Crisp and Refreshing-cold Cucumber

Name: Crisp and Refreshing-cold Cucumber
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A Cucumber; A petal garlic; 1 spoon Soy sauce; 2 spoons Vinegar; 1g Sugar; 1 spoon Black sesame oil

by Of the little wolf

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In the early morning in a hurry, do you want to have a refreshing breakfast without having extra time to waste in the kitchen? Today, this crisp and refreshing cold cucumber is a "frequent customer" on our morning table. It does not require complicated craftsmanship or sufficient time. If you wake up a few minutes early, you can enjoy a plate of delicious food to cool off the heat. "

Ingredients

A Cucumber
A petal Garlic
1 spoon Soy Sauce
2 spoons Vinegar
1g Sugar
1 spoon Black Sesame Oil

Crisp and Refreshing-cold Cucumber

1. After washing the cucumbers repeatedly, use the back of a knife to pat the cucumbers apart, not to be too broken, and use a knife to cut them along the cracks.

Crisp and Refreshing-cold Cucumber recipe

2. Cut the cucumber into small pieces and place in a bowl.

3. Chop garlic and place in a small bowl for later use.

4. Use light soy sauce, vinegar, a little sugar, black sesame oil and garlic to make a sauce.

5. Pour the juice on the cucumber and stir evenly, then put it on a plate.

Tips:
1. Cucumber contains vitamin C, vitamin B family and many trace minerals. It contains rich nutrients and tastes crisp and refreshing when eaten raw. From a nutritional point of view, cucumber peels are rich in nutrients and should be kept raw. In addition, cold dishes should be cooked and eaten right now, and do not leave them for a long time after they are made, as this will also promote vitamin loss.

2. Cold mixed raw vegetables can taste the most original and original taste of vegetables, which is an absolutely healthy way of eating. It is especially suitable for those who have no appetite. If you have the conditions, it is definitely the best diet to eat the cold dishes before eating.