Mixed Cucumber Flowers
Overview
The protagonist of today’s delicacy is the vegetable called cucumber flower by vegetable farmers, which is the cucumber with flowers, which is the small melon that comes down during the crop thinning time. The so-called thinning of crops is the process of removing excess seedlings after the seeds emerge. These young, cut-off cucumbers have a crisp and slightly bitter taste. Such fresh and tender ingredients are most delicious when stir-fried or cold, and their effect of clearing away heat and reducing internal heat is also quite good.
Tags
Ingredients
Steps
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Such tender cucumbers, even the flowers are delicious, so wash them together and blanch them in water.
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Cucumber flowers are so crisp and tender, so put them in boiling water, turn off the heat, and blanch them using the residual heat.
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Pull it out twice in cold water, and it will become more crispy after being stimulated by hot and cold.
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When my family and I make cold dishes, we always like a little spiciness, so I cut a fresh chili into it.
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Add 1 tablespoon of light soy sauce, appropriate amount of water, squeeze half a lemon into appropriate amount of lemon juice, add appropriate amount of sea salt, and mix well.
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Pour the mixed sauce into the cucumber flowers pulled out with cold water.
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After mixing well, you can put it in the refrigerator for half an hour. The cool mixed vegetables will taste better.
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The spicy taste with lemon aroma is super delicious.
