Cucumber mixed with flour skin, directly put garlic puree is wrong. No wonder it's hard to eat, Chef: that's the way it is. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Cucumber mixed with powder is a must-have cold mix dish in summer, cucumber crispy flavor, powder skin tendon delicious. It is precisely because of these characteristics, so we in some restaurants, and their own family life, we can often see, this cucumber mixed with the figure of the powder, however, we have some friends, at home to make the cucumber mix powder skin, cucumber is not crisp and not flavorful, the powder skin is so soft and not tendonous, the taste is not delicious. In fact, the reason for the solution is very simple, the key is that you directly put the garlic paste on the wrong, today, I will share with you, cucumber mixing powder skin is the most correct way, to ensure that you make the taste, and the restaurant is as delicious as the one, well, I don't say much nonsense, and then directly give everyone dry goods.
< h1 class= "pgc-h-arrow-right" > first of all the preparation of raw materials. </h1>
Two fresh cucumbers, two pieces of dried powder skin, one head of garlic, a little oyster sauce, a little soy sauce, a little vinegar, a little salt, a little chicken essence, a little MONOS glutamate, a little sesame oil.
< h1 class= "pgc-h-arrow-right" > next is the process of making this dish. </h1>
1. First, we wash the fresh cucumber and remove the roots, and then gently pat it apart with a knife. Then split it in two, slice it into diamond-shaped segments with a kitchen knife, and place it in an empty bowl for later.
2: Then we will soak two pieces of fresh dry powder skin in warm boiling water and soak for 20 minutes. Using this time, we prepare the cold sauce for this dish. First of all, put a head of garlic, put it in the garlic mortar, add 3 grams of fine salt, smash into garlic paste, put it in an empty bowl, add 3 grams of oyster sauce, 3 grams of soy sauce, 3 grams of aged vinegar, a little chicken essence, a little monosodium glutamate, season, and then add a little sesame oil, stir it well into a non-granular form.
3, then 20 minutes later, we boil water, after the water boiled, the soaked dry powder skin, put into the pot, blanch the water for 30 seconds, immediately fish out the control water to cool. The time of blanching the dry powder skin cannot exceed 30 seconds, otherwise the taste of the dry powder skin will become soft and unrestrained, which everyone should pay attention to.
4, then we will shoot the cucumber, and the blanched powder skin in the sauce, stir well, you can come out of the pot and plate into a dish.
<h1 class="pgc-h-arrow-right" > next is the main point of making this dish. </h1>
1, cucumber mixed with powder skin, directly put garlic puree on the wrong, should first be the garlic paste, add raw soy sauce vinegar and other spices, stir well into a non-granular shape, and then mix well with cucumber and powder skin, this is the correct operation steps, we must pay attention.
2, dry powder skin scalding time, should not exceed 30 seconds, otherwise the taste of the powder skin, will become unruly, this point, we should also pay attention to.
Well, a cool, delicious cucumber mixed with powder skin is ready. Next time you make cucumber mixing powder, don't put garlic paste directly, follow the above steps to do, the texture and taste you make are as delicious as in the restaurant.
Thank you friends for your patience to read, if you like this article, then please like the comments, and share it, so that more good friends can see it, I am Chef Jiang Yizhou, we will see you in the next issue.