Sichuan spicy cucumber(chuan la huang gua )

Sichuan spicy cucumber

Introduction:

"Anyway, there's a lot of suspicion that I didn't come back from the market. The green pepper is fragrant and numb. I bought it from the local food market. The color in the store is very green. I don't think it's reliable. Anyway, we have to be careful now. Cucumber is one of my favorite vegetables. In Sichuan, I still like to use it to relieve the hot. I don't seem to have any cucumbers in my menu. Today, I'll make a simple cold dish with it to taste the spicy Sichuan flavor

Production steps:

Step 1: 1. Food preparation;

Step 2: 2. Clean the cucumber and cut it into thin strips;

Step 3: 3, hot pot into a little oil, add pepper small fire deep fried incense, remove;

Step 4: 4. Put in the dry pepper which is washed and cut into sections, stir it in a small heat, and then turn off the heat;

Step 5: 6. Add a little sesame oil and mix well;

Step 6: 7. Mix the soup, salt, sugar, chicken essence and vinegar into flavoring juice, add it into Cucumber, mix well and marinate for about 10 minutes;

Step 7: 8.

Materials required:

Tender cucumber: 2

Pickles: at will

Zanthoxylum: about 20

Dried pepper: 2

Sesame oil: a little

Soup: right amount

Salt: 1 teaspoon

Sugar: 3 teaspoons

Chicken essence: 1 teaspoon

Vinegar: a little

Note: 1, pepper and Zanthoxylum can be increased or decreased according to their own taste, I put the amount of slightly spicy and slightly hemp; 2, turn off the heat before the cucumber is mixed in the pot, so as to keep the crispness of cucumber; 3, finally, you can put some pickles or pickles to marinate together, and then put them on the plate together.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Chuan La Huang Gua