Spicy Asian Cucumber Salad – Sichuan Chinese food

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Spicy Asian cucumber salad with absolutely amazing cutting skill. This authority is spreading on social media like Instagram and TikTok. Thanks to this cutting skill, the cucumber looks like a rain cover. Let’s make an interesting cucumber salad at home.

The Chinese name for this dish is 蓑衣黄瓜. The name is derived from the layered cucumber, which looks similar to a real straw rain cover. It is famous for its cutting technique. It looks complicated but is so simple with a pair of chopsticks.

These cucumbers are lightly pickled to remove the original water content making them more crisp. I loved making mashed cucumber salad. But this is my new addiction. If you’re a returning visitor, I’ve got you covered with another Chinese cucumber salad with the smashing technique. This one has a more intense flavor due to the pickling process.

ingredients

garlic – Provides a delicious aroma and flavor that permeates the cucumber
Chili flakes or Dried chili pepper – Brings a hint of spicy heat and hot red pepper flavour. The type I use is not hot. So I use a tablespoon to get a better look. If the chili flakes are too hot, use the amount according to your personal preference.
I am willow – Adds a salty, umami richness that enhances other flavors.
vinegar – Brightens with acidity to balance the rich soy sauce.
sugar – A touch of sugar balances the acidity and enhances the natural sweetness.
Sesame oil – Adds a nutty aroma and flavour.
Hot oil – Unlocks the aromas of other ingredients to infuse the cucumber. Remember that Drizzle hot oil over the chili peppers or chili flakes (any type you choose) and minced garlic To get the best result.

directions

How to cut a cucumber

The cucumber must be rinsed well because we will retain the peel. If you don’t want to eat the skin, you can peel it.

Place a pair of chopsticks on either side of the cucumber to hold it in place. Remove both ends.
Gently pinch the chopsticks with your left thumb and middle finger, while your index finger presses the cucumber. Hold the knife Perpendicular to the chopsticksThen start cutting from one end of the cucumber to the other, stopping when you reach the bottom of the chopstick. You may need to adjust to avoid slicing completely, since the ends of the cucumbers may be narrower.
Turn the cucumber so that the cut side is facing down. Cut it again with chopsticks, but this time hold the knife At an angle of 45 degrees To chopsticks. Slice from one end to the other. Keep the same thickness as you cut from one end to the other.

You can extend the option three times longer than the original length. It’s a funny process.

Step 2 – Salt the cucumber

Place the grated cucumber in a bowl and sprinkle with salt. Mix well. Let sit for 10 minutes. This salt treatment will draw out excess moisture.

Gently squeeze the cucumber to remove excess liquid.

Step 3 – Make the clothes

Combine minced garlic, chili flakes, sugar, soy sauce, vinegar, and sesame oil in a small bowl.

Step 4- Pour the hot oil to infuse the flavour

Heat 1 tablespoon of cooking oil in a small frying pan or wok until hot. Carefully pour the hot oil Garlic and dried hot pepper. The hot oil will help release the aromas of the spice blend.

Step 5 – Add the sauce

Add the mixed sauce to the serving plate. You can cut the cucumber into smaller portions for better presentation or leave it to break down When eating.

3 Persian cucumber or 1 Japanese Or English cucumber
3 Garlic cloves minced
2 Dried chili pepper Cut into portions (or you can choose to use pepper flakes)
2 Tablespoon. Hot oil Heat until smoke
! sauce
2 Tablespoon. Black vinegar
1 Tablespoon. Light soy sauce
1 small spoon. sugar
1 small spoon. Sesame oil

Place a pair of chopsticks and add the cucumber in the middle. Holding the knife perpendicular to the chopsticks, begin slicing from one end of the cucumber to the other, stopping when you reach the bottom of the chopsticks. You can cut the cucumber into smaller portions for better presentation or leave it for the pleasure of breaking it open when eating.
Place the chopped cucumber in a bowl and sprinkle with half a teaspoon of salt. Mix well. Let sit for 10 minutes. This salt treatment will draw out excess moisture.
Gently squeeze the cucumber to remove excess liquid.
Combine minced garlic, chili flakes, sugar, soy sauce, vinegar, and sesame oil in a small bowl.
Heat 1 tablespoon of cooking oil in a small frying pan or frying pan until hot. Carefully pour the hot oil over the garlic and dried chili pepper. The hot oil will help release the aromas of the spice blend.
Pour the mixed sauce into a serving dish. Serve immediately.