Why can t you mix cucumbers directly? How do you make crunchy cucumbers?

When making cold cucumbers, mixing them directly may not taste good, and they will not be particularly delicious. We can flatten the cucumber, chop it, and marinate it for a while while mixing, and it will be more flavorful.

It is very unhygienic to mix it directly, so you should mix the cucumber after all the seasonings are ready. You need to buy some fresh cucumbers to make a crunchy cucumber.

There is a trick to the deliciousness of cold cucumbers, don't mix them directly, marinate the cucumbers with salt before mixing, add one more step, and the cucumbers will be crisp and flavorful!

Cut the garlic into minced pieces, wash and chop the coriander, wash and chop the green onions, wash and cut the millet peppers into small rings, and then put them all in a bowl, then put an appropriate amount of oil in the pot, wait until the oil is hot and pour it on top of the minced garlic, and then put in an appropriate amount of light soy sauce, oyster sauce, salt, balsamic vinegar, sugar, chili oil, chicken essence and stir evenly after the sauce is ready, and then we rinse the pickled cucumber with cool boiled water, and then pour in the seasoned sauce and stir evenly to eat.

In the process of cold cucumber, the first thing is to crush the cucumber, then put in some minced garlic, put it in the refrigerator for about 30 minutes and then take it out, and then put in some prepared seasoning and screw it directly on it, so that the cold cucumber taste will be very good.

When cold dressing cucumbers, add a little salt to the cucumbers, marinate for a while, and then add seasonings. This way the cucumber is crisp and refreshing, and it is super flavorful.

You can add some light soy sauce and some sesame oil to it, so that the taste will be better.

Blanch. Generally, it is better to blanch the cucumber and then mix it cold, so that the taste of the cucumber should be able to be brought out to the extreme.

First put the cucumber into the pot, then put in the appropriate amount of salt, kill the water in the cucumber, and then mix, so that the cucumber is particularly flavorful.

When mixing cucumbers cold, do not mix directly after cutting, which 1 trick to learn, cucumbers are fragrant and crispy, and more flavorful? When mixing cucumbers cold, it is best to remove the middle pulp, otherwise it will affect the crisp taste of cucumbers, add an appropriate amount of salt and stir evenly, brake the water in the cucumbers, in order to avoid the cucumbers being too salty, we rinse the cucumbers several times with cold boiled water.

Coleslaw is very popular in summer, and it is indispensable on the dining table of almost every household. When you go to a restaurant, you will sometimes be given a plate of refreshing cold dishes. There are so many varieties of coleslaw, there must be one you like, it is so hot in summer, a coleslaw is refreshing and appetizing, no one can refuse.

Cold cucumbers, simple and delicious, are our family's favorite. But the cold cucumber made by many people is not flavorful at all, and it is not delicious at all. And it doesn't taste crunchy, but it's very tough, and the taste is quite bad.

It seems to be a simple cold cucumber, but in fact, there are many skills.

When making it, you can't just add seasoning and mix it after you finish cutting, and many people make a mistake and make a big mistake. In fact, there are still 2 steps to do before cold dressing, keep these 2 tips in mind, and the cucumber will be crispier and more flavorful. If you also like to eat cold cucumbers, then follow me and learn how to make it.

1. The first trick is to wash the cucumber, cut everything in half, and then dig out the middle of the cucumber. Maybe when we eat it raw, we feel that this rice is very tender, but if we want to mix it cold, we can't ask for this rice cake. After putting it on, it is not crispy and tender enough.

2. The second trick, after the cucumber is cut into sections, you need to put an appropriate amount of salt, grasp it and marinate it for a while. Marinate the large amount of water in it, and the cucumber will be more crispy.

Ingredients: cucumber, garlic, millet pepper, light soy sauce, aged vinegar, oyster sauce, sesame oil, salt, sugar.

1. Let's prepare two cucumbers first, then put them in water to clean them, then cut all the cucumbers in half, and then dig out the most tender pulp in the middle.

2. Then pat the cucumber slightly, cut it into segments, and put it in a bowl for later use. Next, we will cut the garlic and millet pepper, cut them into minced garlic and chili pepper segments respectively, and prepare a small bowl to put in. After that, put an appropriate amount of salt and sugar, stir it well, then pour a little cooking oil into the pot, heat it, and pour it on it to stimulate the fragrance.

3. Finally, add 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce and 1 tablespoon of sesame oil, and mix the seasoning well. Then pour it into the cucumber, mix it well, and then you can eat it, and the crispy and refreshing cold cucumber is ready. If it doesn't taste good enough, we can put it in the refrigerator and refrigerate it for a while before eating it.

The cold cucumber is so delicious that it tastes great, master the 2 tricks, the cucumber is crisp and flavorful, appetizing and greasy. If you don't have an appetite in summer, or during the ** period, you can try to eat it, and it tastes wonderful.

Hello friends, and welcome to Jian Shiji! Around April every year, the number of custarks on the market is slowly increasing! Whether it's eaten raw or mixed together, it's all good!

Many people are worried about a question, whether this kind of cucumber is "genetically mutated", or "genetically modified food", Xiao Jane tells you that this kind of cucumber is not genetically modified food, but in order to take, a good variety of research and development, whether it is nutrition or taste, is much better than the average cucumber, everyone can take it with peace of mind.

The processing method of cucumbers is relatively simple, but the most popular thing is [cold cucumber], a plate of green cold cucumbers, bringing some spring breath to the table! There are thousands of ways to deal with cold cucumbers, which can be described as thousands of flavors. However, it is not easy to make this simple dish...... recipe

In their local area, there is a classic "appetizer", which is this cold cucumber, but now few people know about it, and it has long been impossible to eat in the restaurant! Today's Xiao Jane, I recommend that classic dish to everyone, the method is relatively simple, you can serve it with a mix, and you can eat it with rice, let's take a look at the detailed recipe together....Zahora....Food: cucumber, garlic, fritters, light soy sauce, rice vinegar, oil, sesame oil, sugar.

To buy this cucumber, first soak it in small water for a while, then wash and peel it and cut it into thin slices. Cut the fritters into left and right slices, then put them into the pan at a temperature of 7 minutes, fry them crispy, and scoop them up to control the oil and replenish the water. Mash the garlic, add light soy sauce, rice vinegar, white sugar, and stir with oil to make it slightly thicker as much as possible.

Mix the cucumber and fritters, pour in the fried garlic sauce, and gently grasp it before serving. Summary of technical points: After the cucumber is bought, first soak it in salt water for a while, and then rub it twice many times to remove impurities and pesticide residues.

How to use tender cucumbers, you don't need to peel them, you can mix them immediately, and the older cucumbers can be peeled as much as possible.

When frying fritters, the temperature is higher, 6-7 years before and after, and after entering the pot, keep rolling until it is like a fried crisp, and then scoop it up to control the oil. The garlic sauce should be thicker, and the minced garlic must be placed on the fritters and cucumbers, so that it is strong enough to eat.

Big chef's tip: This dish must be done, the cucumber is emerald green, the fritters are crunchy, and the minced garlic is flavorful! Especially the fritters, to be fried crispy, you need to have a crispy feeling when eating.

It's best to eat and cook fresh, mix a little well, and eat it all at once as much as possible! A serving of cold cucumber, add not too many fritters, 30 grams can be ......

When mixing cucumbers, adding an appropriate amount of rice wine and stirring can maintain the green color of cucumbers and add more flavor.

In the process of burying the hole in the cold cucumber, do not directly cold dressing, first of all, we crush the cucumber and put it in the refrigerator for half an hour, and then take it out and put in some other seasonings, stir evenly, so that the cold cucumber comes out, the taste is more green and more flavorful.

In this cold cucumber season, He Pai you can first clean the cucumber with salted water, then sprinkle some peppercorn powder on the cucumber, stir the vinegar and light soy sauce evenly and marinate for about 3 4 minutes, and then put in the green onion, ginger and garlic, millet spicy, and then pour hot oil on it and you can eat.

The cold cucumber is simple and crisp in taste, and has been loved by our whole family. When it comes to this dish, everyone must be dismissive, after all, this home-cooked cold dish is really not worth mentioning compared with other dishes. But it's such a simple home-cooked dish, and many people use the wrong method, and the result is a very poor taste.

Cold cucumber, there is still skill when making it, and it is not as simple as adding condiments to cold dishes immediately. Mix cold vegetables immediately, it is easy to cause cucumbers to be not crisp enough, and they are not very flavorful when eaten soft. In fact, if you want to be more crisp and flavorful, you only need to keep in mind two important things in the cooking process.

Cold cucumber] Food: fresh cucumber, garlic, millet pepper, sanilai, salt, sugar, oil, light soy sauce, aged vinegar, sesame oil.

Everyone directly prepares the seasoning juice, sprinkles it into a bowl and stirs evenly, a small spoon of salt, 1 spoon of white sugar, 1 spoon of oil, 3 spoons of light soy sauce, 3 spoons of aged vinegar, stir evenly and reserve.

Next, we then cut the millet pepper into small fu, minced garlic, and xianglai into segments, and set them aside for later use. Then go to the cucumbers, clean the cucumbers, and dig up a small part of the bowl in the middle. The fundamental reason for this treatment is that the innermost part is relatively soft and tender, and the pickling is not crisp enough.

After digging, everyone then cut the cucumber into pieces and put them in a bowl. Next, remember not to pickle, but to do 1 step a day, this step is pickling. Add a spoonful of salt to the cucumber, grasp and mix well, let it sit for a while, and kill the water.

Wait for about 15min, throw away the water of the cucumber, and then pour in the seasoning sauce that was originally prepared, as well as millet pepper, garlic, and sanglai, and finally add a spoonful of sesame oil, take chopsticks and stir it well, and you can prepare it and serve it on the table to eat. Cold cucumber is a very good and refreshing home-cooked dish, and it is perfect to eat when you have no appetite. Cook a bowl of noodles in the morning, and you can also choose to eat it together, adults and children like it.

In the process of making cold cucumbers, the cucumbers should be refrigerated in the refrigerator for a while before being crushed. Add a little minced garlic and balsamic vinegar, then drizzle a little sesame oil and mix well.

The method of cold cucumber is very simple, first we clean the cucumber, then pat it flat and cut it into segments and then mix some seasonings, after stirring the seasoning evenly, first chill the cucumber, and then sprinkle these seasonings after chilling, which will be more flavorful.

First of all, the cucumber must be crushed, so that if you only cut it into strips, the seasoning is not very flavorful, and the flavor is relatively slow, and the small ingredients will be sprinkled directly if you crush it.

After flattening the cucumber, cut it into small pieces, add aged vinegar, Lao Gan Ma, soy sauce, sugar, sesame oil, garlic and other seasonings to it, and the cucumber is crispy, tender and very goodtaste。Cold cucumber is a delicacy that every household often eats, especially in the hot summer, a cold cucumber can become the most popular dish on the table, sour and crispy and delicious, and sweep away the heat in the heart. Although cold cucumbers are easy to make, it is not easy to make them truly crispy and tender.

We first clean the cucumbers, pat them flat, and cut them into small pieces with a knife, some people choose to cut them into thin slices when making this dish, but in fact, this loses the crisp and tender texture. Put oil in the pot, add the peanuts to the pot and fry them until golden brown and crispy, and the fried peanuts are also crushed into peanuts, do not use a food processor to break them, because this will lose the taste of the peanuts. Use the bottom oil in the pan to fry the minced garlic until fragrant, and set aside for later use.

Add a large spoon of Lao Gan Ma, two spoons of light soy sauce, 6 spoons of aged vinegar to the minced garlic, the fried peanuts and an appropriate amount of white sugar, put the cucumber in a bowl and mix well, and finally sprinkle a little sesame oil. If you want this dish to be more flavorful, we can choose to make it at noon and eat it at night, marinating for a few hours.

For example, some people like to crush cucumbers and add light soy sauce, garlic paste, sugar, and sesame oil to them, and simply mix them thoroughly, and the cold cucumbers made by this method are lighter, but the cucumbers are also crisp and tender. After all, Chinese food is vast and profound, and each one has its own way of doing it, and if you want to eat delicious food, you must go through continuous exploration.

First, soak the cucumbers in salted water for 5 minutes and wash them well. Finally, marinate with salt for 5 minutes, the pickled cucumber will be dehydrated in advance, so that the food will be more crisp, and it will be more flavorful when pickled, which can also make the cucumber more delicious.