1, the practice of hot and sour cucumber: wash the cucumber and cut it from the middle with a knife. Cut into strips of about 10 cm, put the cut cucumber bar code into a clean container and sprinkle with a little salt. Pour in two spoonfuls of white vinegar or aged vinegar, mix well and marinate for 30 minutes. After half an hour, pour out the salt water. Add appropriate amount of pepper oil. If there is no pepper oil, you can fry the pepper with vegetable oil, remove the pepper and eat it after the oil is cool.

2, the practice of cold cucumber: prepare a cucumber, the right amount of ingredients. Cutting off the head and tail of cucumber and rubbing it at the incision will wipe off some milky substances and reduce astringency. Put two chopsticks between the cucumber and the chopping block, cut the cucumber one millimeter each, and cut it off with the fifth knife. Sprinkle some salt on the surface of cucumber and marinate for half an hour. Pickled cucumbers squeeze out water. Put the squeezed cucumber on a plate for later use. Heat the pot, add pepper and dried pepper, stir-fry until fragrant, add clear water, boil white vinegar, add white sugar and melt to make sauce. Cool the cooked sauce and pour it on the cucumber. Dig two tablespoons of chopped pepper or pepper sprinkled with oil and pour it on cucumber strips.

3. Practice of crisp cucumber strips with double peppers: wash the cucumber, remove the middle section from the head and tail, cut it into long strips for later use, cut the cucumber heart with a sharp knife, slice the garlic, cut the dried pepper into sections, soak the pepper in water for later use, put oil in the pot, take out the cucumber strips until the skin is green, drain the oil, and stir-fry the pepper, dried pepper and garlic for 2 minutes.