Cold cucumber strips(liang ban huang gua tiao )

Cold cucumber strips

Introduction:

"A refreshing dish after the festival"

Production steps:

Step 1: two tender cucumbers, wash.

Step 2: peel cucumber and cut into strips. Cut garlic into mince.

Step 3: put the cucumber and garlic in a big transparent bowl, add two spoonfuls of salt, mix well, cover and marinate for 15-20 minutes.

Step 4: when you see more than half a bowl of water in the pickled cucumber, filter out the pickled cucumber water, add two tablespoons of sugar, mix 5 grams of soy sauce, 30 grams of Zhenjiang vinegar, 20 grams of sesame oil, chicken essence and pepper, and marinate for 10-15 minutes.

Materials required:

Cucumber: two

Minced garlic: right amount

Salt: two teaspoons

Sugar: 2 tablespoons

Soy sauce: 5g

Zhenjiang vinegar: 30g

Sesame oil: 20g

Chicken essence: appropriate amount

Pepper: right amount

Minced pepper sauce: a little

Note: Tip 1: be sure to choose fresh cucumber, the best is green, slender, the surface of the particles is very rough, so there is no big seed in the middle of the cucumber, the taste will be more crisp; tip 2: be sure to use salt and garlic marinate first, salt taste, water, garlic sterilization, cucumber peeled, cut small, more easy to taste; tip 3: the first salt must be salted Filter out, so that the taste of cucumber will not be salty and astringent; secret 4: after the salt water is poured out, a large amount of sugar should be added, and the taste of cucumber will be fresh and sweet after the second pickling; secret 5: the soul of cold dish is the sauce, so the proportion of seasoning given above is relatively accurate, and the variety of seasoning should not be changed, such as raw soy sauce or soy sauce Other soy sauce, I personally like Zhenjiang vinegar, vinegar is better than Shanxi vinegar in the taste of cold dishes, Shanxi vinegar is more sour, but raw taste will be more astringent, of course, if you prefer Shanxi vinegar is not bad, this is as I like!

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: light

Chinese PinYin : Liang Ban Huang Gua Tiao