Cucumber cooked in vinegar(cu peng huang gua )

Cucumber cooked in vinegar

Introduction:

"Cooking" can be divided into two kinds: (1) cooking with chicken, duck, fish, shrimp and meat as the main ingredients. Generally, the slices, silk, pieces and sections with or without paste are fried with hot oil of high fire. A little base oil is left in the pot and put on the high fire. The main ingredients are put in, and then a single condiment (without starch) or a variety of condiments are added to form a Gorgon sauce (with starch) to stir fry quickly. (2) Cooking with vegetables as the main ingredient. The main ingredients can be directly used for cooking and frying, or the main ingredients can be scalded with boiling water before cooking and frying. Cooking, the requirement is fast fire. The key is to master the amount of cooking juice, do not much, to the main ingredients will be able to eat up the juice or juice will be all wrapped in the main ingredients as well. The above two different methods have their own characteristics. The first is that the sauce is tender inside and scorched outside, and the taste of the cooking juice varies greatly, including sour and sweet, salty and fresh, and slightly spicy; the second is that the main material is crisp and tender, and the taste is mostly salty or sour and sweet. Today, chanzuiler uses the second method to cook a crisp, tender, salty and slightly sweet and sour dish -- "vinegar cooked cucumber."

Production steps:

Materials required:

Dry cucumber: 500g

Red pepper: 50g

Onion: 50g

Scallion: right amount

Garlic: right amount

Soy sauce: moderate

Salt: right amount

Starch: appropriate amount

Vinegar: right amount

Sugar: right amount

Sesame oil: appropriate amount

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cu Peng Huang Gua