Having lived in Shenzhen for so long, I'd forgotten how my mother used to cook cucumbers in the 1990s, and I'd even forgotten the taste. Every time, I'd cook them using the same quick, short-cooking methods from short videos and cooking websites, resulting in tough, fibrous, and unhealthy dishes. It wasn't until a few years ago, when I visited relatives and tasted a vegetarian aunt's home-style cooking, that I remembered my mother's cooking. If you have children, you absolutely must learn this recipe (https://www.xiachufang.com/recipe/107612448/). Children are in a crucial stage of growth and development, and they especially need healthy meals to build a strong foundation for their health. Otherwise, the damage can last a lifetime. Serious illnesses are a huge burden on families, and children's lives are wasted, causing immense suffering! The cucumber in the picture is a thick-skinned cucumber grown in Huizhou, southern China, exposed to the open sun without pesticides. It's quite different from the dark green, thorny cucumbers of Hubei. It's a bit cold and sometimes needs pepper added. The cooking method used in restaurants is not recommended because, to cater to consumers' tastes, they add heavy seasonings such as traditional MSG, later chicken essence, and various new flavor enhancers, flavoring agents, seasonings, preservatives, concentrated chicken broth, beef powder, oyster sauce, fish sauce, etc. Older generations might only recognize MSG, but our generation only realizes how many new flavor enhancers have appeared when looking at ingredient lists. The most famous is ethyl maltol, which supposedly can even make rotten, smelly, and toxic meat taste fragrant. The smell from barbecue stalls that you hear from afar is mostly due to the use of ethyl maltol, a toxic chemical flavor enhancer that's the number one in enhancing aroma and suppressing odor. Sweeteners were also traditional; in the 1990s, only sodium saccharin was available, which is dozens of times sweeter than white sugar. One gram of sodium saccharin can replace dozens of grams of white sugar. In recent years, many new artificial chemical sugars (chemically synthesized artificial flavorings) have been developed for watch accessories. They have strong and long-lasting flavors and aromas that can be smelled from miles away, which are not found in the natural flavors and aromas of natural organic ingredients. This strong smell can irritate the body and damage yin fluids. Long-term consumption can lead to weakness, large gaps between teeth, endocrine disorders, and so on. ❌ Furthermore, many ingredients used in restaurants are grown rapidly with chemical fertilizers to maximize yield, or in greenhouses with multiple pesticides. These vegetables are all the same size and have a bland taste. I've tried cooking them using the methods in my recipes, and they are unpalatable, with various pesticide, moldy, and rotten smells mixed in. This is unlike organically grown, slowly matured, open-field vegetables, which have accumulated enough of their original flavor. These vegetables have a rich, clean, and healthy taste. 🙁 To cater to tastes, and because resources are abundant in this era, various spices are readily available, such as traditional ginger, scallions, and garlic, as well as modern Western ingredients like parsley. ❤️ Spicy spices deplete yang energy and damage body fluids. Long-term consumption is very detrimental to health, especially for people with lung problems. ☹️ To ensure customers can enjoy hot food as soon as they arrive, restaurant chefs have become accustomed to... High heat and quick cooking are essential, especially when serving dozens of customers simultaneously. This results in dishes like thin, rock-hard stir-fried potato shreds, raw bok choy with white stems that only stay in the pan for a few seconds, and thick, hard slices of perilla and cucumber cooked for just a few seconds. ❤️ I strongly advise everyone to consult their elders about how to cook simple home-style dishes, especially those in mountainous areas where shopping is inconvenient and cooking is limited to oil and salt. Our digestive system processes, stirs, heats, and propels food. Hard, raw food can obstruct the digestive system, leading to severe bloating, abdominal distension, intestinal obstruction, and even death. At best, it can cause a distended abdomen. This is the wisdom of our ancestors: healthy cooking methods, like those in the menu, allow for better nutrient absorption without harming the digestive tract. ❤️❤️❤️ When cooking any vegetables, always follow my recipes: add water midway through cooking and simmer over medium-low heat for at least four to five minutes until they are as soft as our skin. Soft and tender is the healthiest. See the first picture and video in the steps for the desired consistency.
Materials
Steps for making soft and tender stir-fried pesticide-free cucumbers
Stir-fried cucumber slices as soft as the stomach and intestines ❤️ Because after food enters the stomach and intestines, the stomach and intestines need to be heated, stirred, peristaltic, digested and transported. If the food is cooked too hard, it will not be conducive to the stirring and peristalsis of the stomach and intestines and will block the stomach and intestines. If the food is too cold, it will deplete the heat of the stomach and intestines. If the food is too raw, it will damage the qi and blood of the stomach and intestines. The dietary lifestyle passed down by our ancestors for thousands of years is the ultimate wisdom. If you want to be healthy, you must buy clean and non-toxic organic ingredients and cook them as soft and easy to digest as described in my recipe.
A cucumber without pesticides
peel
Slice the ingredients into pieces about 1mm wide; do not cut them too thick, otherwise they will take a long time to cook.
Heat oil in a pot
Add cucumber slices and stir-fry briefly.
Add enough water as shown in the picture, simmer over medium-low heat for four to five minutes, until the cucumber is soft and tender. ❤️ Be sure to cook it long enough until it's soft and tender to avoid upsetting your stomach.
Simmer cucumbers over medium-low heat for four to five minutes until they are soft and mushy. Eating raw cucumbers all the time can upset your stomach.
The cooked cucumbers mostly change color from white to translucent.
