Boiled Cucumber Flower

Name: Boiled Cucumber Flower
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Cucumber flower; 5g ginger; 10g garlic; Some oil; 1 tablespoon salt; 1/2 a spoon Sugar; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce

by Jackey cat

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I don’t know if it’s seasonal, because every year our market is only available for 5, 6, and 7 months. If you see it in the market occasionally, cats will buy it. The last ones are eaten at home. The most common way to eat at home is boiled, light and crispy, very delicious. Cucumber flower, as its name suggests, is a small cucumber with a small yellow flower. All can be eaten. Just rinse it off, blanch it in a pot of boiling water, and it’s OK. There is no waste at all. "

Ingredients

350g Cucumber Flower
5g Ginger
10g Garlic
Some Oil
1 tablespoon Salt
1/2 a spoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce

Boiled Cucumber Flower

1. Wash the cucumber flowers (be careful not to rub vigorously, so as not to damage the body and flowers), shred the ginger, and mince the garlic.

2. Put oil in the pot, and when it is 50% hot, add minced garlic and sauté.

3. Pour in an appropriate amount of light soy sauce and stir fry to get a fragrant flavor. Pay attention that the fire is not too high, too high, the garlic is easy to paste, and the light soy sauce is also easy to paste and has a bitter taste.

4. Add a spoonful of boiling water, after boiling, add oyster sauce and sugar.

5. Finally, put the shredded ginger into the heat and set aside. (Usually most of my greens are boiled, so this kind of sauce can be made more at once, but the amount should not exceed three days each time.)

6. Boil the water in the soup pot, add salt, sugar, and oil, and then pour the cucumber flowers in.

7. Once the color changes, remove the cold and drain the water.

8. Put it on a plate, drizzle with sauce and serve.

Tips:
1. When blanching ingredients, add appropriate amount of salt, sugar, and oil to the pot to bring out the bottom taste, enhance the umami taste, and make the ingredients brighter.
2. Cucumber flowers are very crisp and tender, and should not be washed or blanched for a long time.