✅Sour, spicy, and crispy cold cucumber salad‼️A must-have side dish for summer

Prepare the ingredients: choose cucumbers that are relatively straight, as cucumbers with a bright green color taste better. Peel and mince the garlic, and wash and mince the bird's eye chili.

When eating cold dressed cucumbers, do not cut them directly. You must smash the cucumber a few times with a knife before cutting it into sections, and you don't need to remove the seeds.

Put the cucumber into a large bowl, add 1 spoon of sugar, half a spoon of salt, and mix well to marinate for 10 minutes.

Do not pour out the water from pickling the cucumbers; this way, the pickled cucumbers will be crisper and more refreshing.

Put the minced garlic and chili peppers into the cucumber, then add 1 spoon of chili powder. If you don't like spicy food, you can omit the chili peppers and chili powder.

Add 2 tablespoons of cold mixed fragrant vinegar; vinegar and garlic are the soul of cold dishes, both indispensable.

Add 3 tablespoons of light soy sauce. When making cold dishes, remember not to use dark soy sauce. You can use light soy sauce, Yipin Xian, or Wei Ji Xian, all of which can be used for cold dishes or cold noodles.

Heat the oil in a pan, add the Sichuan peppercorns and fry until fragrant, then remove the peppercorns if you don't want them; you can also leave them in. I often put the peppercorns and oil directly into the dish together.

Pour hot oil over chili powder and minced garlic to bring out the aroma of garlic and chili. In our hometown, this is usually called 'infused pepper oil'.

Just mix evenly and you can start eating. If you're not in a hurry, cover it with plastic wrap and refrigerate for 30 minutes for better taste and texture.

Finished product image

Finished product image