Squid and Cucumber Salad
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the squid and cut into filaments, plan the cucumber into filaments, and press the garlic into puree for later use.
2. Add appropriate amount of water to the pot, add ginger slices and cooking wine, bring to a boil, turn off the heat, add the shredded squid, blanch until cooked, and the squid can be curled.
3. Take the blanched squid out of the cold river and drain the water for later use. .
4. Take a small bowl, add refined salt, chicken essence, white sugar, white vinegar, sesame peanut butter, sesame oil, freshly fried chili oil, minced garlic, appropriate amount of warm water and mix well (stir in the same direction).
5. Put the cucumber shreds and squid shreds in a bowl, and then pour the prepared sauce on top.
6. After mixing well with chopsticks, add 2-3 drops of lemon juice and place on a plate.
