1. Put a chopstick on each side of the cucumber, the knife and the cucumber at 90 degrees, cut into thin slices vertically
2. Turn the cucumber upside down, with the uncut side facing up, make a 45-degree angle with the cucumber, and continue to slice thin slices vertically
3. Put the cut cucumbers in a bowl, sprinkle some salt evenly, marinate for 20 minutes, then rinse off the salt with water
4. Shred ginger, cut green onion into flowers, and cut dried chili into sections
5. Mix the sugar, salt, light soy sauce, and balsamic vinegar in a small bowl, pour in a little cool boiled water to dilute
6. Pour a little oil in the pot and stir fragrant pepper
7. Strain out the pepper, pour in dried chili, chopped green onion, ginger, and stir fry until it tastes good
8. Pour the seasoning in the bowl and stir until the white sugar is melted
9. After the soup cools down, pour it on the cucumber and eat it after 2 hours in the refrigerator for better taste
Tips:It is better to pick straight cucumbers.
My white sugar is not so sweet, I added 3 teaspoons. If using soft white sugar, reduce the amount as appropriate.
The sweet and sour sauce can be adjusted appropriately for personal taste, it is best to taste it before adding it to the pot.
