Cucumber Carrot Roll

Name: Cucumber Carrot Roll
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Gherkin; 1/2 carrot; Some oil; Some salt; 3 cloves garlic; 1 tbsp Soy sauce; 2 tbsp Cold vinegar; a little Pepper oil; a little sesame oil

by Easy to cook

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The weather is getting warmer, cold dishes are served more and more frequently, always eating a few old tricks can no longer satisfy the curiosity of food, change the knife and the pot, it is bright again ~ sliced into thin slices Carrots and cucumbers taste very crispy, just a bite and a roll~

Ingredients

2 pieces Gherkin
1/2 Carrot
Some Oil
Some Salt
3 cloves Garlic
1 tbsp Soy Sauce
2 tbsp Cold Vinegar
a little Pepper Oil
a little Sesame Oil

Cucumber Carrot Roll

1. Prepare cucumbers and carrots

2. Wash the two, and peel off each (leave a little cucumber skin, and the slices will look better when rolled up)

3. Then use a peeling knife to cut into thin slices

4. Blanch the carrots in brine

5. Pick up, roll up

6. Cucumber slices are rolled up directly without blanching

7. The carrot rolls are placed in the middle, and the cucumber rolls are placed on both sides

8. Peel the garlic cloves, pat flat, and mince

9. Put in a bowl, pour soy sauce, cold vinegar, sesame oil, and pepper oil and stir well

10. Dip it on top or dip it when you eat it

Tips:
Blanching carrots in salt water is easy to roll up and delicious. Nowadays, the paring knives are designed to cut thin slices, which can make different patterns to make cooking more fun~