Sichuan Smashed Cucumber Salad

About Sichuan Smashed Cucumber Salad - Sichuan Cuisine

Sichuan cucumber is a rare and delicious dish in Sichuan cuisine, originating from Sichuan. It is spicy and fragrant, with rich flavors. It is famous for stir-frying, boiling, steaming and dry-frying. It is a homely taste in the hearts of local people.

Ingredients

• 2 cucumbers
• 3 cloves of garlic
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Heat oil in a pot and stir-fry the dried chili pepper and Sichuan peppercorns over low heat until fragrant.
2. 2. Add Sichuan cucumber and stir-fry over high heat until it changes color.
3. 3. Add cucumber, garlic, onion, ginger and garlic and stir-fry evenly
4. 4. Add bean paste, soy sauce, and sugar and stir-fry until red oil appears.
5. 5. Pour in a little peppercorn oil and vinegar and stir-fry evenly
6. 6. Remove from the pan and serve on a plate, sprinkle with chopped green onion and serve

Cultural Notes

Sichuan cucumber patties embody the culinary essence of Sichuan cuisine. Sichuan cuisine is one of the eight major cuisines in China and is famous for its spicy and delicious flavor. Sichuan cuisine makes good use of seasonings such as peppercorns, Sichuan peppercorns, and bean paste. Twice-cooked pork, Kung Pao chicken, and Mapo tofu are all classic representatives of Sichuan cuisine. In Sichuan, people are very particular about the selection of ingredients and the control of the heat. Sichuan cucumber shooting is the epitome of this ingenuity.