Pat Cucumber
1.
Prepare two cucumbers, wash and dry the water on the surface
2.
Place the cucumber horizontally on the cutting board, cut off the head and tail, and pat the cucumber flat with a kitchen knife to crack the cucumber.
3.
Cut the split cucumber into small pieces (about 2 cm long)
4.
Put the patted cucumbers into a larger container, sprinkle an appropriate amount of salt and mix well,
5.
Add a spoonful of oil chili and mix well
6.
Then add two-thirds tablespoon of white vinegar
7.
Add half a tablespoon of light soy sauce
8.
Mix all the seasonings and put them on a plate, then put them in the refrigerator for 10 minutes and taste better.
Tips:
1. The cucumber must be patted flat with a kitchen knife, or the taste will be much worse, and the seeds inside must not be removed, it must be preserved to have a good taste;
2. Choose white vinegar, because pickling cucumbers with white vinegar can keep cucumbers bright and green for a long time. Of course, you can also use rice vinegar or balsamic vinegar instead;
3. It is best not to pickle cucumbers with salt before mixing, because this will soften the cucumbers and affect the crispness, and the fusion of cucumber water and pickling materials can soak most of the cucumbers for better taste;
4. As the seasoning, you can add coriander, chopped peanuts, fresh red peppers, dried peppers and the like according to your own preferences
