Why is the cold cucumber in the restaurant so delicious, it turns out that the trick is here

Ingredients:

4 cucumbers Cooked peanuts: to taste Salt: 1 tablespoon Sugar: 1 tablespoon Garlic: appropriate amount Shallots: Appropriate amount Onion: Appropriate amount of light soy sauce: 1 tablespoon Sesame oil: 1 tablespoon Balsamic vinegar: 1 tablespoon Oyster sauce: 1 tablespoon Millet spicy: can be added or not

Method:

1: When all ingredients are ready, put the cucumber in a bowl, pour in the appropriate amount of water, the appropriate amount of salt and 1 tablespoon of dry flour, stir well, soak for 10 minutes, wash and crush with a rolling pin.

Cucumbers must be cracked to facilitate better flavor when pickling, which is also an important reason why the cold cucumber sauce made is flavorful, but if you don't have a rolling pin at home, you can shoot it with the back of a knife.

2: Take the cucumber out of the pat bag, cut it into your favorite pieces with a knife and put it on a plate for later use.

3: Mix 1 tablespoon of salt and 1 tablespoon of sugar into the prepared cucumber and marinate for 10 minutes.

In addition to increasing the base taste, the cucumber pickled in advance with salt and sugar also has the purpose of removing part of the green and astringent taste of the cucumber and making the cucumber taste more crisp.

4: Peel off the skin of the garlic and clean it, pour a small amount of salt into the garlic pounder, add the washed garlic, mash the garlic into garlic paste and put it in a bowl.

Pour salt into the garlic pounder to make the garlic better mashed, but don't add too much salt, otherwise the cold cucumber made is easy to be bitter and salty.

5) Prepare a few shallots and prepare a few millet spicy washes, then chop the green onion segments and chili rings for later use.

6) Put an appropriate amount of oil in the pot, add the chopped green onion and Sichuan peppercorns, fry over low heat until the surface is browned, and turn off the heat.

7) Remove the charred onion and peppercorns with a colander and pour into a bowl of garlic paste.

8) Stir 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp balsamic vinegar and 1 tbsp sesame oil into a garlic bowl.

9: Add the spicy millet and stir well, clean the pickled cucumber, pour in the stirred sauce and stir well to serve.

Tips:

1: If you like peanuts, you can put some fried peanuts in at the end.

2: If you like fungus, you can soak the fungus in advance, and then blanch the fungus for 1 minute in advance.

3: You can fry more scallion oil, so you don't need to do it again next time you use it.

4: I think the garlic flavor is stronger than that of minced garlic, but if you can't eat the heavy garlic, you can chop the garlic into minced garlic.

5: If you don't like spicy food, you can leave out millet spicy