Entering ChinaIt’s been so hot lately that I’ve been sweating for two minutes in the kitchen. At this time, there are always two emerald green cucumbers in my refrigerator, and the back of the knife is “snapped” twice, and the secret sauce is poured and mixed – ho! The crisp sound of Qing Lingling can make people’s ears taste the coolness first. Don’t underestimate this plate of home-cooked dishes, last week, my girlfriends came to the house for dinner, and the six hard dishes were not finished, but the cucumbers I mixed were robbed so that there was no minced garlic left!
Many people always make a common mistake when mixing cucumbers: either they are salty or sour, and the worst thing is that the cucumbers are soft and collapsed, like soaked jellyfish skin. In fact, the key is in the order of seasoning! Last week, Aunt Zhang downstairs complained to me: “According to the Douyin tutorial, why is the cucumber not as delicious as raw gnawing?” “Today, I will break open and crush the unique secret recipe that my grandmother has used for 50 years and tell you, and the cucumbers that are mixed are more delicious than the food stalls!
Vegetable shopping guide: To pick cucumbers, you have to look at these 5 parts, the old vegetable farmer secretly told me
- Guati Tibetan mystery: In the early morning to catch the morning market, you should look for the one with small yellow flowers, which means that it is the tender cucumber picked on the same day. If the hair is black and shriveled, eighty percent of it is cold storage
- Feel the prick to distinguish the freshness: don’t be too scared! Fresh cucumbers are covered with small stiff thorns that fall off when you touch them. If it was slippery to the touch, the thorns would have been rubbed off by the vendors
- Look at the waist circumference: don’t pick a straight “model body”, the slightly curved one grows naturally. The thickness should be uniform, and the sudden thinning in the middle is most likely malnutrition
- Pinch the head to know the old and tender: the nail cover is gently pinched at the top, and the water droplets can be poured out of the tender melon, and the basic one that can’t be pinched can be used as a rolling pin
- Smell the cucumber: Bring the melon close to your nose and smell it, the sweeter the better. If you smell green and astringent, it means that you picked it too early; Those with an earthy smell may have soaked in the potion
Golden Recipe: 3:2:1 all-purpose sauce used by five-star chefs
Preparation Phase:
(1) Don’t cut the cucumber directly! The kitchen knife is sideways to shoot the melon out of cracks (the more cracks, the more flavorful), and the oblique knife cuts into wolf tooth segments
(2) Add 1 teaspoon of salt to marinate for 10 minutes, then pour out the marinated green water (the key to astringency and crispness!) ）
(3) Soul Chill: Soak the cucumber in ice mineral water for 5 minutes, remove and spin off the water (crispness is increased by 200%)
Sauce Mixing Tips:
1. 3 tablespoons of balsamic vinegar base (Zhenjiang balsamic vinegar is the best)
2. 2 tablespoons of thin salt and light soy sauce (don’t use dark soy sauce!) ）
3. 1 tablespoon of freshly fried pepper oil (turn off the heat and then put the peppercorns, and remove them immediately after frying)
Four and a half tablespoons of tahini (the finishing touch!) Let the juice hang on the cucumber)
5. Garlic and millet spicy with hot oil to stimulate the fragrance, add half a spoon of sugar to balance the taste
Key Techniques:
- Add the sauce in two parts! Pour the oily seasoning to wrap the cucumber first, and then drizzle with vinegar liquid
- Wear gloves and grasp like a steak and coat each cucumber in an amber sauce
- Cover with plastic wrap and refrigerate for 20 minutes, the low temperature will make the cucumber cells shrink and crispier
Bonus tip: The secret to making coleslaw more advanced
• Add a few drunkard peanuts and add crunch on crunch
• Sprinkle a handful of blanched white fungus for an instant three-dimensional taste
• Drizzle half a spoonful of wasabi sauce for a Japanese flavor
• Replace sesame paste with bean curd juice to unlock the taste of old Beijing
Last week, I mixed three pots according to this recipe, and my husband was found to be secretly eating in the middle of the night, and he insisted that he would help the cucumber “turn over”! Now my family kills at least ten catties of cucumbers every week. If you don’t have enough to eat after mixing, don’t blame me for not reminding me to prepare more! Hurry up and collect and forward, if you can wear a beautiful skirt this summer, it depends on this plate of cold cucumber~
