Sichuan cuisine cooking professional training textbook 38 - garlic puree cucumber

Garlic pureed cucumber

Preparation: Mix.

Flavor type: garlic paste flavor.

Scope of application: Seasonal vegetarian dishes for general feasts.

raw material:

Tender cucumber

200 g

Garlic puree 20 g

Chili oil 20 g

Refined salt 5

MSG 0.5 g

Sesame oil 5 g

2 g of sugar

Preparation method: 1. Wash and remove the stems of cucumbers, cut into four petals to remove seeds, cut into bird wings, marinate with salt, drain the water, and put into the dish.

2, sugar, monosodium glutamate, salt with a little cold soup to dissolve, that is, add chili oil, sesame oil, garlic paste mix well, drizzle on the cucumber to serve.

Features: fresh and crispy, garlic flavor prominent, refreshing and pleasant.

Operation Essentials:

1, bitter cucumber to peel off the skin.

2, cucumber water content is large, dissolved crystal seasoning soup is less.

3. Eat and mix freshly, it is very fragrant and crispy.