What kind of sauce is delicious with cucumber

Cucumbers have a crisp texture and are rich in water, making them perfect for eating in the summer to relieve the heat. When hungry, many people will choose this kind of vegetable to temporarily replenish energy. But sometimes eating a cucumber alone may feel bland, so people probably choose to eat the cucumber with sauce. So what kind of dip is best for cucumbers? Is sweet noodle sauce or soybean sauce better?

Whether to use sweet bean sauce or soybean sauce for cucumber dipping sauce depends on personal taste.

Soybean paste, also known as soybean paste or bean paste, is made by frying, grinding and fermenting soybeans. It is a traditional seasoning sauce in my country. Yellow paste has a strong aroma of sauce and ester, and is salty and sweet. It is used in various cooking methods such as dipping, braising, steaming, stir-frying, and mixing. It can also be used as a side dish or as a puree for other foods.

Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made from flour as the main raw material, through koji making and heat-preserved fermentation. It tastes sweet and salty, with a hint of soy sauce and ester. It is suitable for cooking stir-fried and braised dishes, such as "Stir-fried Cubed Pork", and can also be eaten as a dip with green onions, cucumbers, roast duck and other dishes.

Cucumber dip is a delicacy made from cucumbers and other ingredients.

Cucumber dip is a home-cooked dish. It is simple to prepare and tastes crispy and delicious, so it is very popular among people.

Ingredients: Cucumber

Seasoning: soybean paste

Processing method: Cut the fresh cucumber into strips, place them neatly on a plate, and then eat with soybean paste.

Method of making soybean paste:

1. Koji making: remove impurities from the soybeans, wash them, soak them thoroughly in water, take them out, boil them in a pot with water, put them on the chopping board and cut them briefly, mix the noodles with the steamed soybeans at a ratio of 0.5 kg of soybeans to one or two grams of noodles, make a paste, wrap it with paper, and ferment it on a clean wooden board indoors for about 20 days.

2. Add the sauce: brush the surface of the fermented sauce with clean water. Crush it into small pieces or grind it into powder, put it into a jar, beat the salt into brine at the ratio of 0.5 kg of soybeans, 0.2 kg of salt and 1.25 kg of water, and add it into the jar at the same time. Rake it once a day and it will be ready for consumption in about 20 days.

The most common way to make soybean paste is to make meat sauce and eat it with meat and egg sauce. There are many things that can be eaten with dipping sauce. Basically, anything that can be eaten raw can be eaten with dipping sauce, such as cucumbers, onions, radishes, carrots, coriander, lettuce, spinach, etc.