coir raincoat cucumber
Cucumber Two sticks | Single garlic Two |
Dried chili 6 | Zanthoxylum bungeanum 10 capsules |
Light soy sauce 3 spoons | Mature vinegar 2 scoops |
White sugar 1.5 spoons | Blending oil 40g |
Sesame 10 grams | Salt 2 spoons |
Step 1
Choose straight cucumbers, wash them and cut off both ends. Place two chopsticks on both sides of the cucumber.Step 2
Use a knife to cut perpendicular to the chopsticks, about 0.2-0.3cm away."br8" src="https://cp1.douguo.com/upload/caiku/3/5/a/200_35032be5213fc377a2c0d216addcf67a.jpg" alt="How to make coir raincoat cucumbers Illustration 3" />Step 3
After cutting, switch sides and cut diagonally.Step 4
It's like this when you pull it open, it's a whole length.Step 5
Put the cut cucumbers in a basin, sprinkle with two tablespoons of salt and leave them for half an hour.Step 6
Kill the moistureStep 7
Rinse with clean water several times to remove excess salt.Step 8
Do not put oil in the pot, roast a few Sichuan peppercorns until fragrant, and pour in a bowl of juice (three spoons of light soy sauce, two spoons of mature vinegar, one and a half spoons of sugar, three spoons of water)Step 9
Boil the bowl of juiceStep 10
Pour into cucumber basinStep 11
Cut the garlic into slices and wash the dried chilies into sections.Step 12
Add a little white sesame seeds, burn a little oil, pour it on to stimulate the fragrance.Step 13
Put the seasoning on itStep 14
Cover with plastic wrap and refrigerate. It will be ready to eat within 2 hours. The flavor will be better after being left overnight.Step 15
Refreshing and soothing, very appetizing. Recipes for cooking coir raincoat cucumbers