I ate cucumber in coir raincoat in a restaurant a few days ago. I felt it was very good, so I went back to think about it for myself and finally sorted it out. Let's share the joy of success;
[materials]:
Three summer cucumbers, three cloves of garlic, five Chaotian peppers, one tablespoon of red oil peppers, two tablespoons of sesame oil, two tablespoons of rice vinegar, one teaspoon of salt, one tablespoon of soft white sugar, a little monosodium glutamate, one tablespoon of fish sauce (not available), and two tablespoons of cold Baikai.
[practice]:
1. Wash the two ends of the cucumber, then put them on the chopping board, and then put two chopsticks on both sides of the cucumber on the chopping board to clamp the cucumber; the blade and chopsticks are at a 45 degree angle and cut the cucumber into slices, cut to the chopsticks and stop, turn the cucumber over after cutting one side, and then cut the cucumber again;
2. Cut the peppers into pieces, press the garlic into mashed garlic, put all the seasonings into a small bowl, then add 2 tbsp of chilli and stir well;
3. Pour the seasoning water into the cut cucumber, cover with plastic film and put it into the refrigerator for ice before eating.
[tips]:
The cucumber in coir raincoat emphasizes the cutting method. In order to facilitate the cutting, it's better to choose the straight cucumber, which is easier to cut. In addition, putting chopsticks is absolutely a good way. The cucumber will never be cut off. Even if I'm very skilled now, I still like to cut with chopsticks. When cutting, we should be as confident and bold as possible;