Sweet and Sour Scalloped Cucumber
A refreshing cold dish made from cucumbers cut with a scalloped technique and marinated in a sweet and sour vinegar sauce.
Story
This refreshing dish features cucumbers expertly sliced with a scalloped technique, allowing them to fully absorb a sweet and tangy vinegar marinade. It is a classic cold appetizer known for its crisp texture and vibrant flavor profile.
Ingredients
Cucumber (cut into a crisscross pattern, marinated with salt for 10 minutes then rinsed and drained)
250 g
Shiitake mushrooms (washed and shredded)
25 g
Carrot (washed and shredded)
25 g
Winter bamboo shoots (washed and shredded)
25 g
Scallion (washed and shredded)
1 stalk
Ginger (washed and shredded)
1 small piece
Cooking oil
30 g
Fragrant vinegar
1 teaspoon
Salt
3 teaspoons
White sugar
2 teaspoons
MSG
2 teaspoons
Carrot
Shiitake mushrooms
Instructions
1
Prepare the Cucumber
Wash the cucumber and cut it into an accordion pattern. Marinate with salt for 10 minutes, then rinse with clean water, drain thoroughly, and place on a serving plate.
2
Slice the Ingredients
Wash and shred the shiitake mushrooms, carrots, winter bamboo shoots, green onions, and ginger.
3
Make the Sweet and Sour Sauce
Heat oil in a wok. When the oil is moderately hot, add the shredded green onions and ginger and stir-fry until fragrant. Add the shredded shiitake mushrooms, carrots, and winter bamboo shoots and stir-fry. Add white sugar, vinegar, salt, and MSG, then bring to a boil.
4
Marinate to Serve
Allow the sweet and sour sauce to cool, then pour it over the cucumber in the dish. Soak for a few hours before serving.
