Cucumber with Five Flavors
1.
First make five flavor oil. Shred green onion, slice ginger, add peanut oil in the pot, a little more, add chili, star anise, pepper, cinnamon after the oil is hot, and sauté on low heat until fragrant;
2.
After sautéing the aroma, add shredded green onion and sliced ginger to continue frying;
3.
When the green onion and ginger are simmered until golden, turn off the heat, pour out the oil, and make the five flavor oil in time;
4.
Prepare cucumbers;
5.
Wash the cucumber, hold both sides with chopsticks, cut it to the chopsticks with an oblique knife 45 degrees, similar to a knife, turn one side and cut the other side after cutting;
6.
The effect after cutting;
7.
Put it on a plate and marinate with a little salt. If you have time, marinate for a while to make it more crispy;
8.
Prepare sweet and sour sauce;
9.
The pickled cucumber will produce a lot of water. Pour out the water, pour in sweet and sour juice, add a little five-flavored oil, and finish.
Tips:
1. The five flavor oil must be made with low heat, not too much pepper, otherwise it will become tingling;
2. Choose straight cucumbers and use chopsticks on both sides to prevent cutting;
3. You can make more five-flavored oils at a time, and the cold dishes will taste good;
