Health benefits
Cucumber: low in protein
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
White sugar: low in protein
Ingredients
Cucumber ( 2 roots ) | Dried chili segments (appropriate amount) |
Zanthoxylum bungeanum (More than 10 pieces) | Sauce recipe: ( ) |
Salt ( 3 grams ) | White sugar ( 5 grams ) |
Light soy sauce ( 2 spoons ) | Aged vinegar ( 4 spoons ) |
MSG ( 2 grams ) | Oil ( appropriate amount ) div> |
Minced garlic ( 2 cloves ) |
How to make cucumbers
1.Wash the cucumber and cut off the head and tail.Crush the garlic and chop into small pieces.
2. Cut the cucumber into strips and put them on the plate.
3. Take a small bowl, add salt, sugar, light soy sauce, mature vinegar, and MSG, and mix thoroughly.Mix well.
4.Put the minced garlic on the cucumber and pour on the mixed bowl juice.
5. Heat oil in a wok, add Sichuan peppercorns, fry until fragrant, and remove.Put the dried chili segments into a frying spoon and carefully put them into the oil pan.When the chili peppers are fragrant and crispy, take them out of the pan quickly.
6. Pour into the plate and smell the garlic aroma.
7. Cheng although.Sweet and sour, crispy and refreshing.
Tips
1.Control the heat and fry the dried chili peppers and Sichuan peppercorns until crispy and fragrant.
2.When pouring oil, you will hear a sound and smell the aroma of garlic.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
