As the temperature rises, so does our appetite! I no longer miss the hot pot before, but I want to eat a bowl of cold skin, plus a cold cucumber, and a glass of cold beer.

When it comes to cold cucumbers, everyone should have eaten cold cucumbers in restaurants, and the taste of cold cucumbers in restaurants is always evocative. The cucumbers they make are delicious, crisp and refreshing, and they are a world of difference from the cucumbers they make themselves.

So why is the cold cucumber in the restaurant so delicious? Today, the chef will teach you a correct method of cold cucumber, there is also a knack for making cold cucumber, and the cold cucumber is easy to learn, and the taste is not worse than what is sold in the restaurant.

——Chilled cucumber——

Ingredients: 2 cucumbers, 6 cloves of garlic, 3 spicy millet, 2 coriander, refined salt, chicken essence, sugar, light soy sauce, aged vinegar.

Steps:

1. First wash the two prepared cucumbers, then remove the head and tail, pat them apart with the back of the knife, cut them into long and even even cucumber pieces, and pat the scattered cucumbers with the back of the knife, so that it tastes more delicious.

2. Put the patted cucumber into a large pot, then add an appropriate amount of refined salt, sprinkle it evenly on the cucumber, stir evenly and marinate for ten minutes. (Here's the trick to making a good cold cucumber, you must not ignore it, many people make cold cucumbers that don't taste good because they are not pickled.) ）

3. Next, prepare the sauce. Peel six pieces of garlic, then cut into minced garlic and put it in a bowl, cut the millet into a circle and put it in a bowl, add 0 grams of refined salt, 0 grams of sugar, a spoonful of light soy sauce, two spoons of aged vinegar, half a spoon of sesame oil, an appropriate amount of chili oil, and then put in the chopped coriander, stir it evenly and set aside. (Preparing the sauce is the key to cold cucumbers, adding white sugar can make the cucumbers fresh, so don't ignore putting sugar.) ）

4. Then pour the prepared juice into the cucumber, stir it well, and you can put it out of the pot and put it on the plate! If you like to eat cucumbers that are a little sour, you can only add a little vinegar. You can choose according to your preference. The cold cucumber is particularly crisp and refreshing to eat, and it also has a good taste.

What do you think? Doesn't it look like you're appetizing? When you don't have an appetite, you can enjoy a plate of serious cold cucumbers. When we make cold cucumbers, we must remember to marinate the cucumbers for 10 minutes in advance, so that not only will the cold cucumbers be more flavorful, but also keep the cucumbers green in color. It tastes better and looks good.

Proofread by Zhuang Wu