Coir raincoat cucumber

Overview

I’m so happy. It’s my first time to make cucumbers so beautiful. I was muttering in my heart when I was cutting them, because I failed the first time I did it. I was always thinking about when to do it again. If I couldn’t do it well, I would try again. I didn’t expect that I would succeed the second time. It really feels hard to do. My hands were shaking when I was cutting it, for fear that it would be damaged. Especially when I was cutting and turning it over, I saw a little crack on the side. My heart is tangled up again. Fortunately it's not bad. Fortunately, it looks this beautiful. Although this dish is beautiful, it is troublesome to eat. When you pull it off, it becomes a whole piece. It is recommended to cut it thinner when cutting, so that it can be easily pinched and it will break easily. Originally, I was told to put the cucumber in the refrigerator to refrigerate and taste it before eating. As a result, I finished eating it in a short time.

Tags

• vegetarian dishes
• aged vinegar
• cucumber
• dried chili pepper
• light soy sauce
• oil
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Wash the cucumbers and place a pair of unnecessary chopsticks next to them.

   

2. 2 Cut straight down at a 90-degree angle and stop when you reach the chopsticks. (Don’t use too much force, the chopsticks will cut you terribly)

   

3. 3 Then flip the pan over and cut at a 45-degree angle.

   

4. 4 Arrange the sliced cucumbers on a plate.

   

5. 5 Take a bowl and add light soy sauce and mature vinegar. (If you like sesame oil, add some sesame oil) Add appropriate amount of salt. Open it with some warmth.

   

6. 6 Mince garlic. Chop the dried chilies and set aside.

   

7. 7 Pour the mixed juice evenly over the cucumbers.

   

8. 8 Sprinkle with minced garlic and dried chili pepper.

   

9. 9 Heat the oil in a pan, sauté the pepper until fragrant and the oil is 80% hot.

   

10. 10 Just pour it on evenly.