1, ingredients

Two cucumbers, 20g coix seed, appropriate amount of bread flour, one whole egg liquid, appropriate amount of vegetable oil and appropriate amount of dipping sauce.

Step 2

Steam the barley (no sugar here) and cut the cucumber into bite-by-bite lengths.

Cut a knife in the middle, don't cut it off, add coix seed. Add the egg mixture and dip in the bread flour.

Heat the oil pan and oil it. It won't take long. It is recommended to cook for 30 seconds. Squeeze in your favorite dipping sauce and eat alone.

Cucumber is a cucurbitaceae plant.

Cucumber is an annual creeping or climbing herb; Stems and branches are elongated, wrinkled, and white and rough. Tendrils thin, indehiscent, white pilose.

Petiole slightly rough, with long bristles, long 10 to 20 cm; Leaf blade is broadly ovoid, heart-shaped, membranous, 7-20cm long, wide, rough on both sides, with coarse hairs, 3-5-angled or shallowly lobed, lobes triangular, toothed, sometimes hairy at the edge, acute or tapering at the apex, semicircular curved at the base, 2-3cm wide and 2-2.5cm deep, and sometimes backward at the base.

Monoecious. Male flowers: constant flowers clustered in leaf axils; Pedicel slender, 0.5 to 1.5 cm long, puberulent; Calyx tube is narrowly bell-shaped or nearly cylindrical, 8- 10 mm long, densely white villous, calyx lobes subulate, spreading, nearly as long as calyx tube; Corolla yellowish white, about 2 cm long, corolla lobes oblong-lanceolate, acute; Stamens 3, filaments nearly absent, anthers 3-4 mm long, connective prominent, about 65438 0 mm long. Female flowers: solitary or sparsely clustered; Pedicel stout, pilose, 0-2 cm long; Ovary spindle-shaped, rough, spiny.

The fruit is oblong or cylindrical, with a length of 10 to 50 cm. When mature, it is yellow-green, with rough surface and spiny protrusions, extremely sparse and almost smooth. The seeds are small, narrowly ovate, white, borderless, with both ends subacute, and about 5- 10 mm long. Summer flower and fruit period.

Growth habit of cucumber

Temperature: Cucumber likes warmth, but it is not cold-resistant. The suitable temperature for growth is 10 ~ 32℃. Generally, it grows best at 25-32℃ in the daytime and 15- 18℃ at night. The optimum ground temperature is 20 ~ 25℃, and the lowest is about 65438 05℃. The optimum temperature difference between day and night is 10 ~ 15℃. Cucumber has poor photosynthesis at high temperature of 35℃, high temperature obstacle at 45℃, freezing to death at low temperature of-2-0℃, and can withstand low temperature of 3℃ if exercising at low temperature.

Illumination: North China varieties are not strict about the length of sunshine, and have become sunshine neutral plants, with light saturation point of 55,000 lux and light compensation point of 1500 lux. Most varieties grow well under the short sunshine conditions of 8 to 65,438+0,654,38+0 hours.

Moisture: Cucumber has high yield and high water demand. The suitable soil moisture is 60% to 90%, but it should not be too much at seedling stage, and the soil moisture is 60% to 70%. Adequate water must be supplied at fruiting stage, and the soil moisture is 80% to 90%. The suitable air relative humidity for cucumber is 60% ~ 90%. Too high air relative humidity is easy to cause diseases and reduce output.

Soil: Cucumber prefers wet to waterlogging, and prefers fat to fat, so fertile soil rich in organic matter should be selected. Generally speaking, the soil with pH between 5.5 and 7.2 is better, but pH 6.5 is the best.

Cucumber is sweet, sweet, cool and bitter, and has the effects of clearing heat, diuresis and clearing heat.

Cucumber is rich in protein, sugar, vitamin B2, vitamin C, vitamin E, carotene, nicotinic acid, calcium, phosphorus, iron and other nutrients.

Cucumber skin is nutritious and should be eaten raw. Cucumber should be soaked in salt water 15 to 20 minutes, then washed and eaten raw. When soaking cucumbers in salt water, don't pinch your head and remove the roots. Keep the cucumber intact and avoid the loss of nutrients in the cut surface during soaking. In addition, cold salad should be cooked and eaten now, and it should not be put for a long time after it is done, which will also lead to the loss of vitamins.