First, cold cucumber. Wash two cucumbers, put them on the chopping board, pat the edges with the back of the knife with a little force, then cut them into pieces and put them in a bowl.
Add minced onion and garlic, balsamic vinegar, salt, allspice powder, chicken essence and a spoonful of fried peanuts.
Heat oil in the pan, add a little pepper and dried pepper and stir-fry until fragrant. When the oil temperature is hot, pour it on the minced onion and garlic, and it will smell instantly. Stir well and you can eat.
Very suitable for eating in summer. Sour and refreshing, very appetizing.
Second, cucumber scrambled eggs. Wash the cucumber and slice it with an oblique knife.
Beat two eggs in a bowl, add a spoonful of water and a little salt and mix well.
Heat oil in the pot, pour in eggs after 70% heat, stir fry and solidify, and take it out for use.
Heat the base oil again, add chopped green onion and stir-fry, add cucumber and stir-fry, add half a spoonful of salt, stir-fry until cucumber is slightly soft, and then add eggs.
Stir well, sprinkle with chicken essence, fresh.
The fragrance of cucumber and the egg fragrance of eggs blend together, which is light but delicious. This is the taste of home.
Third, cucumber juice. Cucumber is very crisp, and some people can juice it.
Wash two cucumbers, cut them into large pieces, put them in a juicer, add a glass of water and two spoonfuls of honey, and fry them into juice.
Cucumber juice is fragrant and slightly sweet. Drinking a cup in the morning can promote gastrointestinal peristalsis and improve metabolism.
Fourth, pickles. Wash cucumber, vertically cut into strips, add two spoonfuls of salt for pickling 1 hour, and then squeeze out excess water.
Add onion, ginger, garlic, soy sauce, salt, sugar and balsamic vinegar into cucumber strips.
Put two spoonfuls of cooking oil in the pot, add pepper, star anise, cinnamon and dried Chili after 70% heat, and turn off the heat.
Cool the oil, pour into cucumber strips, seal and marinate for 1-2 days, and serve.
The longer you keep it in the refrigerator, the better it smells.
It's an appetizing pickle with a bowl of rice porridge, which tastes good to cure.