Spicy Drunk Cucumber

Name: Spicy Drunk Cucumber
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces (about 550g) Cucumber; 3 tablespoons Cooking oil; 1 yuan ginger; 5s Coriander root; 1 tsp pepper; 50g Sugar; 1 tsp salt; 1 head garlic; 2 pcs Hot pepper; 5 to 8 Dried red chili; 200g Soy sauce; 2 tablespoons White wine

by Celery

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There will always be a box of prepared pickled cucumbers in the refrigerator. Pick out a few when you eat and place them in the corner of the dining table. I don't even think of it as a "decent dish." Add a small glass of white wine to the sauce, which is called "drunk cucumber". Any kind of cucumbers can be used, even cucumbers that have not grown up before the cucumber seedlings are pulled out. Vegetable vendors are spreading out on the ground, a bunch of them;

Any kind of cutting method is fine, such as cutting into strips, slicing, cutting knife...the tasting time is long or short, and the taste and taste are the same;

After making it once, the sauce can be reused, adding seasonings as appropriate. "

Spicy Drunk Cucumber

1. Wash fresh cucumbers; cut into 2 to 3 sections according to the cucumber size, then cut from the middle, and cut into small strips. This is the simplest and common cutting method; (I play a trick, the plate is beautiful, and you don’t have to follow it. )

2. Put the cucumber segments into a large bowl, add 1 teaspoon of salt, stir well, and marinate for 4 to 5 hours;

3. Squeeze dry slightly, and use paper towels or sterilized tea towels to gently absorb moisture;

4. When pickling cucumbers, prepare the sauce: wash and wipe the dried red peppers and cut them into small sections; wash and wipe the peppers and set aside;

5. Soy sauce, sugar and white wine are reserved;

6. Start the wok, heat the pan with cold oil (the oil can be more, like 3 or 4 tablespoons), the guy slowly stir-fry the chili, pepper and a few slices of ginger, until the red chili shows a deep burgundy color;

7. Cook in soy sauce and sugar, turn to high heat and boil for 2 to 3 minutes;

8. After turning off the heat, immediately add the white wine, the soup will boil again, and the aroma of the wine will diffuse. After making the sauce, cool to room temperature and set aside;

9. Prepare other ingredients: sliced pepper; sliced garlic; sliced ginger; washed and drained coriander root (if you like, you can add some carrots, lotus root slices, or even cauliflower, these vegetables need to be blanched too cold);