Now is the season when cucumbers are on the market in large quantities, and the cucumbers at this time are juicy and crisp, delicious and cheap! They can be used to make a variety of very delicious food, and they taste crisp and very delicious! 7 kinds of cucumbers can make your summer table change the pattern of eating cucumbers~
Pineapple tossed with cucumber
1. Wash the pineapple and cut it into cubes and soak it in salted water for a while
2. Wash the cucumber and cut it into four pieces, except for the melon naan and cut it into sections
3. Put the soaked pineapple and cucumber together, add a few plums, add 4 tablespoons of sugar and 4 tablespoons of white vinegar, mix well and marinate for 30 minutes
4. Mix evenly and put it in a sealed box for refrigeration, you can eat it whenever you want!
Konjac mixed with cucumbers
1. Soak the fungus, blanch the fungus in the water, remove it and put it in a bowl for later use
2. Use the knife surface to pat the cucumber apart and cut it into sections
3. Add water to the pot and bring to a boil, put in the washed konjac knots, and cook until they are broken, remove them and cool them for later use
4. Put minced garlic, chili powder, millet pepper in a bowl, and pour a spoonful of hot oil to stimulate the fragrance
5. Add 1 tablespoon of light soy sauce, 3 tablespoons of aged vinegar, 2 tablespoons of sugar and appropriate amount of salt
6. Put it in a basin, stir well, and the more you eat, the thinner and thinner cold konjac shreds are done!
Eggs scrambled with cucumbers
1. Cucumbers and carrots are cut into diamond-shaped pieces for later use, and black fungus is soaked in advance
2. If you want to scramble the eggs tenderly, add about 10g of water to the egg mixture and beat evenly
3. Prepare the sauce: 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of starch, 2 tablespoons of water and stir well!
4. Heat the oil in the pan, add the beaten eggs to the oil, break the eggs immediately when they are formed, and set aside
5. Heat the oil in the pot, add the minced garlic and stir-fry until fragrant, add the fungus and stir-fry for a while, add the carrots, add the cucumbers when they are ripe and continue to stir-fry
6. Add the eggs and stir-fry evenly, pour the water juice into the stir-fry, and then serve
Cucumber mixed with yuba
1. Clean the parsley and cut into small pieces
2. Soak the dried fungus in advance, blanch for 1 minute, and remove the cold water
3. Soak the dried yuba in warm water to soften, cook in the pot and drain the water for later use
4. Clean the cucumbers and pat them apart with a knife and cut them into sections
5. Pour cooking oil into the pot, heat the pan and cold the oil, and put the peanuts directly into the pot. When you hear the peanuts crackling and the peanuts darken, turn off the heat.
6. Place all ingredients in a container and mix with 1 tablespoon minced garlic, 3 tablespoons of light soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of balsamic vinegar, 1/4 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of chopped peanuts and 2 tablespoons of chili oil
Cold noodles with soy milk
1. Pour soybeans into water and soak for 12 hours
2. Pour soaked soybeans and water into the wall breaker. Grind into thick soy milk, add half a spoon of salt, 1 tablespoon of sugar, and put in the refrigerator.
3. Cut shredded cucumbers, boiled eggs, blanched carrot slices and set aside
4. Boil a pot of water, add the soba noodles, cook until there is no hard core, and remove the cold water
5. Put the soba noodles in a bowl, put the cucumber shreds and eggs in turn, and then add ice soy milk
Bamboo reports peace
1. Wash the chicken breast, cut it into small cubes with a knife and put it in a bowl, add 10 grams of cooking wine, 8 grams of soy sauce and 10 grams of starch, mix evenly, and marinate for 10 minutes
2. Wash the cucumber and cut it into sections, take out the heart with a cutting knife, rectangle it, and then fork the cucumber heart with a small spoon and keep it for later use
3. Pour 1 tablespoon of olive oil into the pan, add the marinated chicken breast, and stir-fry over high heat
4. After the chicken changes color, add corn kernels, peas, and diced carrots at this time, and stir-fry over medium heat.
5. Add 15 grams of water, stir-fry over medium heat for about 3 minutes, add 3 grams of salt and 2 grams of chicken essence to taste.
6. Stir evenly to remove from the pan
7. Put the fried chicken and vegetables into a cucumber cup, use the cucumber skin to make two bamboo for decoration, and then use the cucumber skin to cut out the leaves and decorate the bamboo
Potato salad
1. Peel and cut the potatoes and carrots into pieces, put them in a steamer and steam them for later use
2. Prepare cucumber slices, shredded onions, and hard-boiled eggs
3. Put the cucumber slices and onion shreds in a bowl, sprinkle 1 tablespoon of salt, and squeeze the water after kneading
4. After the potatoes and carrots are cooked, add two hard-boiled eggs, press them into a puree with a rolling pin, you don't need to press too hard if you like the graininess, put all the ingredients together, sprinkle with a little black pepper, a pinch of salt, and squeeze the salad dressing
5. Bring disposable gloves and grasp all the ingredients and sauces, and the Japanese mashed potato salad is ready.
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