Sichuan Spicy Cucumber

Overview

How can you go to Chengdu without bringing back some green peppercorns? Anyway, I didn’t see any for sale in Shanghai. There are only red peppercorns on the market, and many of them are suspected of being dyed. The green peppercorns are fragrant and numb. I bought them from the local market. The ones in the store that are very green in color don’t feel reliable. Anyway, in this world, you have to be careful. Cucumber is one of my favorite vegetables. When I was in Sichuan, I also liked to use it to relieve spicy food. It seems that cucumber has never been included in my recipes. Today I will use it to make a simple cold dish to savor the spicy and fragrant Sichuan flavor.

Tags

• hot dishes
• chicken essence
• dried chili pepper
• gherkin
• pickles
• stock
• sugar
• vinegar
• zanthoxylum bungeanum
• salt
• sesame oil

Ingredients

Steps

1. 1 Food preparation;

   

2. 2 Wash the cucumber and cut it into thin strips;

   

3. 3 Heat a little oil in a pan, add Sichuan peppercorns and fry over low heat until fragrant, then take them out;

   

4. 4 Add the washed and cut dried chili peppers, stir-fry over low heat for a while and then turn off the heat;

   

5. 5 Add a little sesame oil, mix well and serve;

   

6. 6 Mix the stock, salt, sugar, chicken essence and vinegar into a sauce, add it to the cucumbers, mix well, and marinate for about ten minutes;

   

7. 7 Just load it into a plate.