Cold Cucumber Strips
1.
Prepare all the materials. Wash two cucumbers and scrape off the skin. Cucumbers should be eaten after removing the skin as much as possible. Although cucumber skin has certain nutrients, it is easy to leave pesticides. If its safety cannot be guaranteed, it is recommended to eat it without skin.
2.
Cut the cucumber into strips first, then cut into 6 portions. Thinly chopped cucumbers are easier to pickle.
3.
Put the cucumber strips into a larger deep basin, add 1 tablespoon of edible salt, and stir well.
4.
Cover with plastic wrap and marinate for more than half an hour. It is best to marinate in the refrigerator in summer, it will be more refreshing and delicious.
5.
During the cucumber pickling, we prepare the other ingredients. Cut the garlic into minced garlic, and cut the red pepper into rings.
6.
I have marinated for 40 minutes, and a lot of water has been marinated, so I pour out the marinated juice.
7.
Put the wok on the fire, heat it up, add a few peppers, and slowly fry them until fragrant.
8.
Put the chopped garlic on top of the marinated cucumber strips, put the red pepper rings on the cucumber strips, add 2 tablespoons of balsamic vinegar, half a tablespoon of sugar, and then pour the hot pepper oil on the garlic Circle the mince with the red pepper and stir well.
9.
The cold cucumber strips are ready, refreshing and delicious, and the preparation is very simple. The bibimbap with congee is delicious, and it is also very delicious as a dish to go with alcohol!
Tips:
Cucumber peels are prone to residues of pesticides, so try to peel the cucumbers before eating, which is safer. If you don’t want to peel it, wash it thoroughly before eating. If you like spicy food, you can add some chili oil to make it more fragrant.
