Coir raincoat cucumber - a summer appetizer

Overview

I always lose my appetite when summer comes. Sweet and sour with a hint of spiciness, coir raincoat cucumber is a popular cold dish on the summer table.

Tags

• cold dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• dinner
• appetizing
• chives
• cucumber
• dried chili pepper
• liangbaikai
• light soy sauce
• white sugar
• zanthoxylum bungeanum
• zhenjiang balsamic vinegar
• ginger
• salt

Ingredients

Steps

1. 1 Place a chopstick on both sides of the cucumber, hold the knife at 90 degrees to the cucumber, and cut into thin slices vertically

   

2. 2 Turn the cucumber over, with the uncut side facing up. Make a 45-degree angle between the knife and the cucumber, and continue to cut thin slices vertically

   

3. 3 Put the cut cucumbers into a bowl, sprinkle some salt evenly, marinate for 20 minutes, then rinse away the salt with water

   

4. 4 Shred the ginger, cut the green onion into flowers, and cut the dried chili into sections

   

5. 5 Mix the sugar, salt, light soy sauce and balsamic vinegar in a small bowl and pour in a little cold boiled water to dilute

   

6. 6 Pour a little oil into the pot and stir-fry the Sichuan peppercorns

   

7. 7 Strain out the peppercorns, add dried chili peppers, minced green onions, and shredded ginger, stir-fry until fragrant

   

8. 8 Pour the seasoning into the bowl and stir until the sugar melts

   

9. 9 After the soup has cooled, pour it on the cucumbers and refrigerate it for 2 hours before eating. The taste will be better