Ingredients
Shoot the cucumber ( 320g ) | Pat the garlic ( 5~6 pieces ) |
Scallion oil and sesame oil ( 45g ) | Cucumber juice ( 30 grams ) |
Hand-shot cucumber How to make
1.Wash the cucumber and peel it 4 cuts evenly.
2.Use a knife to smash the cucumber into strips 2 cm wide, and cut them into pieces with a diagonal knife Segments with a length of 3 cm.
3.Put it into a basin, add chopped garlic, add 30 grams of cucumber juice, and stir quickly Stir for 3 times, then add scallion oil and sesame oil and stir quickly for 3 times before placing on a plate.
Tips
The proportion of cucumber juice is: 21 grams of salt, 3 grams of chicken essence, 60 grams of Shanxi mature vinegar, and 45 grams of Weiji
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
