Tomato Cucumber Squares

Name: Tomato Cucumber Squares
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g cucumber (cut into inch-long pieces, then quartered, cored); 1 egg white; 2 tsp starch; 150 g chicken stock; 75 g ketchup; 5 g minced scallion and ginger; 1 tsp white sugar; 1 tsp fine salt; 4 tsp Shaoxing rice wine; 1/2 tsp MSG; to taste lard (for frying)

Crispy cucumber with tomato sauce — a refreshing summer dish with a pleasant sweet-and-sour flavor, rich in malonic acid and β-carotene.

35 min

Easy

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Ingredients

cucumber (cut into inch-long pieces, then quartered, cored) 500 g

egg white 1

starch 2 tsp

chicken stock 150 g

ketchup 75 g

minced scallion and ginger 5 g

white sugar 1 tsp

fine salt 1 tsp

Shaoxing rice wine 4 tsp

MSG 1/2 tsp

lard (for frying) to taste

Instructions

Prep and Brine

Cut the cucumber into inch-long pieces, then quarter them and remove the cores. Brine with salt for 10 minutes, rinse off the salt, and drain thoroughly.

Make Egg White Batter

Pour the egg white into the starch and whisk into a smooth batter.

Fry the Cucumber

Place a wok over heat, add lard and heat until hot. Coat each cucumber piece evenly with the egg white batter, add to the hot oil, and fry until golden brown. Remove and drain excess oil.

Make Tomato Sauce

Add a small amount of base oil to the wok, add ketchup and stir-fry until red oil separates. Add minced scallion and ginger, MSG, salt, and rice wine, then pour in chicken stock and bring to a boil to make tomato sauce. Drizzle the sauce over the fried cucumber and serve.