Today to share with you a dish of my favorite to eat stewed cucumber, the taste is very crisp, but also the sauce aroma, in our Hunan Hunan Xiang cuisine restaurant, are more popular a cold dish, the method is also very simple, the following I will teach the detailed method to everyone.
First prepare four cucumbers, it is best to use a tender cucumber, so that the taste will be more crisp, according to this method of making the sauce of the cucumber, you can do more in the preservation cabinet, put a few days can eat, when to eat are crisp.
Cucumber first all four petals, and then remove the inside of the melon, melon everyone can use to make soup, or mix sugar can be.
Then change the cucumber from the middle two sections to strips, as thin as possible.
Put the cut cucumber strips into a large container, add the right amount of table salt, mix the cucumbers and marinate them for 20 minutes, so that the cucumbers will be more crunchy.
After the cucumber is pickled, rinse the salt flavor with water and drain again.
The seasoning of this cucumber is very simple, just need to put a little ginger slice garlic slices, put a little millet pepper, no need to add salt, to two spoonfuls of sugar, put in soy sauce, steamed fish soy sauce, Donggu a pint of fresh, and then fry a little dried pepper and pepper seeds, to fry the paste flavor directly on the cucumber.
Stir well with chopsticks, the soup should be mixed into such a sauce red cucumber to be delicious, and the soup can be reused.
Seal the plastic wrap and refrigerate it in the refrigerator to make it crisper and tastier.
Tip, to make such a stewed cucumber, be sure to remember that the pickled cucumber must be completely washed with water to clean the salt.