Sliced cucumber with chilli-You Are Foodie

By Silvester
3

Sliced cucumber with chilli

June 27, Chongqing.It's weekend o againAlthough I have to be on duty on Sunday, I can at least cook delicious food at home happily.This week is really busy. Besides hosting the program, I have to write manuscripts. As for the television side, only two films were played, one reporter's manuscript and two films were reviewed, and the rest of the work had to be shared by another producer.Even so, it is still busy.I won't be hosting the program next week. I'm very happy.Cold pepper and cucumber slices were made a few days ago. I haven't had time to write a diary after taking photos. The method is the same as that of the last time. It is very simple and tasty.

Main Ingredients

cucumber A moderate amount of

Auxiliary Ingredients

Chicken essence appropriate amount
vinegar appropriate amount
sugar appropriate amount
salt A moderate amount of
Millet pickled pepper appropriate amount
Millet pepper appropriate amount
Raw Chinese prickly ash Appropriate amount (or green pepper)
garlic A moderate amount of

Ps:1. Two kinds of condiments give out pepper fragrance: millet pickled pepper and raw Chinese prickly ash (I use dry green and white pepper). Because both millet pepper and green pepper have a kind of "green and astringent" spicy taste, which is very unique. With the combination of the two, the pepper flavor is very strong and fragrant. Crushed or rolled pepper is more delicious.2. Pickled pepper has a sour taste, but in order to make the cucumber more sour and crispy, I added a little white vinegar. The proportion of sugar and vinegar can be controlled by yourself.

Step 1 . Wash and slice cucumber. (I use the function of peeling with a wire planer, which is thinner and more delicious.)

Step 2 . Adjust the pepper flavor: cut the millet pickled pepper and red millet pepper into rings, roll the fresh pepper (or dry green pepper) into pieces or grind them, and slice the garlic for standby.

Step 3 . Add a little base oil into the pot, heat the oil, and then add pickled peppers, millet peppers, Chinese prickly ash and garlic. Stir fry over low heat until fragrant.

Step 4 . Pour in hot water, add an appropriate amount of chicken essence (or chicken juice thick soup treasure is OK), white vinegar and a little sugar to freshen it, boil it over high heat for a few minutes, boil the soup, and pour it on cucumber slices.

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