumber
• dried chili pepper
• light soy sauce
• oil
• garlic
• salt

Ingredients

Steps

1. 1 Cut the cucumber into segments. Then wash.

   

2. 2 Use a spatula to scrape out flakes. (If you don’t have a scraper, use a knife to cut it. I also cut it with a knife.) Marinate with salt for a while.

   

3. 3 Chop dry chilies. Chop the garlic.

   

4. 4 Add vinegar. Light soy sauce. A small amount of warm boiled water. (Otherwise, I’m afraid it will be too salty) Appropriate amount of sesame oil (if you like sesame oil, add sesame oil)

   

5. 5 Arrange the cucumbers in any shape you like.

   

6. 6 Pour the juice over it.