Chinese-style Cold Cucumbers
By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.
Chill well and serve. Recipe by kebeibiko
Chinese-style Cold Cucumbers
By peeling the cucumbers, this becomes really colorful, but I didn't want to waste the peel so I added it to the marinade and it was delicious.
Chill well and serve. Recipe by kebeibiko
Cooking Instructions
- 1
Use a vegetable peeler to peel the cucumbers and cut into three lengths, then in half. Place the cucumbers in a bag.
- 2
Finely chop the cucumber peels.
- 3
Finely slice, then julienne the ginger.
- 4
Heat a small frying pan over medium heat, add sesame oil, and add the cucumber peel from Step 2 and the Step 3 julienned ginger. Stir-fry until the cucumber peels become wilted.
- 5
Turn off the heat and add the * seasoning ingredients while still hot. Let sit until cooled.
- 6
While waiting for it to cool, cut the leek into 5 cm lengths, then cut each length in half lengthwise. Remove and finely chop the core.
- 7
Add to Step 5 and mix. Julienne the remaining white parts of the leek.
- 8
Put the julienned white parts of the leeks in a bowl of water and soak for 10 minutes, changing the water once. Drain.
- 9
Once Step 7 is cooled, pour in the cucumbers from Step 1 and lightly rub to mix. Close the bag, pushing out extra air, and chill in the refrigerator.
- 10
Let chill in the refrigerator for at least an hour (or a half a day). It's more delicious the longer it's chilled. Transfer to a dish, top with the leeks from Step 8 and it's done.
- 11
This is how I cut, peel, and chop the cucumbers. Do it as you like. The pictured dish was marinated for 3 hours.
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