Cold cucumber is a seasonal cold dish that every family cooks in the summer. Sour, spicy and crispy, delicious and appetizing. But many people feel that what they do is not as good as a restaurant, why is this?
<h1 class="pgc-h-arrow-right" data-track="2" > the key difference is three points:</h1>
Cucumber must be patted, do not cut the hob directly, although the cucumber is not cut neatly, but after the shooting, there are many small cracks in the cucumber, which is the key to more flavor.
Don't peel the cucumber, the cucumber skin is the key to retaining the crispy taste.
After patting the cucumbers, sprinkle salt and marinate for 10 minutes, so that the cucumbers are properly dehydrated. This step is to make it easier for the dehydrated cucumber to absorb the flavor of the seasoning. Short time, without losing the crisp taste.
Master these three points, then you make cold mix cucumber is the same as the restaurant, as for the taste of the family, according to their own likes to mix it.
The seasoning I'm used to is actually quite simple.
Cucumber, garlic, salt, sugar, rice vinegar, chili oil, soy sauce, pepper.
Cut the cucumber into diamond-shaped segments, then mix with salt and marinate for 10 minutes.
There will be a lot of water, just pour it out. This is also the key to making cucumbers taste better.
Then add your favorite seasoning, mix well and you're done.
Simple and delicious cold mix cucumber, as long as you master the three points mentioned above, then you can also make the same taste as the restaurant. If you like it, you can try it!
If you have a better approach, you are also welcome to leave a message in the comment area and share it with everyone!
Make the complex simpler, make the simple more beautiful, let the beautiful and healthy at the same time, this is my @ Yu Food Pond, a non-traditional food author, worth your attention!