Stir-fried Cucumber with Garlic and Minced Pork
by Nuan Nuan Shang
Favorite
Difficulty
Easy
Time
15m
Serving
2
Cucumber money belongs to the crystallization of the wisdom of the working people. In the early years, there were very few types of vegetables in winter in the north. Take our family as an example. In winter, the table is basically the world of cabbage and potatoes. In order to eat more vegetables in the season when vegetables are scarce, the common people switch to storage methods. In autumn, cucumbers, beans, eggplants, etc. are sliced or boiled and then placed in the sun to allow the water in the vegetables to evaporate. Dried vegetables become more resistant to storage, and the dining tables of ordinary people's homes are thus enriched. When eating, grab a handful and soak in clear water for two or three hours, or stir-fry, cold dress or make soup. It tastes more flavorful than when it is fresh.
The taste of fried cucumbers is completely different from that of fresh cucumbers, because they lose their moisture after air drying and sun exposure. They taste "squeaky and squeaky" very chewy. When I add the soy sauce when I fry them, I use soy sauce to taste. There is the illusion of eating pickled cucumbers. The authentic peasant flavor, paired with the fried, smooth and tender minced meat, the garlic and sauce are full of aroma, and it really tastes like a meal.
The taste of fried cucumbers is completely different from that of fresh cucumbers, because they lose their moisture after air drying and sun exposure. They taste "squeaky and squeaky" very chewy. When I add the soy sauce when I fry them, I use soy sauce to taste. There is the illusion of eating pickled cucumbers. The authentic peasant flavor, paired with the fried, smooth and tender minced meat, the garlic and sauce are full of aroma, and it really tastes like a meal.
