Why is the cucumber in the restaurant so delicious?

I also have this feeling, many times I eat in a restaurant, I can eat two servings of cucumbers, because the cucumber seasoning in the restaurant is very complete, so we will feel very delicious when we eat it.

It is mainly related to the pouring oil, and the family will generally pour some sesame oil, and the restaurant will use various spices and onions, garlic, to fry the oil, which is much more delicious than sesame oil.

Good technology. The chef of the restaurant is a long-time cook and has good craftsmanship.

After washing and cutting the cucumber, put salt, pickle it first, all angles need to be in place when pickling, marinate for 5-8 minutes, clean the salt, and then make a cucumber, first choose fresh cucumbers, wash them and shoot them apart, then cut them into pieces and add an appropriate amount of salt to marinate for 5 minutes, then put minced garlic, light soy sauce, aged vinegar, sugar, oil chili, stir well, put it in the refrigerator for 10 minutes will be more crispy! After releasing soy sauce, vinegar, go down, put some garlic, and finally pour a little hot oil will be better.

If you want to shoot cucumbers, you want to "be happy in life, and cucumbers will be filmed", shooting cucumbers is probably the most well-known and common cold dish in everyone's minds, and even some foreign netizens have checked in this dish. Cucumber shooting is simple, crisp and refreshing, whether at home or in a restaurant, it is a popular dish that often appears on the table. It's delicious, and Uncle Bao tells you the same crispy as the restaurant.

First of all, try to retain its moisture, so as to maintain its crisp taste, and secondly, the method of changing the knife, as long as you master these two details, the cucumber made is as delicious as the restaurant.

Method: Clean the fresh tender cucumbers bought back, control the moisture, then pat and cut them into inch segments, put them in a basin, add an appropriate amount of salt and mix them evenly and marinate for two minutes, so that the cucumbers can eat particularly crisp and very flavorful, and then prepare fresh garlic minced garlic, the amount of garlic paste should be slightly larger and finely chopped, the garlic will be broken, and then chopped puree, remember not to chop the garlic, the taste is not fragrant.

Third: When the pickled yellow amount is on the market, the cucumber ** at this time is the cheapest, and you can buy several cucumbers for three yuan. Cucumbers have a crisp texture and are very delicious whether they are eaten raw or cold.

In particular, cucumbers are a popular cold dish. My family will make it almost every three or five days, crispy melon. Pat the whole cucumber with the back of a knife, cut it into small pieces and put it in a large bowl and add an appropriate amount of saltGrab and mix evenly and marinate for 20 minutes, which is the key to the crispness of cucumbersIf you want to be delicious, first of all, you must try to retain its moisture, so as to maintain its crisp taste, and secondly, the method of changing the knife, as long as you master these two details, the cucumber made is as delicious as the restaurant makes.

If you want to eat cucumbers, you must first try to retain its moisture, so as to maintain its crisp taste, after cutting the cucumbers with a knife, then add oil to add more than a dozen peppercorns to fry slowly over low heat, fry the peppercorns until they are fragrant and burnt, do not take them out, add salt to the plate, light soy sauce a little vinegar, sugar, sesame seeds, and then pour the cooked oil on the seasoning, and the crisp cucumbers are good.

The cucumber in the hotel is really delicious, sometimes it is not bad at home, it is just a psychological effect, but the cucumber night in the hotel is indeed different from the food at home, the ratio of materials and condiments it is different from what is made at home, and the family will not add so many things to make it yourself, and the pursuit of simplicity and convenience is a little different from the restaurant.

I think the main reason is that the spices at home are not so good. Because the seasoning in the hotel is very rich, there are chili oil, sesame, peanut crisp and so on, so you can make delicious cucumbers.

The difference between most manual and machine is that manual is not as uniform as machine, which is also the advantage of manual cutting, and the manual cutting of potatoes will not be so the same, and the taste will change. But the reason why cucumbers are delicious is because they crack the cucumbers, not just cut the noodles, which is more flavorful.

Because the chefs in the restaurants outside are professionally trained, they will be a little better than what we cook.

When you buy cucumbers, you must wash them several times with water, or you can soak them in water for several hours, which can effectively remove harmful bacteria such as pesticide residues; Colleagues should clean the kitchen knife and cutting board before making, especially if the raw meat has been cut, otherwise the cucumber will have a peculiar smell, and prepare the materials: two or three fresh cucumbers, a few millet spicy, an appropriate amount of sesame oil, a little salt, a few cloves of garlic, a little rice vinegar, an appropriate amount of light soy sauce, some monosodium glutamate, and an appropriate amount of cooked loose oil and spicy seeds.

<> some friends break when they shoot it, and cucumber pieces are broken everywhere. In fact, there is a trick here, which is to start shooting from the side of the cucumber's tail, don't use too much force at first, and then move the cucumber to the tip of the cucumber, so that the cucumber will not fly everywhere. Then use a knife to pat the cucumber apart, from the head to the tail, with moderate force to avoid splashing everywhere.

Then remove the seeds, cut them into strips along the cracks, and then cut them into small pieces. (The advantage of patting is that there are irregular cracks on the surface of the cucumber, which makes it easier to absorb the flavor.)

It's just that the cucumber is patted with the back of the knife first, and then cut it, the size of the cucumber and the area in contact with the seasoning are also more, so it is easier to taste the cold salad after the cucumber is cut directly, so many people like to eat cold cucumber. The point of patting cucumbers is that they are ready to eat quickly, and it is easy to get out of the water after a long time, but there is also a way, which is to put some old fritters, one is crispy, and the other can absorb the juice in the cucumber.

Chop the garlic flat, put it on top of the cucumber, then add 5 tablespoons of light soy sauce Duan Ponshi, add 1 tablespoon of chili oil, add 1 tablespoon of balsamic vinegar, add 1 tablespoon of Sichuan pepper oil, add 1 teaspoon of salt, and stir well with chopsticks! Shooting cucumbers is an indispensable dish in families and restaurants, and the first dish of many banquets is to shoot cucumbers, which is deeply loved by the people. Especially in summer, when the weather is hot and you don't want to cook or eat, at this time, two or three minutes to plate cucumbers, which are sour and crisp and refreshing, delicious and delicious, is really the best choice for summer recipes.

The cucumbers in the restaurant are delicious, and the preparation is not complicated. The main reason why it is delicious is that the cucumber must be selected well, and the second tata socks are the sauce is adjusted. There are three common ways to eat cucumbers in restaurants:

1. Hot and sour cucumbers are a good match. 2, Dip cucumber in sauce. 3, Cucumber with garlic.

Garlic cucumber: 1. Wash the cucumber, crush the ribs, slaughter it into segments, and add an appropriate amount of salt. 2. Strain out the excess water, add minced garlic, monosodium glutamate, sesame oil, a little millet pepper rings, chives, and mix well.

Shooting cucumber is an appetizer that many people must order when they go to the hotel to eat potato shed Min Rice or a cold dish that the hotel must deliver, the frequency of ordering this dish is very high, and the consumption of cucumber is very large. The chef in the hotel deals with this dish, it is estimated that there are dozens to a hundred times a day, and they are so cooked that they can't cook this dish anymore, not to mention the seasoning, but in the selection of raw materials and processing materials, I believe that the hotel has been better than you can make it at home and lead.

Because the restaurant adds a lot of seasoning, you don't make enough seasoning at home, and the taste is definitely not as good as the restaurant.

Because the method at home is still different from the restaurant's practice, you will think that the restaurant's cucumber is more delicious.

It's because the restaurant shoots cucumbers, and a lot of ingredients are added to it, so we think it's very delicious.

I found that many people prefer to shoot cucumbers in restaurants, but in fact, the production method of shooting cucumbers in restaurants is also very simple. First of all, we need to choose tender cucumbers, which will be more delicious and crisp.

We need to prepare an appropriate amount of oyster sauce, garlic, light soy sauce, sesame paste, aged vinegar, chili oil, chicken essence salt, monosodium glutamate, and sugar. After cleaning the cucumbers, put them in a sealed bag and beat them until they are soft, and then put all the seasonings in a bowl. We need to chop the garlic into minced garlic and put it in a bowl, then put all the seasonings we have just prepared in a bowl, stir well, and then put it into the patted cucumber and stir.

Put it in the refrigerator and keep it fresh for about half an hour, and you will find that every piece of cucumber is very flavorful. There are many people who may chop the cucumber directly when making cucumbers, but they are not crushed, so in the subsequent pickling process, the cucumbers have no way to taste good, and they will feel that they are not as delicious as the restaurant.

There are many people who choose to put the cucumber directly on the cutting board for patting, and it is recommended that you put it in a plastic bag, so that there will be no iron smell. And it will also shoot the whole cucumber, the taste is better, because the cucumber is very easy to be contaminated with other flavors, in order to avoid the occurrence of this phenomenon, it is best to put it in a sealed bag for patting.

I like to eat cucumbers, in the summer, the weather is very hot, to a cucumber is indeed very good, can eat spicy can add more chili oil, so you will also find a different taste. Here, I want to tell you that sesame sauce is really the essence of cucumbers, and you must add an appropriate amount of sesame paste, so that the taste of the whole cucumber will also be sublimated.

Sesame oil is added to the cucumber, sesame seeds, or other ingredients, and rice vinegar is used to make the cucumber, so the taste is more fragrant.

The restaurant's production techniques are very special, and fresh cucumbers are used, so the taste of the production is very good.

The soup, the cucumber soup in the restaurant is very delicious, and the soup covers all the cucumbers, and the cucumbers are pickled very deliciously.

The main reason is that the seasoning in the restaurant is particularly complete, and it is made by a professional master, so it is not the same as the taste of our family at all, or it may be that we eat it once in a while and think it is delicious.

The cucumbers made in the restaurant have their own unique secrets, and if you don't have a secret, they won't be delicious.

One of the reasons why the cucumbers in the restaurant are delicious is that he chooses fresh and tender cucumbers, and the sauce is also specially prepared, so it tastes very delicious.

Because the cucumber in the restaurant is tender cucumber, the cucumber is crispy and delicious, tender and juicy, and the sauce of the cucumber in the restaurant is specially prepared.

The cucumbers made in the restaurant are very delicious, but the cucumbers made at home are different. Because I like to eat cucumbers very much, I also learned a lot on the Internet, how to make cucumbers. The cucumbers we make at home are different from those made in restaurants, mainly because our approach is wrong.

First of all, we need to wash the cucumber, then use a knife to pat the cucumber flat, wait until the cucumber cracks, then cut the cucumber into small pieces, and then prepare an appropriate amount of garlic, garlic must be more, so that the taste will be better. Next, we put the cucumber and garlic in a bowl and then add some chili oil, chicken essence, sesame oil and a little vinegar to stir, and wait until the stirring is almost done. If you don't feel that the taste is enough, we can also choose to put some dried chili peppers on top of the cucumber, which will also make the flavor stronger.

When we make cucumbers, we must choose some more tender cucumbers, so that the cucumbers will be more flavorful. If we choose old cucumbers, then the cucumbers will be very unpalatable to bite, and the land traces will not be particularly flavorful, and the cucumbers in the restaurant will be very different from the early resistance.

You can choose to keep the cucumber fresh in the refrigerator after making it, about two hours, so that the taste will be better, because the taste has penetrated into the cucumber. When we make cucumbers, we can choose to remove all the small thorns on the cucumbers, so that when we eat them, the taste will be better, and if we add more vinegar, the taste will be stronger.

Cucumber is a common vegetable, and you can find that the cucumber in the restaurant is better than the one you make, mainly because the production method is different and the seasoning configuration is different, so the taste will be different.

Many people prefer to eat cucumbers, that is, cucumbers have high nutritional value, and they are also relatively cheap. If you can eat cucumbers in the hot weather, you can achieve the effect of cooling and relieving the heat, whether it is cold or raw, it is particularly appetizing, so it is definitely a very happy thing to be able to eat a plate of cucumbers in the hot summer, and it is also the hottest home-cooked dish on the table. When I was making cucumbers, I always felt that the taste was not particularly good, but when I ate in a restaurant, the cucumbers were very flavorful, and they were more refreshing.

To make cucumbers, the first ingredients you need to prepare are a cucumber and an appropriate amount of sugar soy sauce, balsamic vinegar with Nianwei, salt, millet pepper, garlic, chili oil and a small amount of sesame oil. The first step in making this cold dish is to choose a prickly cucumber that will taste better, and this cucumber is suitable for cold dressing, be sure to clean the cucumber, smash the cucumber with a knife surface, and then prepare it when cut off, you can use the cucumber to evenly stir the appropriate amount of salt together and marinate it for more than 10 minutes, and pour out the water from the cucumber.

Next, you can use cucumbers to serve cold, so that you can absorb the flavor of the seasoning and add more flavor, you will find that such cucumbers will also be crispy, and the cucumbers will generally taste better after pickling, and there is no need to clean, because the salt will flow away with the water, just a little salty, and it will not be too salty. Next, put the millet pepper and garlic, light soy sauce, balsamic vinegar, sugar, and chili oil into the plate and marinate for a period of time, let the cucumber taste, and wait for more than 10 minutes before eating. Different dishes are cooked in different ways, and mastering the skills is the only way to make the food more delicious.