Sweet and Sour Straw-Hat Cucumber
A cold appetizer consisting of cucumbers cut in a straw-hat pattern, marinated, and soaked in a sweet and sour sauce stir-fried with shiitake mushrooms, carrots, and winter bamboo shoots.
Story
This dish showcases the beauty of Chinese culinary cutting techniques, transforming a simple cucumber into an intricate, connected ribbon. By using the straw-hat cut, the cucumber effectively absorbs the rich, sweet and sour glaze made savory with mushrooms and bamboo shoots. The result is a refreshing and texturally exciting appetizer that is as pleasing to the eye as it is to the palate.
Ingredients
Cucumber (washed, cut into accordion slices, marinated with salt for 10 minutes, rinsed with clean water and drained)
250g
Shiitake mushrooms (washed and shredded)
25g
Carrot (washed and shredded)
25g
Winter bamboo shoots (washed and shredded)
25g
Scallion (washed and shredded)
1 stalk
Ginger (washed and shredded)
1 small piece
Cooking oil
30g
Aromatic vinegar
1 tsp
Fine salt
3 teaspoons
White sugar
2 teaspoons
MSG
2 teaspoons
Carrot
Shiitake mushrooms
Instructions
1
Step 1
Wash the cucumbers and cut them in a crisscross pattern (accordion cut). Marinate with salt for 10 minutes, then rinse with clean water, drain well, and place on a plate.
2
Step 2
Wash the shiitake mushrooms, carrots, winter bamboo shoots, green onions, and ginger, then cut them all into strips.
3
Step 3
Add oil to the pot. When the oil is 60% hot, add the shredded green onions and ginger and stir-fry until fragrant. Then add the shredded mushrooms, carrots, and bamboo shoots and stir-fry. Add white sugar, vinegar, salt, and MSG, then bring to a boil.
4
Step 4
Let the sweet and sour sauce cool down, then pour it over the plate of cucumbers. Soak for a few hours before serving.
