Hot and sour cucumber

Overview

After the village, Lao Li's greenhouse grew some vegetables. As the weather got warmer, the cucumbers, tomatoes and other things inside grew particularly vigorously. The vegetable sellers who came to purchase goods every day were squeezed into an egg at the door. I envy this guy; he has a greenhouse, a piece of land, and a virtuous wife to take care of him. He has no worries about food and clothing, and he is happy all day long. Peasant women, mountain springs, some fields, well, I will live like this when I am laid off one day. As the old saying goes: Leeks and cucumbers are fresh from both ends, it means that cucumbers and leeks are the most delicious and flavorful in spring and autumn. After enduring a long winter and eating enough tasteless greenhouse vegetables, when spring seasonal vegetables come to us, either fresh and tender green or shiny red, we cannot resist their delicious taste. I like the crisp and sweet taste of cucumbers. Cucumbers with thorny top flowers are the freshest vegetables in spring. Sweet and crisp cucumbers can be eaten as fruits. I have made cucumber side dishes several times, some cooked, some pickled, and some cold. Generally speaking, the taste is pretty good. The spicy and sour cucumbers I made today have been made before. In order to ensure the crispness of the cucumbers, I changed the recipe slightly. When pickling the cucumber strips, I added white vinegar. This way, the processed cucumber strips are green and have a sour taste, which further enhances the fresh and crisp taste of the cucumber.

Tags

• cold dishes
• common dishes
• full banquet of manchu and han dynasties
• chopped pepper
• cucumber
• refined salt
• sichuan pepper oil
• white vinegar

Ingredients

Steps

1. 1 Wash the cucumber and cut it in the middle with a knife.

   

2. 2 Cut into strips about 10 cm long.

   

3. 3 Put the cut cucumbers into a clean container and sprinkle with a little salt.

   

4. 4 Pour in two tablespoons of white vinegar or mature vinegar, mix well, and marinate for 30 minutes.

   

5. 5 After half an hour, pour out the marinated water.

   

6. 6 Add appropriate amount of pepper oil. If you don’t have Sichuan peppercorn oil, you can use vegetable oil to sauté Sichuan peppercorns until fragrant. Remove the Sichuan peppercorns and let the oil cool before use.

   

7. 7 Dig in two tablespoons of chopped chili pepper or oil-splashed chili pepper and pour it on the cucumber strips.