Five-flavor coir raincoat cucumber

Overview

Today the highest temperature suddenly jumped to nearly 40 degrees. I was sweating all over when I went to the market. I just wanted to eat fresh and refreshing cucumbers, but everyone has eaten cold cucumbers, so I changed the cutting method and made a coir raincoat cucumber dish, which added a lot of color to the originally simple dish.

Tags

• cold dishes
• side dishes
• home cooking
• cinnamon
• cucumber
• onions
• star anise
• sugar
• vinegar
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Make the five-flavor oil first. Shred the green onion and slice the ginger. Add a little more peanut oil to the pot. When the oil is hot, add the chili, star anise, peppercorns and cinnamon and stir-fry over low heat until fragrant;

   

2. 2 Stir-fry until fragrant, add shredded green onions and ginger slices and continue frying;

   

3. 3 Stir-fry the onion and ginger until golden brown, turn off the heat, pour out the oil, and add the five flavor oil immediately;

   

4. 4 Prepare the cucumber;

   

5. 5 Wash the cucumber, hold both sides with chopsticks, and cut the cucumber at an angle of 45 degrees to the chopsticks, similar to a connecting knife. After cutting one side, turn it over and cut the other side;

   

6. 6 The effect after cutting;

   

7. 7 Put it on a plate, add a little salt and marinate it. If you have time, marinate it for a while for a crisper texture;

   

8. 8 Prepare the sweet and sour sauce;

   

9. 9 The pickled cucumbers will produce a lot of water. Pour out the water, pour in the sweet and sour juice, add a little five-flavor oil, and it's done.