Deboned Meat Mixed with Cucumber

Name: Deboned Meat Mixed with Cucumber
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Ribs; 1 piece Fenpi; A paragraph very light blue; 1 piece Green Hot Pepper; 3 or 4 tablespoons Rice vinegar; 1 tsp Sesame sesame oil; Some salt; 2 pieces Cucumber; 5 cloves garlic; 1 small piece ginger; 1 parsley; 2 or 3 tablespoons Soy sauce; 1 tablespoon Sugar; Some Oil chili

by Celery

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Just like "people are not to look at themselves", you can't just look at the name of the dish when you eat. The names of some dishes are ordinary or even unpleasant, but the taste and texture are unambiguous! For example, the indispensable "patching cucumber" on the dinner table of northerners in midsummer sounds very common, but it is almost inseparable from every family.

The advantage of "shooting cucumbers" is that——

In practice: the ingredients are simple, the seasoning is simple; the collocation is random, but it can be meat and vegetable; it is easy to come by and effortlessly;

Taste: crisp and refreshing, hot and sour, salty and fresh, no matter whether it is served with wine or served with food, it is a good summer cold dish to do my part. "

Deboned Meat Mixed with Cucumber

1. Boil pork ribs into salted water ribs and soak them in the broth until cool;

2. Take out the cold ribs and remove the bones;

3. Cut the pork ribs into 2 or 3cm pieces;

4. Wash the cucumber, cut off the head and tail, and pat with a flat knife until it splits;

5. Then cut into small pieces of 2, 3cm;

6. Soak the powder in warm water, wash and tear it into small palatable pieces;

7. Cut the green onion, ginger, garlic, coriander, and green pepper into finely divided pieces;

8. Put the pork ribs, cucumber, vermicelli, green onion, ginger, garlic, coriander, and green pepper into a large bowl;

9. Put rice vinegar, soy sauce, sesame oil and sugar in a small bowl to make a three-part oil-flavored juice;

10. Pour the sauce into a large bowl;

11. Stir evenly from bottom to top, taste the taste, add appropriate amount of salt to taste;

12. Finally, depending on the taste and needs, add an appropriate amount of oily chili, mix well and put on a plate.

Tips:
1. You can eat two or three meals of brine pork ribs once: the first meal is brine pork ribs, and the second meal you can eat cucumbers. Note that the ribs should be sealed and kept in cold storage. If it is not the ribs cooked on the day, it must be heated and heated thoroughly before the cold dressing, and then cooled and let cool and then served cold. Beware of getting sick from the mouth!

2. After the seasoning is added, the cucumber will produce water, and the noodle skin is not only smooth and delicious, but also can absorb some water to make the cold dish taste better. Vermicelli, vermicelli, etc. can play the same role, depending on the situation and taste. The treatment of vermicelli, vermicelli, and vermicelli also depends on the situation. The vermicelli I used is very thin, so just soak in warm water to soften; if the vermicelli is thick, or ordinary vermicelli, vermicelli, etc., use boiling water after soaking softly. Hot or boiled, in short, can not chew in the mouth, nor should it be too cooked and tasteless. Seeing this, just keep it, haha. Of course, it's okay to keep it.

3. Don't add salt to the seasoning, because the saltiness of the soy sauce is different, and the ribs cooked in salt water are already tasty. After adding the sauce, taste it and add salt. The salty taste is more "safe".

4. Oiled chili is not necessary. If someone in the family eats spicy and some does not eat spicy, then divide it into two portions, and add oiled chili to one of them.

5. You can buy oil chili, if you don't pursue the absolute taste, it is not difficult to make it yourself.

6. Do cucumbers have to be "shooted"? Different cuts have different tastes. Serve with deboned meat, it is the best "shoot".