1. Cut the cucumber.
2. Cut the cucumber into two sections and then cut the cross flower.
3. Add large grains of salt and marinate for 10 minutes.
4. The proportion of boiled brine is 2/8.
5. Boil the brine to blanch the pickled cucumbers.
6. After blanching, remove and cool for 10 minutes.
7. Put all the sauce ingredients into a bowl and mix well.
8. Cut minced leeks.
9. Add the sauce to the minced chives.
10. Stir well again.
11. Sandwich the sauce in the cross flowers of the cucumber.
12. The prepared cucumbers can be kept in the refrigerator for more than 3-7 days before eating.
Tips:The cucumber should be blanched in the boiled salt water immediately, and it should be taken out to cool after the blanching.
The sauce must be salty and light to your taste.
The prepared cucumbers should be marinated for at least 3-7 days. It is best to eat them when they feel a little sour. The taste is the best.
