Spicy Drunken Cucumber

Overview

There is always a box of prepared pickled cucumbers in the refrigerator. When I eat, I pick out a few and place them in the corner of the dining table. I don’t even regard them as a serious dish. Add a small cup of white wine to the sauce and euphemistically call it drunken cucumber. Any variety of cucumber is acceptable, even the ungrown cucumber buttons picked before the cucumbers are harvested. Vegetable vendors spread them on the ground and pay a dollar for them; any cutting method can be used, such as strips, slices, flower knives... The flavoring time depends on the length of time, and there is no difference in taste; after making it once, the sauce can be used again and again, just add seasonings as appropriate.

Tags

• hot dishes
• vegetarian dishes
• home cooking
• common dishes
• old man
• dinner with friends
• xiaoman
• farm food
• full banquet of manchu and han dynasties
• dinner
• clear away heat and detoxify
• anti-aging
• whitening
• breast enlargement
• coriander root
• cucumber
• dried red chili pepper
• edible oil
• ginger
• hot pepper
• light soy sauce
• liquor
• white sugar
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Wash the fresh cucumber; cut it into 2 to 3 segments according to the size of the cucumber, then cut it in the middle and cut it into small strips. This is the simplest and most common cutting method; (I played a trick and the plate is beautiful, so you don’t have to follow the same method)

   

2. 2 Put the cucumber segments into a large bowl, add 1 teaspoon of salt, toss well, and marinate for 4 or 5 hours;

   

3. 3 Squeeze it dry and use paper towels or sterilized tea towels to gently absorb the water;

   

4. 4 While pickling cucumbers, prepare the sauce: wash the dry red pepper and cut into small pieces; wash and set aside the Sichuan peppercorns;

   

5. 5 Soy sauce, sugar, and white wine are set aside;

   

6. 6 Heat the wok, add cold oil (you can add more oil, about 3 or 4 tablespoons), slowly stir-fry the chili peppers, Sichuan peppercorns and a few slices of ginger until the red chili peppers turn deep maroon;

   

7. 7 Add soy sauce and sugar, turn to high heat and simmer for 2 or 3 minutes;

   

8. 8 After turning off the heat, immediately add the white wine. The soup will boil again and the aroma of the wine will spread. After making the sauce, cool it to room temperature and set aside;

   

9. 9 Prepare other ingredients: sliced peppers; sliced garlic; sliced ginger; wash and drain coriander roots (if you like, you can also add some carrots, lotus root slices, or even cauliflower, these vegetables need to be blanched and cooled);

   

10. 10 Put the cucumber segments, pepper slices, garlic slices, ginger slices and coriander roots into a large basin;

    

11. 11 Pour the cooled sauce over and marinate for 2 or 3 hours.