Sweet and sour cucumber pieces à la Dewi Desi

Ingredients for 1 servings:

• 1 small green, slim, seedless cucumber(s)
• 10 g carrot(s), sliced ​​into silk threads
• 5 g pepper, red, long, mild, finely diced
• 10 g ginger, fresh or frozen, finely diced
• 6 g chicken stock powder, e.g. chicken broth
• 24 g sugar
• 24 g white wine vinegar
• 180 g water
• n. B. Dill
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 26 minutes

a delicious side dish to Chinese dishes

Wash the cucumber, cut off both ends, and peel lengthwise into strips. Slice or slice diagonally into approximately 5 mm thick sticks. Wash the carrot, cut off both ends, peel, and use a julienne slicer to create silk threads. Remove the stems from the peppers, wash them, slice them lengthwise, open them, remove the seeds, and cut them lengthwise into thin strips and crosswise into small cubes. Wash the ginger, peel them, cut them crosswise into thin slices, and cut them into small cubes. Bring the water to a boil and remove from the heat. Add the salt, sugar, chicken stock powder, and vinegar and dissolve them in the water. Mix the prepared solid ingredients and pour them into a sufficiently large glass. Pour the vinegar mixture over the cucumber. Wait at least 1 hour before serving. Serve the cucumber pieces at room temperature as a side dish. Note: You can also use cucumbers with seeds. First treat them as mentioned above, then halve them lengthwise, remove the seeds and cut into half rings about 5 mm thick.