Crispy fried cucumber(cui chao huang gua )

Crispy fried cucumber

Introduction:

"My mother-in-law bought a lot of fruit cucumbers at the weekend. She packed a few at home, washed them at home, chewed them, and it was still a little cold. She simply fried them and ate them. The fried cucumbers, crisp and raw, with black pepper, taste great. If it wasn't for the two guys who don't eat meat at home, it would be better to add some pork. "

Production steps:

Step 1: wash fruits and cucumbers.

Step 2: slice.

Step 3: add salt (1 teaspoon), mix well and marinate for a while.

Step 4: marinate out the water.

Step 5: wash the salt with water. You can taste it to the salty level you like. (it doesn't matter if it's too light. You can add salt when frying later. On the contrary, if it's too salty, wash it several times.)

Step 6: squeeze out the water.

Step 7: put a small amount of oil in the pot, add scallion and stir fry until fragrant.

Step 8: add cucumber and stir fry until fragrant.

Step 9: add freshly ground black pepper and add more to taste better.

Step 10: add a little chicken essence to taste and put out of the pot.

Materials required:

Cucumber: moderate

Scallion: right amount

Salt: right amount

Black pepper: moderate

Chicken essence: appropriate amount

Note: 1, the secret of cucumber crisp is to use salt to kill out water. 2. After washing with water, the cucumber slices must be forced to squeeze out water, which can be twisted with a piece of clean gauze. 3. If you add a little pork, stir fry the oil until it's slightly dry, and stir fry it with cucumber. 4. Cucumbers don't absorb oil, so you don't need to put a lot of oil into them.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Cui Chao Huang Gua