Hot and Sour Cucumber
1.
Ingredients: 2 cucumbers; Ingredients: half garlic, 3 red dried peppers, 10 peppercorns, 3 slices of ginger, a little carrot; Seasoning: 1 tablespoon of edible oil, 2 tablespoons of rice vinegar, 1 teaspoon of salt, 1 teaspoon of sugar, raw Draw 1 spoon and 2ml white wine; assisting tools: a pair of chopsticks or a pair of bamboo sticks.
2.
Wash the cucumbers, remove the stalks, and place them on a cutting board. Place 2 chopsticks on both sides of the cucumber to clamp the cucumber; cut the cucumber into slices with the knife and the chopsticks at a 45-degree angle.
3.
After cutting one side, turn the cucumber over and turn around and cut it again.
4.
Carrot slices (I'm for a beautiful color matching, you can slice or slice directly).
5.
Sprinkle salt evenly on the cut cucumber and carrot slices and marinate for about half an hour.
6.
Shred the ginger and rub it with a little salt to get the ginger juice.
7.
Slice garlic and cut dried chili into silk with scissors.
8.
Put light soy sauce, rice vinegar, garlic slices, ginger, sugar, etc. in a small bowl and mix well.
9.
Put the cooking oil in the pot and then add the peppercorns until fragrant.
10.
Pick out the peppercorns.
11.
Immediately add the shredded chili, turn off the heat, and use the residual heat to warm it up to prevent the hot chili from frying and losing its flavor.
12.
Pour the chili oil into the seasoning bowl.
13.
Cool thoroughly.
14.
Finally add a few drops of white wine and stir well.
15.
The pickled cucumbers are decanted to remove moisture.
16.
Pour the seasoning evenly on the cucumber and put it in the refrigerator before use.
Tips:
1. Choose straight cucumbers for easy shaping;
2. It is a good way to put chopsticks or bamboo skewers, the cucumber will never be cut off;
3. Because cucumbers cannot be eaten at a time, put them in the refrigerator and add a few drops of white wine to sterilize them.
