Coir raincoat cucumber
Overview
Coir raincoat cucumber is a traditional Han dish, belonging to Shandong cuisine! However, I prefer Cantonese cuisine in terms of seasoning. I personally like it after trying it. You can also season it according to your own preferences! The coir raincoat knife technique is actually not difficult. As long as you cut it, you will know how to cut it. If you are afraid of cutting, just place two chopsticks on both sides of the cucumber, and it will be easier to cut!
Tags
Ingredients
Steps
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Prepare the raw materials. Try to choose straighter cucumbers so they are easier to cut. Four small cloves of garlic, half a bowl of light soy sauce, about 1 porcelain spoon of balsamic vinegar, a little sugar, an appropriate amount of salt, optional peanuts, and a small spoon of red oil;
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Peel the garlic, mince it, add salt, mix well and marinate, lightly pat the peanuts, and cut the red pepper into small pieces;
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Scrub the skin of the cucumber with salt and rinse it with water. You can place two chopsticks on both sides of the cucumber and cut it into approximately 3 mm slices with a straight knife;
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Turn the knife 180 degrees and cut into 3 mm thick slices
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The cut cucumber will be successful if you can pull it apart continuously. This cucumber is not the cucumber in the finished picture, and the cucumber is not cut very well
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Circle the cucumbers on the plate
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Put the light soy sauce, vinegar and sugar in a pot and bring to a boil over low heat, turn off the heat, stir until the sugar dissolves and pour over the cucumbers
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Fry the peanuts in a pan with a little oil, take them out and sprinkle them on the cucumbers
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Spread the minced garlic and chili pepper on the cucumber, heat the oil that has just fried the peanuts and pour it on top of the garlic
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Add a spoonful of red oil and pour it evenly on the cucumber, marinate it for ten or twenty minutes and then you can eat it. It is very delicious
