Cucumber

Name: Cucumber
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cucumber; Some oil; 1g salt; 2 cloves garlic; 2 pcs Dried chili; 1 Chives; 15g Very Fresh Soy Sauce; 3g Vinegar; 2g Sugar

by 1 coarse tea and light rice 1

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Minyi cucumber is a traditional local dish, belonging to Shandong cuisine.
I usually like to cut cucumbers into small pieces or smash them and eat them with cold. However, today, on a whim, I wanted to change the trick, so I tried this local famous dish-Finyi Cucumber. I didn’t expect it to be a success once, and I felt a sense of accomplishment.
In fact, the cucumber is very sophisticated in knife work. The cucumber must not only be cut with uniform thickness and cannot be broken, but also the depth of the cut must be correct. If it is cut too deep, it will break easily, and if it is too shallow, it will not stretch. So, with the trick of chopsticks blocking the knife, I became more comfortable, no matter how to cut it, it will not break, even my novice has succeeded in one shot, very easy to use. Moreover, the cucumber produced in this way is not only beautiful in appearance, but also easier to taste, with a crisp taste, and it is also an appetizing meal.

Ingredients

1 Cucumber
Some Oil
1g Salt
2 cloves Garlic
2 pcs Dried Chili
1 Chives
15g Very Fresh Soy Sauce
3g Vinegar
2g Sugar

Cucumber

1. Prepare the necessary ingredients

2. Wash the cucumbers and place them on a chopping board with a chopstick on each side (as shown in the picture, this can avoid cutting the cucumbers)

3. Knife and cucumber are at right angles, and evenly cut into about 2mm with a blade (note that the cucumber head is relatively thin and the chopsticks are not high enough, so be careful when cutting, don’t cut it off)

4. After cutting with a right-angle knife, turn it over and cut with an oblique knife, about a 45-degree angle

5. After cutting, you can stretch it at will, then put it in a large bowl, sprinkle salt evenly on the cucumber, and marinate for about 1 hour

6. During the pickling of cucumbers, cut the garlic cloves into small pieces, cut the chives into chopped green onions, remove the seeds of the peppers, and cut into small strips

7. Put chili strips and chopped green onion in a small bowl

8. Pour an appropriate amount of oil (I used rapeseed oil) into the pot, turn on medium heat until it smokes, then turn off the heat

9. Pour the hot oil into the chili and green onion to fry the aroma (the oil is not used up, not too much)

10. Then add minced garlic, extremely fresh, vinegar and sugar, stir well and set aside

11. Pour out the pickled cucumbers and put the cucumbers in a bowl

12. Finally, evenly pour the sauce on the cucumbers and you can start eating

Tips:
1. It is best to use cucumbers with a straighter shape, so that they can be cut faster
2. Putting chopsticks to cut cucumber is definitely a good way for novices, it is difficult to cut it
3. Cucumbers will become more crunchy after being pickled with salt, and taste good
4. Cucumbers are good-looking and easier to taste, but they must be divided into small pieces before eating, otherwise one piece is too long and it is inconvenient to eat
5. You can season it according to your own taste