Course: To Be Tested
Servings: 4
paihuanggua
Sichuan Pepper Oil can be found at Amazing Oriental, but is entirely optional.
Source
白尤恩 on the CookLang Discord
Ingredients
| 2 | cucumber |
| 1 tbsp | salt |
| 3 cloves // minced | garlic |
| 1 tbsp | light soy sauce |
| ½ tbps | Chinkiang vinegar |
| 1 tsp | sesame oil |
| ½ tsp | sugar |
| 1½ tbsp // to taste | hot chili oil |
| 1 tsp // to taste, optional | Sichuan pepper oil |
Steps
- Remove the cucumber top and bottom. Place it on a board, and hit it with the side of a big knife so it cracks open. Make sure to hit it hard enough so it cracks open in one go instead of multiple soft hits, or it will get smushy.
- Cut the cracked cucumber cross-wise into bite sized pieces.
- Put the cucumber in a bowl and sprinkle it with salt. Let it sit for 10 minutes and drain the extracted water. You can skip this step if in a hurry, in that case use only half of the salt.
- Add garlic, light soy sauce, Chinkiang vinegar, sesame oil, sugar, hot chili oil and Sichuan pepper oil (if using) in a bowl and stir well so the flavour is evenly distributed.
- Serve with steamed white rice and other dishes.