Cucumber with vinegar(cu liu huang gua )

Method of vinegar sliced cucumber

Raw materials for making vinegar cucumber:

300 grams of cucumber, 6 grams of sugar, 7.5 grams of vinegar, 4 grams of onion and ginger, 4 grams of refined salt, a little dry pepper, a little soy sauce, a little wet water chestnut powder, a little whole pepper.

Processing steps of vinegar cucumber

1. Dig out the heart of cucumber, cut it into thin slices, add a little salt to mix, and squeeze out the juice.

2. Start the sesame oil pot and heat it until it is boiling hot. Stir fry the pepper and dry pepper red, then put the cucumber, and then mix the onion, ginger, vinegar, soy sauce and wet water chestnut powder. Stir fry for several times.

Characteristics of vinegar pickled cucumber:

It is sweet, sour, green and suitable for all seasons.

Cucumber with vinegar

Vinegar cucumber is a famous local traditional dish in Sichuan Province. Cut the cucumber into combs, mix with a little salt, squeeze out the juice. In a sesame oil pot, when it's boiling hot, stir fry the pepper and dry pepper red, then put the cucumber, then mix the onion, ginger, vinegar, soy sauce and wet water chestnut powder, and stir fry a few times.

Characteristics of dishes

Vinegar cucumber is a kind of cold home dish with cucumber flavor. It tastes sweet and sour. It is suitable for all seasons. It has rich nutritional value and beauty. Sweet, sour and green, suitable for all seasons. (Sichuan cuisine)

practice

Practice 1

Ingredients: tender cucumber (300g), sugar (6g), vinegar (7.5G), onion and ginger (4G), refined salt (4G), dried pepper section (a little), soy sauce (a little), wet water chestnut powder (a little), whole pepper (a little).

Method of vinegar sliced cucumber

1、 Cut the cucumber into combs, mix with a little salt, squeeze out the juice.

2、 In a sesame oil pot, when it's boiling hot, stir fry the pepper and dry pepper red, then put the cucumber, then mix the onion, ginger, vinegar, soy sauce and wet water chestnut powder, and stir fry a few times.

Practice 2

Ingredient: 250g milk cucumber

Accessories: green pepper 20g

Seasoning: sugar 7g, vinegar 15g, ginger 5g, scallion 5g, salt 5g, sesame oil 15g, pepper 2G, soy sauce 5g, starch (PEA) 5g, each appropriate amount

practice

1. Dig out the flesh of cucumber, cut it into comb slices, add 5 grams of salt, marinate slightly, squeeze out the water; remove the stalk and seed of pepper, wash and cut into shreds; wash the onion and ginger separately, and cut into rice grains.

2. In a red pot, add sesame oil, saute hot pepper and Chinese prickly ash, add cucumber, ginger, rice, onion, white vinegar, soy sauce, starch and water, stir fry for several times, then serve.

Practice 3

1. Cut the cucumber into thin strips

2. Then add vinegar, sugar and monosodium glutamate.

3. Stir and serve.

nutritive value

1. Anti tumor: cucurbitacin C in cucumber can improve the immune function of human body and achieve the purpose of anti-tumor. In addition, it can also treat chronic hepatitis and persistent hepatitis, and prolong the survival of patients with primary liver cancer.

2. Anti aging: cucumber is rich in vitamin E, which can prolong life and anti-aging; cucumber enzyme in cucumber has strong biological activity, which can effectively promote the metabolism of the body. Daub the skin with cucumber mash juice to moisturize and stretch wrinkles.

3. Anti alcohol: the alanine, arginine and glutamine contained in Cucumber have certain adjuvant therapeutic effect on liver patients, especially on patients with alcoholic cirrhosis, which can prevent and treat alcoholism.

4. Hypoglycemia: the glucosides and fructose contained in cucumber do not participate in the normal glucose metabolism, so diabetic patients use cucumber instead of starch food to satisfy their hunger, and their blood glucose will not increase, or even decrease.

5. Weight loss strong body: propanedioic acid contained in cucumber can inhibit the conversion of carbohydrate substances into fat. In addition, the cellulose in cucumber can promote the elimination of spoilage substances in human intestinal tract and reduce cholesterol, which can strengthen the body.

6. Brain tranquilizing: cucumber contains vitamin B1, which is beneficial to improve the function of brain and nervous system. It can tranquilize the mind and calm the mind, and assist in the treatment of insomnia.

Food Guide

Nutrients

The nutrient content of cucumber per 100g is as follows:

Heat (15.00 kcal)

Protein (0.80g)

Fat (0.20g)

Carbohydrate (2.90g)

Dietary fiber (0.50g)

Vitamin A (15.00 μ g)

Carotene (90.00 μ g)

Thiamine (0.02 mg)

Riboflavin (0.03 mg)

Nicotinic acid (0.20 mg)

Vitamin C (9.00 mg)

Vitamin E (0.49 mg)

Calcium (24.00 mg)

Phosphorus (24.00 mg)

Sodium (4.90 mg)

Magnesium (15.00 mg)

Iron (0.50 mg)

Zinc (0.18 mg)

Selenium (0.38 μ g)

Copper (0.05 mg)

Manganese (0.06 mg)

Potassium (102.00 mg)

Nutritional efficacy

Cucumber has the effect of clearing away heat and promoting diuresis, detoxifying and detumescence, generating fluid and relieving thirst. Indications: body heat and thirst, sore throat, wind heat eye disease, damp heat jaundice, adverse urination and other diseases

Suitable population

Patients with hypertension, hyperlipidemia and diabetes eat more

Weak spleen and stomach, cold lung, cough and less food

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cu Liu Huang Gua