- 1
- 120 mins
- 125 mins
Ingredients
- 1 long fresh cucumber
- 2 teaspoons salt
- 2 teaspoons vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves, mashed
- 2 Thai chili peppers, chopped into small sections
- 1 teaspoon whole Sichuan peppercorns
- 2 teaspoons water
- 1 tablespoon peanut oil or other vegetable oil
Preparation
Step 1
Stir fry
This dish comes from a famous Chinese cucumber salad named as: 蓑衣黄瓜 which means the cucumber is cut to the shape of coir raincoat. And surely cutting technical is strongly required. So I just simply cut them into thin slices. Firstly peel the tough part off. But remain the skins. And cut the cucumber into thin slices.
In a large bowl, add around 2 teaspoons of salt and pickling for 1 to 2 hours. You can adjust the time yourself. Do mix the salt with cucumber slices well.
Squeeze the salt water out slightly and then add sesame oil, black vinegar and chopped garlic.
Prepare a pan, heat up 1 tablespoon oil and then stir-fry Sichuan peppercorn and tai Chili pepper until you can smell the aroma. Pour the hot oil directly on the top of the cucumber slices prepared. You can used dried red peppers.
If you cannot eat spicy food, you can stir-fry the garlic instead of the chili peppers.
Serve:
Simple Spicy Picked Cucumber Salad. This salad is topped with mixed chili oil with thai fresh chili pepper and Sichuan peppercorn, and thus having a unique and fresh spicy, sweet yet crispy taste.
Cut the two ends of cucumber off and peel the tough part off. Then cut the cucumber into thin slices.
Squeeze the salt water out, add vinegar, sesame oil, cold water and mashed garlic in the bowl with the cucumber slices.
Heat up oil in a pan, add chopped chili pepper and Sichuan peppercorn until you can smell the aroma. And then pour it evenly on the cucumber. (or you can simple add some chili oil or Sichuan peppercorn oil).
You can add some sugar if you want a sweeter taste.
Chinese Tomato and Egg Stir Fry