Suo Yi Cucumber
Suoyi Cucumber is a classic cold dish from Shandong cuisine. Its defining feature is the distinctive suoyi flower knife cut: cucumbers are sliced into a connected mesh pattern that, when stretched, resembles the woven straw raincoats worn by ancient farmers. The dish has a bright green hue, crisp-tender texture, and a balanced sweet, sour, and mildly spicy flavor.
Ingredients
cucumber
2
dried chili peppers
to taste
Sichuan peppercorns
to taste
minced garlic
to taste
Instructions
1
Step 1
Wash the cucumber, place chopsticks on both sides, first cut at an angle, then flip to the other side and cut straight.
2
Step 2
Wash the cucumber and cut it into the suo-yi style, add an appropriate amount of salt to marinate, then drain the water.
3
Step 3
Add an appropriate amount of cooking oil to the pan and heat it up, then add dried chili peppers and Sichuan peppercorns to release their aroma.
4
Step 4
Sauce.
5
Step 5
Add the sauce to the spicy oil.
6
Step 6
The suo-yi cucumber is marinated.
7
Step 7
Place into a large bowl and add minced garlic.
8
Step 8
Pour in the prepared sauce, add a small amount of high-proof baijiu to make the suo-yi cucumber more crispy (this is the cucumber marinated for 1 day and ready to eat). The texture is spicy, fragrant and crispy.
