Crispy Cucumber
by teresabian
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the vegetables, cut the cucumber vertically with two cuts and cut into inch sections, remove the seeds (leave) the pepper and cut into sections, and cut the cauliflower root into pieces.
2. Put water in a boiling pot and bring to a boil. Blanch the vegetables for 30 seconds, then remove. Peel garlic.
3. Slice the radish with a knife, don't cut it.
4. Turn it over and cut it.
5. Sprinkle with salt.
6. Put oil in the wok.
7. Stir fragrant pepper and bay leaf aniseed.
8. Add chili seeds (use the lid to block, it will splash).
9. 2 spoons of soy sauce, 4 spoons of vinegar, half a spoon of sugar, boil for 2 minutes.
10. Four teaspoons of salt, boil for 1 minute.
11. Turn off the heat 🔥 and add sliced garlic.
12. Spoon the drained vegetables after blanching. You can add green onion and ginger slices appropriately.
13. Pour the juice on the radish.
