The cucumbers I ate when I was a child were delicious, why are the cucumber skins so thick and unpal

The things that grow naturally in the rural fields are the most delicious, it not only tastes original, but also has a natural color, and now people have such a sigh, saying that the greenhouse vegetables are more and more unable to eat the original kind of "taste".

The original taste? Yes, the so-called original taste is the kind of vegetables that absorb the sunshine and rain, go through the wind and rain, and see the day and night, that is, the kind of vegetables that grow naturally, it absorbs farm fertilizer, and there is no pesticide and fertilizer impregnation, and now people call green organic vegetables.

Farmhouse cucumber vegetables, it has the taste of sunshine, after absorbing the essence of the sun and the moon, it has a faint grass fragrance, and also has the unique primitive heartiness and sweetness in the bones, which is not imitated by the high-yield vegetables of modern pesticides and fertilizers. Neither the air nor the water source in the countryside has been polluted by industry.

Rural people grow their own vegetables, mostly using human manure and natural organic fertilizer, and planting cucumber vegetables, which are comfortable to look at and eat at ease.

If you want to plant such cucumber vegetables, in addition to farm fertilizer, use less pesticides and fertilizers, and do not pull out seedlings to help grow, let them naturally absorb sunlight and rain and dew, and grow naturally.

When the vegetable cucumber grows to a certain extent, some will be set up and kidnapped by artificial.

The use of farmhouse organic fertilizer as the base fertilizer is better than those vegetable fields that use chemical fertilizer all year round, which everyone knows, but in order to keep up with the modern people's vegetable basket project, modern greenhouses are eager to pull out seedlings to grow, in order to make a lot of money, fast money and kill each other, ignoring people's health.

As the saying goes, the disease comes from the mouth, and the more you treat, the more you get sick, and diet is the first hidden danger. The permeability of the soil in the rural area is relatively good, and the land in crop rotation is not easy to form. All natural things are the foundation of our people, people know that cucumber is a vegetable with more water, if cucumber lacks water, the taste will definitely not be better.

Cucumbers, on the other hand, are watered in rural areas with water far away from the source of pollution. Raised with fermented farmyard fertilizer, this vegetable looks a little ugly, but it really has that familiar original taste.

Who doesn't love such a taste?

It can't be too absolute, most of the cucumbers on the market are still relatively fresh, and some cucumbers are more unpalatable probably because the cucumber growing environment is not as fresh as before.

Because many cucumbers on the market are now injected with growth hormone, it is very unpalatable.

What is the taste and taste of the fruit produced by apple saplings grafted on the roots of poplar trees? What will happen when cucumber seedlings are grafted on pumpkin roots? The genes have changed, and you can still get back the taste of the past?

Are pesticides and fertilizers really as terrible as advertised? I think as long as it's not a hormone, it's just like the difference between Chinese medicine and Western medicine, one macro and one micro, can you tell who is right and who is wrong? What matters is people, not things, things are dead and people are alive.

As the old saying goes, medicine is three parts poison, and in the same way, don't go too far in everything, and what is absolutely right and wrong to separate.

Everyone's palate is different, and some people don't think cucumbers taste.

There's no reason it's delicious. If you like it, you like it.

<> material. Cucumber tender, light soy sauce, 1 tsp salt, 1 tbsp honey, 1 tbsp white vinegar (or juice of 1 lime), sesame oil, dried chilies, minced garlic.

Method. 1.Light soy sauce, 1 teaspoon salt, 1 teaspoon honey, 1 tablespoon white vinegar (or 1 lime juice, yellow lemon is not sour enough) mix well;

2.Put a spoonful of sesame oil in a hot pan, then add the dried chili flakes and stir-fry over low heat until fragrant, add minced garlic and mix well;

3.Mix 1 and 2 well to form a marinade;

4.Finally, put the cucumber in the marinade and put it in the refrigerator for more than 2-3 hours.

5.Remove the pickled cucumber and place on a plate and sprinkle with sautéed peanuts.

Tips. 1: The key to choosing honey is to replace sugar with honey to make the sweetness of the sauce very unique, a sweet and fragrant feeling; 2：

White vinegar is chosen because pickling cucumbers in white vinegar can keep the cucumbers green for a long time. 3: Fry chili oil with sesame oil, heat the pan with cold oil, so that the fried chili oil can better cook the aroma of chili peppers, and the heating time should not be too long, otherwise the chili flakes will be paste; 4: Generally, calves do not choose to pickle cucumbers with salt before pickling, because the cucumbers will become soft and affect the crispness, and when the cucumber water and marinade are fused at the end, most of the cucumbers can be soaked up, so as to better absorb the flavor; 5:

Stir-fry the peanuts in a cold pan with cold oil over low heat, wait until the peanuts become full and the peanut clothes turn red, and wait for it to cool for a while after copying, so that it will be fragrant, crispy, crispy and have a good taste!

Crisp and refreshing, sour and spicy appetizing.

<> material. Cucumber, garlic, dried chilies, chutney, rice vinegar, sesame oil, salt.

Method. 1) Wash the cucumber and cut off both ends, put two chopsticks on both sides of the cucumber, clamp the cucumber and put it flat, slice it with an oblique knife and do not cut it off (if there are chopsticks under the pad, it will not be accidentally cut) Turn over the cucumber and slice it in the same way (the uncut side is facing up) After all the cuts, sprinkle salt evenly and marinate for about 30 minutes, and pour out the pickled water.

2) Chop the garlic and mince the dried chili pepper and sprinkle it on the cucumber, pour rice vinegar (white vinegar is also acceptable), drizzle with chutney sauce and sesame oil.

Tips. I marinated it for 1 hour, and the cucumber is more chewy when marinated for a longer time, and you can also put the seasoning and marinate it again to make it more flavorful.

Of course, it's good to clear heat and it's also good for beauty.

Girls generally like to eat, but I don't like it anyway.