Spicy and Sour Cucumbers
Crisp baby cucumbers are delicious eaten raw, making them an ideal choice for a tangy, spicy appetizer.
Ingredients
baby cucumbers
500 g
white sugar
30 g
red chili pepper
10 g
light soy sauce
10 g
aged vinegar
5 g
sesame oil
10 g
garlic
5 g
Sichuan peppercorn
to taste
salt
5 g
Instructions
1
Step 1
Prepare all ingredients.
2
Step 2
Cut the baby cucumbers into two segments and use a knife to scoop out the seedy center.
3
Step 3
Finely chop the small chili peppers.
4
Step 4
Place the prepared cucumbers in a container and add one spoonful of salt.
5
Step 5
Add 2-3 spoonfuls of white sugar.
6
Step 6
Add one spoonful of Sichuan peppercorns.
7
Step 7
Mix with the chopped red chili, then refrigerate and marinate for 6-8 hours.
8
Step 8
Squeeze out excess water from the marinated cucumbers.
9
Step 9
Place the cucumbers on a plate and discard the marinade liquid.
10
Step 10
Prepare garlic slices, Sichuan peppercorns, red chili, light soy sauce, and aged vinegar.
11
Step 11
Heat a wok and add an appropriate amount of sesame oil.
12
Step 12
Add garlic slices, Sichuan peppercorns, and red chili; fry over low heat until fragrant.
13
Step 13
Pour in an appropriate amount of light soy sauce.
14
Step 14
Add vinegar and bring to a boil to make the hot and sour sauce.
15
Step 15
Place the cucumbers back into a container, pour in the hot and sour sauce, mix well, and marinate for another 30 minutes until ready.
16
Step 16
Place the cucumbers back into a container, pour in the hot and sour sauce, mix well, and marinate for another 30 minutes until ready.
