Spicy cucumber recipes

I believe everyone is familiar with the vegetable cucumber, and almost everyone has eaten it. Cucumbers are rich in water, vitamins and other nutrients that are beneficial to the human body. Cucumbers also have many benefits. They can clear away heat and detoxify, remove body heat, and replenish the spleen. They are especially suitable for consumption in summer. Cucumber is also a versatile pairing partner that can be paired with many foods, but this time I’m going to show you how to cook spicy cucumbers, which don’t need to be paired with other ingredients.

Main ingredients: 5 cucumbers. 3 cloves of garlic, 3 grams of salt, 10 peppercorns, 5 grams of dried chili peppers, 2 star anises, 5 grams of sugar, 10 grams of vinegar, and appropriate amount of sesame oil.

1. Wash the cucumber, cut it into pieces of equal length, then cut each piece into 4 pieces and set aside.

2. Wash and peel the garlic, then cut into slices. spare. Cut the dried red chili into thin strips, leaving the seeds.

3. Place the chopped cucumber and garlic slices in a large bowl. Place vinegar, chicken stock, salt and sugar in a large bowl. Mix the ingredients well and marinate for two hours. After two hours, pour out the soup in the large bowl and set aside.

4. After two hours, heat the pan and cool the oil. Add Sichuan peppercorns, chili shreds, and star anise, and stir-fry until the chili seeds turn golden yellow. Pour hot oil over cucumbers and mix well.

5. After marinating overnight (more than 5 hours), you can serve it on a plate at any time!

Tips

1. It is best if the cucumbers are of the same thickness. It is easy to cut and the marinade is just as tasty.

2. When adding vinegar, you don’t have to cover all the cucumbers, but at least one third of them. It is convenient for you to stir it once every half an hour so that the cucumbers can be pickled evenly.

3. When frying the peppers with oil, you can add more oil. The chili seeds turn golden and the aroma is just right. You can also fry the chili seeds first and then add the chili peppers.

4. The amount of all seasonings depends on how much cucumber you use. After adding salt, taste it first and then add vinegar. As long as the salt is not too salty, the seasoning can be increased or decreased appropriately. Each has its own flavor.

5. After pickling the cucumbers for two hours, be sure to pour out the vinegar water in the bowl, otherwise it will become too sour to eat if left for more than 5 hours! Remember!