Coir raincoat cucumber
Overview
It’s winter, and everyone is getting ready for the occasion when it comes to meals. Especially on days when heating is not provided, there are more people waiting for a table at the entrance of hot pot restaurants and barbecue restaurants than there are people eating in the restaurants, which shows how eager everyone is to eat something hot. Our family’s dining table all year round is full of combinations of meat and vegetables, hot and cold dishes, and soups. Even in winter, there will be a cold dish. Who says salads are just for summer? Cold dishes do not mean that the temperature of the dishes must be ice-cold. What you eat is the refreshing taste, the feeling of relieving tiredness, and the just-right satisfaction of having it.
Tags
Ingredients
Steps
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Wash the cucumber and place two chopsticks on both sides of the cucumber. Cut the knife vertically until it stops at the chopsticks without cutting. Of course, if you have good knife skills, you don’t have to use chopsticks.
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After turning it over, use the knife blade at an angle of 45 degrees with the chopsticks to cut into slices until it reaches the chopsticks.
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After cutting, place on a plate.
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Mix the sauce. Add light soy sauce, salt, sugar, sesame oil, and vinegar to the bowl to make a juice. Pour evenly onto the coir raincoat cucumbers. (The specific dosage can be increased or decreased according to personal taste. If you are not sure, use your tongue. Taste:)
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Cut the minced garlic, minced ginger, and dried chili into shreds, place them on the cucumber, put an appropriate amount of oil in the pot, heat it up, and sprinkle it on top with a spoon.
