Cucumber Crisp
1.
Pick cucumbers. There are many types of cucumbers. In the north, cucumbers are also called "cucumbers", but the "cucumbers" mentioned here do not mean "cucumbers". Cucumbers here are white when they are immature and yellow when they are mature. Instead of the green one, choose the tender yellow cucumber to make the melon skin, which tastes better.
2.
Make holes for the cucumber. Use chopsticks to evenly insert a few small holes around the cucumber.
3.
Boil the cucumbers. In fact, cooking is worse than soaking. This step pays more attention to the water temperature, and it is generally appropriate to use bubbling water. After the water in the pot starts to bubble, put the cucumbers in and soak, do not stop the fire, wait for the water in the pot to clear, then start the pot (take it out in about 10 minutes).
4.
Press the cucumber. Put the cucumber into a clean bag and tie it up or wrap it with gauze. Use a heavy object (a bucket of water or a basin of water) to press on it to squeeze the cucumber to squeeze out the water.
5.
The cucumber that had been suppressed all night became flat.
6.
Dice the cucumber peel and smash the garlic.
7.
Put oil in the pot, add garlic and saute, add cucumber skin and stir fry, add salt, soy sauce, chili sauce, fermented bean curd, sweet and sour, oyster sauce and other seasonings and stir fry evenly.
8.
Plate.
9.
A bowl of white rice and millet mixed grain porridge, with sweet and sour and crispy cucumber skin, is really "cool"!
Tips:
Cucumber is crispy in many ways. You can cook it as a side dish, or it can be fried or steamed with lean meat. It has a crispy texture and is very delicious. The taste is also as you like, sour, sweet, hemp or spicy.
