Spicy Quick-Pickled Cucumber
Fruit cucumbers smashed and dressed the Sichuan way with hand-chopped fried chili, garlic and scallion, the signature daokou pepper lending smoky depth.
Instructions
- 1
Two jin of yellow cucumbers; cucumbers like these have a good taste and are juicy.
- 2
Use a kitchen knife to flatly smash the cucumber, cutting into 3cm lengths.
- 3
Select two individual garlic cloves and chop them into minced garlic.
- 4
Cut the scallions into fine pieces and set aside.
- 5
Stir-fry thorn twigs with Sichuan pepper and a bit of cooking oil until deep red, chop with a kitchen knife until fine, this is called 'knife-cut chili,' which is the key to whether the cucumber tastes good.
- 6
Add the seasonings one by one, sprinkle in sliced chili, minced garlic, and chopped green onions, heat oil until 40% hot, pour in to release the aroma, drip in sesame oil, and the delicious dish is ready.
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Ingredients
Main Ingredients
- fruit cucumberto taste
- Erjingtiaoto taste
- Sichuan peppercornto taste
Auxiliary Ingredients
- minced garlicto taste
- Scallion riceto taste
Seasonings
- white sugarto taste
- Vinegarto taste
- Soy sauceto taste
- Sesame oilto taste