How to cold mix cucumber

Cold cucumber salad is a refreshing and appetizing home cooked dish, and it is important to pay attention to the balance of ingredients and seasonings when making it. The key steps of cold cucumber salad include material selection, seasoning ratio, pickling time, ingredient matching, and plating techniques.

1. Material selection

Choose fresh, crispy and tender cucumbers with no dents or yellowing on the skin. Rub the surface with salt to remove residual pesticides, and decide whether to peel according to taste requirements. After cutting in half, you can use the back of the knife to crack and then cut into sections, which makes it easier to taste. If you want to maintain crispness, you can soak the sliced cucumber in ice water in advance.

2. Seasoning ratio

Basic seasonings include minced garlic, vinegar, and sesame oil. The ratio of minced garlic to cucumber is about 1:10. It is recommended to choose rice vinegar or aged vinegar for fragrant vinegar, and mix it with soy sauce at a ratio of 1:1. Spicy eaters can add crushed millet peppers or chili oil, and those who enjoy numbing flavors can drizzle with Sichuan pepper oil. The amount of sugar added should be controlled at one tenth of the total seasoning amount, which can better stimulate the freshness.

3. Marination time

After mixing the seasonings, the settling time affects the taste. In summer, marinating at room temperature should not exceed 15 minutes. If you need to prepare vegetables in advance, you can first marinate the cucumber with salt for 10 minutes, squeeze out the water, and then mix the ingredients. Cold cucumber salad stored in refrigeration should be consumed within 2 hours, as prolonged storage can lead to loss of vitamin C.

4. The auxiliary materials shall be matched with

black fungus or Rolls of dried bean milk creams and other ingredients that need to be soaked in advance shall be boiled and cooled. Fried peanuts should be added before consumption to keep them crispy, and it is recommended to sprinkle cilantro and cooked sesame seeds at the end. Seafood accessories such as shrimp skin need to be blanched to remove fishy smell, while meat accessories should be sliced thinly and quickly blanched.

5. Plate loading technique

Using shallow mouthed containers is more conducive to uniform flavor absorption, with a stacking height of no more than 5 centimeters. After pouring in the seasoning, gently shake the container to ensure even distribution and avoid deformation caused by stirring with chopsticks. Decorative ingredients such as goji berries or scallions should be placed in a centralized manner, and a small amount of sesame oil can be added to enhance brightness before consumption.

Cold cucumber salad, as a low calorie dish, is suitable as an appetizer for people with three highs. When making, pay attention to separating the raw and cooked cutting tools on the chopping board. For those with gastrointestinal sensitivity, stir fry the minced garlic with hot oil. Eating mixed grains and staple foods can increase dietary fiber intake, but those with renal insufficiency need to control the amount of soy sauce used. Cold dishes stored in refrigeration for more than 4 hours need to be reheated and sterilized. In summer, it is recommended to mix and eat them fresh to ensure food safety.