Crispy Cucumbers with Sauce and Vinegar - Exclusive

Prepare the ingredients: as shown in the picture.

Heat oil in a pan, add star anise, bay leaves, and Sichuan pepper, and sauté on low heat until fragrant.

Then add soy sauce, aromatic vinegar, and sugar (adjust the taste according to your preference), cook until slightly boiling without boiling over on high heat, then turn off the heat and let it cool.

Cut the cucumber into strips, mix with salt evenly, and marinate for half an hour to draw out the moisture.

After marinating for half an hour, put the cucumber strips into a cloth bag (a cloth bag used for straining soy milk), tie it up, and place it at the bottom of the rice cooker steaming tray. Put the cucumbers on the steaming tray, then press them with a heavy object (I used a pot filled with water). This way, the moisture from the cucumbers will slowly be pressed out. This method works very well. Press for about an hour, then pour it out and use kitchen paper to absorb the excess water. If there is too much moisture, the cucumbers won’t be as crisp. This step is very important.

Place the prepared cucumber strips into a glass storage container.

Add the garlic slices and the bird's eye chili as well.

Pour the cooled sauce and vinegar mixture into a storage container (straining out the spices).

Mix well and then put it in the refrigerator (you can taste it after two hours). It tastes even better the next day.

This is the cucumber with soy sauce and vinegar from the day before; it's very delicious.

Finished product image.

Finished product image.