Cucumber
1.
Prepare the raw materials. Try to choose straight cucumbers as much as possible, so that they are easier to cut. Four small garlic cloves, half a bowl of light soy sauce, about 1 porcelain spoon of balsamic vinegar, a little sugar, appropriate amount of salt, random peanuts, and a teaspoon of red oil;
2.
Peel the garlic, finely chop, add salt, mix well and marinate, pat the peanuts loosely, and cut the red pepper into small cubes;
3.
Rub the cucumber skin with salt and rinse with water. You can place two chopsticks on both sides of the cucumber, and cut into slices about 3 mm with a straight knife;
4.
Then flip a 180-degree oblique knife and cut a 3 mm thick slice
5.
The cut cucumber can be opened continuously and it is successful. This is not the cucumber in the finished picture, and the cut is not very good.
6.
Circle the cucumber
7.
Put the light soy sauce, vinaigrette and sugar in a pot, simmer until boiling, turn off the heat, stir until the sugar melts and pour it on the cucumber
8.
Fry the peanuts with a little oil in the pan and remove them and sprinkle them on the cucumbers
9.
Spread the minced garlic and chili on the cucumber, heat the peanut oil that has just been fried, and pour it
10.
Add a spoonful of red oil and evenly pour it on the cucumber, marinate for ten to twenty minutes and you can eat it
Tips:
1: Cucumbers should be chosen relatively straight, which is more convenient when cutting;
2: If you are afraid of breaking when cutting cucumber, you can place two chopsticks on both sides of the cucumber, so that you are not afraid of breaking;
3: When cutting cucumber, first cut it with a straight knife, then turn it over and cut it with a 180-degree diagonal knife. When you turn it over and cut, you will find that the drop position of the knife is just connected to the lower edge of the cut just now, so that's right;
4: Light soy sauce will be more fragrant after being boiled, but it can be boiled, the taste will become bitter after cooking for a long time;
5: I like to pickle garlic with salt, which is more flavorful.
