Cold cucumber
Overview
How to cook Cold cucumber at home
Tags
Ingredients
Steps
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Cut 2 cucumbers in the middle, scrape off the melon sacs, pat them lightly with a knife, crack the cucumbers and cut them into segments of appropriate length, and put them into a bowl.
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Add appropriate amount of salt and sugar to the bowl, stir evenly, seal with plastic wrap and refrigerate in the refrigerator for 4 hours.
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Take another bowl, add appropriate amount of millet pepper, garlic seeds and ginger slices, then add 3 spoons of sugar, 2 spoons of light soy sauce, 2 spoons of steamed fish soy sauce, 1 spoon of oyster sauce and a little dark soy sauce, finally add 1 spoon of balsamic vinegar and stir together evenly. Stir evenly, add 1 tablespoon of finely ground sesame oil, stir again to make flavored water, and refrigerate until ready.
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After 4 hours, the cucumber will come out of water. Squeeze out the water from the yellow claw. Put the cucumber into a bowl of flavored water. Stir evenly and soak for 30 minutes before eating.
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Finished product pictures
