Oil-Splashed Cucumber

Name: Oil-Splashed Cucumber
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Chinese
Ingredients: 500 g baby cucumber (washed, stems removed, scored in a pinecone pattern); 50 g cooked lard; 6 g fine salt (for marinating); 2 g MSG; 50 g clear broth (for mixing sauce); 25 g vinegar (for mixing sauce); 25 g Sichuan pepper oil; 6 red cherry (for garnish)

Select baby cucumbers, score them decoratively, drizzle with sizzling hot oil, and serve with Sichuan peppercorn oil and a cherry garnish.

28 min

Easy

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Ingredients

baby cucumber (washed, stems removed, scored in a pinecone pattern) 500 g

cooked lard 50 g

fine salt (for marinating) 6 g

MSG 2 g

clear broth (for mixing sauce) 50 g

vinegar (for mixing sauce) 25 g

Sichuan pepper oil 25 g

red cherry (for garnish) 6

Instructions

Knife Work and Marinating

Wash the cucumbers and remove the stems. Score straight cuts on one side and diagonal cuts on the other to form a pinecone pattern. Marinate with salt for 10 minutes, gently squeeze out part of the moisture, open up the scored lines, and arrange into a ring shape. Combine MSG, fine salt, vinegar, and clear broth into a clear sauce and set aside.

Oil Splashing

Place cooked lard in a wok and heat over high heat until it reaches 70% hot. Transfer the arranged cucumber onto a skimmer and lower into the wok. Use a ladle to splash the hot oil over the cucumber 4 to 5 times, then neatly arrange it back on a serving plate.

Pouring Sauce and Plating

Place Sichuan pepper oil in a wok and heat until 60% hot. Pour in the prepared clear sauce and, once it comes to a boil, pour it over the cucumber. Garnish with red cherries and serve.