Dried Cucumber

Name: Dried Cucumber
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Dried cucumber; Some peanut; 20g of autumn fungus Fungus; a little Green onion; 1 tablespoon Soy sauce; Some Sugar; 1/2 a spoon salt; 1 tablespoon Vinegar

by Huaer's gourmet kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Recently, I received my own dried vegetables from a friend. There are not only dried beans and eggplants suitable for stew, but also dried bracken and cucumbers.
This is the first time I ate this dried cucumber with sun-dried moisture. The taste is quite unique. The taste of cucumber is stronger and refreshing.

Ingredients

30g Dried Cucumber
Some Peanut
20g of autumn fungus Fungus
a little Green Onion
1 tablespoon Soy Sauce
Some Sugar
1/2 a spoon Salt
1 tablespoon Vinegar

Dried Cucumber

1. The most important thing is the long soaking time. It really takes more than 8 hours, not necessarily 12 hours, but 4 hours is definitely not enough. I remember that when preparing the filling, the old mother made it at 8 o'clock, and took it out at 11 o’clock. It was really hard, so I had to change the lunch plan to the ingredients and add another four or five. Soak only a few hours before soft.

2. Deep-fried a small bowl of peanuts, and cucumber salad, the best match.

3. Fry it and remove it for later use.

4. Soak the autumn fungus in cold water and wash.

5. The fungus needs to be blanched. I tried the dried cucumber. One part is blanched in boiling water, and the other part is purely soaked and soaked softly. It is still delicious without blanching, crunchy, either hard or crispy.